Valentine’s Day is the perfect time to indulge in a sweet treat that’s easy to make and impossible to resist.
This Strawberry Cream Cheese Icebox Cake is a no-bake delight that layers fresh, juicy strawberries, velvety whipped cream, and a luscious cheesecake filling between soft graham crackers.
It’s simple to prepare, yet stunning enough to impress your loved ones. This dessert has a nostalgic charm, reminding us of family gatherings and potlucks, but it’s just as beloved in today’s kitchens.
Its variety of textures and flavors make it a wonderful addition to any meal, and it pairs beautifully with savory dishes like Roots Tatin Three-Cheese Sauce, Celery, Apple, and Peanut Salad for a perfect balance of sweet and savory.
The star of this dessert? That rich, silky cream cheese layer. It strikes the perfect balance of sweetness to complement the tart strawberries, with a hint of vanilla tying it all together.
Each bite is cool, creamy, and nostalgic, like a twist on the classics your grandma used to make—perfect for sharing on Valentine’s Day.
What Makes This Recipe Special?
- Layers of Flavor: Tangy cream cheese, sweet strawberries, and buttery graham crackers combine into a dessert that’s perfectly balanced.
- No-Bake Simplicity: This cake is all about ease—no need to heat up your kitchen in the summer heat.
- A Crowd-Pleaser: It’s easy to double the recipe for parties, and it always disappears fast.
- Customizable: Add blueberries for a red, white, and blue twist or swap graham crackers for chocolate wafers for a different flavor profile.
Strawberry Cream Cheese Icebox Cake Recipe
Equipment
- Plastic Wrap
- Rubber spatula
Ingredients
Whipped cream:
- 2 cups whipping cream
- ½ cup confectioner’s sugar
- ¼ teaspoon cream of tartar
Fillings:
- 1 pound fresh strawberries plus a few extra for garnish washed & allowed to dry
- 12 ounces cream cheese room temperature and very soft
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 12 sheets graham crackers typical boxes of graham crackers have pre-wrapped packages with 9 crackers in each.
Instructions
- Line a 9×5 loaf pan with plastic wrap or parchment paper.
- Chill the bowl and whisk attachment in the fridge or freezer for 10 minutes.
- Whip cream in the chilled bowl until it thickens, then add sugar and cream of tartar. Continue whipping until stiff peaks form.
- Set aside 2 cups of whipped cream and refrigerate the rest.
- Hull and slice strawberries; set aside some for garnish.
- Beat cream cheese, sugar, and vanilla until smooth. Fold in the 2 cups of whipped cream.
- Layer strawberries, cream mixture, and graham crackers in the pan, repeating twice. Chill for 8 hours or overnight.
- Invert the cake, frost with whipped cream, and decorate with sliced strawberries. Slice and serve!
