Name: Irresistible Strawberry Cream Cheese Icebox Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 1 box graham crackers (about 14–16 crackers); 1 tablespoon fresh lemon juice

This strawberry cream cheese icebox cake is my go-to when I want a dessert that feels indulgent but requires almost no effort. With layers of fluffy cream cheese filling, fresh strawberries, and crisp graham crackers that soften into a cake-like texture, it’s a perfect make-ahead treat for warm days or casual gatherings.

Ingredients

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

2 cups heavy whipping cream

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups fresh strawberries, sliced

1 box graham crackers (about 14–16 crackers)

1 tablespoon fresh lemon juice

Directions

I beat the heavy whipping cream in a large bowl until stiff peaks form, then set it aside.

In another bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

I gently fold the whipped cream into the cream cheese mixture until fully combined.

I line the bottom of a 9×13-inch baking dish with graham crackers, breaking them to fit if needed.

I spread half of the cream cheese mixture over the crackers and smooth it out.

I add half of the sliced strawberries evenly over the cream layer.

I repeat with another layer of graham crackers, the remaining cream cheese mixture, and the rest of the strawberries.

I cover and refrigerate the dessert for at least 4 hours or overnight so it can set.

Just before serving, I drizzle fresh lemon juice over the top for a bright finish.

Servings and timing

Servings: 8

Prep time: 15 minutes

Chilling time: 4 hours

Total time: 4 hours 15 minutes

Calories: 280 kcal per serving

Variations

I sometimes swap the strawberries for blueberries, raspberries, or a mix of berries for a colorful twist. For a chocolatey version, I add a layer of chocolate ganache or sprinkle cocoa powder between the layers. If I want extra tang, I mix a little Greek yogurt into the cream cheese filling. Crushed vanilla wafers or chocolate graham crackers also work well in place of the traditional graham crackers.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 3 days. The texture actually improves on the second day as the crackers soften more. Since it’s a chilled dessert, I don’t reheat it—just serve straight from the fridge.

FAQs

How far in advance can I make this icebox cake?

I like to make it the night before serving so the flavors meld perfectly, but it can be made up to 24 hours ahead.

Can I freeze the icebox cake?

Yes, I can freeze it for up to 1 month. I wrap it tightly in plastic wrap and foil, then thaw it in the fridge before serving.

What can I use instead of graham crackers?

I sometimes use digestive biscuits, vanilla wafers, or shortbread cookies for a slightly different flavor and texture.

Can I make this without powdered sugar?

Yes, I can use granulated sugar, but powdered sugar blends more smoothly into the cream cheese mixture.

Do I have to use fresh strawberries?

No, I can use thawed frozen strawberries, but I make sure to drain them well to prevent excess moisture.

Conclusion

This irresistible strawberry cream cheese icebox cake is one of my favorite no-bake desserts because it’s so easy, adaptable, and delicious. Every bite has the perfect balance of creamy filling, sweet strawberries, and soft, cake-like layers. It’s a dessert I can whip up for any occasion and always trust it will be a hit.

Recipe: