Why You’ll Love This Recipe

• No baking required—perfect for warm weather days.
• Simple ingredients you likely already have on hand.
• Make-ahead friendly—chill and serve when ready.
• Creamy, fruity, and crunchy layers in every bite.

Ingredients & Their Purpose

• 2 lbs strawberries – Fresh, sweet berries provide a juicy, tart contrast to the creamy filling and add natural color.
• 2 sleeves graham crackers – These act as the “cake” layers, softening as they absorb moisture for a tender texture.
• 8 oz cream cheese (room temp) – Adds a rich, tangy base to the filling, mimicking cheesecake flavor.
• 14 oz can sweetened condensed milk – Sweetens the filling and gives it a luscious, silky consistency.
• 2 (3.4 oz) boxes instant cheesecake pudding mix – Enhances the cheesecake flavor while thickening the filling.
• 3 cups milk – Needed to activate and set the pudding mix.
• 12 oz whipped topping (like Cool Whip), divided – Makes the filling light and airy; reserved topping adds a creamy finish.

Step-by-Step Instructions

1. Prepare the strawberries: Wash and hull the strawberries, then slice them into ¼-inch thick rounds. Set aside.
2. Layer the base: In a 13×9-inch (3-quart) baking dish, arrange a single layer of graham crackers to cover the bottom.
3. Make the filling: In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth and creamy using a hand mixer or stand mixer.
4. Add pudding and milk: Pour in both cheesecake pudding mixes and milk. Continue mixing on low for 4–5 minutes until the mixture thickens slightly.
5. Fold in whipped topping: Gently fold in 2 cups of the whipped topping until the mixture is light, smooth, and uniform.
6. Assemble the first layer: Pour half of the cream cheese mixture over the graham crackers. Spread evenly with a spatula.
7. Top with strawberries: Arrange a layer of sliced strawberries evenly over the filling.
8. Add second graham cracker layer: Place another full layer of graham crackers on top of the strawberries.
9. Repeat layers: Pour the remaining cream cheese mixture over the graham crackers and spread evenly. Add a final layer of strawberry slices.
10. Chill: Cover the dish tightly with plastic wrap or foil and refrigerate for 6–8 hours (or overnight) to allow the layers to set and flavors to meld.
11. Top and serve: Before serving, spread the remaining whipped topping across the top. Crush a few graham crackers and sprinkle the crumbs over the whipped topping for a bit of crunch and a pretty presentation.

Pro Tips for Perfection

• Use ripe, sweet strawberries for the best flavor—organic if possible.
• Chill overnight for maximum flavor and the best sliceable texture.
• Line the dish with parchment paper if you’d like to lift the cake out cleanly for slicing.
• Customize it: Add a layer of sliced bananas, or mix a bit of lemon zest into the filling for a tangy twist.

Serving Suggestions

This Strawberry Cream Cheese Icebox Cake pairs beautifully with:

• Iced tea or lemonade for a refreshing balance.
• Grilled meals like BBQ chicken or steak—it’s the perfect light dessert.
• Mint leaves or chocolate shavings as a garnish for a touch of elegance.

Conclusion: A No-Bake Dessert You’ll Make Again and Again

With just a few simple ingredients and absolutely no baking required, this Strawberry Cream Cheese Icebox Cake is the perfect make-ahead dessert for warm days, family reunions, or sweet cravings. The luscious layers of cream, strawberries, and softened graham crackers create a dreamy texture that tastes like strawberry shortcake meets cheesecake—without the hassle.