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To make the Strawberry Cheesecake Icebox Cake, gather these simple ingredients: - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 1 cup cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 cup graham cracker crumbs - ½ cup unsweetened coconut flakes (optional) - Fresh mint leaves for garnish Each ingredient adds a special touch. The fresh strawberries bring a burst of flavor. Heavy cream and cream cheese create a rich and creamy filling. Powdered sugar sweetens the mixture just right. Vanilla extract adds warmth. Graham cracker crumbs form the crust and layer, while coconut flakes add a fun twist. Finally, fresh mint leaves offer a bright finish. Using quality ingredients makes a big difference. Choose ripe strawberries for the best taste. Fresh ingredients ensure your cake is both tasty and beautiful. {{ingredient_image_1}} 1. Whipping the heavy cream: Start by pouring 1 cup of heavy whipping cream into a mixing bowl. Use a hand mixer to whip it. Keep mixing until you see soft peaks. This should take about 3-5 minutes. Set it aside for now. 2. Beating the cream cheese: In another bowl, take 1 cup of softened cream cheese. Use the mixer to beat it until smooth. Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Mix it well until it combines into a creamy blend. 3. Combining ingredients for the filling: Take the whipped cream and gently fold it into the cream cheese mixture. Use a spatula and be careful not to deflate the whipped cream. Mix until everything is fluffy and well combined. This creamy filling is what makes the cake special! 1. Creating the first layer: Grab a 9x9 inch baking dish. Start by sprinkling a thin layer of graham cracker crumbs at the bottom. You want just enough to cover the base lightly. 2. Adding filling and strawberries: Next, spread a layer of the cream cheese filling over the crumbs. Then, add a layer of sliced strawberries. Use about 1 cup of fresh strawberries, hulled and sliced. 3. Repeating the layering process: Keep repeating this process. Add more graham cracker crumbs, then the cream cheese mixture, and more strawberries. Do this until you finish all the ingredients. End with a layer of the cream cheese mixture on the top. 1. Adding coconut flakes: If you like coconut, sprinkle ½ cup of unsweetened coconut flakes over the top layer of the cream cheese filling. This adds a nice texture and flavor. 2. Covering and refrigerating the cake: Cover the dish with plastic wrap or a lid. Refrigerate the cake for at least 4 hours. If you can, let it chill overnight. This time helps all the flavors mix and makes the cake set. Enjoy your delightful Strawberry Cheesecake Icebox Cake! - Look for bright red strawberries. They should be firm, not squishy. - Check for green caps. Fresh green leaves mean fresh berries. - Rinse the strawberries gently under cold water. Hull and slice them for the cake. Using ripe strawberries gives the best flavor. They make the cake sweet and juicy. Slice them thin for even layering. This helps in creating a smooth texture in each bite. - Chill your mixing bowl and beaters. Cold tools help the cream whip better. - Start at a low speed, then increase to medium. This helps avoid splatters. - Stop whipping when soft peaks form. Over-whipping can make the cream grainy. Whipped cream adds lightness to the cheesecake filling. Keep an eye on it while whipping. You want it fluffy, not butter! - Garnish with extra strawberries on top. Fresh mint leaves also add a nice touch. - Serve with iced tea or lemonade. These drinks pair well with the cake's sweetness. A beautiful presentation makes the cake even more inviting. People eat with their eyes first, so make it look great! Pro Tips Use Fresh Strawberries: For the best flavor and texture, always opt for fresh, ripe strawberries. They're sweeter and juicier, making your icebox cake even more delicious. Chill Your Ingredients: Ensure your cream cheese is softened to room temperature for easier mixing, and chill your whipped cream for a fluffier texture when whipped. Let It Set: For the best results, refrigerate the cake overnight. This allows the layers to meld together, enhancing the overall flavor and texture. Customize Your Toppings: Feel free to add other fruits like blueberries or raspberries, or nuts for an added crunch. Experiment with flavors to make it your own! {{image_2}} You can enjoy this cake even if you're gluten-free. Here are some ideas: - Alternative crust options: Instead of graham cracker crumbs, try using crushed gluten-free cookies or almond flour. Both give a nice base. - Substituting ingredients: Use gluten-free powdered sugar and check labels on cream cheese to ensure no gluten is present. Want to make your cake even tastier? Here’s how: - Adding citrus zest: A little lemon or lime zest gives a fresh twist. Just mix it into the cream cheese filling. - Using different berries: Swap strawberries for blueberries or raspberries. Each berry adds its own unique flavor. Make your cake look special for any event with these tips: - Creative serving styles: Serve slices on colorful plates. You can also layer individual servings in clear cups for a fun touch. - Decorating for special occasions: Add whipped cream swirls on top. Sprinkle some extra berries and fresh mint leaves. This makes it look festive and inviting. To keep your Strawberry Cheesecake Icebox Cake fresh, store it in the fridge. Use a covered dish to avoid drying out. I recommend a glass or plastic container with a tight lid. This will help keep the cake moist and tasty. If you don’t have a lid, wrap the dish with plastic wrap. Make sure it covers all the edges. The cake lasts about 3 to 5 days in the fridge. You can safely enjoy it for a few days after making it. For longer storage, consider freezing it. To freeze, slice the cake first. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. This method helps keep each slice fresh. You can store it in the freezer for up to a month. When ready to eat, simply thaw in the fridge overnight. Yes, you can use frozen strawberries in this recipe. First, thaw them by placing them in the fridge overnight. This keeps them firm and helps prevent mushiness. Drain any extra liquid before using them. This ensures a tasty layer in your icebox cake. The icebox cake needs at least 4 hours in the fridge to set. For the best flavor and texture, I recommend letting it chill overnight. This time allows the flavors to blend well. It also helps the cake hold its shape when you slice it. Absolutely! This icebox cake is perfect for making ahead. You can prepare it up to two days before serving. Just store it in the fridge, well covered. This makes it a great option for parties or gatherings. This icebox cake is easy to make and perfect for any occasion. With fresh strawberries, creamy filling, and simple layers, it brings joy to your table. Remember to use ripe strawberries and whip your cream well for the best taste. You can try different berries or make it gluten-free for variety. Plus, this cake stores well in the fridge, lasting several days. Enjoy making and sharing this delightful dessert with friends and family. Your culinary skills will shine, and everyone will love it!

Strawberry Cheesecake Icebox Cake

A refreshing no-bake dessert layered with strawberries and a creamy cheesecake filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 1 cup cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 0.5 cup unsweetened coconut flakes (optional)
  • none fresh mint leaves for garnish

Instructions
 

  • In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.
  • In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
  • Grab a 9x9 inch baking dish or a similar sized pan. Start layering by sprinkling a thin layer of graham cracker crumbs at the bottom.
  • Then, spread a layer of the cream cheese mixture over the crumbs, followed by a layer of sliced strawberries. Repeat this process (crumbs, filling, strawberries) until all the ingredients are used up, finishing with a layer of the cream cheese mixture on top.
  • If using coconut flakes, sprinkle them evenly over the top layer of cream cheese filling for added texture and flavor.
  • Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set.
  • Once ready to serve, slice the icebox cake and garnish each slice with additional strawberries and fresh mint leaves for a refreshing touch.

Notes

For best results, refrigerate overnight.
Keyword cheesecake, icebox cake, no-bake, strawberry