Indulge in the ultimate summer treat with our No Bake Strawberry Cheesecake Ice Box Cake! This delightful dessert combines the creamy richness of cheesecake with the refreshing sweetness of fresh strawberries, all layered between crunchy graham crackers. Perfect for warm days when you want a delicious dessert without the hassle of baking, this no-bake recipe is not only easy to prepare but also a guaranteed crowd-pleaser. With just 20 minutes of prep time, you can whip up this stunning cake and let it chill while you enjoy your day. Trust us, your taste buds will thank you, and your guests will be begging for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package graham crackers
- 2 cups heavy cream
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Ensure all ingredients are chilled and at proper temperature before beginning preparation.
- In a large mixing bowl, beat heavy cream using an electric mixer until stiff peaks form, about 3-4 minutes on medium-high speed.
- In a separate bowl, blend cream cheese until smooth and creamy, using a hand mixer or stand mixer.
- Gradually add powdered sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Gently fold in vanilla extract into the cream cheese mixture, stirring until evenly distributed.
- Carefully fold the whipped cream into the cream cheese mixture, creating a light and fluffy cheesecake filling. Be careful not to deflate the whipped cream.
- In a 9x13 inch rectangular baking dish, create the first layer by arranging graham crackers to cover the bottom completely.
- Spread half of the cheesecake mixture evenly over the graham cracker layer.
- Add a layer of sliced fresh strawberries over the cheesecake mixture, covering the entire surface.
- Repeat the layering process: graham crackers, remaining cheesecake mixture, and strawberries.
- Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and cake to set.
- Before serving, let the icebox cake sit at room temperature for 10-15 minutes to soften slightly.
- Slice and serve chilled, garnishing with additional fresh strawberries if desired.
Tips
- Chill Your Ingredients: For the best results, ensure that your heavy cream and cream cheese are well-chilled before you start. This will help the whipped cream achieve stiff peaks and create a light, airy cheesecake filling.
- Whip it Good: When beating the heavy cream, keep an eye on it to avoid over-whipping. You want stiff peaks that hold their shape without turning into butter.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, be gentle! Use a folding motion to maintain the airiness of the whipped cream for that perfect fluffy texture.
- Layering Technique: Make sure to evenly distribute each layer of graham crackers, cheesecake filling, and strawberries to ensure every slice is beautifully presented and delicious.
- Refrigerate Overnight: For the best flavor and texture, let your icebox cake chill overnight. This allows the layers to meld together beautifully and makes slicing easier.
- Serve at Room Temperature: Before serving, let the cake sit out for 10-15 minutes to soften slightly. This enhances the flavors and makes for a more enjoyable eating experience.
- Garnish for Appeal: Add a few extra slices of fresh strawberries on top before serving for a pop of color and an extra touch of freshness!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
