Name: Strawberry Cream Cheese Icebox Cake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 16 oz (2 cups) fresh strawberries, sliced; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp pure vanilla extract; 2 cups heavy whipping cream; 2 tbsp granulated sugar (for whipping cream); 1 box graham crackers (about 18 sheets); Optional: extra strawberries for topping

A dreamy no-bake dessert layered with fresh strawberries, fluffy whipped cream, and rich cream cheese, this Strawberry Cream Cheese Icebox Cake is the kind of treat I reach for when I want something cool, creamy, and completely effortless. With just a bit of mixing and layering, I get a refreshing dessert that looks as good as it tastes—perfect for summer picnics, potlucks, or a sweet weeknight indulgence.

Why You’ll Love This Recipe

I love this recipe because it combines simplicity with irresistible flavor. There’s no baking involved—just layers of smooth cream cheese filling, ripe strawberries, and graham crackers that soften into a cake-like texture as it chills. It feels like cheesecake and strawberry shortcake had a delicious no-fuss baby. It’s light, creamy, fruity, and a guaranteed crowd-pleaser. Plus, I can make it ahead, which is a huge bonus when I’m hosting or just want dessert ready to go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz (2 cups) fresh strawberries, sliced

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp pure vanilla extract

2 cups heavy whipping cream

2 tbsp granulated sugar (for whipping cream)

1 box graham crackers (about 18 sheets)

Optional: extra strawberries for topping

Directions

I start by beating the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until the mixture is smooth and creamy.

In a separate bowl, I whip the heavy cream with granulated sugar until it forms stiff peaks.

I gently fold the whipped cream into the cream cheese mixture, combining them into a fluffy, luscious filling.

In a 9×13 inch dish, I spread a thin layer of the cream mixture at the bottom to help anchor the first layer.

I place a layer of graham crackers over the cream, breaking them as needed to create a full, even layer.

I spread a third of the cream mixture over the graham crackers, then layer on sliced strawberries.

Then I repeat the layering—graham crackers, cream mixture, strawberries—until I’ve used everything, ending with a layer of cream on top.

I cover the dish and refrigerate it for at least 6 hours, though overnight is even better. This step lets the graham crackers soften beautifully.

Just before serving, I like to top it with extra fresh strawberries for a pretty finish.

Servings and timing

Prep Time: 20 minutes

Chilling Time: 6 hours

Total Time: 6 hours 20 minutes

Servings: 12 servings

Calories per serving: ~310 kcal

Variations

I sometimes swap strawberries for raspberries, blueberries, or a mix for a berry medley twist.

For a chocolatey upgrade, I drizzle chocolate ganache between the layers or on top.

If I want more tang, I add a bit of lemon zest to the cream cheese mixture.

For extra texture, I sprinkle crushed nuts or white chocolate shavings over the top.

I occasionally use chocolate graham crackers for a deeper, richer flavor base.

Storage/Reheating

I store the cake tightly covered in the refrigerator for up to 4 days. It holds up beautifully and actually gets better the longer it chills. Since it’s a no-bake dessert, there’s no need to reheat—it’s best served cold, straight from the fridge. If I need to transport it, I make sure it’s well-chilled and packed in a sealed container.

Related Recipes:

Ritz Cracker Salted Caramel Icebox Cake

FAQs

What can I use instead of graham crackers?

I’ve used digestive biscuits, vanilla wafers, and even ladyfingers when I didn’t have graham crackers on hand. Each gives a slightly different texture but still works beautifully.

Can I freeze this icebox cake?

Yes, I can freeze it for up to 1 month. I make sure to cover it tightly with plastic wrap and foil. I let it thaw in the fridge overnight before serving.

How do I make this less sweet?

I reduce the powdered sugar in the cream cheese layer or skip the sugar in the whipped cream. The strawberries add natural sweetness that balances well.

Can I make this dairy-free?

Yes, I’ve had success using dairy-free cream cheese and coconut whipped cream. The flavor is a little different but still delicious and creamy.

Do the graham crackers really soften like cake?

Absolutely! After chilling for several hours, the graham crackers absorb the moisture from the cream layers and turn into a tender, cake-like texture that slices cleanly and melts in the mouth.

Conclusion

This Strawberry Cream Cheese Icebox Cake is one of those recipes I always come back to—easy to make, endlessly adaptable, and incredibly satisfying. It’s perfect for warm days, busy weeks, or anytime I want a stress-free dessert that delivers big on flavor. Whether I’m making it for a crowd or just to treat myself, this no-bake beauty never disappoints.

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