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How to Make Strawberry Cream Cheese Icebox Cake
1. Prepare the Cream Cheese Filling
In a large mixing bowl, beat cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
2. Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy texture. Stir in the sweetened condensed milk for extra creaminess.
3. Layer the Dessert
- In a 9×13-inch dish, spread a thin layer of the cream cheese mixture at the bottom.
- Add a single layer of graham crackers, breaking them if necessary to fit.
- Spread ½ of the cream cheese mixture over the graham crackers.
- Add a layer of sliced strawberries, distributing them evenly.
- Repeat with another layer of graham crackers, cream cheese mixture, and strawberries.
4. Chill and Set
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight for the best texture).
5. Garnish and Serve
Before serving, top with whipped cream, extra strawberries, and a sprinkle of crushed graham crackers. Slice, serve, and enjoy!
Tips for the Best Icebox Cake
✅ Chill overnight – This allows the layers to soften and meld together beautifully.
✅ Use fresh strawberries – They provide the best flavor and texture.
✅ Don’t rush the chilling time – The longer it sits, the better it gets!
✅ Customize it! – Try adding blueberries or raspberries for a berry mix, or swap graham crackers for vanilla wafers.
Storage Tips
- Refrigerator: Store leftovers covered in the fridge for up to 3 days.
- Freezer: Freeze for a firmer, ice-cream-like texture. Let sit at room temperature for 10 minutes before slicing.
Final Thoughts
This Strawberry Cream Cheese Icebox Cake is creamy, fruity, and absolutely irresistible. Whether you’re making it for a summer barbecue, a birthday, or just because you’re craving something sweet, this no-bake dessert is sure to be a hit.
Give it a try and let me know—what’s your favorite icebox cake flavor? 🍓🍰
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