If you’re in the mood for something creamy, dreamy, and oh-so-refreshing, look no further than this Strawberry Cream Cheese Icebox Cake. It’s a dessert that’s as easy to make as it is delicious. Picture layers of sweet, tangy cream cheese, fresh strawberries, and buttery graham crackers—each bite is like a little taste of summer. Trust me, this one’s going to quickly become your go-to for all your gatherings, or even just a treat for yourself.

Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.

Air Fryer Paper Liners

Buy Now →

Vegetable Chopper

Buy Now →

Magic Bullet Blender

Buy Now →

Why You’ll Love Strawberry Cream Cheese Icebox Cake

No Baking Required: That’s right, no oven, no hassle. This icebox cake comes together in minutes, making it a total lifesaver on those busy days.

Perfect for Summer: The combination of cool cream cheese and fresh strawberries makes this cake the ultimate summer dessert, but it’s perfect for any time of year when you need something light and refreshing.

Quick and Easy: With just a few ingredients, you can have a show-stopping dessert ready to go in no time. No complicated steps—just simple, delicious layers.

Make-Ahead Friendly: The beauty of this dessert is that it gets better the longer it sits. Make it the night before, and the flavors have time to meld together, creating a melt-in-your-mouth experience.

Crowd-Pleasing: It’s a dessert that’s sure to impress, yet it’s easy enough that anyone can make it. Perfect for family gatherings, picnics, or any occasion that calls for a little sweetness.

Ingredients

Here’s what you’ll need to create this no-bake dessert:

Graham Crackers: These create the base of the cake, giving it a nice, crumbly texture that complements the creamy layers perfectly.

Cream Cheese: The creamy filling that makes this dessert so indulgent. Be sure to use softened cream cheese for a smooth, velvety texture.

Whipped Topping: Light and fluffy, this adds the perfect texture to the cream cheese mixture.

Sweetened Condensed Milk: This provides just the right amount of sweetness and creaminess, making the filling rich and luscious.

Fresh Strawberries: The star of the show! Sweet, juicy, and perfectly ripe—these strawberries add a fresh burst of flavor to each bite.

Vanilla Extract: Just a touch to enhance the flavors and tie everything together.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare Your Ingredients: Start by slicing your strawberries. Set them aside to let the juices release and intensify the flavor.

Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, whipped topping, and vanilla extract. Mix until well combined and creamy.

Layer the Cake: In a 9×13-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom. Then, layer graham crackers over the cream cheese. Top with more of the cream cheese mixture, then add another layer of graham crackers. Repeat this process, finishing with a layer of the cream cheese mixture on top.

Top with Strawberries: Arrange the fresh strawberries on top of the final layer of cream cheese mixture, covering the cake in a pretty, colorful pattern.

Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. The longer it sits, the better it tastes!

Serve and Enjoy: Once the cake has chilled and set, slice it up and enjoy the creamy, fruity goodness.

Nutrition Facts

Servings: 8
Calories per serving: 280

Preparation Time

Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes

How to Serve Strawberry Cream Cheese Icebox Cake

As a Light Dessert: Serve this after a light dinner, paired with a fresh fruit salad or a refreshing iced tea.

For Special Occasions: This dessert is perfect for birthdays, potlucks, or family gatherings. You can even dress it up with extra whipped cream or chocolate shavings for a little extra flair.

With Extra Strawberries: For those who can’t get enough of the fresh fruit, serve with additional strawberries on the side or a drizzle of strawberry sauce for an added burst of flavor.

Additional Tips

Make Ahead: This is a great dessert to prepare in advance. In fact, it’s even better when made a day ahead, allowing the flavors to meld and the dessert to set properly.

Customize the Flavor: While this recipe calls for strawberries, you can swap them for other fruits like blueberries, raspberries, or peaches for a different twist.

Gluten-Free Option: Swap the graham crackers for gluten-free graham-style crackers, or use gluten-free cookies to keep it entirely gluten-free.

Storage: Store leftovers (if there are any!) in the refrigerator, covered tightly with plastic wrap, for up to 3 days.

