Layers of fresh strawberries, fluffy cream cheese, and soft cookies—this no-bake icebox cake is the sweet, tangy treat your summer needs.
Ingredients You’ll Need
This Strawberry Cream Cheese Icebox Cake is all about simplicity—each ingredient works behind the scenes to deliver the flavor, texture, and gorgeous layers that make this dessert a showstopper. No fancy skills required, but every component counts!
- Graham crackers: These humble crackers soak up flavor and soften beautifully to create tender, cake-like layers without baking.
- Cream cheese: Softened cream cheese brings creamy tang, ensuring every bite is rich and velvety.
- Sweetened condensed milk: Adds sweet, caramel-like depth and keeps the filling lusciously thick and smooth.
- Instant cheesecake pudding mix (dry): Infuses extra creaminess and a subtle cheesecake flavor—don’t skip this shortcut!
- Cold milk: Helps blend and activate the pudding mix, resulting in a fluffy, set texture.
- Whipped topping: Gently folded in, it lightens the filling and gives that signature fluffy lift.
- Fresh strawberries: Sliced strawberries aren’t just pretty—they add juicy brightness and color to every layer.
How to Make Strawberry Cream Cheese Icebox Cake
Step 1: Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese together with the sweetened condensed milk until the mixture is perfectly smooth and lush. This step builds the creamy backbone of your Strawberry Cream Cheese Icebox Cake, so take an extra minute to ensure there are no lumps for that restaurant-worthy texture.
Step 2: Add Pudding Mix and Milk
Sprinkle in the instant cheesecake pudding mix (keep it dry—no need to prepare with extra milk) and pour in the cold milk. Beat everything together until the mixture becomes thick, like luxurious cheesecake batter. This quick trick adds subtle tang and stabilizes the filling.
Step 3: Fold in Whipped Topping
Using a spatula, gently fold in the thawed whipped topping until the filling is light, airy, and fully blended. This step ensures your finished Strawberry Cream Cheese Icebox Cake will have those dreamy, cloud-like layers everyone loves.
Step 4: Start the Layering
Arrange a single layer of graham crackers along the bottom of a 9×13-inch dish. Don’t worry if you need to break a few crackers to fit around the edges! This first layer forms the “cake” base for your dessert, and will soften as it chills.
Step 5: Cream Cheese and Strawberry Layers
Spread one-third of the cream cheese mixture evenly over the graham crackers. Scatter a layer of sliced strawberries on top, letting some peek out from the sides for a tempting look. The juicy strawberries add fresh sweetness and vibrant color you won’t want to miss.
Step 6: Repeat the Layers
Continue layering in this order—graham crackers, cream cheese filling, fresh strawberries—until you’ve used up your ingredients, finishing with a generous crown of strawberries on top. Gently press down each layer to eliminate air gaps and help the flavors meld all the way through.
Step 7: Chill to Set
Cover your masterpiece with plastic wrap or a tight-fitting lid and refrigerate for at least 6–8 hours, or overnight for best results. As your Strawberry Cream Cheese Icebox Cake chills, the graham crackers turn sumptuously soft and every layer becomes perfectly sliceable.
How to Serve Strawberry Cream Cheese Icebox Cake
Garnishes
For a truly stunning finish, add extra strawberry slices on top just before serving, along with a dusting of powdered sugar or a few mint leaves for color. You can even pipe a little whipped cream around the edges to make your Strawberry Cream Cheese Icebox Cake feel extra festive and inviting.
Side Dishes
Because this dessert is creamy and rich, it pairs beautifully with lighter sides. Try serving it alongside a bowl of mixed berries or a glass of sparkling lemonade. If you’re entertaining, a simple fruit salad or citrusy iced tea makes the ideal complement to balance out your Strawberry Cream Cheese Icebox Cake.
Creative Ways to Present
If you want to go beyond the classic casserole dish, try assembling the Strawberry Cream Cheese Icebox Cake in individual mason jars for a picnic-chic look. You can also layer it in stemless wine glasses for elegant single servings, or cut slices into bars and wrap them with parchment for grab-and-go treats at potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cream Cheese Icebox Cake keeps wonderfully in the fridge, tightly covered, for up to 3 days. The layers stay blissfully soft and the flavors continue to meld, making those second-day slices even more irresistible. Just be sure to store it in an airtight container to keep the strawberries fresh.
