No-Bake Strawberry Icebox Cheesecake

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Spruce Eats Staff
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Spruce Eats Staff
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Updated on 07/29/21
No bake strawberry icebox cheesecake recipe

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1203 Calories
83g Fat
105g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1203
% Daily Value*
Total Fat 83g 107%
Saturated Fat 48g 238%
Cholesterol 230mg 77%
Sodium 643mg 28%
Total Carbohydrate 105g 38%
Dietary Fiber 5g 19%
Total Sugars 63g
Protein 15g
Vitamin C 90mg 448%
Calcium 247mg 19%
Iron 3mg 19%
Potassium 586mg 12%
*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!

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Ingredients

  • 2 pounds strawberries, rinsed and patted dry

  • 20 ounces cream cheese, softened​

  • 3 cups heavy cream

  • 1 3/4 cups powdered sugar

  • 1 teaspoon 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 slice the remainder.

    Rinse and hull strawberries
    The Spruce / Cara Cormack

  3. Using a stand mixer, or a large bowl with an electric hand mixer, stir cream cheese until smooth.

    Use a stand mixer
    The Spruce / Cara Cormack

  4. Gradually stir in about half 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 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, and add powdered 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 and gently nestle them into the first layer.

    Place more graham crackers on
    The Spruce / Cara Cormack

  4. Spread half of the remaining cheesecake 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 and spread evenly.

    Top graham crackers
    The Spruce / Cara Cormack

  7. Top with remaining strawberries (if your strawberries are quite large, halve or quarter them before topping strawberry icebox cheesecake).

    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. Serve and enjoy!

    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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