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A square of No Bake Strawberry Cheesecake Icebox Cake on a plate with a fork

Strawberry Icebox Cake

This delightful Strawberry Ice Box Cake is made with a heavenly combination of freshly whipped cream, cheesecake pudding (or cream cheese), graham crackers, and juicy strawberries. Indulge in this no-bake dessert that is a creamy, fruity delight that will impress your taste buds and leave you craving more.

Course Dessert
Cuisine American
Keyword icebox cake easy, no bake dessert, strawberry dessert
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 226 kcal
Author Kelly

Ingredients

  • 3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip). Vegan Alternative: For a vegan-friendly version, use a non-dairy whipped topping and plant-based milk, such as almond or coconut milk, in place of the cream and regular milk. And sub the heavy cream with chilled canned coconut cream or sub with coconut whipped topping such as So Delicious Coco Whip
  • 1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
  • 2 cups cold dairy-free or regular milk to make the pudding - omit if using cream cheese option
  • 12 graham crackers Gluten-Free Option: If you're following a gluten-free diet, use gluten-free graham crackers or Simple Mills Grain-Free Honey Cinnamon Sweet ThinsSimple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles  or my keto shortbread cookie recipe. They provide the same satisfying crunch without compromising the taste or texture.
  • 2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top

Optional Toppings:

  • crushed graham cracker crumbs
  • chopped nuts
  • drizzle of chocolate
  • powdered sugar for dusting

Instructions

  1. To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
  2. In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
  3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
  4. Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
  5. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
  6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
  7. Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
  8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

Recipe Video

Recipe Notes

  • To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
  • You can replace the cheesecake pudding with homemade or storebought vanilla pudding or even softened cream cheese and leave out the milk used to make the pudding. Just mix in with the 3 cups of whipped cream.
  • Adapted from The Kitchn

 

  • Storage: After refrigerating for at least 4 hours or overnight until the graham crackers have softened, cover the cake with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 2 days.
  • Freezing: If you'd like to freeze the cake, it's best to do so before adding any toppings. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 1 month. Before serving, thaw it in the refrigerator overnight, then add the desired toppings.
Nutrition Facts
Strawberry Icebox Cake
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.