Strawberry Cream Cheese Icebox Cake
No-Bake Strawberry Icebox Cake
Prep Time:
Active: 25 minutes
Chill: 6–8 hours (overnight recommended)
This refreshing no-bake dessert layers strawberries, graham crackers, and a creamy cheesecake pudding filling—perfect for spring and summer gatherings.
1. Prep Strawberries & Dish
Wash, dry, and hull fresh strawberries. Slice into ¼-inch pieces. Line the bottom of a 13×9-inch baking dish with graham crackers, breaking as needed to fit.
2. Make the Cream Cheese Filling
Beat softened cream cheese and sweetened condensed milk until smooth. Scrape the bowl to avoid lumps.
3. Add Pudding & Milk
Mix in cheesecake pudding and 3 cups cold milk. Beat on low for 4–5 minutes until thickened.
4. Fold in Whipped Topping
Gently fold in 2 cups of whipped topping with a spatula until fully combined.
5. Assemble Layers
Spread half the filling over the graham crackers. Top with half the strawberries. Add a second graham cracker layer, then the remaining filling and strawberries.
6. Chill to Set
Cover and refrigerate for at least 6–8 hours, or overnight. This softens the crackers into a cake-like texture.
7. Final Touches & Serve
Before serving, top with remaining whipped topping and crushed graham crackers. Slice into squares and enjoy chilled. Store leftovers in the fridge for up to 3 days.
Tips & Variations
Use instant pudding only. Add lemon zest for brightness, or swap in mixed berries. Chocolate graham crackers make a fun twist.
Why You’ll Love It
No baking, easy to prep, and crowd-pleasingly creamy, fruity, and light—this is your new go-to summer dessert!
