Name: Strawberry Cream Cheese Icebox Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 packages graham crackers; 16 oz cream cheese, softened; ¾ cup sugar; 1 tsp vanilla extract; 16 oz whipped topping (Cool Whip or homemade); 4 cups fresh strawberries, sliced

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Strawberry cream cheese icebox cake is my favorite no-bake dessert for warm days or when I need something sweet without turning on the oven. Layers of graham crackers, creamy cheesecake filling, and fresh strawberries come together in the fridge to create a luscious, chilled treat. Every bite is cool, creamy, and bursting with berry flavor.

Why You’ll Love This Recipe

I love this dessert because it’s incredibly easy to make but looks and tastes like something from a bakery. The cream cheese layer is rich yet light, the strawberries add freshness, and the graham crackers soften into a cake-like texture as it chills. It’s perfect for potlucks, holidays, or simply when I want a make-ahead dessert that’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers
Cream cheese, softened
Sugar
Vanilla extract
Whipped topping (such as Cool Whip)
Fresh strawberries, sliced

Directions

I start by beating the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
I fold in the whipped topping until the mixture is light and fluffy.
In a 9×13-inch dish, I spread a thin layer of the cream cheese mixture to coat the bottom.
I arrange a single layer of graham crackers over the cream, breaking pieces to fit as needed.
I spread a layer of the cream cheese mixture over the crackers, then top with a layer of sliced strawberries.
I repeat the layers—graham crackers, cream cheese mixture, strawberries—until I run out of ingredients, finishing with a cream layer topped with strawberries for a pretty presentation.
I cover the dish and refrigerate for at least 4 hours, or overnight, so the graham crackers soften into a cake-like texture.

Servings and timing

This recipe makes about 12 servings and takes around 20 minutes to assemble, plus at least 4 hours of chilling time.

Variations

Sometimes I add a layer of strawberry jam between the crackers and cream for extra sweetness. I’ve also swapped strawberries for blueberries, raspberries, or a mix of berries. For a chocolate twist, I use chocolate graham crackers and sprinkle mini chocolate chips between the layers.

storage/reheating

I store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, and I don’t recommend freezing it because the texture of the cream cheese and whipped topping can change.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Yes, I whip heavy cream with a bit of sugar until stiff peaks form and fold it into the cream cheese mixture.

Do I need to soften the graham crackers before assembling?

No, the chilling process softens them perfectly as they absorb moisture from the cream and strawberries.

Can I make this dessert a day ahead?

Absolutely—it actually tastes better the next day after the flavors meld together.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but thawed and well-drained frozen strawberries will work in a pinch.

How can I make it less sweet?

I reduce the sugar in the cream cheese mixture or use lightly sweetened whipped cream.

Conclusion

Strawberry cream cheese icebox cake is a dreamy, no-bake dessert that’s as easy to prepare as it is to love. With its creamy layers, juicy strawberries, and tender graham crackers, it’s a refreshing treat that’s perfect for any time of year—especially when I want something simple yet irresistible.