No-Bake Strawberry Icebox Cheesecake
A refreshing, no-bake strawberry icebox cake delivers a light and fruity dessert, ideal for summer parties or a quick weeknight treat.
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Instructions
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Rinse, pat-dry, and hull strawberries; reserve whole berries for topping and thinly slice the remainder.
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Beat cream cheese until smooth, then gradually add 1.5 cups heavy cream, beating until smooth and scraping the bowl.
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Slowly add the remaining 1.5 cups heavy cream, increasing speed to medium-high and beating until the mixture thickens.
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Scrape the bowl, then add confectioners' sugar and vanilla, continuing to beat on high speed until a thick, fluffy whipped cream forms.
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Arrange an even layer of graham crackers in a 9x13-inch pan, breaking as needed to fit.
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Spread one-third of the cheesecake mixture over the graham crackers.
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Add another graham cracker layer, pressing gently.
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Spread half of the remaining cheesecake mixture, then top with sliced strawberries.
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Place a final layer of graham crackers, pressing the strawberries into the cheesecake.
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Cover with the remaining cheesecake mixture and arrange the reserved whole strawberries on top.
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Cover the cake and refrigerate for at least 4 hours, up to 36 hours.
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Slice and serve.