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This strawberry cream cheese icebox cake is an easy no-bake dessert layered with graham crackers, sweetened cream cheese, and fresh strawberries. After a few hours of chilling, the layers transform into a creamy, cake-like treat that’s perfect for summer potlucks, parties, or anytime you need a make-ahead dessert.
2 (8-ounce) blocks of cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 pound fresh strawberries, hulled and sliced
1 box of graham crackers
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread a thin layer of the cream mixture on the bottom of a 9×13-inch dish.
Layer graham crackers over the cream, then spread another layer of cream, followed by a layer of sliced strawberries.
Repeat the layering process—graham crackers, cream, and strawberries—until all ingredients are used, finishing with cream and strawberries on top.
Cover the dish and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the layers to set.
Slice and serve chilled.
Add a layer of strawberry jam or preserves for extra fruity flavor.
Swap strawberries for blueberries, raspberries, or sliced peaches based on the season.
Use chocolate graham crackers or vanilla wafers for a fun twist.
Add lemon zest to the cream cheese mixture for a refreshing citrus note.
Garnish with crushed graham crackers or mint before serving.
Find it online: https://juliameals.com/strawberry-cream-cheese-icebox-cake/