Strawberry Cream Cheese Icebox Cake is a dreamy, no-bake dessert made with layers of graham crackers, fluffy cream cheese filling, and juicy fresh strawberries. As it chills, the graham crackers soften into a cake-like texture, the cream cheese layer sets into a light, creamy mousse, and the strawberries infuse everything with fresh, fruity flavor.

This recipe uses simple ingredients—cream cheese, whipped topping or whipped cream, strawberries, and graham crackers—to create a dessert that looks impressive but takes minimal effort. No oven, no fuss, just layer, chill, and slice into cool, creamy perfection.

Perfect for warm days, potlucks, holidays, or “make-ahead” entertaining, this Strawberry Cream Cheese Icebox Cake is the kind of dessert that gets devoured quickly and has everyone begging for the recipe.

Why You’ll Love This Recipe

No-Bake & Easy – No oven, no eggs, no complicated steps.
Creamy & Light – A smooth cream cheese filling that’s fluffy, not heavy.
Fresh Strawberry Flavor – Juicy berries in every layer.
Perfect Make-Ahead Dessert – Gets better as it chills and the layers set.

Ingredients

For the Cream Cheese Filling:

16 oz (450 g) cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
2 cups whipped topping (like Cool Whip) or lightly sweetened whipped cream

For the Layers:

1½–2 sleeves graham crackers (about 24–30 full sheets)
3–4 cups fresh strawberries, hulled and sliced

Optional Topping:

Extra sliced strawberries
Crushed graham crackers
Whipped cream for swirling or piping

Instructions

Prep the Strawberries
Wash, hull, and slice the strawberries. Pat them dry gently with paper towels to remove excess moisture so the dessert doesn’t get watery.

Make the Cream Cheese Filling
In a large mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy, about 1–2 minutes.
Add vanilla and mix again.
Fold in the whipped topping (or whipped cream) gently until fully combined and fluffy.

Layer the Dessert
In a 9×13-inch (23×33 cm) dish, add a single layer of graham crackers to cover the bottom (you can break some to fit).
Spread about ⅓ of the cream cheese mixture over the graham crackers in an even layer.
Arrange a layer of sliced strawberries over the cream layer.
Repeat the layers: graham crackers → cream cheese mixture → strawberries, until you’ve used everything, finishing with a layer of cream cheese and a layer of strawberries on top.

Chill
Cover the dish tightly with plastic wrap or foil.
Refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften and the layers to set.

Serve
Before serving, garnish the top with extra strawberries and a sprinkle of crushed graham crackers if desired.
Slice into squares and serve chilled.

Nutritional Information

(Approximate per serving, 1 of 12)

Calories: ~290
Protein: 4g
Fat: 17g
Carbohydrates: 32g
Sugar: 21g
Fiber: 1g

Tips for Success

Soften the Cream Cheese – Room-temperature cream cheese ensures a smooth, lump-free filling.
Dry the Strawberries – Removing excess moisture keeps the layers from becoming too wet.
Chill Long Enough – Overnight is ideal for the best texture and flavor.
Use Cold Dish – A chilled dish helps the layers set nicely.

Why This Recipe Works

Graham crackers soak up moisture from the cream cheese mixture and strawberries as the dessert chills, turning into a soft, cake-like layer without any baking. The cream cheese and whipped topping whip together into a light, stable filling that holds the layers and slices cleanly. Fresh strawberries add bright, juicy flavor that balances the richness of the cream cheese.

The result is a cool, creamy, sliceable dessert that feels luxurious but takes only a few simple steps—perfect for when you want an impressive treat without heating up the kitchen.