No Bake Strawberry Cheesecake Icebox Cake
This no-bake icebox cake features layers of graham crackers, fresh sliced strawberries, and a creamy cream cheese filling that sets beautifully in the fridge for a perfect summer dessert.
Equipment
- 9x13 Baking Dish
- Electric Mixer
- Silicone spatula
Ingredients
- 16 ounces cream cheese softened
- 14 ounces sweetened condensed milk canned
- 3.4 ounce instant cheesecake pudding mix must be instant, dry mix
- 1 1/2 cups milk
- 8 ounces whipped topping thawed, like Cool Whip
- 20 sheets graham crackers about 2 1/2 sleeves
- 1 1/2 pounds fresh strawberries sliced
Instructions
- Beat the softened cream cheese with the sweetened condensed milk in a large bowl using an electric mixer until completely smooth. The mixture should look silky and uniform, with no white specks or firm bits left behind.
- Add the instant cheesecake pudding mix and milk, then beat again until the filling thickens. Within a minute or two, it should look fuller and hold light ridges from the mixer.
- Fold in the thawed whipped topping with a silicone spatula just until combined. Stop when the filling looks evenly pale and fluffy, since overmixing can knock out too much air.
- Cover the bottom of a 9x13 baking dish with graham cracker sheets, breaking pieces as needed for a snug fit, then spread about 1/3 of the filling over the crackers. Use a gentle touch with the spatula so the crackers stay flat and the cream layer reaches the corners evenly.
- Add a single layer of sliced strawberries over the filling. Keep the slices in one even layer so each bite gets fruit without heavy wet patches.
- Repeat the graham crackers, filling, and strawberries two more times, using another 1/3 of the filling with each round. On the final layer, place the prettiest strawberry slices on top for the cleanest finished look.
- Refrigerate the cake for 6 to 8 hours before slicing and serving. The crackers will soften into a cake-like texture, and the filling will feel much firmer when cut.
Notes
Ingredient prep: Soften the cream cheese fully before starting. Leave it out until it yields easily when pressed to prevent tiny white lumps in your filling.
Strawberry prep: Dry the sliced strawberries thoroughly with paper towels before layering so the cake layers stay thick instead of becoming watery.
Slicing tip: Dip a sharp knife in warm water and wipe it clean between cuts for neat, beautifully distinct layers.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.