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Strawberry Cream Cheese Icebox Cake pinterest

Strawberry Cream Cheese Icebox Cake

This no-bake dessert combines the tanginess of cream cheese, the natural sweetness of fresh strawberries, and the satisfying crunch of graham crackers that magically transform into cake-like layers as they chill. Perfect for summer gatherings when you don't want to turn on the oven!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: No-bake dessert, Icebox cake, Strawberry dessert, Cream cheese dessert, Summer dessert
Prep Time: 30 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 slices
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Electric Mixer
  • Rubber Spatula

Ingredients

Fillings

  • 2 pounds fresh strawberries hulled and sliced (about 6 cups)
  • 8 oz cream cheese softened to room temperature
  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar divided
  • 2 tsp vanilla extract
  • 24-30 graham crackers approximately 4 sleeves

Optional Ingredients

  • 2 tbsp fresh lemon juice for brightness
  • mint leaves for garnish
  • chocolate shavings for garnish

Instructions

  • Wash, hull, and slice approximately 2 pounds of strawberries. Reserve about 1 cup of the prettiest slices for decoration.
  • In a large bowl, beat the softened cream cheese until completely smooth and free of lumps.
  • Gradually add 1/4 cup of powdered sugar and vanilla extract to the cream cheese, continuing to beat until the mixture is silky and light.
  • In a separate chilled bowl, whip the heavy cream with remaining 1/2 cup powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture, working in three batches to maintain maximum airiness.
  • Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to cover the entire surface.
  • Spread approximately 1/5 of the cream mixture over the crackers, then top with a layer of sliced strawberries.
  • Repeat these layers (crackers, cream, strawberries) three more times, finishing with a final layer of the cream mixture on top.
  • Arrange the reserved strawberry slices on top in a decorative pattern.
  • Cover with plastic wrap (without touching the surface) and refrigerate for at least 6 hours, preferably overnight.

Notes

For best results, allow the cream cheese to fully come to room temperature before starting.
If your strawberries aren't at peak sweetness, you can toss them with 1-2 tablespoons of sugar and let them sit for 15 minutes.
The cake maintains its best texture for up to 3 days when stored covered in the refrigerator.
This dessert doesn't freeze well due to the fresh strawberries, which become mushy when thawed.

Nutrition

Calories: 385kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 230mg | Fiber: 2g | Sugar: 21g
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