Strawberry Cream Cheese Icebox Cake Recipe
Strawberry cream cheese icebox cake is a no-bake dessert featuring layers of whipped cream, cream cheese, fresh strawberries, and graham crackers. It’s chilled to perfection, resulting in a creamy, refreshing treat that's easy to make and perfect for summer.
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Calories: 522kcal
Servings: 0
Equipment
- Plastic Wrap
- Mixing Bowls
- Rubber spatula
- Whisk
- Knife
- Measuring Cups
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 9x5 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!
Nutrition
Calories: 522kcal | Carbohydrates: 40g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 289mg | Potassium: 255mg | Fiber: 2g | Sugar: 26g | Calcium: 107mg | Iron: 1mg