Strawberry Cream Cheese Icebox
Strawberry Cream Cheese Icebox Cake combines the flavor of cheesecake with the ease of a layered dessert. Prep this crowd-pleaser in just 20 minutes and let the fridge do the work overnight. Every slice features softened graham crackers and a rich creamy filling that melts in your mouth.
Ingredients
- 2 pounds fresh strawberries hulled and sliced (save a few slices for topping)
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest optional
- 12 ounces whipped topping or 3 cups homemade whipped cream
- 1 box graham crackers about 14–16 full sheets
- ½ cup strawberry jam optional, for extra strawberry flavor
- Optional: graham cracker crumbs for topping
- Optional: mini chocolate chips for layering
Instructions
- Prep the strawberries. Wash, hull, and slice. Set aside a few pretty slices for the top.
- Make the filling. Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest (optional). Mix until creamy. Fold in whipped topping until fluffy.
- Layer. In a 9x13 dish, add a layer of graham crackers. Spread cream filling, then add strawberries. Add a thin layer of jam if using. Repeat layers, finishing with cream on top.
- Top. Decorate with reserved strawberry slices and optional graham cracker crumbs.
- Chill. Cover and refrigerate at least 6 hours, preferably overnight.
- Serve. Slice with a sharp knife, wiping clean between cuts.
Notes
Chill overnight for the best “cake-like” texture.
If strawberries are extra juicy, pat slices lightly dry before layering.
For cleaner slices, place the cake in the freezer for 15 minutes before cutting.
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