Strawberry Cream Cheese Icebox Cake
A dreamy no-bake summer dessert layered with honey graham crackers, fluffy cream cheese whipped filling, fresh strawberries, and a showstopping strawberry crunch topping. Ready in under 30 minutes and made for feeding a crowd!
Ingredients
For the Cream Cheese Filling:
- 2 cups heavy whipping cream
- 16 oz cream cheese softened
- 1½ cups powdered sugar
- 2 tsp vanilla extract
For the Layers:
- 3 sleeves graham crackers approx. 21–24 full cracker sheets
- 2 lbs fresh strawberries hulled and thinly sliced
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 15 Golden Oreo cookies
- 4 tbsp unsalted butter melted
Instructions
- Group: Make the Cream Cheese Filling1. Using a stand mixer with a whisk attachment or an electric hand mixer, whip the heavy cream on medium-high speed until stiff peaks form. Transfer to a separate bowl and set aside.2. In the same mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium-high speed until completely smooth and creamy with no lumps.3. Add 2–3 cups of the whipped cream to the cream cheese mixture and beat on low speed until just incorporated.4. Gently fold in the remaining whipped cream by hand using slow, sweeping strokes until fully combined and fluffy. Be careful not to deflate the mixtureGroup: Assemble the Cake5.Spread a thin layer of the cream cheese mixture (about 3 tablespoons) across the bottom of a 9×13-inch pan to anchor the first cracker layer.6. Arrange a single layer of graham crackers over the base, breaking pieces as needed to fill in any gaps. You'll use about 7–8 full cracker sheets per layer.7. Spread approximately 2¼ cups of the cream cheese mixture evenly over the crackers. Arrange half of the sliced strawberries in a single layer over the filling. 8. Add a second layer of graham crackers over the strawberries.9. Spread another 2¼ cups of the cream cheese mixture evenly over the crackers. Layer the remaining sliced strawberries on top.10. Place a final layer of graham crackers over the strawberries, then spread the remaining cream cheese mixture evenly across the top to cover completely.Group: Make the Strawberry Crunch Topping11. Add the freeze-dried strawberries and Golden Oreo cookies to a food processor and pulse until broken down into fine crumbs. Alternatively, seal them in a zip-top bag and crush with a rolling pin.12. Add the melted butter and pulse a few more times until the mixture comes together into a crumbly texture. If working by hand, stir the butter into the crumbs in a bowl until evenly coated.13. Sprinkle about three-quarters of the strawberry crunch topping evenly over the top of the assembled cake. Reserve the remaining crunch topping for just before serving.Group: Chill and Serve14. Cover the pan with plastic wrap and refrigerate for a minimum of 4–5 hours, or preferably overnight (12–16 hours), until the graham crackers have fully softened and the cake is easy to slice through.15. Just before serving, sprinkle the reserved strawberry crunch topping over the top for a fresh crunch. Slice with a sharp knife and use a thin metal spatula to lift each piece cleanly. Serve immediately and enjoy!
Notes
- For the cleanest slices, pop the pan in the freezer for 20–30 minutes before cutting and use a sharp knife with a thin metal spatula.
- The cake is at its absolute best texture between 12–16 hours of chilling. At 24 hours the graham crackers become very soft and cake-like, which many people prefer. Beyond 24 hours, the texture begins to get mushy.
- Only use fresh strawberries — frozen will release too much water and make the layers soggy.
- Store covered in the refrigerator for up to 4–5 days. Best enjoyed within the first 2 days.
- Freezing is possible but not ideal. Wrap tightly in plastic wrap and seal in a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving. Note that the berries and texture will be slightly different once thawed.