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This Strawberry Cream Cheese Icebox Cake is a no bake summer treat that is an absolute crowd pleaser. A perfect make ahead dessert that includes layers or graham crackers, cream cheese whipped cream, fresh strawberries and topped with a strawberry crunch topping– a show stopper that is put together in under 30 minutes!

Strawberry cheesecake icebox cake on plate topped with strawberry crunch topping and strawberry slice.

Why We Love This Strawberry Cream Cheese Ice Box Cake
Ingredient Notes
Recipe Variations
Step-By-Step Instructions
Recipe Tips
Storage
Other Summer Dessert Favorites
Strawberry Cream Cheese Icebox Cake Recipe
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The icebox cake is a hundred year old, simple no-bake dessert made popular by companies like Nabisco as they promoted refrigerator-friendly recipes in the 1920s when they became a more common household appliance.

And one taste of this luxurious strawberry cream cheese icebox cake recipe will have you thanking those refrigerator companies indeed!

An icebox cake is essentially a “cake” you don’t have to bake because the use of refrigeration softens the cookies or graham crackers in this recipe and melds the flavors together. YUM!

If you are a big fan of no-bake desserts especially when it comes to summer recipes, make sure to make these favorites as well: No-Bake Oreo Cheesecake Cups, No Bake Chocolate Pie, or this favorite, Blueberry Cheesecake Dip!

Why We Love This Strawberry Cream Cheese Ice Box Cake

No baking necessary! No bake recipes are what I live on, especially in the summer. They are more fool proof and much harder to mess up than baked goods.
Super simple to prep! There is really not much to it once you have the cream cheese filling prepped and the strawberries sliced. Just layer and spread! Such and easy dessert–a piece of cake–literally.
Great to make ahead of time. You really have to make this one in advance so it makes for a perfect dessert to make the day before a party or gathering so you have one less item on your to-do list.
Feeds a crowd. This is the potluck dessert, the one you bring when you are looking to feed a lot of mouths. Even though it serves many, you are likely to go home without leftovers, so fair warning!
The strawberry crunch topping sets this one apart from the rest! I am obsessed with all things strawberry crunch–these Strawberry Crunch Cupcakes are a regular treat in our house. I wanted the top layer of this icebox cake to just say WOW, and the strawberry crunch did it for me, and the whole family!

Ingredient Notes

See full list of ingredients with exact measurements below in recipe card.

Graham crackers, whipping cream, vanilla, cream cheese and other ingredients labeled on surface.

I recommend using fresh strawberries in this strawberry cream cheese icebox cake. Frozen berries will not be easy to slice and they will release too much water into the cake causing it to be water logged and mushy.
Make sure you have some extra graham crackers and strawberries on hand. You will use about 3 sleeves of the graham crackers so if you have a full box,(14.4 oz.) then you should have enough as you won’t need every cracker. But since there tends to be broken pieces and other possible issues, having some on standby is ideal.
Full fat, heavy whipping cream is the only way to go for the whipped cream. Do not use any lower fat content cream variation when making this.

Recipe Variations

You can skip the strawberry crunch topping and add another layer of strawberries if preferred. We are huge fans of all things strawberry crunch, but it does add a bit more work and dishes in the end.
Switch out the graham crackers for chocolate grahams, vanilla wafers, or if you wanna go super crazy, you can probably use Golden Oreos–but that may be a bit much for some.
Use gluten free graham crackers–they will work great as well!
Add some other berries--you can sprinkle in some blueberries, blackberries, raspberries and more.
Add some lemon zest to the cream cheese mixture for a vibrant layer of flavor.

Step-By-Step Instructions

Whipping cream whipped in bowl and then creamed cream cheese.

Make the Cream Cheese Mixture: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the heavy cream until stiff peaks begin to form. Transfer the whipped cream to a separate bowl and set aside.
Add the cream cheese, vanilla extract and powdered sugar to the bowl and beat on medium-high speed until smooth and creamy.
Add in about 2-3 cups of the whipped cream to the cream cheese mixture.

Cream cheese and whipped cream combined in bowl and then thin layer spread on bottom of glass pan.

Beat at low speed to incorporate.
Fold in the remaining whipped cream gently, trying not to deflate the whipped cream and stir until combined.
Assemble The Cake: Spread a very thin layer of the cream cheese mixture on the bottom of a 9×13 inch pan, approx. 3 Tbsp. is what I use.

Ice box cake process images showing graham cracker layer and then strawberry and whipped cream layer.

Add a single layer of graham crackers to cover the bottom of the pan. You can break them as needed to cover the entire surface. It usually takes about 7-8 sheets per layer.
Spread about 2 1/4 cup of the cream cheese mixture over top of the crackers in an even layer to cover. Line half of the sliced strawberries over the cream cheese mixture to cover.
Add another layer of graham crackers over the strawberries.

Whipped cream spread over graham crackers and then strawberries added on top and another layer of whipped cream.

Cover the graham crackers with another 2 1/4 cup of cream cheese mixture.
Add remaining strawberries in an even layer.
After the remaining strawberries are added, cover with a final layer of graham crackers and then cover those with the remaining whipped cream.

Food processor with golden oreos and freeze-dried strawberries and then broken down with butter mixed in and finally finished strawberry cream cheese ice box cake with mixture on top.

Make the Strawberry Crunch Topping: In a food processor, combine the freeze-dried strawberries and Golden oreos and process until a fine crumb mixture.
Add in the melted butter and pulse a few times to mix the butter to make a crumble mixture. (You can also use a plastic bag and heavy spoon to break down the cookies and mix the butter in a bowl.)
Sprinkle about 3/4 of the strawberry crunch topping over the top layer of the icebox cake. Reserve the rest for just before serving.
Chill and Serve: Chill for at the very least for about 4-5 hours or until the graham crackers are softened and easy to cut through. I prefer chilling overnight for at least about 12 hours to allow the grahams to really soften and become more cake like.

Recipe Tips

For best results, try not to prep this more than 24 hours in advance. The ideal texture for this recipe is right about at the 12-16 hour mark, but that also depends on your preference. I like the graham crackers to be much more cake-like and moist so I like it right at 24 hours. If you want cleaner looking slices where the graham crackers are more intact, I would aim to make it no more than 16 hours ahead of time.
Minimum chill time is about 4-5 hours. The graham crackers need time to soften up and absorb moisture so that the dessert is easily cut and enjoyed more like a cake. Too much crunch in the crackers isn’t ideal.
This dessert can get MESSY when you cut it. While no one usually complains, it can still be frustrating trying to serve an icebox cake. You can pop it in the freezer for about 20-30 minutes to help it firm up a touch and then slice with a sharp knife. Use a very thin metal serving spatula to get under the bottom layer and scoop it up in slices.

Fork with strawberry crunch cream cheese layered icebox cake on plate with rest of the piece.

Storage

You can store this icebox cake in the refrigerator in an airtight container for about 4-5 days. It is typically the best texture within the first 2 days, and then it becomes more on the mushy side, but still good to eat!

I don’t recommend freezing this dessert however, it can be frozen for about 1 month. I suggest double sealing it–covering it with saran wrap and then sealing it in an airtight freezer-safe container. The texture will be lacking a bit and the berries can be a bit off once thawed but still totally edible!