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For this recipe, you need 2 cups of fresh strawberries. Make sure to hull and slice them. Fresh strawberries add sweetness and a nice texture. If your strawberries are not sweet enough, you can add 1 tablespoon of sugar. This step helps bring out their juices. You will need 8 oz of cream cheese. It should be softened for easy mixing. Next, use 1 cup of powdered sugar to sweeten the cream cheese. Add 1 teaspoon of vanilla extract for flavor. Finally, you need 1 cup of heavy whipping cream. This will make your cheesecake light and fluffy. For the base, get 12 graham crackers, or more if needed. They create a great crunch. You can also add the zest of 1 lemon. This adds a bright, fresh taste to the cake. These ingredients come together to create a delicious icebox cake that everyone will love. {{ingredient_image_1}} Start by taking 2 cups of fresh strawberries. Hull and slice them into thin pieces. If you want extra sweetness, add 1 tablespoon of sugar. This step helps bring out their natural juices. Let the strawberries sit for about 15 to 20 minutes. This makes them juicy and perfect for your cake. Next, grab 8 ounces of softened cream cheese. In a large bowl, use an electric mixer to beat the cream cheese until it is smooth. Slowly add in 1 cup of powdered sugar. Then mix in 1 teaspoon of vanilla extract. Blend until everything is well combined and creamy. In another bowl, pour in 1 cup of heavy whipping cream. Use a hand mixer to whip the cream until you see stiff peaks. This means the cream is thick and fluffy. Now, gently fold the whipped cream into the cream cheese mixture. Make sure to combine them fully without losing the fluffiness. Start building your cake by lining the bottom of your rectangular cake pan with graham crackers. Place a layer of graham crackers down. Next, spread a third of your cheesecake filling over the crackers. Now, add a layer of your macerated strawberries. This creates a lovely mix of flavors. Once you have all your layers set, cover the cake with plastic wrap. Put it in the refrigerator. Let it chill for at least 4 hours. For the best flavor and texture, chilling overnight is ideal. When you're ready to serve, zest one lemon over the top of the cake. This adds a bright, fresh flavor. You can also garnish with a few whole strawberries for a lovely touch. Cut the cake into squares and serve on plates. Drizzle some extra strawberry juice on top if you like. Enjoy your delicious Strawberry Cheesecake Icebox Cake! To make the best Strawberry Cheesecake Icebox Cake, focus on layering. Start with graham crackers at the bottom. Spread a third of the cheesecake filling over them. Then, add a layer of strawberries. Repeat this until you run out of ingredients. I like to end with a layer of filling. This gives the cake a nice look. Texture matters a lot in this recipe. Use softened cream cheese for a smooth filling. Whip the heavy cream until it forms stiff peaks. Gently fold this into the cream cheese mix. This makes the filling light and fluffy. Let the cake chill for at least four hours. Chilling helps the layers set and blend flavors well. For a great presentation, cut the cake into squares. Serve each piece on a plate. Drizzle some strawberry juice over each slice. You can also zest a lemon on top for a nice touch. Add whole strawberries for color and appeal. These small details make your cake stand out. Pro Tips Sweeten to Taste: Adjust the sugar in the maceration process based on the sweetness of your strawberries. Fresh, ripe strawberries may not need additional sugar. Chill for Best Results: Allow the cake to chill overnight for a firmer texture and enhanced flavors. The longer it sits, the better the layers meld together. Use Fresh Ingredients: Opt for fresh, in-season strawberries for the best flavor. Frozen strawberries can be used, but they may result in a softer texture. Make it Your Own: Feel free to experiment by adding other fruits like blueberries or raspberries, or by using different flavored extracts in the cheesecake filling. {{image_2}} You can change the taste of your icebox cake easily. Add lemon zest for a fresh twist. You can also mix in a bit of cocoa powder for a chocolate flavor. Try adding peanut butter to the cheesecake filling for a nutty kick. You can also use flavored extracts like almond or coconut for fun surprises. Toppings can make your icebox cake even more exciting. Use blueberries, raspberries, or blackberries for a berry medley. Crushed cookies or nuts add a crunchy texture. You can drizzle caramel or chocolate sauce on top for sweetness. Fresh mint leaves can give a nice touch and bright flavor. You can enjoy this dessert even without dairy. Use plant-based cream cheese instead of regular cream cheese. For the whipped cream, try coconut cream. Chill a can of coconut milk overnight, then whip it to get creamy goodness. Use vegan graham crackers to keep it dairy-free. After you enjoy your Strawberry Cheesecake Icebox Cake, store leftovers in the fridge. Place it in an airtight container. If you don’t have one, cover the cake tightly with plastic wrap. This keeps the cake fresh and prevents it from drying out. You can enjoy the cake for up to three days. However, it tastes best within the first two days. Refrigerate the icebox cake right after serving. The cold helps the flavors meld together. Make sure your fridge is at 40°F or lower. This temperature keeps your cake safe to eat. If you notice any moisture forming on the wrap, change it out to avoid sogginess. This way, your cake stays delicious and fresh! You can freeze your Strawberry Cheesecake Icebox Cake for longer storage. To do this, first, cut it into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. It’s best to freeze the cake for up to two months. When you’re ready to eat it, thaw it in the fridge overnight. This keeps the texture smooth and creamy. Enjoy your tasty treat! Yes, you can use frozen strawberries. Just thaw them first. Drain any extra juice before using them in the cake. This helps keep the layers from getting too soggy. The icebox cake stays fresh for about 3-5 days in the fridge. Keep it covered with plastic wrap or a lid. After that, it may lose its flavor and texture. Absolutely! This recipe works well if you make it a day ahead. Chilling it overnight enhances the flavors. It also helps the layers set nicely. If you need a substitute for cream cheese, try Greek yogurt or mascarpone cheese. These options provide a creamy texture. They also add a different flavor twist. While it is not strictly necessary, chilling overnight is best. It allows the flavors to blend well. The cake also becomes firmer, making it easier to slice. This blog walked you through making a delicious icebox cake. We covered fresh strawberries, dairy ingredients, and graham crackers. You learned how to prepare, assemble, and chill your cake for the best taste. Tips like perfecting layers and presentation ideas help make it shine. Plus, variations offer exciting twists, whether you prefer dairy-free options or alternative toppings. Remember to store leftovers properly so you can enjoy each bite later. Now, it's time to create your own masterpiece and impress your friends and family with this easy dessert!

Strawberry Cheesecake Icebox Cake

A refreshing no-bake dessert featuring layers of creamy cheesecake and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional, for macerating strawberries)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 12 pieces graham crackers (or more as needed)
  • 1 piece zest of lemon

Instructions
 

  • In a medium bowl, toss the sliced strawberries with the tablespoon of sugar if desired. Let them sit for about 15-20 minutes to release their juices.
  • In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually mix in the powdered sugar and vanilla extract until well combined.
  • In another bowl, whip the heavy cream until stiff peaks form. Then carefully fold the whipped cream into the cream cheese mixture until fully combined.
  • Line the bottom of a rectangular cake pan with a layer of graham crackers. Spread a third of the cheesecake filling over the graham crackers, then add a layer of macerated strawberries.
  • Add another layer of graham crackers on top of the strawberries, then another third of the cheesecake filling, followed by another layer of strawberries. Repeat the process until all ingredients are used, finishing with a final layer of cheesecake filling on top.
  • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
  • Before serving, zest a lemon over the top for an added citrus burst and garnish with a few whole strawberries if desired.

Notes

For best flavor and texture, chill overnight.
Keyword cheesecake, dessert, no-bake, strawberry