Strawberry Icebox Cake with Cream Cheese

5 from 2 votes

Strawberry Icebox Cake with cream cheese: an easy no bake strawberry dessert recipe with fluffy cream filling layered with graham crackers.

Prep Time15

Cook Time0

Course: Dessert

Cuisine: American

Keyword: ice-box cake, no bake strawberry dessert, Strawberry Icebox Cake, Strawberry Refrigerator Cake

Servings:

Line a 9" loaf pan with parchment paper.
In the bowl of a standing mixer with the whisk attachment, beat the whipping cream first on its own. Once soft peaks form, scrape it into a bowl.
Without bothering to wash the stand mixer bowl, beat the room temperature cream cheese with the sugar and vanilla until well blended. Beat in half of the whipped cream, then stop the stand mixer and use a rubber spatula to fold the rest of the whipped cream into the cream cheese mixture (this way, you won't collapse the whipped cream. If you do it all in one step, you may end up with bits of cream cheese instead of a smooth filling.)
Set aside 1 cup of the cream cheese filling to make sure you have enough to cover the top layer, as well as a handful of the prettiest strawberry slices.
Spread 1/3 cup of the cream cheese filling on the bottom of the loaf pan. Top with graham crackers to cover the bottom, breaking them as needed to fit them in. Top with about 2/3 cup whipped cream, a handful of strawberries, more whipped cream, then another layer of graham cracker. Repeat, ending with the reserved whipped cream and pretty berries. You should have 3 layers of graham crackers and 3 layers of strawberries (including the top).
Refrigerate for 6-8 hours before slicing. Serve right out of the pan, don't try to remove the cake.

Slice the strawberries as thinly as possible to make them easier to cut through as you slice the cake.
If you get small lumps of cream cheese in your filling as you're mixing it up, hold a hot cloth on the bottom of the bowl as you mix just until it warms enough to loosen the cream cheese back up.