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Strawberry Cheesecake Icebox Cake Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Strawberry Cheesecake Icebox Cake is a no-bake layered dessert featuring creamy strawberry-flavored cheesecake, graham crackers, strawberry preserves, and fresh sliced strawberries. Chilled for several hours, it offers a refreshing and luscious treat perfect for warm weather or special occasions.

Ingredients

Cheesecake Layer

  • 2 ⅓ cups powdered sugar
  • 16 oz cream cheese
  • 2 tsp lemon juice
  • 1 ½ tsp vanilla extract
  • 1 tsp strawberry extract
  • ½ tsp salt
  • 3 cups heavy cream

Cake Layers

  • 25 graham crackers
  • 2 cups strawberry preserves
  • 4 ½ cups sliced fresh strawberries

Instructions

  1. Prepare Cheesecake Mixture: In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, cream cheese, lemon juice, vanilla extract, strawberry extract, and salt. Beat on high speed for 2 minutes until the mixture is smooth and free of cream cheese lumps. Transfer this mixture to a medium bowl.
  2. Whip Heavy Cream: Using the same stand mixer bowl, attach the whisk and whip the heavy cream on high speed until stiff peaks form, approximately 4 minutes.
  3. Fold Cheesecake and Whipped Cream Together: Gently fold the cream cheese mixture into the whipped heavy cream using a rubber spatula, taking care not to deflate the whipped cream while ensuring the two mixtures are fully incorporated.
  4. Assemble the Icebox Cake – First Layer: In a 9×13-inch pan, arrange about 8 whole graham crackers in a single layer. Spread one-third of the cheesecake mixture over the crackers. Evenly spread 1 cup of strawberry preserves on top of the cheesecake layer, followed by an even layer of sliced strawberries placed side by side.
  5. Second Layer: Place about 7 ½ graham crackers over the strawberries. Spread another one-third of the cheesecake mixture evenly on top. Add the remaining strawberry preserves, then top with another layer of sliced strawberries.
  6. Final Layer: Add the last 7 ½ graham crackers in a layer. Spread the remaining cheesecake mixture over the top, followed by remaining sliced strawberries.
  7. Chill the Cake: Cover the assembled cake tightly with plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the layers to set and flavors to meld.
  8. Serve: Remove plastic wrap, slice the icebox cake into portions, and serve chilled.
  9. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

  • Ensure the heavy cream is whipped to stiff peaks to maintain a light and airy texture.
  • Use fresh, ripe strawberries for the best flavor.
  • The cake benefits from chilling overnight to allow the graham crackers to soften and the flavors to meld.
  • Handle the layers gently while folding the cheesecake mixture to keep the dessert light and fluffy.
  • Store in the refrigerator and consume within 2 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-cheesecake-icebox-cake-recipe/