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- 2 cups heavy whipping cream - 1 cup cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract These main ingredients create the creamy filling and light whipped topping. Heavy cream gives richness, while cream cheese adds a tangy flavor. The powdered sugar sweetens the mix, and vanilla brings warmth to the taste. - 1 cup fresh strawberries, hulled and sliced - 1 cup strawberry puree (homemade or store-bought) Fresh strawberries are key for flavor and texture. They add a bright taste and juicy pop in every bite. Strawberry puree enhances the flavor and adds a delicious layer throughout the cake. - 1 package (12 oz) graham crackers - Additional fresh strawberries for garnish Graham crackers form the base of this icebox cake. They provide a crunchy contrast to the creamy filling. You can use extra fresh strawberries as a garnish. This adds color and makes the dessert look even more inviting. {{ingredient_image_2}} To make the whipped cream, start with a large bowl. Use an electric mixer for this step. Whip the heavy cream on medium speed. Watch for soft peaks forming. Gradually add powdered sugar and vanilla extract. Increase the speed to high until stiff peaks form. Be careful not to over-whip. Over-whipped cream can turn into butter. The right texture makes your cake light and fluffy. In a separate bowl, combine softened cream cheese and half of the whipped cream. Use a spatula to gently fold the whipped cream into the cream cheese. This method keeps the filling airy and smooth. Mixing too hard can make it dense. The goal is to have a light cheesecake filling that pairs well with strawberries. Use a 9x13 inch baking dish for layering. Start by placing a single layer of graham crackers at the bottom. Spread half of the cheesecake filling evenly over the crackers. Then, add a layer of sliced strawberries. Drizzle strawberry puree over the strawberries for extra flavor. Repeat this process, adding another layer of graham crackers, filling, and strawberries. Finish with a final layer of graham crackers. Cover the entire surface with the remaining whipped cream. Chilling is crucial for this cake. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours. For the best taste, let it chill overnight. This time allows the flavors to meld and the graham crackers to soften. When ready to serve, cut into squares. Garnish each slice with extra fresh strawberries. A sprig of mint adds a nice touch too! To make great whipped cream, you need to avoid over-whipping. Start by mixing heavy cream on medium speed. Watch closely as soft peaks form. Add powdered sugar and vanilla slowly. Then, increase the speed to high. Aim for stiff peaks. If you whip too long, your cream can turn into butter. Keep it light and airy for the best texture. You can change the sweetness of your strawberry puree to fit your taste. If you're using fresh strawberries, blend them until smooth. After blending, taste the puree. If it is not sweet enough, add a bit of sugar or honey. Mix it well and taste again. Adjusting this will make sure the flavors match your preference. When you serve the icebox cake, make it look nice. Use a dessert plate for each slice. A sprig of fresh mint adds color and freshness. Drizzle extra strawberry puree on top for a pop of flavor. This not only looks good but also makes each bite more delicious. Enjoy the process of making it look as great as it tastes! Pro Tips Use Cold Cream: For the best whipped cream, ensure your heavy cream is very cold. Chilling your mixing bowl can also help achieve stiff peaks faster. Layer Smartly: Alternate layers of graham crackers and fillings evenly to ensure the cake holds its shape when sliced. Enhance Flavor: For a deeper strawberry flavor, consider adding a splash of lemon juice or vanilla extract to your strawberry puree. Garnish Wisely: When garnishing, use whole strawberries or mint leaves to add a fresh touch and visual appeal to your dessert presentation. {{image_4}} You can easily change the flavor of your strawberry cheesecake icebox cake by using other fruits. Try ripe peaches, tart raspberries, or juicy blueberries. Each fruit brings its own taste and color. For a tropical twist, use mango or pineapple. Just remember to adjust the sweetness of your puree to match the fruit you choose. Mixing fruits can create beautiful layers. You can also blend fruits into your whipped cream for a fun flavor mix. The crust is key to the icebox cake. While graham crackers are a classic choice, you can switch things up. Use chocolate cookies for a rich contrast. Digestive biscuits offer a slightly less sweet option. For a nutty taste, ground almonds can make a great base. Even gluten-free cookies work well to keep it tasty. Get creative with different textures and flavors to find your perfect crust. If you need gluten-free or low-sugar options, you can still enjoy this dessert. Use gluten-free graham crackers or crushed nuts for the base. For low-sugar, try using less powdered sugar in the filling. You can replace it with a sugar substitute, like stevia or erythritol. When making the strawberry puree, use fresh strawberries, as they are naturally sweet. These modifications let everyone enjoy a slice of this dreamy dessert delight! To keep your Strawberry Cheesecake Icebox Cake fresh, cover it tightly. Use plastic wrap or aluminum foil. This helps prevent air from drying it out. Store the cake in the fridge. It stays cool and tasty for days. Avoid leaving it uncovered, as this can cause the layers to dry. Yes, you can freeze this cake! First, let it chill in the fridge for at least four hours. Then, wrap it well in plastic wrap. After that, place it in a freezer-safe container. This helps keep the flavor and texture intact. When ready to eat, thaw it in the fridge overnight. Do not refreeze once it has been thawed. In the fridge, your cake lasts about 3 to 5 days. If you freeze it, it can last for up to three months. Always check for signs of spoilage, like changes in texture or smell. Enjoy your delicious dessert while it’s fresh! The icebox cake needs to chill for at least 4 hours. This time allows the flavors to mix well. However, for the best results, chill it overnight. This extra time softens the graham crackers and makes the cake creamy. Yes, you can use frozen strawberries, but they may change the taste and feel. Frozen strawberries can be softer once thawed. This can make the layers less firm. If you use them, drain excess water after thawing. This helps keep the cake from getting too soggy. To slice the icebox cake, use a sharp knife. Dip the knife in hot water, then dry it before cutting. This technique helps create clean edges. Wipe the knife after each slice for the best results. Aim for even, square pieces for a nice presentation. This blog post covered how to make a delicious strawberry cheesecake icebox cake. We discussed key ingredients like cream cheese and fresh strawberries. I shared step-by-step instructions for whipping cream, assembling the cake, and chilling it properly. You learned tips for customizing flavors and presenting the cake beautifully. Remember to store it right to keep it fresh. Try freezing for longer-lasting enjoyment. Now, armed with these tips, make your own cake and enjoy the sweet taste of summer!

