Creamy, sweet, and packed with fresh strawberry flavor, this Strawberry Cream Cheese Icebox Cake is the kind of dessert that disappears fast at family gatherings. Imagine layers of silky cheesecake filling tucked between crisp graham crackers and crowned with juicy, bright strawberries — no oven required. Fun fact: icebox cakes were popularized in the early 1900s when refrigerators (iceboxes) became common in homes, so you’re enjoying a little culinary history with every slice. If you love easy no-bake desserts, this recipe is for you — simple to assemble, quick to prepare, and an instant crowd-pleaser. For another take on cream cheese desserts, check out this strawberry cream cheese icebox cake recipe for inspiration and variations. Read on and get excited to make a dessert the whole family will request again and again.
What is Strawberry Cream Cheese Icebox Cake?
What makes something an icebox cake? Is it the chilling, the layers, or the smug satisfaction of telling people “I didn’t bake it”? This Strawberry Cream Cheese Icebox Cake is a playful twist on that classic concept: layers of graham crackers, a cheesecake-flavored cream, and sliced strawberries that meld together in the fridge into a luscious, sliceable dessert. Why is it called an icebox cake? Maybe because you need an icebox to achieve the dreamy texture, or maybe because it’s too cool for the oven. Some say “the way to a man’s heart is through his stomach,” and this cake might be the sweetest path there is. Try it and see for yourself — and then make another to share.
Why You’ll Love This
First, the texture: silky cream cheese filling, slightly tangy cheesecake pudding, and the soft, almost cake-like graham crackers soaked just enough to be tender but still hold their shape — it’s irresistible. Second, it’s cost-effective: pantry staples like graham crackers and pudding mix keep the price low compared to a bakery cheesecake. Third, the toppings make it sing — fresh strawberries add juiciness and color, and the whipped topping gives an airy finish. Compared to other desserts on the blog, like the Apple Cream Cheese Bundt Cake, this icebox cake is much quicker and needs no baking, making it perfect for busy weeknights or last-minute celebrations. Ready to make it at home? You’ll be glad you did.
How to Make: Quick Overview
This no-bake dessert is delightfully simple: beat a cream cheese and sweetened condensed milk base, stir in instant cheesecake pudding mix and milk until thick, fold in whipped topping, and layer with graham crackers and sliced strawberries. The standout element is the cheesecake-flavored pudding that gives a true cheesecake taste without the effort of a baked crust and filling. Preparation takes about 20 minutes, but plan for a 6 to 8 hour chill — overnight is best for sliceable, set layers.
Ingredients
2 lb. strawberries, washed, hulled, and sliced about 1/4 inch thick
2 sleeves graham crackers, whole (for layering)
1 (8 oz.) package cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
2 (3.4 oz.) packages instant cheesecake flavored pudding mix
3 cups milk
1 (12 oz.) carton whipped topping, divided (use 2 cups in filling, reserve remaining for topping)
Directions
- Wash, hull, and slice strawberries about 1/4 inch thick. Set aside. Wash and pat dry thoroughly so slices hold their shape in layers.
- Line the bottom of a 13×9 inch baking dish with a single layer of graham crackers. Break crackers as needed to fit snugly.
- In a large bowl, beat cream cheese and sweetened condensed milk until completely smooth and lump-free, scraping the bowl as needed. Start on low speed to avoid splatter, then increase.
- Add both packages of instant cheesecake flavored pudding mix and 3 cups milk. Beat on low until thickened, about 4 to 5 minutes; the mixture will become noticeably thicker and mousse-like.
- Fold in 2 cups of whipped topping until fluffy and combined; taste and adjust sweetness by folding in a bit more whipped topping if desired.
- Spread half of the cream mixture evenly over the graham cracker layer. Use an offset spatula to smooth. Arrange a single layer of sliced strawberries over the cream, covering as evenly as possible. Add another layer of graham crackers on top of the strawberries.
- Repeat with the remaining cream mixture and another layer of sliced strawberries, pressing gently to compact the layers slightly. Smooth the top.
- Cover the dish tightly with plastic wrap and refrigerate for 6 to 8 hours or overnight to allow the graham crackers to soften and layers to set. Overnight chilling gives the best sliceable texture.
- Before serving, spread the remaining whipped topping over the chilled cake and sprinkle with crushed graham crackers or extra sliced strawberries for garnish. Slice with a sharp knife dipped in hot water for clean cuts.