Freezing
You can absolutely freeze slices of Strawberry Cream Cheese Icebox Cake for longer storage! Wrap each piece tightly in plastic wrap and then foil, then freeze for up to one month. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
No reheating is needed for this cool, creamy treat! Strawberry Cream Cheese Icebox Cake is best served chilled straight from the refrigerator. If frozen, simply let it thaw in the fridge until soft enough to slice and enjoy.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but for the best texture and appearance, thaw and pat them dry before layering. Fresh strawberries give a brighter flavor and firmer texture, but frozen work in a pinch.
Can this be made a day in advance?
Absolutely! In fact, making the Strawberry Cream Cheese Icebox Cake a day ahead actually improves the texture, as the graham crackers fully soak up the creamy filling and the flavors deepen.
Is it possible to use homemade whipped cream instead of whipped topping?
You can substitute homemade whipped cream (stiffly whipped, unsweetened) for whipped topping if you prefer. Just keep in mind that the cake may be a bit softer, so be sure to chill it thoroughly before slicing.
What if I don’t have instant cheesecake pudding mix?
If you can’t find instant cheesecake pudding mix, vanilla or white chocolate pudding mix will work in a pinch. Cheesecake flavor gives the most authentic taste, but the others still create a wonderful, creamy dessert.
Will gluten-free graham crackers work in this recipe?
Yes, gluten-free graham crackers can be swapped in with great results. The process and chilling time remain the same, so everyone can enjoy this easy Strawberry Cream Cheese Icebox Cake!
Final Thoughts
If you love fresh strawberries and crave a simple, show-stopping dessert, don’t hesitate to make this Strawberry Cream Cheese Icebox Cake part of your repertoire. The combination of sweet fruit, tangy cream, and pillowy layers is guaranteed to delight every time—there’s just something magic about a dish you can make ahead and share with everyone you love!
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Strawberry Cream Cheese Icebox Cake Recipe
- Total Time: 8 hours 20 minutes (includes chilling)
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Layers of fresh strawberries, fluffy cream cheese, and soft cookies—this no-bake icebox cake is the sweet, tangy treat your summer needs.
Ingredients
For the Strawberry Cream Cheese Filling
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 3.4 oz instant cheesecake pudding mix (one box, dry)
- 1½ cups cold milk
- 8 oz whipped topping, thawed
For Assembly
- 20 sheets graham crackers (about 2½ sleeves)
- 1½ lbs fresh strawberries, sliced
Instructions
- Mix the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese together with the sweetened condensed milk until smooth and creamy. Scrape the sides of the bowl as needed to ensure no lumps remain.
- Add Dry Ingredients: Add the instant cheesecake pudding mix and cold milk to the cream cheese mixture. Beat until thickened and smooth, making sure everything is well incorporated.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping, being careful not to deflate it. Stop folding once the mixture is uniform and fluffy.
- Layer the Ingredients: Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking crackers as needed to fit.
- Add Filling and Strawberries: Spread one-third of the cream cheese filling over the graham crackers. Top with a generous layer of sliced strawberries.
- Repeat Layers: Repeat the layering—graham crackers, cream cheese filling, and sliced strawberries—two more times, ending with plenty of strawberries on top.
- Chill the Cake: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6–8 hours, or overnight for best texture and flavor, so the graham crackers soften into a cake-like layer.
- Serve: Slice into squares and serve chilled, garnished with additional strawberries if desired.
Notes
- Make sure the cream cheese is very soft for the smoothest filling.
- Slicing the strawberries thinly helps each layer stay even and easier to cut.
- Chilling overnight yields the best texture—the graham crackers become tender and cake-like.
- Add a drizzle of melted chocolate or a sprinkle of graham cracker crumbs on top for extra flair.
- This cake keeps well, covered, in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 335
- Sugar: 23g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg