This No-Bake Strawberry Cheesecake Icebox Cake is refreshing, creamy, and wonderfully simple to pull together. As it chilled in the refrigerator, the graham crackers absorb moisture from the cheesecake filling, softening into a tender, cake-like texture layered between sweet fresh berries.
Key Ingredients
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The Strawberries: 450g (1 lb) fresh ripe strawberries, hulled and thinly sliced.
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The Crust/Layers: 1 to 2 boxes of honey graham crackers (or digestive biscuits).
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The Cream Filling: 225g (8 oz) cream cheese (softened to room temperature), 1 cup heavy whipping cream, 1/2 cup powdered sugar, 1 tsp vanilla extract, and a squeeze of fresh lemon juice.
Step-by-Step Method
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Whip the Filling: In a large bowl, beat the heavy whipping cream until stiff peaks form, then set aside. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Build the First Layer: Spread a thin layer of the cream mixture over the bottom of an 8×8-inch or 9×13-inch baking dish (this keeps the crackers from slipping). Arrange a single layer of graham crackers over the cream, breaking them as needed to fit.
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Layer Cream and Berries: Spread one-third of the cream filling evenly over the crackers, then top with a generous layer of sliced strawberries.
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Repeat the Layers: Repeat the process with a second layer of graham crackers, cream, and strawberries. Add a third layer of crackers, finish with the remaining cream on top, and decorate with the remaining fresh strawberries.
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Chill & Serve: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours (ideally overnight). This allows the crackers to soften completely into a delicate, cake-like consistency before slicing into neat squares.
