STRAWBERRY CREAM CHEESE ICEBOX CAKE
Strawberry Cream Cheese Icebox Cake
There’s something magical about a no-bake dessert that brings together the sweet taste of strawberries and the creamy delight of cheesecake. Enter the Strawberry Cream Cheese Icebox Cake—a refreshing treat perfect for those warm summer days. Whether you’re heading to a potluck or hosting a backyard BBQ, this dessert is guaranteed to be a hit. With its simple ingredients and no-fuss preparation, it captures the essence of a classic strawberry shortcake with a modern twist.
Why You’ll Love This Recipe
This Strawberry Cream Cheese Icebox Cake is not only a breeze to make but also a crowd-pleaser. Its no-bake nature means you won’t have to heat up the kitchen on a hot day. Plus, its layers of cream cheese, pudding, and strawberries create a delightful combination that’s both indulgent and refreshing. You can easily customize it to suit your preferences, making it a versatile dessert for any occasion.
Kitchen Equipment You’ll Need
- 3-quart 13×9 baking dish
- Electric mixer
- Large mixing bowl
- Spatula
- Refrigerator
Ingredients
- 2 lb. strawberries
- 2 sleeves graham crackers
- 1 – 8 oz. pkg. cream cheese, room temperature
- 1 – 14 oz. can sweetened condensed milk
- 2 – 3.4 oz. pkg. instant cheesecake flavored pudding
- 3 cups milk
- 1 – 12 oz. carton whipped topping, divided
Step-by-Step Instructions
- Wash the strawberries, remove the tops, and slice them 1/4 inch thick. Set aside.
- Line the bottom of a 3-quart 13×9 baking dish with a layer of graham crackers. Set aside.
- In a large bowl, combine the cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth and creamy.
- Add the pudding mixes and milk to the cream cheese mixture. Continue mixing on low for 4-5 minutes, or until the mixture starts to thicken.
- Gently fold in 2 cups of the whipped topping until the mixture is smooth.
- Pour half of the cream cheese mixture over the graham crackers in the baking dish.
- Arrange a single layer of strawberry slices over the cream cheese mixture.
- Top the strawberries with another layer of graham crackers, then cover with the remaining cream cheese mixture.
- Add another layer of strawberries on top.
- Cover the dish and refrigerate for 6-8 hours to set.
- When ready to serve, top with the remaining whipped topping and sprinkle with crushed graham crackers.
Tips for Success
- Ensure the cream cheese is at room temperature for a smoother mixture.
- For a firmer cake, refrigerate overnight.
- Use fresh, ripe strawberries for the best flavor.
Additional Tips and Variations
- Swap out the strawberries for blueberries or raspberries for a different berry flavor.
- Add a layer of sliced bananas for an extra fruity twist.
- Drizzle with chocolate syrup before serving for an indulgent touch.
Nutritional Highlights (Per Serving)
Each serving of this Strawberry Cream Cheese Icebox Cake is a delightful balance of flavors and textures, making it a perfect treat.
Frequently Asked Questions (FAQ)
Can I make this dessert ahead of time?
Absolutely! This icebox cake is perfect for making a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully.
Can I use frozen strawberries?
While fresh strawberries are recommended for the best texture, you can use frozen ones if needed. Just make sure to thaw and drain them well.
Is there a substitute for whipped topping?
You can use homemade whipped cream as a substitute. Just whip heavy cream with a bit of sugar until stiff peaks form.
Conclusion
There you have it—the Strawberry Cream Cheese Icebox Cake that’s sure to become a staple in your dessert repertoire. It’s a simple, no-bake delight that’s perfect for summer gatherings or whenever you’re craving something sweet and refreshing. Give it a try and let us know how it turns out for you. We’d love to hear your thoughts and any creative variations you come up with!
