Strawberry Cream Cheese Icebox Cake
Creamy, sweet, and packed with fresh strawberry flavor, this no-bake dessert features layers of cheesecake filling, graham crackers, and juicy strawberries.
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.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days. The cake will soften slightly each day but remains delicious.