No-Bake Strawberry Icebox Cheesecake

By Spruce Eats Staff
Updated on 12/26/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
No bake strawberry icebox cheesecake recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 0 mins
Chill Time: 4 hrs
Total: 4 hrs 20 mins
Servings: 8 to 12 servings
Nutrition Facts (per serving)
602 Calories
42g Fat
53g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 602
% Daily Value*
Total Fat 42g 53%
Saturated Fat 24g 119%
Cholesterol 115mg 38%
Sodium 322mg 14%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 31g
Protein 7g
Vitamin C 45mg 224%
Calcium 124mg 10%
Iron 2mg 10%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Icebox cakes top the list of simple, delicious desserts that can feed a crowd. With strawberry season upon us and these bright, juicy berries abundantly available, there’s no better time to make a strawberry icebox cheesecake for your next potluck or get-together.

Strawberry icebox cheesecake can be assembled in advance in under 20 minutes, making for a perfect fast, easy dessert that’s sure to impress your guests. This icebox cheesecake has all of the same rich, creamy taste of standard cheesecake, lightened up with whipping cream and layered with graham crackers in lieu of a crumbly crust. It looks intricate with its many layers, and no one will guess that this icebox cheesecake was assembled in a matter of minutes.

One of the best things about this strawberry icebox cheesecake (aside from how easy it is to make) is how completely customizable it can be! Play around using different varieties of graham crackers, or use your favorite seasonal fruit to make your dream icebox cheesecake!

“This recipe was very easy and I loved the cheesecake flavor. The tartness balances really well with the sweetness, and the strawberries add color and flavor to really make this dish standout.” —Tracy Wilk 

no bake strawberry icebox cheesecake/tester image
A Note From Our Recipe Tester

Ingredients

  • 2 pounds fresh strawberries

  • 20 ounces cream cheese, room temperature

  • 3 cups heavy cream

  • 1 3/4 cups confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1 (14.4-ounce) box honey graham crackers (about 30 graham crackers)

Steps to Make It

Prep the Berries and Cream

  1. Gather the ingredients.

    Ingredients for berries and cream
    The Spruce / Cara Cormack

  2. Rinse, hull and pat-dry your strawberries. Reserve whole berries for the top of your cake (about 16 small berries or 8 large berries) and thinly slice the remainder.

    Rinse and hull strawberries
    The Spruce / Cara Cormack

  3. Using a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, stir cream cheese on medium speed until smooth.

    Use a stand mixer
    The Spruce / Cara Cormack

  4. Gradually stir in 1 1/2 cups of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.

    Stir in heavy cream
    The Spruce / Cara Cormack

  5. With a mixer on medium-low speed, gradually add the remaining 1 1/2 cups heavy cream.

    Add heavy cream
    The Spruce / Cara Cormack

  6. Increase speed to medium-high and beat until mixture begins to thicken (about one minute).

    Increase speed
    The Spruce / Cara Cormack

  7. Pause to scrape the sides and bottom of the bowl. Add the confectioners' sugar and vanilla.

    Pause to scrape sides
    The Spruce / Cara Cormack

  8. Stir again, gradually increasing speed to high. Beat until a thick, fluffy whipped cream texture is achieved.

    Increase speed of mixer
    The Spruce / Cara Cormack

Assemble the Icebox Cake

  1. Cover the bottom of a 9 x 13-inch pan with an even layer of graham crackers (about 9 sheets—break graham crackers as needed to best fit).

    Cover pan with graham cracker
    The Spruce / Cara Cormack

  2. Spread about 1/3 of the cheesecake mixture evenly over the graham crackers.

    Spread out cheesecake
    The Spruce / Cara Cormack

  3. Place another layer of graham crackers over the cheesecake layer, evenly spacing as needed. Gently press down to nestle them into the first layer.

    Place more graham crackers on
    The Spruce / Cara Cormack

  4. Spread half of the remaining cheesecake mixture over the graham crackers. Top with sliced strawberries, distributing strawberries evenly over the cheesecake layer.

    Spread more strawberries
    The Spruce / Cara Cormack

  5. Evenly space another layer of graham crackers over the strawberries, using the graham crackers to press the strawberries snuggly into the cheesecake layer.

    Evenly space graham crackers
    The Spruce / Cara Cormack

  6. Top graham crackers with remaining cheesecake mixture, spreading evenly.

    Top graham crackers
    The Spruce / Cara Cormack

  7. Top with remaining whole strawberries (if your strawberries are quite large, halve or quarter them before topping the cake.

    Top with remaining strawberries
    The Spruce / Cara Cormack

  8. Cover and refrigerate at least 4 hours before serving. This will soften the graham crackers and give them a cake-like texture.

    Cover in foil
    The Spruce / Cara Cormack

  9. Slice the cake as desired and serve.

    Serve cheesecake
    The Spruce / Cara Cormack

Recipe Variation

  • Try using different varieties of graham crackers, or use blueberries or cherries to create your own version of this icebox cheesecake!

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