Graham cracker layers, no-bake cheesecake filling, strawberries, and homemade whipped cream. This No-Bake Strawberry Icebox Cake is simple and delicious!
INGREDIENTS
SERVINGS: 9 SLICESFOR THE ICEBOX CAKE:– 8 ounces brick-style cream cheese , softened to room temperature– 1/2 cup (60 grams) powdered sugar– 1 teaspoon vanilla extract– 1 cup (240ml) cold heavy whipping cream– 13-14 full-sheet graham crackers (use more or less as needed)– 1 pint strawberries , slicedFOR THE TOPPING:– 1 cup (240ml) cold heavy whipping cream– ¼ cup (30 grams) powdered sugar– 1 teaspoon vanilla extract
INSTRUCTIONS
Beat cream cheese until smooth in a stand mixer with the whisk attachment or a large bowl with a hand mixer. Mix vanilla and powdered sugar.
1
On medium-high speed, slowly add heavy whipping cream until thickened and soft peaks form. Arrange broken Graham crackers in an 8-inch square baking pan.
2
Max full-sheet graham crackers. The average layer has 4.5 Graham crackers. Spread half the no-bake cheesecake filling on graham crackers and top with strawberries.
3
Layer strawberries and graham crackers again. Smooth the remaining filling and add half the strawberries. Layer graham crackers again and set aside.
4
Add the other cup of heavy whipping cream, powdered sugar, and vanilla extract to a stand mixer with the whisk attachment or a large bowl with a hand-held mixer.
5
First mix slowly, then medium-high until soft peaks form.Spread whipped cream on graham crackers evenly.Refrigerate tightly covered 5-6 hours. Remove from fridge, slice, and enjoy!