No-Bake Strawberry Cheesecake Icebox Cake

 

  • 2 lbs fresh strawberries, washed and sliced
  • 2 rows graham crackers (about 12-14 sheets)
  • 1 cup cream cheese (softened)
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 2 packages JELL-O Vanilla Pudding (95 grams each)
  • 3 cups milk
  • 2½ cups Cool Whip Whipped Cream

Tools

  • 9×13-inch baking dish
  • Large mixing bowl
  • Electric mixer or blender
  • Spatula

 

 

How to Make No-Bake Strawberry Cheesecake Icebox Cake

  1. Prepare the Strawberries: Wash and slice strawberries. Set aside.
  2. Layer Graham Crackers: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers (about 6–7 sheets).
  3. Make Cheesecake Filling: In a large bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy. Add milk and vanilla pudding mixes, mixing on low for 4–5 minutes. Fold in 2 cups of whipped cream until incorporated.
  4. Assemble Layers: Pour half the cheesecake mixture over the first layer of graham crackers. Arrange a layer of sliced strawberries on top. Add another row of graham crackers, then cover with the remaining cheesecake mixture. Top with the rest of the strawberries.
  5. Chill: Refrigerate for 6–8 hours to allow the layers to set and flavors to meld.
  6. Serve: Garnish with remaining whipped cream and strawberries before serving. Slice into squares and enjoy!

 

Why You’ll Love This Recipe

  • No-Bake & Easy: Perfect for when you want dessert without turning on the oven.
  • Family-Friendly: Loved by kids and adults alike.
  • Fresh & Fruity: Juicy strawberries balance the creamy cheesecake filling beautifully.
  • Make-Ahead Friendly: Can be prepared a day in advance for parties or gatherings.

 

 

Tips for the Perfect Icebox Cake