Strawberry Cream Cheese Icebox Cake Recipe: A No-Bake Delight

In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, combining thoroughly but carefully to keep the mixture light and fluffy.

In a 9x13-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom to help the graham crackers stay in place.
Place a layer of graham crackers over the cream cheese mixture, breaking them as needed to fit the dish.
Spread a generous layer of the cream cheese mixture over the graham crackers, followed by an even layer of sliced strawberries.
Repeat the layers (graham crackers, cream cheese mixture, strawberries) until the dish is full or the ingredients are used, ending with the cream cheese layer on top.

Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or overnight for best results. This allows the graham crackers to soften and meld with the creamy filling.

Before serving, garnish the top with extra sliced strawberries and a dollop of whipped cream, if desired.
Slice into squares and serve chilled.

Use fresh strawberries. Their natural sweetness and juiciness elevate the dessert.
Let it chill overnight. The graham crackers soften more with time, creating a cake-like texture.
Experiment with flavors. Swap strawberries for blueberries, raspberries, or even a mix for a colorful twist.

No oven required. Perfect for warm days when you want to keep the kitchen cool.
Quick and easy. With just a handful of ingredients and simple steps, it’s a dessert anyone can make.
Versatile. This recipe can be customized with different fruits or flavored graham crackers.