Strawberry Cheesecake Icebox Cake: The No-Bake Wonder that everyone goes crazy over! If you’re looking for a dessert that feels like you put in way more effort than you actually did, this Strawberry Cheesecake Icebox Cake is your move. No oven, no fancy tools, no “what even is that ingredient” moments — just layers of creamy cheesecake filling, strawberry preserves, and fresh berries stacked between graham crackers that soften into something magical overnight.
If you’re in search of a refreshing and indulgent dessert, look no further than a Strawberry Cheesecake Icebox Cake. This no-bake dessert is perfect for warm weather or any time of year when you crave something sweet. It’s the kind of recipe that lives in your back pocket once you make it the first time. You can pull it out for birthdays, BBQs, baby showers, or even just a random Tuesday when you’re craving something sweet and cold. There’s nothing fussy here — just solid ingredients and simple steps that come together into something that tastes like summer memories and bakery-case energy, but make-it-in-your-sweats ease.
No Bake Strawberry Dessert
The Strawberry Icebox Cake is made with layers of graham crackers, heavy cream, and fresh strawberries. The graham crackers soften in the fridge, creating a cake-like texture, while the strawberries provide a fruity freshness that complements the rich whipped cream.
This dessert is easy to make and requires no baking, making it a great option for any occasion. It can be served in individual portions or as a larger cake, making it a versatile choice for your dessert table. With its delicious flavor and easy preparation, the Strawberry Icebox Cake is sure to be a crowd pleaser at any gathering or simply as a weekend treat.
What is an Icebox Cake?
An icebox cake is a dessert made by layering cookies or wafers with heavy cream or custard and refrigerating the dessert overnight. As it chills, the layers of cookies absorb the moisture from the cream, creating a soft and cake-like texture.
Why You’ll Love This Recipe
- Refreshing and light – This cake is perfect for warm weather or when you’re in the mood for a light and refreshing dessert. The combination of whipped cream and fresh strawberries will leave you feeling satisfied without feeling weighed down.
- No baking required – This dessert is quick and easy to make and requires no baking. This means you can spend less time in the kitchen and enjoy your dessert more.
- Versatile and customizable – The Strawberry Icebox Cake can be served in individual portions or as a larger cake, making it a versatile option for any occasion. Plus, you can customize it by adding different fruits or toppings to suit your taste.
Ingredients Needed for the Cheesecake Layers
- Powdered sugar – Powdered sugar is used to sweeten the cheesecake layer. Using powdered sugar instead of granulated sugar is important, as it dissolves easily and creates a smooth texture.
- Cream cheese – Cream cheese is the main ingredient in the cheesecake layer. It adds richness and creaminess to the cake and provides a tangy flavor that compliments the sweetness of the powdered sugar and strawberries.
- Lemon juice – Lemon juice adds a fresh and tangy flavor to the cheesecake layer. It also helps to balance out the sweetness of the powdered sugar.
- Vanilla – Vanilla extract provides a sweet and aromatic flavor to the cheesecake layer. It’s an essential ingredient in most cheesecake recipes.
- Strawberry extract – Strawberry extract enhances the strawberry flavor in the cake. It’s optional, but it can add an extra fruity goodness to the dessert.
- Salt – Salt is a key ingredient in desserts, as it enhances the flavors and balances out the sweetness. Just a small amount is needed to give the cheesecake layer some depth of flavor.
FAQs for Cold Strawberry Desserts
How do I store this icebox cake?
Icebox cake may be stored in an airtight container in the fridge for up to 2 days.
How long does it take for an icebox cake to set & do I really have to chill it for 7-8 hours??
An icebox cake typically needs to be refrigerated for at least 4-6 hours or overnight to set properly. This allows time for the layers of cookies or wafers and whipped cream to soften and meld together, creating a deliciously creamy and textured dessert. That chill time is what transforms the graham crackers into a soft, cake-like texture and lets everything set properly. Overnight is ideal if you’ve got the time.
Can I use other ingredients instead of cookies?
Yes! You can use different crackers, biscuits, or cake layers. Experiment with your favorite flavors and textures, or try a new combination to create a unique icebox cake.
Can I freeze my icebox cake?
Not really. The texture of the whipped cream and strawberries gets weird after thawing, and the graham crackers can get mushy in a bad way. Best to enjoy it fresh.
How do I serve an icebox cake?
You can slice an icebox cake like a regular cake or scoop it out of its container with a spoon. Garnish with fresh fruit, chocolate chips, or nuts for added flavor and texture.
