Strawberry Cream Cheese Icebox Cake
This no-bake Strawberry Cream Cheese Icebox Cake features luscious layers of cream cheese, strawberries, and graham crackers, making it a perfect dessert for warm days and gatherings.
Ingredients
Main Ingredients
- 2 cups fresh strawberries, sliced Fresh strawberries for layering
- 1 package (8 oz) cream cheese, softened Make sure it's softened for easy mixing
- 1/2 cup powdered sugar To sweeten the cream cheese mixture
- 2 cups whipped cream, plus extra for topping Use for the cream cheese mixture and for serving
- 1 teaspoon vanilla extract For flavor
- 1 package (about 24) graham crackers Layer in between the cream cheese mixture
- 1/2 cup strawberry jam For drizzling on the layers
Instructions
Preparation
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Mix in the vanilla extract.
- Gently fold in the whipped cream until everything is well blended.
- Spread a thin layer of the cream cheese mixture on the bottom of a 9x13 inch baking dish.
- Place a single layer of graham crackers over the cream cheese layer and break them if needed to fit.
- Spread half of the remaining cream cheese mixture over the graham crackers.
- Top with sliced strawberries and drizzle with half of the strawberry jam.
- Add another layer of graham crackers, the rest of the cream cheese mixture, and the remaining strawberries and jam.
- Finish with a final layer of graham crackers and a thin layer of whipped cream on top.
- Refrigerate the cake for at least 4 hours, or overnight, to let the flavors meld and the graham crackers soften.
- Before serving, garnish with extra strawberries and a drizzle of strawberry jam, if you like.
Notes
Store any leftovers in the refrigerator for about 3-4 days. Cover the dish with plastic wrap or aluminum foil to keep it fresh. For a more intense strawberry flavor, you can add extra jam in between the layers or use different fruits like blueberries or raspberries as a fun twist.