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
Scale
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