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Strawberry Cheesecake Icebox Cake

Rated as 3.5 out of 5 Stars

"A whipped cream cheese and strawberry filling makes for a decadent no-bake dessert."
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4 h 15 m servings 521
Original recipe yields 12 servings (1 9x13-inch cake)


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  1. Beat cream cheese, confectioners' sugar, and vanilla extract with an electric mixer until smooth. Add heavy cream and beat on high speed until soft peaks form.
  2. Arrange a single layer of graham crackers in a 9x13-inch pan, covering the bottom as much as possible. Spread 1/4 of the whipped cream mixture evenly over the crackers. Top with sliced strawberries. Place another layer of graham crackers on top, followed by another 1/4 of the cream and strawberries. Repeat with 2 more layers of cookies, cream, and strawberries, ending with a layer of cream.
  3. Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts

Per Serving: 521 calories; 34.2 49.7 6.1 105 356 Full nutrition

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Read all reviews 2
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This didn’t have quite the cheesecake taste like I thought it might have had. I would NOT let this chill longer than 4 hours, because even with the dish covered, the cream layer cracked and drie...

ok....not great!