Name: Strawberry Cream Cheese Icebox Cake
Prep time: 20 min
Total time: 480 min
Ingredients: 2 lb. Strawberries (Washed, hulled, and sliced about 1/4 inch thick.); 2 sleeves Graham Crackers (About 14–16 full sheets, broken as needed to fit a 13x9 inch pan.); 1 package Cream Cheese (8 oz., room temperature.); 1 can Sweetened Condensed Milk (14 oz.); 2 packages Instant Cheesecake Flavored Pudding Mix (3.4 oz. each.); 3 cups Milk (Cold, for pudding mixes.); 1 carton Whipped Topping (12 oz., divided.)

Jump to Recipe

Creamy, juicy, and impossibly easy, this Strawberry Cream Cheese Icebox Cake is a summer showstopper that feels indulgent without any fuss. Layers of silky cream cheese filling, fluffy cheesecake pudding, and sweet sliced strawberries sandwich crispy graham crackers to create a chilled dessert that practically assembles itself. Fun fact: icebox cakes became popular in the early 20th century when people relied on the icebox to chill desserts — no oven required. This version is family-friendly, kid-approved, and perfect for potlucks, picnics, or a simple weeknight treat.

If you love quick no-bake desserts, you’ll find this cake as satisfying as our other favorites; for more ideas, check out this creamy twist on the same cake at strawberry cream cheese icebox cake. With minimal hands-on time and ingredients you likely already have, it’s a recipe that delivers big flavor with very little effort. Grab your mixing bowl and let’s get excited to make something everyone will ask for again.

What is Strawberry Cream Cheese Icebox Cake?

What exactly is an icebox cake, and why does this one taste like summertime in a spoon? An icebox cake is a layered, no-bake dessert that relies on refrigeration to soften cookies or crackers into cake-like layers. Sound like magic? It kind of is. Why the name “icebox”? Remember when refrigerators were called iceboxes? The chilled setting is essential — it melds textures and flavors into a silky, sliceable dessert. Could the old phrase “the way to a man’s heart is through his stomach.” be any truer when you serve a slice of this? Maybe. Try it and you’ll see why it’s so persuasive. Give it a go and fall in love with a dessert that’s easy and elegant.

Why You’ll Love This

Creamy, fresh, irresistible: The rich cream cheese combined with instant cheesecake pudding and whipped topping creates a luscious, velvety filling that pairs perfectly with bright, juicy strawberries.
Economical and simple: Making this at home saves money compared to bakery alternatives, and uses pantry staples like graham crackers and sweetened condensed milk. It’s a budget-friendly dessert that looks and tastes special.
Versatile toppings and textures: Fresh strawberries provide juicy brightness while crushed graham crackers on top add just the right crunch. Serve it plain or drizzle with a light strawberry sauce or chocolate shavings for a fancier finish.

If you enjoyed our homemade pound cake recipe, you’ll find similar comforting flavors in this no-bake version — both deliver that sweet, dreamy creaminess readers love. Ready to make it? Let’s get started.

How to Make

Quick Overview

This icebox cake is straightforward: beat the cream cheese and condensed milk until smooth, add instant cheesecake pudding and milk, fold in whipped topping, and layer with graham crackers and sliced strawberries. The cake needs time in the fridge — 6 to 8 hours or overnight — to set, which makes it a great make-ahead dessert. Prep time is about 20 minutes and the chilling time is 6–8 hours. The standout element is the creamy cheesecake filling that sets against slightly softened graham crackers and fresh strawberries for a perfect bite.

