Here’s a no-bake, crowd-pleasing dessert: Strawberry Cream Cheese Icebox Cake — layered with fresh strawberries, graham crackers, and a creamy cheesecake filling. Perfect for summer or anytime you need a cool, easy treat.
🍓 Strawberry Cream Cheese Icebox Cake
Servings: 8–10
Prep Time: 20 minutes
Chill Time: At least 4 hours (preferably overnight)
Total Time: 4–8 hours
🛒 Ingredients:
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2 lbs fresh strawberries, hulled and sliced
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2 (8 oz) blocks cream cheese, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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2 cups heavy whipping cream
(or use 1 tub Cool Whip for a shortcut) -
1 box graham crackers (about 18 full sheets)
🧁 Optional Toppings:
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Extra whipped cream
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Crushed graham crackers
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White chocolate shavings
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Mint leaves
🧑🍳 Instructions:
1. Make the Whipped Cream:
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In a large bowl, beat cold heavy cream until stiff peaks form. Set aside. (Skip this step if using Cool Whip.)
2. Make the Cream Cheese Filling:
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In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.
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Gently fold in the whipped cream (or Cool Whip) until well combined and fluffy.
3. Assemble the Layers:
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In a 9×13-inch baking dish, spread a thin layer of cream cheese mixture on the bottom.
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Add a single layer of graham crackers (break as needed to fit).
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Spread ⅓ of the cream cheese filling over the crackers.
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Add a layer of sliced strawberries.
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Repeat layers: graham crackers → cream → strawberries → until you run out, finishing with strawberries on top.
4. Chill:
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Cover and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften.
5. Serve:
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Slice and serve cold. Garnish as desired.
📝 Tips:
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Swap strawberries with blueberries or peaches for a twist.
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Use chocolate graham crackers for a richer flavor.
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Lighten it up with low-fat cream cheese and whipped topping.