Strawberry Cream Cheese Icebox Cake Recipe

Introduction

This Strawberry Cream Cheese Icebox Cake is a delightfully creamy and fruity dessert that’s perfect for warm days or any occasion. With layers of graham crackers, rich cream cheese pudding, and fresh strawberries, it delivers a refreshing and indulgent treat with minimal effort.

Ingredients

• 1 lb. strawberries, sliced
• 1 package of graham crackers (whole box) plus some additional for garnish if desired
• 4 oz. cream cheese
• 1 ½ cups milk
• 1 box cheesecake-flavored pudding mix
• ½ can sweetened condensed milk
• 1 container of Cool Whip
• 1 tsp. vanilla extract

Instructions

1. Step 1: Place a layer of graham crackers in the bottom of a 9×9 baking dish. Break crackers as needed to line the dish completely.
2. Step 2: In a mixing bowl, beat together the cream cheese and sweetened condensed milk until smooth.
3. Step 3: Add the milk, cheesecake pudding mix, and vanilla extract to the bowl. Beat until the mixture thickens.
4. Step 4: Gently fold in 1 cup of the whipped topping (Cool Whip) into the cream cheese mixture.
5. Step 5: Spread half of the cream cheese mixture evenly over the graham cracker layer.
6. Step 6: Arrange a layer of sliced strawberries on top of the cream cheese mixture.
7. Step 7: Add another layer of graham crackers over the strawberries.
8. Step 8: Spread the remaining cream cheese mixture over this second graham cracker layer.
9. Step 9: Top with a final layer of sliced strawberries.
10. Step 10: Refrigerate the cake for 6–8 hours to allow it to set and the flavors to meld.
11. Step 11: Before serving, top the cake with the remaining whipped topping and garnish with additional graham cracker pieces if desired.

Tips & Variations

• Use ripe, fresh strawberries for the best flavor and sweetness.
• For a different twist, try using chocolate pudding mix instead of cheesecake flavor.
• Allow the cake to chill overnight for a firmer texture and enhanced flavors.
• To keep graham crackers crispier, add the whipped topping only right before serving.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled, and you can re-chill before serving if it has been left out. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries can be used if fresh ones aren’t available, but be sure to thaw and drain any excess liquid to prevent the cake from becoming soggy.

What if I don’t have Cool Whip? Can I use whipped cream?

Yes, you can substitute with freshly whipped cream, but make sure it’s stiff enough to hold the cake layers together.

Strawberry Cream Cheese Icebox Cake Recipe

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★★★★★

4.8 from 102 reviews

• Author: Simon
• Total Time: 6 hours 15 minutes
• Yield: 9 servings 1x

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Description

This Strawberry Cream Cheese Icebox Cake is a delightful no-bake dessert that layers creamy cheesecake-flavored pudding, fresh strawberries, and crunchy graham crackers. Chilled to perfection, it offers a luscious, refreshing treat ideal for warm days or anytime you crave a simple yet indulgent sweet.

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Ingredients

Scale 1x2x3x

Fruit

• 1 lb. Strawberries, sliced

Base

• 1 package Graham crackers (from a whole box) plus some additional for garnish if desired

Filling

• 4 oz. Cream cheese
• 1½ cups Milk
• 1 box Cheesecake flavored pudding mix
• ½ can Sweetened condensed milk
• 1 tsp Vanilla extract
• 1 container Cool Whip (divided)

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Instructions

1. Prepare the base: Place a layer of graham crackers in the bottom of a 9×9 inch baking dish. Break the graham crackers as needed to fully cover the bottom surface.
2. Make the cream cheese mixture: In a mixing bowl, beat together the cream cheese and sweetened condensed milk until the mixture is smooth and creamy.
3. Add pudding and milk: Pour in the milk, cheesecake-flavored pudding mix, and vanilla extract. Beat the ingredients together until the mixture thickens.
4. Incorporate whipped topping: Fold in 1 cup of the Cool Whip gently until fully combined, creating a light, fluffy filling.
5. Layer filling and strawberries: Spread half of the cream cheese mixture evenly over the graham cracker base. Then, arrange a layer of sliced strawberries over this creamy layer.
6. Add second cracker layer: Place another full layer of graham crackers over the strawberries, pressing gently to secure.
7. Repeat filling and fruit layers: Spread the remaining cream cheese mixture over the second layer of graham crackers, followed by a final layer of strawberry slices on top.
8. Chill the cake: Cover the dish and refrigerate for 6-8 hours to allow the pudding to set and the crackers to soften into cake-like layers.
9. Serve: Just before serving, top the cake with the remaining Cool Whip for an extra creamy finish and garnish with additional graham cracker crumbs if desired.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Allow the cake to chill long enough to ensure the graham crackers soften nicely for a cake-like consistency.
• This no-bake dessert is perfect to prepare a day ahead to save time.
• You can substitute the cheesecake-flavored pudding with vanilla pudding if preferred.
• For a decorative touch, garnish with sliced strawberries and graham cracker crumbs just before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry Cream Cheese Icebox Cake, no bake dessert, pudding cake, graham cracker dessert, summer dessert, easy dessert recipe