This Strawberry Cream Cheese Icebox Cake is a simple yet incredibly delicious no-bake dessert

This Strawberry Cream Cheese Icebox Cake Is a Simple Yet Incredibly Delicious No-Bake Dessert

When the weather is warm or you simply don’t want to turn on the oven, few desserts are as comforting and impressive as an icebox cake. This Strawberry Cream Cheese Icebox Cake is the perfect example of how minimal effort can lead to maximum flavor. With layers of creamy, lightly sweetened cream cheese filling, juicy strawberries, and tender cookies or crackers that soften beautifully as they chill, this dessert delivers a cake-like texture without any baking at all.

Ideal for family gatherings, potlucks, or a quiet weekend treat, this no-bake dessert is easy enough for beginners yet elegant enough to serve to guests. Best of all, it can be made ahead of time, allowing the flavors to meld together while you relax.

Why You’ll Love This Icebox Cake

No oven required – perfect for summer or busy days
Simple ingredients you can find anywhere
Make-ahead friendly – even better after chilling overnight
Light, creamy, and refreshing, with the natural sweetness of strawberries

Ingredients You’ll Need

Fresh strawberries, washed, hulled, and sliced
Cream cheese, softened to room temperature
Heavy whipping cream
Powdered sugar
Vanilla extract
Graham crackers, vanilla wafers, or butter cookies

(Exact quantities can be adjusted depending on the size of your dish and how many layers you prefer.)

Step-by-Step Method

Step 1: Prepare the Strawberries

Begin by washing and drying the strawberries thoroughly. Remove the green tops and slice them evenly. Set them aside. If your strawberries are not very sweet, you can lightly sprinkle them with a small amount of sugar and let them rest for 10–15 minutes to release their natural juices.

Step 2: Make the Cream Cheese Filling

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until fully combined and silky.

In a separate bowl, whip the heavy cream until soft, fluffy peaks form. Gently fold the whipped cream into the cream cheese mixture. This step is important—fold slowly and carefully to keep the filling light and airy.