No-Bake Strawberry Cream Icebox Cake with Graham Crackers
This creamy no-bake strawberry cake is layered with graham crackers, fresh berries, and a whipped cream cheese filling—an easy and refreshing summer dessert.
- Prep Time: ~15 minutes
- Total Time: ~4 hours 15 minutes
- Yield: About 9–12 slices (based on a 9x9 pan)
- Category: Dessert, No-Bake
- Method: No-bake, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Heavy whipping cream
Cream cheese, softened
Powdered (confectioners’) sugar
Vanilla extract
Fresh strawberries, hulled and sliced
Graham crackers
Instructions
Mix the cream layer: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then gently fold in the whipped cream to create a light, cheesecake-like filling.
Layer the cake: Spread a thin layer of the cream mixture in the bottom of a 9×9-inch pan. Top with a layer of graham crackers, followed by more cream, and a layer of sliced strawberries. Repeat the layers, reserving a few strawberries for the top.
Chill to set: Cover the pan and refrigerate for at least 4 hours (overnight for best results) to allow the graham crackers to soften and the flavors to meld.
Serve: Garnish with extra strawberries just before serving.
Notes
Prep Ahead: This cake can be made a day ahead—just top with fresh strawberries right before serving.
Storage: Keep leftovers covered in the fridge for up to 3–4 days. For long-term storage, slice and freeze individually for up to 2 months.
Variations: Add lemon zest for a citrusy twist, or try using chocolate graham crackers for a rich, chocolaty version.
