Beat the heat with this easy, no-bake dessert: Strawberry Cream Cheese Icebox Cake with layers of graham crackers, creamy cheesecake pudding filling, and fresh strawberries. Giving the cake some time in the refrigerator allows it to set beautifully, the flavors marrying together into a refreshing, creamy dessert that comes together quickly and will get people talking.
It’s a dessert for warm days or when you want something you can throw together early in the day. Every single bite is magic: those light and fluffy layers of cream cheese and cool whip, the sweet juicy strawberries, that tiny bit of crunch from the graham crackers. Serve this cake chilled for a sweet use to wrap up any meal!
Why You’ll Love It
No-bake: You won’t have to turn up your oven, which makes these the perfect option on hot days or when you’re tight on time. Try our 4-Ingredient Slow Cooker Vintage Strawberry Cobbler next.
Perfect for any occasion: Whether you’re gearing up for a summer picnic, a birthday party, or you just want something sweet to have around your house, this cake delivers.
You’ll get tartness from the strawberries, sweetness from the cream cheese filling, crunch from the graham crackers, etc. A great flavor marriage: strawberry cream cheese.
Make-ahead dessert: This cake requires several hours of time to chill, which means it’s the sort of dessert you’ll need to prepare beforehand. It allows the flavors to meld fantastically.
Key Ingredients:
Strawberries
You’re looking for firm, ripe berries — fresh strawberries are perfect for this, but some sorcerers may feel adventurous and try other kinds, and that’s going to work as well. The strawberries provide sweetness that will offset the cake. If fresh strawberries aren’t in season, you can use frozen strawberries instead — just defrost and drain them really well so there’s not too much moisture in the cake. If you like this, you'll love our Chocolate Pecan Delight.
Graham Crackers
Ground graham crackers lend structure to the cake, absorbing moisture from the cream layers and transforming into a cake-like texture. If you’d like to live dangerously, use a cinnamon graham cracker — or, for an extra layer of flavor, even a chocolate graham cracker.
Cream Cheese
Make sure that your cream cheese is at room temperature when you mix it. It ensures a smoother, creamier filling with no lumps. If you’re short on time, you can soften it in a hurry, microwaving the cream cheese (without the foil) for 15 to 20 seconds or so.
Sweetened Condensed Milk
Sweetened condensed milk adds sweetness and richness to the filling. If you are on a low sugar diet you can use low fat version or sugar free version of this!
Pudding Mix
Instant cheesecake-flavd pudding is crucial — it allows you to get that cheesecake-y flavor without the muss. If you can’t find cheesecake-flavored pudding, vanilla or white chocolate pudding works just as well.
Well located in the recipe card below is the full ingredient list with amounts and instructions
Step-by-Step Directions:
Step 1: Strawberries
Wash & Dry: Start by washing the strawberries in cold water to clean them. Then, blot them dry with a clean kitchen towel or paper towel to remove moisture.
Slice and Add Strawberries: After they dry, slice strawberries into pieces that are 1/4 inches thick. Set them aside. Prepare the strawberries first, since the cream cheese mixture, once it’s prepared, takes seconds to be assembled before it sets.
Step 2: Prepare baking dish and eggs.
Layer Graham Crackers: Place a layer of whole graham crackers on the bottom of a 3-quart, 13×9-inch baking dish. Six graham crackers should almost fit perfectly; if there are any gaps, you can break the seventh cracker to fill them. Set the dish aside.
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Step 3: Cream Cheese Stuffed Banana Peppers
How to prepare an easy sweetened condensed milk cheesecakeMix cream cheese and sweetened condensed milk — In a large mixing bowl, whisk together the softened cream cheese and the sweetened condensed milk. With an electric mixer, beat the mixture at medium speed until smooth and creamy. For another easy option, see our Peanut Butter Crunch Lasagna.
Add Pudding Mix and Milk: Add two boxes of instant cheesecake pudding mix and 3 cup milk to the bowl. Mix low-speed for another 4 to 5 minutes until it thickens.
Folding in the Cool Whip: Adding two cups of Cool Whip to the pudding mixture, folding until well incorporated and smooth. This will create a light and aerated feel for the batter.
Step 4: Assemble the Cake
Step One: Spread half of the cream cheese mixture on the graham crackers in the baking dish. Spread it with a spatula, to get an even coating.
Strawberry Layer: Press a single, thick layer of sliced strawberries over the cream cheese mixture.