FAQ Section

Q1: Can I use frozen strawberries instead of fresh?
A1: Fresh strawberries work best, but if you’re using frozen, make sure to thaw and drain them thoroughly before using to prevent excess moisture.

Q2: Can I use a different kind of cookie instead of graham crackers?
A2: Absolutely! You can use any cookie you prefer, such as vanilla wafers or even shortbread, for a different flavor.

Q3: Can I make this without whipped topping?
A3: Yes! If you prefer, you can substitute the whipped topping with extra heavy cream or homemade whipped cream.

Q4: How long should I let it chill?
A4: It’s best to let it chill for at least 4 hours, but overnight is even better to allow the flavors to fully develop.

Q5: Can I freeze this cake?
A5: Yes, you can freeze the cake for up to 1 month. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

Q6: How do I reheat it?
A6: This dessert is best served cold, so there’s no need to reheat it. Just take it out of the fridge and enjoy!

Q7: Can I use a different kind of milk instead of sweetened condensed milk?
A7: Sweetened condensed milk is essential for the right texture and sweetness, but you can substitute with regular condensed milk and add a little extra sugar if you prefer.

Q8: How can I make it less sweet?
A8: If you’d like a less sweet version, you can reduce the amount of sweetened condensed milk and use less whipped topping.

Q9: Can I make this in individual servings?
A9: Yes! You can assemble the icebox cake in individual jars or cups for a cute, portion-controlled dessert.

Q10: How do I cut the cake neatly?
A10: Use a sharp knife and wipe it clean between each slice for neat, even cuts.

Conclusion

This Strawberry Cream Cheese Icebox Cake is everything you want in a dessert—simple, refreshing, and completely irresistible. It’s the perfect way to indulge without all the fuss of baking, and it’s sure to be a hit at your next get-together. So grab those strawberries, layer it up, and get ready to wow your friends and family with this easy, creamy delight!

Strawberry Cream Cheese Icebox Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 45 minutes
Cook Time: 8 hours
Total Time: 8 hours 45 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

This no-bake Strawberry Cream Cheese Icebox Cake is the perfect cool and creamy summer dessert! Made with layers of fresh strawberries, whipped cream, cream cheese, and graham crackers, it softens into a deliciously decadent treat. A refreshing make-ahead dessert that’s great for potlucks, BBQs, or warm-weather celebrations!

Ingredients

Whipped Cream:

2 cups whipping cream
1/2 cup confectioner’s sugar
1/4 teaspoon cream of tartar

Fillings:

1 lb fresh strawberries, plus extra for garnish (washed and dried)
12 oz cream cheese, softened
1 cup confectioner’s sugar
1 tbsp vanilla extract
12 sheets graham crackers

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan & Tools:
- Line a 9×5-inch loaf pan with plastic wrap or parchment paper.
- Chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
Whip the Cream:
- In the chilled mixing bowl, beat whipping cream on low, gradually increasing speed.
- Add confectioner’s sugar and cream of tartar, then beat until stiff peaks form.
- Reserve 2 cups for the filling and refrigerate the rest for frosting.
Prepare the Strawberries:
- Set aside a few for garnish.
- Hull and thinly slice the rest.
Make the Cream Cheese Mixture:
- Beat cream cheese until smooth.
- Add confectioner’s sugar and vanilla extract, mixing until creamy.
- Fold in the 2 cups of whipped cream with a spatula.
Assemble the Icebox Cake:
- Layer ⅓ of the sliced strawberries in the bottom of the loaf pan.
- Spread ⅓ of the cream cheese mixture evenly over the strawberries.
- Arrange graham crackers in a single layer over the filling, breaking them as needed.
- Repeat this process two more times.
Chill & Set:
- Cover with plastic wrap and press down lightly.
- Refrigerate for at least 8 hours or overnight.

Finish & Serve:
- Invert onto a serving platter and remove the plastic wrap.
- Frost the cake with the reserved whipped cream.
- Garnish with sliced strawberries.
- Slice and serve immediately.

Notes

Make it Sweeter: Add 1 tablespoon honey or strawberry jam to the cream cheese mixture.
Extra Crunch: Use chocolate graham crackers for a twist!

Storage: Refrigerate leftovers for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 26g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg