Description
This no-bake Strawberry Cream Cheese Icebox Cake layers sweet strawberries, velvety cheesecake filling, and crisp graham crackers for an effortless, decadent treat. Refreshing and melt-in-your-mouth delicious!
Ingredients
Scale
- 2 lb fresh strawberries
- 2 sleeves graham crackers
- 1 (8 oz) package cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- 2 (3.4 oz) packages instant cheesecake pudding mix
- 3 cups milk
- 1 (12 oz) carton whipped topping, divided
Instructions
- Prepare the Strawberries:
- Wash and hull the strawberries, then slice them into ¼-inch thick pieces. Set aside.
- Make the Cream Cheese Mixture:
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy.
- Add the instant cheesecake pudding mixes and milk. Mix on low speed for 4-5 minutes until the mixture thickens.
- Fold in the Whipped Topping:
- Gently fold in 2 cups of whipped topping until fully incorporated.
- Layer the Cake:
- In a 13×9-inch dish, create the first layer by arranging graham crackers to cover the bottom.
- Spread half of the cream cheese mixture evenly over the graham crackers.
- Add a layer of sliced strawberries.
- Repeat with another layer of graham crackers, the remaining cream cheese mixture, and more strawberries.
- Chill the Cake:
- Cover the dish with plastic wrap and refrigerate for 6-8 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve and Enjoy:
- Before serving, top the cake with the remaining whipped topping and a sprinkle of crushed graham crackers for added texture.
Notes
- For a lighter version, use low-fat cream cheese and whipped topping.
- If you don’t have instant cheesecake pudding, vanilla or white chocolate pudding works as a great alternative.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American