Graham Crackers Second Layer: Just like you did with the bottom layer: add another layer of graham crackers on top of the strawberries.
The Other Half Of Your Cream Cheese Mixture: Pour the other half of the cream cheese mixture onto the second layer of graham crackers, and spread it around.
Final Strawberry Layer: Add another layer of sliced strawberries on top of the cream cheese filling.
Step 5: Refrigerate
Chill the Cake: Cover the dish with plastic wrap or aluminum foil, then store the cake in the refrigerator for 6 to 8 hours. This gives the layers a chance to set and flavors mingle for a solid, cohesive cake.
Step 6: Final Touches
Dry Off the Strawberries:
After a chilling in the fridge, check beneath the strawberries to make sure no excess moisture has accumulated. If you see any, lightly dab the top layer of strawberries with a dry paper towel to soak up excess moisture. This prevents your dessert from becoming soggy.
Add the Cool Whip:
Carefully spread the remaining Cool Whip over the top of the cake, covering the strawberries completely. This creamy layer gives the dessert a smooth, fluffy finish.
Graham Cracker Crumbs: Sprinkle generously on top of the bread.
If you want a little more crunch, crush some graham cracker crumbs and spread over the Cool Whip. It gives just the right amount of textural variety and a touch of sweetness to bind it all together. You might also like our Ooey Gooey Bars.
Serving Suggestions:
Serve this Strawberry Cream Cheese Icebox Cake alongside fresh fruit, or even drizzle with chocolate syrup for a little extra decadence, if you wish. Or you can pair it with a glass of sweet iced tea or a sparkling lemonade to play up the dessert’s fruity, refreshing flavors.
For another strawberry dessert with cream cheese, try Strawberry Shortcake Crunch Cake with Cream Cheese Frosting, a cake with baked strawberry cookie crunch.
If you like chilled cream cheese desserts, try Cream Cheese Lemonade Pie, a no-bake pie that sets overnight in a graham cracker crust.
Storage and Meal Prep Tips:
The cake lasts well in the fridge for 3 days. Just be sure that it is wrapped tightly in plastic, or has an airtight lid, because it’s best that way. You can make it the day before you intend to serve the stew if you want to make it ahead.
For freezing leftovers (unlikely!), then wrap the individual slices in plastic wrap and store in an airtight container. When ready to eat, leave to thaw in the fridge for a few hours.
Variations:
Chocolate Lovers: In place of the regular graham crackers, use chocolate graham crackers, or layer the dessert with crushed Oreo cookies for a decadent version.
Mixed Berries: Replace some or all of the strawberries with a mixed berry = blueberries, raspberries, blackberries, etc. for a multi-berry punch!
Healthified Version: Instead, use light Cool Whip, low-fat cream cheese and sugar-free pudding mix. Try our No Bake Mini Egg Cheesecake next.
Conclusion:
Easy Strawberry Cream Cheese Icebox Cake This is a no-fuss dessert for a crowd! This sweet, cool, creamy treat is a new household favorite! It’s always a winner for a special occasion or a weeknight treat. Enjoy! If you like this, you'll love our Lemon Cake To Die For.
Strawberry Cream Cheese Icebox Cake
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Ingredients
- 2 pounds strawberries rinsed, dried, and sliced
- 2 sleeves graham crackers
- 1 package cream cheese 8-ounce, softened
- 1 can sweetened condensed milk 14-ounce
- 2 packages instant cheesecake pudding mix 3.4 ounces each
- 3 cups milk
- 1 carton Cool Whip 12-ounce, divided
Instructions
- Rinse and dry the strawberries, then slice them into 1/4-inch pieces. Set aside.
- Line the bottom of a 13x9-inch baking dish with a layer of graham crackers.
- In a large bowl, beat the softened cream cheese and sweetened condensed milk until smooth. Add the pudding mix and milk, then beat for 4-5 minutes until thick. Fold in 2 cups of Cool Whip.
- Spread half of the cream cheese mixture over the graham crackers. Layer half of the sliced strawberries on top. Add another layer of graham crackers, followed by the remaining cream cheese mixture and another layer of strawberries.
- Cover the dish with plastic wrap and refrigerate for 6 to 8 hours, allowing the layers to set.
- Before serving, spread the remaining Cool Whip over the cake and sprinkle with crushed graham cracker crumbs. Serve chilled.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
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