What to Serve With
Pair this cake with simple complements to balance the creaminess and sweetness. Try a light citrus salad of orange and mint to cut richness, or a small scoop of lemon sorbet for a refreshing contrast. For beverages, iced tea with lemon, sparkling rosé, or a cold latte are excellent choices. If serving after dinner, a short espresso or a cup of herbal tea keeps the meal feeling complete without overpowering the dessert.
Top Tips for Perfecting
- Use room temperature cream cheese to prevent lumps and ensure a silky filling.
- Choose ripe but firm strawberries so they hold slices well between layers.
- For extra strawberry flavor, macerate half the strawberries with a teaspoon of sugar for 10 minutes before layering.
- If you want a thicker filling, reduce the milk by 1/4 cup when adding pudding mix.
- Avoid soggy crackers by keeping the layers even and not over-saturating with filling. Cover tightly while chilling to prevent fridge odors from affecting flavor.
Storing and Reheating Tips
Refrigeration: Store leftovers tightly covered in the refrigerator for up to 3 days. The cake will soften slightly each day but remains delicious.
Freezing: This cake is best eaten fresh or refrigerated; freezing is not recommended as the texture of whipped topping and strawberries can change when thawed.
Reheating: No reheating necessary — serve chilled. If slices are too firm from refrigeration, let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly to avoid excess moisture that can make the graham crackers soggy.
Can I make this gluten-free?
Absolutely. Substitute gluten-free graham-style crackers and ensure your pudding mix and other ingredients are certified gluten-free.
How long does it need to chill before serving?
Plan for at least 6 to 8 hours; overnight chilling yields the best results for clean slices.
Can I make the filling ahead of time?
Yes. You can prepare the filling and keep it covered in the refrigerator for up to 24 hours before assembling the cake.
Is there a dairy-free version of this recipe?
You can experiment with dairy-free cream cheese, coconut condensed milk alternatives, dairy-free pudding mixes, and dairy-free whipped topping, but textures and flavors will differ from the original.
Conclusion
This Strawberry Cream Cheese Icebox Cake is a wonderfully easy, no-bake dessert that delivers big on flavor, texture, and visual appeal — perfect for family gatherings, potlucks, or a special weeknight treat. It’s quick to assemble, budget-friendly, and reliably loved by kids and adults alike. If you want to compare technique or see another version of this dessert, check out this full recipe online at Strawberry Cream Cheese Icebox Cake — Hungry Enough To Eat Six. Try it tonight, and don’t forget to share slices with the ones you love.
Strawberry Cream Cheese Icebox Cake
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 2 lb Strawberries, washed, hulled, and sliced About 1/4 inch thick
- 2 sleeves Graham crackers, whole For layering
- 1 8 oz Cream cheese Room temperature
- 1 14 oz Sweetened condensed milk
- 2 3.4 oz Instant cheesecake flavored pudding mix
- 3 cups Milk
- 1 12 oz Whipped topping, divided Use 2 cups in filling, reserve remaining for topping
Instructions
- Wash, hull, and slice strawberries about 1/4 inch thick. Set aside. Wash and pat dry thoroughly so slices hold their shape in layers.
- Line the bottom of a 13x9 inch baking dish with a single layer of graham crackers. Break crackers as needed to fit snugly.
- In a large bowl, beat cream cheese and sweetened condensed milk until completely smooth and lump-free, scraping the bowl as needed. Start on low speed to avoid splatter, then increase.
- Add both packages of instant cheesecake flavored pudding mix and 3 cups milk. Beat on low until thickened, about 4 to 5 minutes; the mixture will become noticeably thicker and mousse-like.
- Fold in 2 cups of whipped topping until fluffy and combined; taste and adjust sweetness by folding in a bit more whipped topping if desired.
- Spread half of the cream mixture evenly over the graham cracker layer. Use an offset spatula to smooth. Arrange a single layer of sliced strawberries over the cream, covering as evenly as possible. Add another layer of graham crackers on top of the strawberries.
- Repeat with the remaining cream mixture and another layer of sliced strawberries, pressing gently to compact the layers slightly. Smooth the top.
- Cover the dish tightly with plastic wrap and refrigerate for 6 to 8 hours or overnight to allow the graham crackers to soften and layers to set. Overnight chilling gives the best sliceable texture.
- Before serving, spread the remaining whipped topping over the chilled cake and sprinkle with crushed graham crackers or extra sliced strawberries for garnish. Slice with a sharp knife dipped in hot water for clean cuts.
