Strawberry Cream Cheese Icebox Cake
This Strawberry Cream Cheese Icebox Cake is the perfect “no-bake” solution for a crowd. By using cheesecake-flavored pudding and sweetened condensed milk, you get a filling that is much richer and more stable than just plain whipped cream. As it sits in the fridge, the graham crackers pull moisture from the cream cheese mixture, softening into a texture that mimics a delicate sponge cake.
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Strawberry Cream Cheese Icebox Cake
Ingredients:
| Ingredient | Amount |
| Strawberries | 2 lbs |
| Graham crackers | 2 sleeves |
| Cream cheese (room temperature) | 1 (8 oz) package |
| Sweetened condensed milk | 1 (14 oz) can |
| Instant cheesecake flavored pudding | 2 (3 4/10 oz) packages |
| Milk | 3 cups |
| Whipped topping (divided) | 1 (12 oz) carton |
How To Make Strawberry Cream Cheese Icebox Cake:
Step 1: Prep the Fruit and Base: Wash the strawberries, remove the tops, and slice them into 1/4-inch thick pieces. Set these aside. Line the bottom of a 13×9-inch baking dish with a solid layer of graham crackers.
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Step 2: The Creamy Core: In a large bowl, beat the softened cream cheese and sweetened condensed milk together until the mixture is perfectly smooth and free of lumps.
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Tip: If your cream cheese is still a bit cold, microwave it for 10/15 seconds. Using cold cream cheese will result in tiny white lumps that are nearly impossible to whisk out later!
Step 3: The Pudding Mix: Add both pudding mixes and the milk to the bowl. Mix on low speed for 4/5 minutes. You will feel the resistance increase as the pudding begins to thicken and set.
Step 4: Fold and Layer: Gently fold in 2 cups of the whipped topping until the color is uniform. Pour exactly 1/2 of this mixture over your bottom layer of graham crackers. Arrange a single layer of sliced strawberries over the cream.
Step 5: Repeat the Build: Place another layer of graham crackers over the strawberries, followed by the remaining cream cheese mixture. Top this final cream layer with the rest of your strawberry slices.
Step 6: The Long Rest: Cover the dish and refrigerate for 6/8 hours. This is non-negotiable—the crackers need this time to “cake-ify.“
Step 7: Final Flourish: Just before serving, spread the remaining whipped topping over the top. Take any leftover graham crackers, crush them into fine crumbs, and sprinkle them over the top for a bit of texture.