Ingredients

2 lb. strawberries, washed, hulled, and sliced about 1/4 inch thick
2 sleeves graham crackers (about 14–16 full sheets), broken as needed to fit a 13×9 inch pan
1 (8 oz.) package cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
2 (3.4 oz.) packages instant cheesecake flavored pudding mix
3 cups milk (for pudding mixes), cold
1 (12 oz.) carton whipped topping, divided (use 2 cups folded into filling and reserve remaining for topping)

Directions

Wash, hull, and slice strawberries about 1/4 inch thick. Set aside. Use even slices so the layers are consistent.
Line the bottom of a 13×9 inch baking dish with graham crackers. Break crackers to fit snugly without large gaps; it’s okay if pieces overlap slightly.
In a large mixing bowl, beat the room-temperature cream cheese and sweetened condensed milk together until smooth and no lumps remain, about 2–3 minutes with an electric mixer on medium. Scrape down the bowl as needed.
Add the two packages of instant cheesecake pudding mix and 3 cups cold milk. Beat on low speed until the mixture thickens, about 4–5 minutes. You’re aiming for a thick, creamy consistency.
Fold in 2 cups of the whipped topping using a rubber spatula until the filling is fluffy and evenly combined. Be gentle to keep it light.
Spread half of the cream mixture evenly over the graham cracker layer. Use an offset spatula or the back of a spoon to smooth the surface.
Arrange a layer of sliced strawberries over the cream, leaving a small border if you like. Add another layer of graham crackers on top of the strawberries.
Repeat with the remaining cream mixture and a final layer of strawberries. Press layers gently so they settle.
Cover the dish tightly with plastic wrap and refrigerate for 6–8 hours or overnight to allow the graham crackers to soften and the filling to set.
Before serving, spread the remaining whipped topping over the top and sprinkle crushed graham crackers for garnish. Slice with a sharp knife that’s been dipped in hot water for clean edges.

Strawberry Cream Cheese Icebox Cake

What to Serve With

Fresh fruit salad or a simple berry compote to amplify the fruity notes.
A light mint or lemon salad to brighten the meal and cut through the richness.
Coffee or iced tea for casual gatherings, or sparkling wine for a celebratory pairing.
Vanilla bean ice cream for those wanting extra creaminess alongside each slice.

Top Tips for Perfecting

Use room-temperature cream cheese for a lump-free filling. If it’s too cold, the mixture will be grainy.
If you don’t have cheesecake pudding, use vanilla pudding and add 1 teaspoon vanilla and 1 teaspoon lemon zest to mimic the flavor.
For firmer slices, refrigerate overnight. For softer, more spoonable servings, chill 6 hours.
Swap strawberries for sliced peaches, raspberries, or bananas for seasonal variations. If using bananas, brush with a little lemon juice to prevent browning.
Avoid over-soaking graham crackers with extra liquid; the condensed milk and pudding provide enough moisture. Press layers gently, but don’t compress them into a solid block.

Storing and Reheating Tips

Refrigeration: Cover the cake tightly and store in the refrigerator for up to 4 days. The texture is best within the first 2 days.
Freezing: You can freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Note that strawberries may become softer after freezing.
Reheating: This dessert is best served cold. If you prefer slightly softened slices, let them sit at room temperature for 10–15 minutes before serving.

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?
Yes. Whip 2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form, then fold in. Homemade whipped cream is lighter and fresher tasting.

Can I make this gluten-free?
Absolutely. Substitute gluten-free graham-style crackers or crushed gluten-free cookies in the same quantity.

How long does the cake need to chill before serving?
Chill at least 6–8 hours; overnight is ideal for best texture and flavor melding.

Can I prepare this the morning of serving?
If you need to serve the same day, aim for a minimum of 6 hours chilling. For gatherings, making it the night before is most convenient.

Can I swap the strawberries for another fruit?
Yes. Peaches, raspberries, or sliced bananas work well. Adjust sweetness and use lemon juice on bananas to prevent browning.

Conclusion

This Strawberry Cream Cheese Icebox Cake is a fantastic no-bake dessert that’s creamy, refreshing, and simple enough for any home cook to master. It’s perfect for warm-weather gatherings and makes a lovely make-ahead option that still looks beautiful on the table. If you’re inspired to try different variations or want a similar recipe with a pound cake twist, check out this alternate take on the dessert at Strawberry Cream Cheese Icebox Cake — Hungry Enough To Eat Six. Share a slice with family or friends and enjoy the compliments that follow.