This Strawberry Cream Cheese Icebox Cake is a no-bake dream layered with luscious cream cheese filling, juicy strawberries, and soft graham crackers that turn magically cake-like in the fridge. It’s a refreshing and simple dessert I reach for when I want something sweet, creamy, and crowd-pleasing with zero oven time.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make, but the result tastes like something much more indulgent. The layers of sweet strawberries, smooth cream cheese, and graham crackers soften perfectly in the fridge to create a cake-like texture without any baking. It’s the perfect dessert for warm days, potlucks, or when I want to prep a dessert ahead of time and forget about it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, sliced

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy whipping cream (or store-bought whipped topping)

• Graham crackers

• Optional: extra strawberries or crushed graham crackers for topping

Directions

1. I beat the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and fluffy.

2. In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a light and airy filling.

3. I spread a thin layer of the cream mixture on the bottom of a 9×13-inch dish.

4. I place a single layer of graham crackers over the cream, breaking them if needed to fit.

5. I spread a layer of cream mixture over the graham crackers, then top with a layer of sliced strawberries.

6. I repeat the layers—graham crackers, cream, strawberries—until I run out of ingredients, finishing with a final layer of cream and strawberries on top.

7. I cover the dish and refrigerate for at least 4 hours, or overnight, to let the layers set and soften.

8. Before serving, I sometimes sprinkle crushed graham crackers or add a few fresh strawberry slices for garnish.

Servings and timing

This recipe makes about 12 servings and takes 20 minutes to prepare, plus at least 4 hours of chilling time in the fridge (overnight is best for full flavor and texture).

Variations

• I sometimes use store-bought whipped topping instead of homemade whipped cream to save time.

• For a tangier twist, I add a splash of lemon juice to the cream cheese filling.

• I swap strawberries for blueberries, raspberries, or a mix of berries depending on what’s in season.

• Chocolate graham crackers or vanilla wafers work as a fun base variation.

• For extra indulgence, I drizzle a little melted white or dark chocolate over the top before serving.

storage/reheating

I store this dessert covered in the fridge for up to 4 days. It actually gets better as it sits, with the graham crackers softening more over time. I don’t recommend freezing it, as the texture of the cream and fruit doesn’t hold up well once thawed.

FAQs

Can I make this a day ahead?

Yes, and I actually prefer making it the night before. The longer it chills, the more the graham crackers soften into a cake-like texture.

What kind of cream cheese should I use?

I use full-fat block cream cheese for the best texture and richness. I avoid whipped or spreadable versions because they can make the filling too soft.

Can I use frozen strawberries?

Fresh strawberries work best, but if I use frozen, I thaw and drain them thoroughly to avoid excess moisture in the layers.

Is it okay to skip the whipped cream and use just cream cheese?

The whipped cream helps lighten the texture. If I skip it, the filling will be denser and richer—still tasty, just heavier.

What’s the best way to slice and serve it?

I use a sharp knife to cut clean slices after it’s been well chilled, and I use a flat spatula to lift each piece out gently.

Conclusion

Strawberry Cream Cheese Icebox Cake is one of those magical no-bake desserts that looks impressive but is incredibly easy to throw together. With layers of sweet cream, juicy strawberries, and tender graham crackers, it’s a chilled treat I love making all summer long—or any time I want a low-effort dessert that tastes like a classic.