This Strawberry Cream Cheese Icebox Cake is a simple yet incredibly delicious no-bake dessert. Layers of sweet sliced strawberries, creamy cheesecake filling, and crisp graham crackers come together to create a refreshing and satisfying treat that’s perfect for any occasion.

Strawberry Cream Cheese Icebox Cake

Ingredients:

Ingredient Quantity
Strawberries 2 lb.
Graham crackers 2 sleeves
Cream cheese 1 (8 oz) pkg.
Sweetened condensed milk 1 (14 oz) can
Instant cheesecake flavored pudding 2 (3.4 oz) pkg.
Milk 3 cups
Whipped topping 1 (12 oz) carton
Instructions:

Prepare Strawberries and Dish: Wash the strawberries, cut off the tops, and slice them about 1/4 inch thick. Set the sliced strawberries aside. Line the bottom of a 3-quart (13×9 inch) baking dish with a single layer of graham crackers, breaking them as needed to fit snugly. Set the dish aside.
Make Cream Cheese Filling: In a large bowl, combine the room temperature cream cheese and the sweetened condensed milk. Beat with an electric mixer until the mixture is smooth and creamy.
Add Pudding and Milk: Add the instant cheesecake flavored pudding mixes and the milk to the cream cheese mixture. Continue mixing on low speed for 4 to 5 minutes, or until the mixture starts to thicken.
Fold in Whipped Topping: Gently fold in 2 cups of the whipped topping into the thickened cream cheese mixture until it is smooth and evenly incorporated.
Layer the Cake: Pour half of the cream cheese mixture evenly over the layer of graham crackers in the baking dish.
Add Strawberry Layer: Arrange a single layer of the sliced strawberries evenly over the cream cheese mixture.
Add Graham Cracker Layer: Top the strawberry layer with another layer of graham crackers, again breaking them as needed to cover the surface.
Add Remaining Cream Cheese Mixture: Pour the remaining half of the cream cheese mixture evenly over the graham cracker layer.
Add Final Strawberry Layer: Arrange another layer of the remaining sliced strawberries evenly over the top of the cream cheese mixture.
Chill the Cake: Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld together.