Strawberry Cream Cheese Icebox Cake

Layered strawberry icebox cake topped with strawberry crunch on plate with fresh strawberry garnish.

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Strawberry Cream Cheese Icebox Cake

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!

Prep Time20

Chill (at least)4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

24 graham crackers 14.4 oz. box is ideal, you may have extra
3½ c heavy cream VERY cold
8 oz black cream cheese softened
2 tsp vanilla
⅔ c powdered sugar
1½-2 lb strawberries hulled and sliced thin
3 Tbsp butter
1 c freeze dried strawberries
16 golden Oreos

Instructions

Prepare 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 and 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 9x13 inch pan, approx. 3 Tbsp. is what I use. 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. Repeat this once: graham crackers added over the strawberries, 2 1/4 cup cream cheese mixture, remaining half of strawberries)
After the remaining strawberries are added, cover with a final layer of graham crackers and then cover those with the remaining whipped cream.
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.
For ease in slicing, you can freeze for about 30 minutes before serving. Run a sharp knife under hot water and then slice, wiping clean each time and then using a thin metal spatula to scoop slices out. It will get messy though--promise!
Refrigerate leftovers for about 3-4 days.

Notes

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.

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!

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