How to Make a Strawberry Cream Cheese Icebox Cake

Delve into the sweet, creamy layers of “No-Bake Wonder: Strawberry Cream Cheese Icebox Cake,” a delightful dessert that promises the freshness of strawberries and the rich, tangy flavor of cream cheese in an easy-to-make, no-bake format. Perfect for warm weather gatherings or when you crave something sweet without the hassle of baking, this icebox cake is a luscious, layered treat that sets in the refrigerator, becoming more delicious as it chills.


Why You’ll Love Strawberry Cream Cheese Icebox Cake:

  • Effortless Elegance: Simple to assemble without any baking, yet looks and tastes like a gourmet dessert.
  • Light and Refreshing: The fresh strawberries and creamy layers make for a cool, satisfying treat.
  • Make-Ahead Convenience: Perfect for preparing in advance, allowing flavors to meld beautifully as it chills.
  • Versatile and Adaptable: Easily customizable with different fruits, flavors, or cookie types to suit your taste.

Ingredients Notes For Strawberry Cream Cheese Icebox Cake:

  • Strawberries: Fresh, ripe strawberries for a bright, fruity layer and additional slices for garnish.
  • Cream Cheese: The key to the creamy, tangy layer that contrasts delightfully with the sweet berries.
  • Whipped Cream or Whipped Topping: Adds lightness and volume to the cream cheese mixture.
  • Graham Crackers or Ladyfingers: Form the no-bake cake layers, softening to a cake-like texture as the dessert chills.
  • Sugar: To sweeten the cream cheese layer and enhance the natural sweetness of the strawberries.
  • Vanilla Extract: A splash enhances the flavors of the cream and berries.

Recipe Steps:

  1. Prepare the Strawberries: Slice strawberries for the layers and garnish. You can macerate some in a little sugar to bring out their juices and sweetness.
  2. Mix the Creamy Layer: Beat cream cheese with sugar and vanilla until smooth, then fold in whipped cream or whipped topping.
  3. Layer the Cake: In a dish, start with a layer of graham crackers or ladyfingers, top with a layer of the cream cheese mixture, then a layer of sliced strawberries. Repeat the layers, finishing with a cream layer.
  4. Chill and Set: Refrigerate the cake for several hours or overnight, allowing the layers to meld and the cookies to soften.
  5. Garnish and Serve: Top with fresh strawberries and a dollop of whipped cream before serving.

Storage Options:

  • Refrigerate: Cover and refrigerate the cake for up to 2-3 days. It’s best enjoyed within this time frame to maintain the freshness and texture.
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How to Make a Strawberry Cream Cheese Icebox Cake


  • 2 cups heavy cream
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 23 cups fresh strawberries, sliced
  • 1 box graham crackers
  • Additional strawberries for garnish, if desired


  1. Prepare the Cream Cheese Filling:
    • In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
    • In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
  2. Assemble the Cake:
    • In a 9×13 inch dish, lay down a layer of graham crackers, breaking them as necessary to cover the bottom.
    • Spread half of the cream cheese mixture over the graham crackers.
    • Arrange a layer of sliced strawberries over the cream cheese layer.
    • Repeat with another layer of graham crackers, the remaining cream cheese mixture, and another layer of strawberries.
  3. Chill:
    • Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
  4. Serve:
    • Before serving, garnish the top with additional fresh strawberries if desired.
    • Cut into squares and serve cold.
  • Author: Maria

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