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Strawberry Cream Cheese Icebox Cake

A cool and creamy no-bake dessert layered with graham crackers, cheesecake filling, fresh strawberries, and fluffy whipped topping. This refreshing icebox cake is perfect for summer gatherings, holidays, and easy make-ahead desserts.
Print Recipe
Prep Time 25 minutes
Chill Time 8 hours
Total Time 8 hours 25 minutes
Servings: 12 servings
Course: Dessert, Family Favorites, Holiday Treats, No-Bake Desserts, Summer Desserts
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 lbs strawberries cleaned and sliced
  • 2 sleeves graham crackers
  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk 1 can
  • 6.8 oz instant cheesecake pudding mix 2 packages
  • 3 cups milk
  • 12 oz Cool Whip divided

Method
 

  1. Clean and slice strawberries into 1/4-inch slices and set aside.
  2. Line the bottom of a 9x13-inch baking dish with a layer of graham crackers.
  3. In a large bowl, beat cream cheese and sweetened condensed milk until smooth and creamy.
  4. Add pudding mixes and milk. Beat on low speed for 4–5 minutes until mixture begins to thicken.
  5. Fold in 2 cups of Cool Whip until smooth and fluffy.
  6. Spread half of the cream cheese mixture over graham crackers. Add a layer of sliced strawberries.
  7. Top with another layer of graham crackers, remaining cream cheese mixture, and another layer of strawberries.
  8. Cover and refrigerate for 6–8 hours until softened and set.
  9. Before serving, blot excess strawberry moisture if needed. Spread remaining Cool Whip over top and sprinkle with crushed graham cracker crumbs.

Notes

For extra flavor, drizzle with strawberry syrup before serving. Best made the night before for softer layers.