Strawberry Cream Cheese Icebox Cake

My super simple Strawberry Cream Cheese Icebox Cake is the no-bake strawberry dessert of your dreams. Made by layering graham crackers, cheesecake mousse, and macerated berries, this light and dreamy 10-ingredient no-bake strawberry delight is the perfect end to any meal.

When I was little, one of my favorite treats was when my Mom would make a box of Jell-o Cook & Serve Chocolate Pudding, then layer it in a loaf tin with graham crackers and let it set in the fridge until it was sliceable. We called it pudding cake, and to this day, it’s still one of my favorite 2-ingredient desserts around.

However, as I got older, I realized — pudding cake doesn’t have to be chocolate. And it doesn’t even necessarily have to be made from pudding. Or graham crackers, for that matter. Since I made that realization, icebox cakes have been a no-bake summertime standby, ready to spring into delicious action whenever I need something sweet and delicious.

This *slightly* more grown-up strawberry cream cheese ice box cake keeps the grahams but swaps in lusciously light & creamy cream cheese mousse for the boxed pudding and adds a layer of sweet-tart, juicy strawberries. It’s essentially a riff on layered strawberry shortcake mixed with a cheesecake, except in a convenient, sliceable, no-bake package. I have a feeling you’re gonna love it.

Jump to:

• What is Icebox Cake?
• Why You’ll Love This Strawberry Cream Cheese Icebox Cake Recipe
• Ingredients & Substitutions
• How To Make Strawberry Cream Cheese Icebox Cake
• Optional Variations & Dietary Adaptations
• Expert Tips
• Frequently Asked Questions
• More Simple Dessert Recipes
• Strawberry Cream Cheese Icebox Cake
• 💬 Reviews

What is Icebox Cake?

​​Imagine something that's super easy to make and doesn't require any baking at all – sounds awesome, right? Well, that's precisely what an icebox cake is!

Picture multiple layers of deliciousness, alternating between crunchy cookies (usually graham crackers or chocolate wafers) and creamy pudding, whipped cream, or, in this case, cream cheese mousse. 

Some icebox cake recipes (this one included) amp up the flavor with layers of macerated fruit, homemade preserves, or other tasty bits. It's essentially dessert lasagna, except it sets and chills in the fridge rather than the oven. 

To make this graham cracker layered dessert, start by grabbing a dish and spreading a layer of cookies at the bottom. Next up, generously slather on some creamy goodness, like luscious chantilly or velvety pudding. To take it up a notch, add some juicy macerated fruit on top of that creamy layer.  Keep repeating this delightful pattern of cookies, cream, and tasty toppings until you've reached the top of your pan.

As it sits and chills, something enchanting occurs – the cookies soften, blending their flavors with the cream, creating a divine, cake-like texture. The dessert transforms into a luscious, velvety delight that's perfect for hot summer days when turning on the oven is not an option, or just when you’re feeling lazy!

Why You’ll Love This Strawberry Cream Cheese Icebox Cake Recipe

If you want the flavors of strawberry cheesecake without all the fuss, this no-bake strawberry icebox cake with graham crackers and cream cheese mousse is the way to go. 

• Quick, Easy, & No-Bake - While there is admittedly the need for some patience (you’ll need to let your cream cheese mousse strain to get a nice, tight consistency, then let the strawberry graham cracker cake set up in the fridge overnight), the total ACTIVE time you’ll spend in the kitchen is just 30 minutes or less. 
• Made With Only 10 Simple Ingredients - A short ingredient list is always a reason to celebrate in my book!
• Easily Customizable - There are tons of variations on this summer berry icebox cake to try. You can swap in different berries, use ginger snaps or shortbread in place of graham crackers, make it vegan and/or gluten-free, just to name a few! Read on below for more ideas.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make this strawberry ice box cake with cream cheese.

