Strawberry Icebox Cake

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This Strawberry Cream Cheese Icebox Cake is an easy no-bake dessert made with layers of graham crackers, creamy cheesecake filling, and fresh strawberries that soften into a cake-like treat as it chills.

a slice of strawberry icebox cake on a pink plate with a chocolate covered strawberry on the side

An overhead picture of the finished Strawberry Icebox Cake.

Table of Contents

Strawberry Icebox Cake with Pudding Recipe Tips

I love making easy cake recipes like my Tres Leches Cake and No-Bake Banana Split Cake because they come together without a lot of extra work, but a few simple tips will help this Strawberry Cream Cheese Icebox Cake turn out perfectly every time.

Use room-temperature cream cheese. When the cream cheese is softened, it blends much more easily, creating a smooth filling.
Give it enough time to chill. This is when the magic happens, so don’t rush this step. The Graham crackers soften, creating the best cake-like texture.
Dry the strawberries before layering. Pat the strawberries dry with paper towels after washing to avoid adding extra moisture to the cake, resulting in soggy layers.

Ingredients & Estimated Cost

Recipe Cost: $11.67

Per Serving: $0.97

Here is everything you need to make this no-bake dessert, along with some substitution recommendations.

ingredients for strawberry icebox cake with text overlay

Cream cheese (8 oz – $1.98): Use full-fat cream cheese for the best flavor.
Powdered sugar (¾ cup – $0.36): Sift before using to help prevent lumps within the filling.
Heavy cream (2 cups – $2.98): You can use Cool Whip instead of homemade if needed.
Instant White Chocolate Pudding Mix (3.4-ounce – $1.24): Instant Vanilla, Chocolate, or Strawberry Pudding Mix will work as an alternative.
White Vanilla extract (1 Tablespoon – $0.45): Regular vanilla extract can be used, but it may slightly alter the color of the cream mixture. Try using almond or coconut extract to add a distinct flavor.
Lemon juice (1 Tablespoon – $0.05): You can replace it with lime or orange juice.
Graham crackers (15 crackers – $1.40): Explore alternative cookie layers like chocolate wafers, vanilla wafers, or ladyfingers instead of graham crackers.
Sliced Strawberries (2½ cups – $2.75): Feel free to use other berries or fresh fruit like raspberries, blueberries, blackberries, or peaches instead of strawberries for variety.
Coconut oil (½ teaspoon – $0.03): This helps melt the chocolate chips smoothly. Shortening can also be used.
Semi-sweet Chocolate Chips (¼ cup – $0.43): Substitute white chocolate chips for a different flavor profile.

The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.

How To Make Strawberry Icebox Cake

Make the cream cheese filling, assemble the icebox cake, make the whipped cream topping, chill, make the chocolate-covered strawberries, garnish, and serve. Let me show you how to make this easy dessert.

Beat together the cream cheese and ½ cup powdered sugar until smooth and creamy.
Mix in 1 cup of heavy cream, the pudding mix, vanilla extract, and lemon juice until well combined.
Line the bottom of a 9×13-inch pan with graham crackers.
Spread half of the cream cheese mixture evenly over the graham crackers.
Arrange half of the sliced strawberries over the cream cheese layer.
Add another layer of graham crackers.
Spread the remaining cream cheese mixture over the graham crackers and smooth the top.
Arrange the remaining sliced strawberries over the cream cheese mixture.
Beat the remaining 1 cup of heavy cream and ¼ cup of powdered sugar until stiff peaks form.
Spread the whipped cream over the strawberries.
Refrigerate for 2 to 4 hours, or until set.
Melt the chocolate chips and coconut oil in the microwave, stirring until smooth.
Dip the whole strawberries in the melted chocolate and place them on waxed paper.
Drizzle the remaining chocolate over the whipped cream layer and allow it to harden.
Arrange the chocolate-covered strawberries on top, then slice and serve.

Recipe FAQs

Can I make this ahead of time?

Yes! It is actually better the longer it chills. You can make it up to 24 hours in advance.

Can I use frozen strawberries?

I recommend using fresh strawberries, as frozen strawberries will release too much liquid as they defrost, resulting in soggy layers.

Can I make this recipe without the chocolate-covered strawberries?

Yes, these are a fun addition to the cake, but you can serve the cake without them.

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A close up picture of a slice of Strawberry Shortcake Icebox Cake on a pink plate.

Recipe Cost 11.67

Serving Cost 0.97

Author Jess Jankowski

Course Dessert

Cuisine American

Made with creamy layers of graham crackers, cheesecake filling, and fresh strawberries, this Strawberry Cream Cheese Icebox Cake is an easy, no-bake dessert.

Servings: 12 people

Prep Time 15

Total Time 4 15

Equipment

handheld mixer
mixing bowls
Measuring cups and spoons
Liquid measuring cup
mixing spoon
13×9 inch pan

Ingredients

8 ounces cream cheese room temperature
¾ cup powdered sugar sifted and divided
2 cups heavy cream divided
3.4 ounce box instant white chocolate or cheesecake pudding mix
1 Tablespoon white vanilla extract
1 Tablespoon lemon juice
15 whole graham crackers or 2 sleeves
2 ½ cups sliced strawberries sliced about 1/4 inch thick (reserve 3 whole strawberries for serving)
¼ cup semi-sweet chocolate chips
½ teaspoon coconut oil

US Customary – Metric

Instructions

MAKE CREAM MIXTURE:

In a large mixing bowl, combine the cream cheese and ½ cup of powdered sugar, beating until a creamy and well-blended mixture is achieved.
Incorporate the 1 cup of heavy cream, pudding mix, vanilla extract, and lemon juice into the bowl, continuing to beat until thoroughly combined.

ASSEMBLE ICEBOX CAKE:

Take a 9×13-inch pan and line the bottom with graham crackers.
Spoon approximately half of the cream cheese mixture around the pan, gently spreading it over the layer of graham crackers.
Arrange half of the strawberries over the cream cheese layer.
Add another layer of graham crackers over the strawberries, then spoon the remaining cream cheese mixture. Carefully smooth out the mixture.
Finally, place the remaining strawberries on top.

MAKE WHIPPED CREAM TOPPING:

In a separate bowl, beat the remaining cup of heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form.
Spread this whipped cream mixture over the layer of strawberries.

CHILL:

Refrigerate the dessert for 2 to 4 hours to allow it to set.

MAKE CHOCOLATE-COVERED STRAWBERRIES:

Before serving, melt the chocolate morsels and coconut oil in the microwave.
Stir until the mixture becomes smooth.
Dip the whole strawberries in the chocolate and place them on waxed paper.

TO FINISH:

Drizzle the remaining chocolate over the whipped cream. Allow the chocolate to harden before arranging the chocolate-covered strawberries on the cake.
Serve and enjoy.

Notes

Recipe Tips

Store the leftover cake in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this cake, as it can alter its texture.
Use room-temperature cream cheese.
Give it enough time to chill.
Dry the strawberries before layering.

Nutrition

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A piece of the finished Strawberry Icebox Cake recipe being lifter with a spatula.