Easy Strawberry Cream Cheese Icebox Cake (No Bake)
Our strawberry cream cheese icebox cake is a heavenly dessert that perfectly blends the sweetness of fresh strawberries, the creaminess of whipped cream, and the tanginess of cream cheese. With its luscious layers and effortless assembly, this no-bake delight is sure to become a favorite for any occasion.
Servings 9 Servings
Calories 197kcal
Ingredients
- 10 graham crackers
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 pound fresh strawberries
Instructions
- Wash and dry fresh strawberries. Slice. Set aside.
- Make cheesecake filling. Add cream cheese, sugar, and vanilla to a mixing bowl. Beat with an electric mixer and paddle attachment, or handheld mixer until smooth, light, and fluffy.
- Whip cream. Skip this step if you're using frozen whipped topping. Add whipping cream to a large bowl of a stand mixer. Beat on high using the whip attachment until stiff peaks are formed.
- Gently use a rubber spatula to fold the whipped cream into the cream cheese mixture. Be gentle so the whipped cream doesn't deflate.
- Assemble the strawberry icebox cake. Add a layer of graham crackers to the bottom of the dish. Break them into pieces if needed to make them fit. Spread 1/3 of the cream cheese mixture over the graham cracker layer. Arrange 1/3 of the single layer of strawberry slices to top the cream cheese mixture. Repeat twice more. Arrange the last layer of strawberries to make them pretty if you'd like! I like to add the final layer of stawberries just before serving so they don't get soft.
- Refrigerate. Make this cake at least 6-8 hours before serving and store it in the fridge.
Notes
As the cake sits in the refrigerator the graham crackers will absorb moisture from the fruit and the cream cheese filling. The crackers will become cake-like.
Mixed fresh fruits are great too. Raspberries, blackberries, and blueberries are delicious options.
Store the strawberry icebox cake in the fridge for up to 3 days. I do not recommend freezing this dessert.
Nutrition
Calories: 197kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 182mg | Potassium: 139mg | Fiber: 2g | Sugar: 14g | Vitamin A: 344IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg