Description
A delightful no-bake dessert featuring layers of tender graham crackers, luscious cream cheese filling, and fresh strawberries. This easy-to-make cake is perfect for any occasion.
Ingredients
- 24 ounces (3 blocks) full-fat cream cheese, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional, but recommended)
- 2 cups cold heavy cream
- 1 pound fresh strawberries, hulled and thinly sliced
- 1 (14.4 ounce) box graham crackers (about 25–30 sheets)
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and lemon juice (if using).
- In a separate, very cold bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate the mixture.
- Spread a thin layer of cream cheese mixture on the bottom of a 9×13 inch baking dish.
- Arrange a single layer of graham crackers over the cream, breaking them to fit as needed.
- Spoon about one-third of the remaining cream cheese mixture over the crackers and spread evenly. Top with about one-third of the sliced strawberries.
- Repeat the layering process: graham crackers, cream cheese mixture, and strawberries, ending with a layer of cream cheese mixture. Reserve a few strawberry slices for garnish if desired.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the crackers to soften and the cake to set.
- Before serving the Strawberry Cream Cheese Icebox Cake, garnish with reserved fresh strawberries or a dusting of powdered sugar.
- Prep Time: 20 mins
- Cook Time: 0 mins