Description
Strawberry Cream Cheese Icebox Cake is a no-bake layered dessert made with sweet cream cheese filling, fresh strawberries, and graham crackers that soften into a cake-like texture. It’s creamy, fruity, and perfect for warm days or make-ahead gatherings.
Ingredients
1 lb fresh strawberries, sliced
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream (or 1 container store-bought whipped topping)
1 box graham crackers
Optional: extra strawberries or crushed graham crackers for topping
Instructions
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
- In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture to form a light filling.
- Spread a thin layer of cream mixture on the bottom of a 9×13-inch dish.
- Add a layer of graham crackers over the cream, breaking to fit as needed.
- Top with a layer of cream mixture and then sliced strawberries.
- Repeat the layers—graham crackers, cream, strawberries—until ingredients are used, finishing with cream and strawberries on top.
- Cover and refrigerate for at least 4 hours, or overnight for best texture.
- Before serving, garnish with extra strawberries or crushed graham crackers if desired.
Notes
Use store-bought whipped topping for a quicker prep.
Add lemon juice to the filling for a tangier flavor.
Substitute strawberries with other berries or use a mix.
Try chocolate graham crackers or vanilla wafers for variety.
Drizzle with melted chocolate for an indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg