When summer temperatures soar, there’s nothing quite like a no-bake dessert that combines fresh strawberries with creamy, dreamy layers. This Strawberry Cream Cheese Icebox Cake is the perfect make-ahead treat that tastes like summer in every bite.
Drawing inspiration from classic icebox cakes, this modern version features layers of crisp graham crackers that soften into cake-like texture, nestled between clouds of cream cheese filling and fresh strawberry slices. It’s the kind of dessert that makes everyone ask for the recipe.
Why You’ll Love This
- No baking required – perfect for hot summer days
- Can be made ahead – actually tastes better the next day
- Only requires basic ingredients you can find anywhere
- Endlessly customizable with different berries or cookies
- Impressive presentation with minimal effort
Ingredients
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 24 graham crackers
- 2 pounds fresh strawberries, sliced
- 2 tablespoons granulated sugar
Instructions
- Beat cream cheese and powdered sugar until smooth
- In a separate bowl, whip heavy cream with vanilla until stiff peaks form
- Fold whipped cream into cream cheese mixture
- Toss sliced strawberries with granulated sugar
- Layer graham crackers in a 9×13 dish
- Spread 1/3 of cream mixture, top with 1/3 of strawberries
- Repeat layers twice more
- Refrigerate for at least 4 hours or overnight
Tips & Variations
- Make sure cream cheese is fully softened to avoid lumps
- Try different berries like raspberries or blueberries
- Chocolate graham crackers make a delicious variation
- Add a tablespoon of lemon zest for extra brightness
- Garnish with mint leaves just before serving
Serving Suggestions
Serve this icebox cake chilled, cutting into squares to show off the beautiful layers. A light dusting of powdered sugar or a drizzle of chocolate sauce adds an elegant touch. For brunch gatherings, pair with coffee or mimosas.
Notes
- Keeps well in the refrigerator for up to 3 days
- Best served within 24-48 hours of preparation
- Can be frozen for up to 1 month
FAQs
- Can I use frozen strawberries? Fresh strawberries work best, but thawed frozen berries can work in a pinch. Drain well before using.
- Why are my graham crackers still crunchy? The cake needs at least 4 hours to soften properly. Overnight is even better.
- Can I make this sugar-free? Yes, substitute with your preferred sweetener, adjusting to taste.
- How far in advance can I make this? Prepare up to 2 days ahead for best results.
Strawberry Cream Cheese Icebox Cake
Recipe by Full Recipe
When summer temperatures soar, there’s nothing quite like a no-bake dessert that combines fresh strawberries with creamy, dreamy layers. This Strawberry Cream Cheese Icebox
Ingredients
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 24 graham crackers
- 2 pounds fresh strawberries, sliced
- 2 tablespoons granulated sugar
Steps
- Beat cream cheese and powdered sugar until smooth
- In a separate bowl, whip heavy cream with vanilla until stiff peaks form
- Fold whipped cream into cream cheese mixture
- Toss sliced strawberries with granulated sugar
- Layer graham crackers in a 9x13 dish
- Spread 1/3 of cream mixture, top with 1/3 of strawberries
- Repeat layers twice more
- Refrigerate for at least 4 hours or overnight
Notes
- Keeps well in the refrigerator for up to 3 days
- Best served within 24-48 hours of preparation
- Can be frozen for up to 1 month
