Strawberry Cream Cheese Icebox Cake (Print version)
A no-bake strawberry cream cheese icebox cake layered with graham crackers, fresh berries, and fluffy cheesecake cream.
# Ingredients:
For the strawberries
01 -
1 1/2 lb (680 g) fresh strawberries, hulled and thinly sliced
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon fresh lemon juice
For the cream cheese filling
04 -
8 oz (225 g) cream cheese, softened
05 -
3/4 cup (90 g) powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon finely grated lemon zest
08 -
1/8 teaspoon fine salt
09 -
2 cups (480 ml) cold heavy cream
For assembly
10 -
14 to 16 full graham cracker sheets, as needed
11 -
Extra sliced strawberries for topping
12 -
2 tablespoons graham cracker crumbs for topping, optional
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting.
02 -
Toss the sliced strawberries with granulated sugar and lemon juice. Let them stand for 10 minutes, then spoon off excess liquid if the berries look very juicy.
03 -
Beat the softened cream cheese, powdered sugar, vanilla, lemon zest, and salt until smooth and creamy, about 1-2 minutes.
04 -
In a separate bowl, whip the cold heavy cream to firm peaks. Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
05 -
Spread a thin layer of cream in the pan. Add a layer of graham crackers, then cream, then strawberries. Repeat the layers, finishing with cream on top.
06 -
Cover and refrigerate for at least 6 hours, or overnight, until the crackers have softened and the cake is set.
07 -
Add fresh strawberries and graham crumbs on top. Lift the cake from the pan and slice with a sharp knife, wiping the blade between cuts.
# Good to know:
01 -
Best chilled overnight for soft, cake-like layers.
02 -
Use dry berries so the filling stays thick.
03 -
For a 9-by-13-inch pan, double all ingredients.