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Strawberry Cheesecake Icebox Cake

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A refreshing no-bake strawberry cheesecake icebox cake perfect for summer gatherings.

Ingredients

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  • 8 oz full-fat cream cheese, softened
  • 1 cup heavy cream, cold
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 package graham crackers
  • 2 cups fresh strawberries, sliced
  • 1 tsp lemon zest (optional)

Instructions

  1. Prepare Your Strawberries: Wash the fresh strawberries under cool running water. Pat them dry, hull each strawberry, and slice them thinly. Set aside the slices in a bowl.
  2. Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and lemon zest if using.
  3. Whip the Heavy Cream: In a separate chilled bowl, whip the cold heavy cream until it forms stiff peaks.
  4. Combine the Filling: Gently fold a third of the whipped cream into the cream cheese mixture. Then, carefully fold in the remaining whipped cream.
  5. Assemble the Cake: Spread a thin layer of cream cheese filling on the bottom of your baking dish.
  6. Layer It Up: Arrange a layer of graham crackers over the filling, spread one-fifth of the creamy filling, and layer the sliced strawberries. Repeat, ending with a layer of filling on top.
  7. Chill to Perfection: Cover the dish tightly with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  8. Garnish and Serve: Once chilled, garnish with reserved strawberry slices on top, slice, and serve.

Notes

Leftovers can be stored in the fridge for up to three days.

Nutrition

Find it online: https://tashirecipez.com/no-bake-strawberry-cheesecake-icebox-cake/

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