There are few things more satisfying on a warm day than a chilled, creamy dessert bursting with fresh fruit. This No-Bake Strawberry Cheesecake Icebox Cake is the kind of recipe that quickly becomes a household favorite—not just because it’s incredibly easy to make, but because it tastes like pure comfort.
Imagine sweet strawberries layered with a velvety cheesecake filling, all nestled between soft, honeyed graham crackers. With no oven required and just a handful of simple ingredients, this treat is perfect for busy days, summer potlucks, or even just a quiet afternoon indulgence.
Let’s walk through it together, step by step—with tips, texture notes, and a few personal touches to make this recipe truly unforgettable.
🍓 Ingredients You’ll Need:
For the Strawberry Layer:
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2 pounds fresh strawberries, washed, hulled, and sliced thin
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Optional: a tablespoon of sugar or a squeeze of lemon juice to enhance the natural sweetness (especially if berries are slightly tart)
For the Cheesecake Filling:
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2 packages (8 oz each) cream cheese, softened to room temperature
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1 can (14 oz) sweetened condensed milk
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1 package (3.4 oz) instant cheesecake pudding mix
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1 1/2 cups cold milk (whole milk works best for creaminess)
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2 cups whipped topping (like Cool Whip), thawed
For the Layers:
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1 box of graham crackers (you’ll need enough to make 2–3 layers)
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Optional: extra whipped topping and crushed graham crackers for decoration
🥣 Instructions:
1. Prepare the Strawberries
Start by gently rinsing your strawberries, removing the green tops, and slicing them evenly. You’ll want them thin enough to create soft layers but thick enough to retain their bite. If your strawberries aren’t peak-season sweet, you can macerate them in a tablespoon of sugar and a splash of lemon juice. Let them sit for about 10 minutes until they become glossy and release a bit of syrup.
2. Make the Cheesecake Cream
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and fluffy—this helps avoid lumps later. Add the can of sweetened condensed milk and continue mixing until the two are well blended and creamy.
Sprinkle in the instant cheesecake pudding mix, then pour in the cold milk. Beat the mixture until it thickens slightly—this should take about 2–3 minutes on medium speed. You want a texture that holds soft peaks but is still spreadable.
Finally, gently fold in the whipped topping with a spatula. This step lightens the mixture and gives the final cake a mousse-like texture that melts in your mouth.
🧁 Time to Layer
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