Have you ever made a No Bake Strawberry Icebox Cake? Let us know what you think if you choose to make this dessert!
Here’s Why It Works
The base is a no-bake cheesecake situation. It starts with cream cheese whipped smooth with powdered sugar, vanilla, lemon juice, and just a little strawberry extract to boost that fruity flavor. You whip heavy cream separately, then fold it in to get that light, whipped texture that feels rich but not too heavy. This mixture is the real hero — creamy, tangy, slightly sweet, and it holds up beautifully between the layers.
Then come the graham crackers. You layer them in like lazy lasagna sheets, and over time, they soften into this cake-like texture that makes each bite super satisfying without ever touching your oven. Add strawberry preserves and a serious amount of fresh strawberries in between, and you’ve got yourself a legit showstopper with zero baking stress.
It’s Giving: Chill Dessert Energy
This dessert is unfussy in the best way. You build it in a 9×13 dish — no springform, no stacking layers or piping anything. Just spread, layer, chill, done. You don’t even have to be precious with the strawberries. Lay them down. Cover them up. It all looks gorgeous once it’s sliced.
Bonus: it feeds a crowd. You get a solid 12 servings out of one pan, and it’s just sweet and creamy enough that no one needs a giant slice to feel satisfied (although no one’s stopping you).
Can I use Cool Whip instead of whipped cream?
You can, but you’ll lose some of the fresh flavor and richness. The homemade whipped cream makes a big difference here, especially with the tangy cream cheese mix.
Do I need the strawberry extract?
Not essential, but nice if you have it. It just punches up the strawberry flavor in the cheesecake layer. If you don’t have it, the preserves and fresh berries carry it just fine.
Can I use a different fruit?
Absolutely. Blueberries, raspberries, peaches — any soft fruit works well here. Just keep the layering simple and consistent so it holds together after chilling.
How long does it last in the fridge?
You’ve got about two days before the texture starts to go a little too soft. After that, it’s still edible, just less sliceable. Keep it tightly covered in the fridge.
Can I make it in advance?
Yes — and you should. This is one of those rare desserts that gets better with time. Make it the night before and let it chill overnight for the best texture and flavor.
This is the kind of recipe you make once and then end up making again and again — partly because it’s easy, but mostly because people will not shut up about how good it is. It’s cool, creamy, fruity, and feels way more impressive than a 30-minute prep time should allow.
And honestly? Sometimes it’s just nice to make something that doesn’t need a single burner, timer, or oven mitt.
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Strawberry Cheesecake Icebox Cake
Ingredients
- Cheesecake layer:
- 2 ⅓ c powdered sugar
- 16 oz cream cheese
- 2 tsp lemon juice
- 1 ½ tsp vanilla
- 1 tsp strawberry extract
- ½ tsp salt
- 3 c heavy cream
- Cake layers:
- 25 Graham crackers
- 2 c strawberry preserves
- 4 ½ c sliced strawberries
Instructions
- To make the cheesecake layer, add the powdered sugar, cream cheese, lemon juice, vanilla, strawberry extract and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and no lumps of cream cheese remain. Transfer the mixture to a separate, medium sized bowl. Add the heavy cream to the stand mixer bowl. Use a whisk attachment to whip the heavy cream on high speed to stiff peaks. This should take about 4 minutes. Once the heavy cream is whipped, add the cream cheese mixture to the bowl. Use a rubber spatula to fold together. Do not fold all of the air out of the whipped cream, only fold together until well incorporated.
- To assemble the icebox cake, start by placing a layer of whole graham crackers in the bottom of a 9×13 pan. This should take about 8 graham crackers. Use a spoon or rubber spatula to spread ⅓ of the no bake cheesecake mixture over the graham crackers. Next, spread 1 c of strawberry preserves over the surface of the cheesecake layer. Lay sliced strawberries side by side on top of the strawberry preserves layer. Next, layer on a layer of graham crackers, using about 7 ½ pieces this time. Spread another ⅓ of the cheesecake layer on top. Top with the remaining strawberry preserves then a layer of sliced strawberries. Layer one last layer of graham crackers, about 7 ½ crackers. Top with the remaining cheesecake batter and strawberries.
- Once assembled, cover with plastic wrap and place the pan into the fridge to chill for at least 8 hours. Once chilled, remove the plastic wrap, slice and serve.
- Storage: Icebox cake may be stored in an airtight container in the fridge for up to 2 days.
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