Description
This Strawberry Cream Cheese Icebox Cake is a no-bake, layered dessert featuring creamy sweetened cream cheese filling, fresh strawberries, and crunchy graham crackers. Perfectly chilled to develop a cake-like texture, it’s an easy and refreshing dessert ideal for summer or any occasion where a quick yet elegant sweet treat is desired.
Ingredients
Scale
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for a slight tang)
Cake Layers
- 1 box graham crackers (about 14-16 crackers)
- 2 cups fresh strawberries, sliced
For Garnish (optional)
- Additional whole strawberries
- Whipped cream
Instructions
- Prepare the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it is smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice if using, and continue to beat until the mixture is fully incorporated and smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Set this filling aside.
- Layer the Icebox Cake: Using a 9×13-inch baking dish, spread a thin layer of the cream cheese filling evenly on the bottom. Arrange a layer of graham crackers over the filling, breaking them as needed to fit the dish. Spread half of the remaining cream cheese mixture over the crackers, smoothing it out with a spatula. Add a layer of sliced fresh strawberries on top of the cream cheese. Repeat these layers once more: graham crackers, the remaining cream cheese filling, and another layer of sliced strawberries.
- Chill the Cake: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to absorb moisture and flavors, softening into a cake-like texture that holds all layers together beautifully.
- Serve: Before serving, garnish the top of the icebox cake with additional whole strawberries or a swirl of whipped cream if desired. Slice the cake into servings and serve chilled for the best texture and flavor.
Notes
- For a slight tang, add the optional lemon juice to the cream cheese mixture.
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use fresh strawberries for the best flavor and texture. You can substitute with other berries if preferred.
- If you prefer, use gluten-free graham crackers to make this recipe gluten-free.
- The cake is best after chilling overnight, but a minimum of 4 hours allows the layers to meld sufficiently.
- Keep the cake refrigerated until ready to serve as it contains dairy and fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: No-Bake Dessert
- Method: No-Cook
- Cuisine: American