Strawberry Cheesecake Icebox Cake

A refreshing no-bake dessert featuring layers of creamy cheesecake and fresh strawberries, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 cup cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 1 package (12 oz) graham crackers
  • 1 cup strawberry puree (homemade or store-bought)
  • to taste additional fresh strawberries for garnish

Instructions
 

  • Make the Whipped Cream: In a large mixing bowl, use an electric mixer to whip the heavy cream on medium speed until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract while continuing to whip, increasing speed to high until stiff peaks form. Be careful not to over-whip.
  • Prepare the Cheesecake Filling: In a separate bowl, combine the softened cream cheese with half of the whipped cream mixture. Using a spatula, gently fold the whipped cream into the cream cheese until fully blended and smooth. This will create a light and airy cheesecake filling.
  • Prepare the Strawberry Puree: If opting for homemade strawberry puree, blend fresh strawberries in a blender or food processor until smooth. Taste and adjust sweetness if necessary by adding a bit of sugar or honey.
  • Assemble the Cake: Begin layering in a 9x13 inch baking dish. Start by placing a single layer of graham crackers on the bottom. Take half of the cheesecake filling and spread it evenly over the graham crackers. Top with a layer of sliced strawberries and drizzle some strawberry puree over them for added flavor.
  • Repeat Layers: Continue building the cake by adding another layer of graham crackers followed by the remaining cheesecake filling. Add another layer of sliced strawberries and a drizzle of strawberry puree.
  • Finish with a Top Layer: Place a final layer of graham crackers on top of the last filling. Spread the remaining whipped cream over the entire surface of the cake, ensuring it's covered smoothly.
  • Chill to Perfection: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, but allowing it to set overnight is preferable to enhance the flavors and soften the graham crackers.
  • Slice and Serve: Once ready to enjoy, carefully cut the cake into squares and garnish each slice with extra fresh strawberries for a pop of color and flavor.

Notes

Allowing the cake to set overnight enhances the flavors and softens the graham crackers.
Keyword cheesecake, dessert, no-bake, strawberry