For the cream cheese mousse, you’ll need:

• Cream Cheese - Make sure you’re using full-fat block-style cream cheese that has been softened to room temperature for the best results. Neufchatel cheese is an acceptable substitute, as is vegan block-style cream cheese. You can also use mascarpone, but it won’t be as tangy.
• Powdered Sugar - Also known as icing sugar or confectioner’s sugar, this powdery white sweetener is essential for creating a lusciously creamy mousse. If you’re fresh out, you can make your own using granulated sugar and either cornstarch or potato starch. Alternatively, substitute your favorite powdered sugar alternative (e.g. Swerve) for a keto/low-carb mousse layer.
• Vanilla Paste & Vanilla Extract  - I like using a double whammy of vanilla, including some pretty black flecks from the vanilla paste. You are definitely welcome to use one or the other (and replace the other with an equal amount of whichever you choose), or use 1 teaspoon ground vanilla bean powder.
• Lemon Zest - Adding a touch of citrusy brightness is always welcome in a summery dessert. Make sure you’re only grabbing the brightest yellow parts of the zest, as the white pith is bitter AF.
• Kosher Salt - I use Morton’s kosher salt as my kitchen go-to. Feel free to swap in your preferred salt variety, but consult a conversion chart as needed. 
• Heavy Cream - The higher the fat here, the better! That said, you’re welcome to use regular whipping cream so long as it has a minimum 30% milkfat. Alternatively, plant-based whipping cream can also be used.

To assemble the berry icebox cake, you’ll also need:

• Strawberries - These will be macerated either way, so feel free to use defrosted frozen berries if you prefer.
• Sumac - This bright red spice has a lovely tart, almost citrusy flavor I love. Feel free to swap in more lemon zest, or omit it altogether. 
• Graham Crackers - While any ol’ grahams will do, the old-fashioned kind that come in a plastic box at Trader Joe’s are by far the best store-bought ones I’ve ever tried. They also make the best s’mores!

How To Make Strawberry Cream Cheese Icebox Cake

This no-bake strawberry and cream cheese cake comes together in a flash. Here’s how:

Step 1: ​​Make cream cheese mousse. Note: The mousse should be strained for 16-24 hours for the best, thickest consistency. While you can skip this step if you’re in a rush, the layers of your refrigerator strawberry cake won’t be as clean and defined.

Step 2: Macerate berries. Mix strawberries, powdered sugar, and salt in a mixing bowl. Set aside for 10 minutes.

Step 3: Line the bottom and sides of the Pullman loaf tin with graham crackers. You might need to break a few!

Step 4: Add about ¼ of the cream cheese mousse. Smooth with the back of a spoon or an offset spatula.

Step 5: Add ¼ of the strawberries evenly over the cream cheese. Don't forget the juice!

Step 6: Add a layer of graham crackers.

Step 7: Complete Assembly. Continue alternating mousse, strawberries, and graham crackers. Finish with a layer of mousse and strawberries on top.

Step 8: Chill. Wrap the assembled strawberry cheesecake icebox cake tightly with plastic wrap and refrigerate overnight.

Step 9: Slice & serve. Enjoy!

Optional Variations & Dietary Adaptations

As much as I enjoy the simplicity of this strawberry refrigerator cake, there are tons of directions you can take it in. Here are a few variations to get your creative juices flowing:

• Gluten-Free - Swap in gluten-free graham crackers or cookies to make this strawberry layered dessert celiac-friendly.
• Dairy-Free/Vegan - Use the vegan cream cheese and plant-based whipping cream of your choice, and double check that your grahams or cookies are also vegan.
• Add a Layer - Make a strawberry lemon icebox cake by adding a layer of lemon curd under each layer of strawberries.
• Different Berries or Fruit - You can make this no-bake summer berry icebox cake with any variety of macerated berries or fruits that you like! Try peaches and cherries for a stone fruit twist, or blueberries, blackberries, raspberries, or boysenberries (or a mix of your favorites) instead.
• Different Cookies - Make a strawberry shortcake icebox cake by swapping in milk-dipped shortbread cookies, or a strawberry ginger icebox cake by using ginger snaps. Note that with thicker, crumblier cookies (like shortbread), you will likely want to give them a dip in milk (it can be dairy-free!) before adding them to the tin to help jumpstart the softening process. 

Expert Tips

• Don’t rush the straining step for making the cheesecake mousse if you want very clear, discernible layers in your strawberry icebox cake. If you don’t care about the layers, feel free to skip it — it’ll still taste fabulous, but the mousse will be looser. 
• If you want to be able to remove the entire icebox cake from the tin, line it with parchment paper, making two slings going both horizontally and vertically on the pan. The overhang will make it so you can lift it out with ease!
• If you only have a few gluten-free folks in the bunch, consider making the no-bake icebox cake in a regular-sized loaf tin. You should have enough leftover cheesecake mousse to make 2-3 separate ramekins or martini glasses without including any cookies whatsoever, and just top them with the macerated berries. Just remember that if you’re dealing with a true celiac (not just someone with gluten sensitivity), you have to be hypervigilant about cross-contamination.

Frequently Asked Questions

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