Layers of graham crackers, no-bake cheesecake filling, and strawberries topped off with homemade whipped cream. This No-Bake Strawberry Icebox Cake is easy to make and so delicious!

Two slices of strawberry icebox cake on white dessert plates. Two fresh berries and a fork rest on the side.

It’s officially March and I feel like it’s the perfect time to start sharing some no-bake desserts. While I love baking, there’s something about no-bake desserts that make them so appealing.

Maybe it’s the fact that you’re not having to turn on the oven when it’s 100 degrees outside? Or maybe it’s because you bake a lot and only have one oven that gets used a little too much? Ok, maybe that last one is just me.

Icebox cakes are such a perfect no-bake dessert because they require hardly any effort. All you have to do is layer some graham crackers with a no-bake cheesecake filling and strawberries, then top it with some whipped cream.

Ingredients in This Recipe 

This is a simple graham cracker icebox cake that I layered with fresh strawberries to give it a spring twist. Here’s what you’ll need to make this no-bake strawberry dessert: 

  • Cream cheese: You want to use full-fat, brick-style cream cheese rather than the spreadable kind in a tub. 
  • Powdered sugar: I wanted to keep this icebox cake light and refreshing, so I only used 1/2 cup of powdered sugar in the filling. If you prefer things sweeter, feel free to add a bit more powdered sugar.
  • Vanilla extract: Pure vanilla extract delivers the best flavor. 
  • Heavy whipping cream: Needs to be at least 36% fat. Make sure it’s cold before whipping it. 
  • Graham crackers: You can use any type you prefer in this recipe, I just used regular honey graham crackers.  
  • Fresh strawberries: I used a whole pint of fresh strawberries in this recipe because berries are starting to taste so incredible this time of year. If you have any left over, save them to garnish the icebox cake right before serving!

Close up of a slice of strawberry cream cheese icebox cake on a white dessert plate. Another slice and some fresh berries rest in the background.

How to Make a Strawberry Icebox Cake

To start, you’ll need some graham crackers. You want to use as many full-sheets as you can, but you’ll likely have to break up a few to fit in the pan.

Then comes the no-bake cheesecake filling that you’ll layer on top of the graham crackers. The filling is just a simple mixture of cream cheese, powdered sugar, vanilla, and heavy cream. You’ll also need some strawberries to slice up and layer atop the filling.  

You’ll repeat the layering process a couple times to make the completed strawberry cream cheese icebox cake. 

And then it’s all topped off with my homemade whipped cream recipe. You may not use all of the whipped cream on top of this icebox cake, but you can save it and use it for something else. Or just eat it by the spoonful while you wait for the icebox cake to chill!

Can I Freeze the Icebox Cake? 

This particular strawberry icebox cake recipe needs to be refrigerated, not frozen. I’m not sure if you could freeze this dessert since it’s layered with fresh berries. 

A slice of strawberry graham cracker icebox cake on a white plate with a fork. Two fresh berries rest in the background on a towel.

Baking Tips 

  • Use any flavor of graham cracker that you’d like. I used regular honey graham crackers, but any type should work. 
  • I don’t recommend using frozen strawberries to make this recipe. Frozen berries are much soggier once thawed and would alter the texture of the icebox cake. 
  • This is a great make-ahead dessert as it needs to chill in the fridge for at least four hours before serving it. Note that it’s best enjoyed within 48 hours of preparing it. 

More No-Bake Desserts to Make! 

No-Bake Strawberry Icebox Cake

5 from 1 rating
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
Layers of graham crackers, no-bake cheesecake filling, and strawberries topped off with homemade whipped cream. This No-Bake Strawberry Icebox Cake is so easy to make and delicious!


Servings: 9 slices

For 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 , sliced

For the topping:

  • 1 cup (240ml) cold heavy whipping cream
  • ¼ cup (30 grams) powdered sugar
  • 1 teaspoon vanilla extract


To make the icebox cake:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined. Slowly add in the heavy whipping cream and continue mixing on medium-high speed until the mixture has thickened and soft peaks form.
  • In the bottom of an 8-inch square baking pan, make a single layer with the graham crackers, breaking them up as needed to fit in the pan. It's best to try and use as many full-sheets of graham crackers as you can. I usually use about 4.5 graham crackers for each layer.
  • Scoop out half of the no-bake cheesecake filling and smooth it out on top of the graham crackers, then top with half of the sliced strawberries. Add another single layer of graham crackers on top of the strawberries. Add the remaining filling and smooth it out, then top with the other half of the sliced strawberries. Top with one more single layer of graham crackers and set aside.

To make the topping:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the other cup of heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase to medium-high speed until soft peaks form.
  • Scoop the whipped cream on top of the graham crackers and smooth it out into one even layer.
  • Cover tightly and refrigerate for at least 5-6 hours. Remove from the refrigerator, slice into pieces, and enjoy!


Storage instructions: Cover tightly and store any left overs in the refrigerator for 1-2 days.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Love no-bake desserts? You can find all of my no-bake recipes here!