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No-Bake Strawberry Icebox Cake

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A cool, creamy, and refreshing no-bake dessert perfect for Labor Day or any summer gathering. Layers of graham crackers, a tangy cream cheese filling, and fresh macerated strawberries create a cake that sets in the refrigerator without any oven time.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • 2 pounds fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice, fresh
  • 1 box (about 14 ounces) graham crackers
  • Additional fresh strawberries, sliced (for topping, optional)
  • Mint sprigs (for garnish, optional)
  • Whipped cream (for serving, optional)

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Stir gently to coat. Let them sit for 15-20 minutes to macerate. Do not drain the syrup.
  2. Make the cream filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the powdered sugar, vanilla extract, and lemon zest. Beat until combined, about 1 minute.
  3. Whip the cream: In a separate clean bowl, pour in the cold heavy whipping cream. Using the electric mixer (with clean beaters), whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Fold it together: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold until no white streaks remain. The filling should be light and fluffy.
  5. Start layering: Spread a thin layer of the cream mixture (about 1/4 cup) on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking them as needed to fit.
  6. Add the strawberry layer: Spoon about one-third of the macerated strawberries (with their juice) evenly over the graham crackers.
  7. Add the cream layer: Spread one-third of the cream filling over the strawberries. Use a spatula to smooth it out to the edges.
  8. Repeat the layers: Add another layer of graham crackers, followed by another third of the strawberries and another third of the cream. Repeat one more time. You should end with a final layer of graham crackers on top. Spread the remaining cream filling over the top layer of graham crackers, covering them completely.
  9. Chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6 hours, but overnight is best.
  10. Serve: When ready to serve, garnish with fresh strawberry slices and mint sprigs if desired. Slice into squares and serve cold.

Notes

For best results, chill overnight (12-24 hours) to allow graham crackers to soften fully. Do not skip macerating the strawberries—the syrup is essential for softening the crackers. Use cold cream for whipping; chill bowl and beaters if kitchen is warm. Slice with a sharp knife, wiping clean between cuts for neat slices. For a gluten-free version, use certified gluten-free graham crackers. For a dairy-free version, use vegan cream cheese and chilled full-fat coconut cream (whipped).

Nutrition

Keywords: no-bake strawberry icebox cake, Labor Day dessert, easy icebox cake, summer dessert, no-bake dessert, strawberry dessert, graham cracker cake

Find it online: https://noshbelle.com/no-bake-strawberry-icebox-cake-best-labor-day-dessert/