No-Bake Strawberry Icebox Cheesecake

Prep the Berries and Cream

1. Gather the ingredients.

   

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.

   

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

   

4. Gradually stir in about half of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.

   

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

   

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

   

7. Pause to scrape the sides and bottom of the bowl, and add powdered sugar and vanilla.

   

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

   

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).

   

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

   

3. Place another layer of graham crackers over the cheesecake layer, evenly spacing as needed and gently nestle them into the first layer.

   

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

   

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

   

6. Top graham crackers with remaining cheesecake mixture and spread evenly.

   

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

   

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

   

9. Serve and enjoy!