Irresistible Strawberry Cream Cheese Icebox Cake
There’s something magical about the combination of strawberries and cream cheese. Imagine a dessert that’s as easy to prepare as it is delicious to eat, one that brings together the best flavors of a no-bake cheesecake and a classic strawberry shortcake. Enter the Irresistible Strawberry Cream Cheese Icebox Cake. This refreshing treat is perfect for sharing with family and friends, especially on those warm summer days when strawberries are at their peak.
Why You’ll Love This Recipe
- Delicious Strawberry Cheesecake Flavor – This cake offers the delightful taste of strawberry cheesecake without the need for baking.
- Easy To Make – Simple enough for kids to help, and can be made the night before for convenience.
- Perfect for Summer – Ideal for summer gatherings and strawberry season.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Electric mixer
- Silicone spatula
- 9×13 inch pan
- Refrigerator
Ingredients
- 20 sheets graham crackers (about 2 1/2 sleeves)
- 16 ounces cream cheese, softened
- 14 ounces sweetened condensed milk, canned
- 3.4 ounce instant cheesecake pudding mix (must be instant, dry mix)
- 1 ½ cups milk
- 8 ounces whipped topping, thawed (like Cool Whip)
- 1 ½ pounds fresh strawberries, sliced
Step-by-Step Instructions
- In a large bowl, combine the cream cheese and sweetened condensed milk. Use an electric mixer to whip them together until smooth.
- Add the instant pudding mix and milk to the cream cheese mixture. Continue mixing with the electric mixer until the mixture is smooth and thick.
- Gently fold the whipped topping into the cream cheese mixture using a silicone spatula until just combined.
- Arrange graham cracker sheets to cover the bottom of a 9×13 inch pan completely. Pour about a third of the cream cheese filling over the graham crackers and smooth it out with a spatula. Layer with sliced strawberries.
- Repeat the layering process two more times, using a third of the cream cheese mixture each time, and top with the most visually appealing strawberry slices.
- Chill the icebox cake in the refrigerator for 6-8 hours or overnight, allowing the graham crackers to soften and the cream cheese mixture to firm up. Slice and serve.
Tips for Success
- Ensure the cream cheese is fully softened before mixing to achieve a smooth texture.
- For the best presentation, save the most beautiful strawberry slices for the top layer.
Additional Tips and Variations
- Try using chocolate graham crackers for a twist on the classic flavor.
- Add a layer of sliced almonds for a crunchy texture.
Nutritional Highlights (Per Serving)
- Calories: 250
- Total Fat: 15g
- Carbohydrates: 28g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use frozen strawberries? Fresh strawberries are recommended for the best texture, but if using frozen, thaw and drain them thoroughly before layering.
How long does the cake last in the fridge? The cake can be stored in the refrigerator for 3-4 days.
Can I make this recipe in advance? Absolutely! It’s best when made a day ahead to allow the flavors to meld together.
Conclusion
This Irresistible Strawberry Cream Cheese Icebox Cake is a delightful way to celebrate the flavors of summer. It’s easy to make, incredibly tasty, and sure to impress anyone who tries it. I invite you to whip up this delicious dessert and share your experience. Feel free to leave a comment below and let me know how it turned out!