Strawberry Cream Cheese Icebox Cake

A No-Bake Summer Dessert That’s Creamy, Fruity, and Absolutely Irresistible!

When summer hits and the oven stays off, there’s one dessert that rises to the occasion — Strawberry Cream Cheese Icebox Cake. This chilled, layered treat is the perfect mix of velvety cream cheese filling, fresh strawberries, and soft graham crackers that melt into cake-like layers. It’s a crowd favorite that looks fancy but couldn’t be easier to make.

Why You’ll Love This Dessert:

No oven required – perfect for hot days.
Simple ingredients – most are already in your kitchen.
Make-ahead friendly – tastes even better after chilling overnight.
Kid and adult approved – a guaranteed hit at any gathering.

Ingredients:

For the Cream Cheese Filling:

2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream (or pre-made whipped topping)

For the Layers:

1 box graham crackers (about 18–20 full sheets)
4 cups fresh strawberries, hulled and sliced
½ cup strawberry preserves or jam (optional, for extra flavor)

For Topping (Optional but Recommended):

Extra whipped cream
Crushed graham crackers
Fresh strawberries
Mint leaves for garnish

Step-by-Step Instructions:

1. Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes). Add powdered sugar and vanilla extract, then beat until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth and airy.

Pro Tip: If you’re using pre-made whipped topping, skip the whipping step and just fold it in directly.

2. Prepare the Strawberries

Wash and dry your strawberries, remove the stems, and slice them thinly. If you’d like, toss them with 1–2 teaspoons of sugar to help release their juices.

3. Assemble the Cake

In a 9×13-inch glass baking dish, spread a thin layer of the cream cheese mixture at the bottom to help the graham crackers stick.

Layer 1:

Place a single layer of graham crackers over the cream (you may need to break some to fit).
Spread about ⅓ of the cream cheese filling over the crackers.
Add a generous layer of sliced strawberries.
(Optional) Drizzle or spread 2–3 tablespoons of strawberry preserves over the strawberries.

Repeat:

Repeat the layers two more times: crackers > cream > strawberries > preserves.

Finish:

End with a final layer of cream cheese mixture and a few decorative strawberry slices on top.

4. Chill and Set

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours (overnight is best). This resting time allows the graham crackers to soften into a cake-like texture.

5. Serve and Enjoy!

Before serving, add your toppings: whipped cream, crushed graham crackers, strawberry slices, and mint leaves for a fresh touch.

Use a sharp knife to cut into squares. Wipe the knife between cuts for clean edges.

Expert Tips:

Want a flavor twist? Mix a bit of lemon zest into the cream cheese for a tangy kick.
Make it a mixed berry version by adding blueberries or raspberries.
For a chocolate version, use chocolate graham crackers and drizzle chocolate sauce between layers.

Storage:

Store leftovers covered in the fridge for up to 4 days.
Freezing is not recommended, as the texture of the cream and strawberries may change.

Final Thoughts:

This Strawberry Cream Cheese Icebox Cake is the definition of effortless elegance. It’s creamy, fruity, and indulgent — without the need to turn on the oven. Whether you’re making it for a backyard BBQ, a baby shower, or just because it’s Tuesday, this no-bake dessert will always steal the spotlight.