|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||10%|
|Total Sugars 31g|
|Vitamin C 45mg||224%|
|*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.|
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
Prep the Berries and Cream
Gather the ingredients.
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.
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.
Gradually stir in 1 1/2 cups of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.
With a mixer on medium-low speed, gradually add the remaining 1 1/2 cups heavy cream.
Increase speed to medium-high and beat until mixture begins to thicken (about one minute).
Pause to scrape the sides and bottom of the bowl. Add the confectioners' sugar and vanilla.
Stir again, gradually increasing speed to high. Beat until a thick, fluffy whipped cream texture is achieved.
Assemble the Icebox Cake
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).
Spread about 1/3 of the cheesecake mixture evenly over the graham crackers.
Place another layer of graham crackers over the cheesecake layer, evenly spacing as needed. Gently press down to nestle them into the first layer.
Spread half of the remaining cheesecake mixture over the graham crackers. Top with sliced strawberries, distributing strawberries evenly over the cheesecake layer.
Evenly space another layer of graham crackers over the strawberries, using the graham crackers to press the strawberries snuggly into the cheesecake layer.
Top graham crackers with remaining cheesecake mixture, spreading evenly.
Top with remaining whole strawberries (if your strawberries are quite large, halve or quarter them before topping the cake.
Cover and refrigerate at least 4 hours before serving. This will soften the graham crackers and give them a cake-like texture.
Slice the cake as desired and serve.
- Try using different varieties of graham crackers, or use blueberries or cherries to create your own version of this icebox cheesecake!