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Strawberry Cream Cheese Icebox Cake

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A light, no-bake layered dessert with cream cheese mousse, fresh strawberries, and graham crackers, chilled overnight for a creamy, fresh strawberry cheesecake flavor.

Ingredients

Scale
  • 12 sheets graham crackers
  • 8 ounces cream cheese, softened
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 pound fresh strawberries, sliced
  • Pinch of salt
  • 1/4 cup powdered sugar

Instructions

  1. Mix strawberries, powdered sugar, and a pinch of salt in a bowl and set aside to macerate for 10 minutes.
  2. In a large bowl, beat softened cream cheese until smooth. Add confectioner's sugar and vanilla extract, then beat to combine.
  3. Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
  4. Line the bottom and sides of a loaf pan or 9×13 pan with graham crackers, breaking to fit if necessary.
  5. Add about a quarter of the cream cheese mixture over the crackers and spread evenly.
  6. Scatter a quarter of the macerated strawberries (with juice) over the cream cheese layer.
  7. Repeat layering graham crackers, cream cheese mixture, and strawberries three more times, finishing with a layer of cream cheese and strawberries on top.
  8. Wrap the assembled cake tightly in plastic wrap and refrigerate overnight or for at least 8 hours to allow the graham crackers to soften and flavors to meld.
  9. Slice and serve chilled.

Notes

For best layered definition and thickness, strain cream cheese mousse for 16-24 hours if time allows. Use fresh ripe strawberries for optimum flavor. Adding strawberry juice in layers enhances moistness. The cake can be assembled a day ahead and stored wrapped in the fridge.

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-cream-cheese-icebox-cake/