Strawberry Cheesecake Icebox Cake
A delightful no-bake icebox cake layered with buttery graham cracker crumbs, rich cream cheese, and fresh strawberries, perfect for creating sweet family memories.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs Use finely crushed for best texture.
- 1/2 cup unsalted butter, melted Fresh butter is preferred for flavor.
Filling Ingredients
- 16 oz cream cheese, softened Ensure it is at room temperature for easy blending.
- 1 cup powdered sugar Adjust based on sweetness of strawberries.
- 2 cups heavy whipping cream Chilled for better whipping results.
- 1 tsp vanilla extract Pure vanilla enhances flavor.
Topping Ingredients
- 3 cups fresh strawberries, sliced Choose bright, firm strawberries for best results.
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Stir until the crumbs feel like damp sand, and they hold together gently when pressed between your fingers.
Make the Filling
- In a separate large bowl, beat cream cheese and powdered sugar until smooth.
- Scrape the sides, and beat until the mixture looks glossy and soft, without lumps.
- In another bowl, whip heavy cream and vanilla extract until stiff peaks form. Stop when it stands tall but still looks satiny.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cake
- In a 9×13 inch dish, layer half of the graham cracker mixture at the bottom.
- Press it down lightly with the back of a spoon to form an even layer.
- Spread half of the cheesecake mixture over the graham crackers, then add a single layer of sliced strawberries.
- Repeat the layers with the remaining graham cracker mixture, cheesecake mixture, and strawberries.
- Cover the dish and refrigerate for at least 4 hours or overnight before serving.
Notes
Serve chilled, and consider adding extra strawberries and whipped cream for decoration. Use a warm knife to slice for clean edges.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 24gSaturated Fat: 15gSodium: 180mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!