This Strawberry Cream Cheese Icebox Cake is the perfect no bake spring/summer dessert! Layers of gluten free graham crackers, whipped cream cheese and a beautiful strawberry filling alternate to create this stunning strawberry icebox cake! No-bake desserts are great made ahead of time! This is like an ice cream cake so make this beauty the night before you need it so all you need to do is slice it and add the strawberry topping when it's time to serve! Best yet, it's no bake, gluten free, nut free, eggless and can be vegan with a few tweaks!
If you're looking for an icebox cake recipe, this Strawberry Cream Cheese Icebox Cake is the perfect dessert lasagna for berry season! You can make the strawberry filling with fresh or frozen strawberries and I use store-bought gluten free/vegan grahams to save time! It's almost like a little ice cream cake because it holds together best in the freezer!
If you're looking for more strawberry recipes, check out my No-Bake Strawberry Pie, my ever popular Strawberry Sugar Cookies, my Strawberry Filled Cupcakes and my Strawberry Sauce!
Reasons to Love This Strawberry Cream Cheese Icebox Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- No Bake- This recipe is perfect for days when you don't want to turn on the oven!
- Loaded with Strawberries- The cake is filled with a strawberry sauce from fresh or frozen strawberries!
- Cheesecake Filling- The cake is loaded with this whipped-cream cream cheese that when frozen tastes like a cheesecake ice cream!
Ingredient Notes
- Strawberries- You can use either fresh or frozen strawberries to create the delicious sauce.
- Orange Juice- Make sure to get one with zero pulp. We use this sweet citrus in multiple places to help draw out the flavor of the strawberries.
- Cornstarch and Water- This mixture helps thicken the strawberry filling.
- Heavy Cream- We use this to make the whipped cream. To make vegan, use a dairy free heavy cream alternative.
- Cream Cheese- Creates a delicious sweetness with a cheesecake flavor when mixed with the heavy cream! It also helps thicken up the heavy cream. Use vegan to make this dessert dairy-free!
- Confectioners' Sugar- Creates a nice sweetness to the cheesecake layer.
- Vanilla- Make sure to use pure vanilla extract otherwise the icebox cake will have a chemical taste.
- Kosher Salt- Draws out all the amazing flavors.
- Gluten Free Graham Crackers- I love to use pre-made gluten free grahams to save time for this graham cracker icebox cake. I use these gf/vegan graham crackers.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Strawberry Icebox Cake with Cream Cheese
- Only use gluten free/nut free/vegan graham crackers.
- Use vegan sugar.
- Make sure to use a vegan heavy cream alternative.
- Make sure the cream cheese is vegan and gluten free.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Cream Cheese Icebox Cake
Here are the step by step instructions to make this strawberry icebox cake!
Step 1: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 2: Make the Strawberry Sauce
Place the sliced strawberries, orange juice, sugar and salt together in a saucepan set over medium heat. Cook, stirring constantly until liquid starts to appear. Stir in the cornstarch water and cook for 5 min. Remove from heat, cool for 30 min and then transfer to the fridge.
Step 3: Make the Whipped Cream
In a large bowl, beat or whisk the heavy cream until soft peaks form. Place in the fridge.
Step 4: Beat the Cream Cheese
In the large bowl of an electric mixer, beat the room temp cream cheese until smooth and creamy. About 2 minutes.
Add in the confectioners' sugar, orange juice, vanilla extract and the salt. Beat until smooth with zero lumps.
Step 5: Combine the Whipped Cream and Cream Cheese Mixture
Using a spatula fold the cream cheese mixture into the heavy cream until combined.
This is the cheesecake layer.
Step 6: Line the Pan
Line a 9 x 5 loaf pan with parchment paper. Place the gluten free graham crackers on the bottom of the pan.
Break them apart to fully cover if need be.
Step 7: Add the Cheesecake Layer
Dollop 1 cup of the whipped cream mixture on top of the graham crackers.
Use the back of a teaspoon to spread the mixture around so the crackers are fully covered.
Step 8: Add the Strawberry Layer
Dollop on ½ cup of the strawberry filling and use the back of a spoon to carefully spread it over the cheesecake layer.
Be careful not to press too hard or the cheesecake layer and strawberry layer will bleed together.
Step 9: Add more Cheesecake Layer and Grahams
Dollop another 1 cup of the cheesecake layer on top of the strawberry layer carefully spreading it over the strawberry layer with the back of the spoon.
Once again, be careful not to have the layers bleed together.
Add another layer of the gluten free graham crackers.
Step 10: Repeat the Process
Add another cup of cheesecake mixture and another ½ cup of strawberry filling.
You should have ⅓-1/2 cup of strawberry filling left. We will use that when serving.
Step 11: Finish Assembling and Freeze
Take ½ cup of the cheesecake mixture and spread it on top of the strawberries.
Add another layer of graham crackers and then add the last ½ cup of cheesecake mixture, making sure to cover all the graham crackers.
Break up some of the remaining graham crackers and sprinkle some on top if desired or make my delicious Graham Cracker Crumble!
Cover the pan with plastic wrap or foil, making sure not to touch the cheesecake layer. Freeze for about 6 hours.
Expert Tips
- Make the Strawberry Sauce Ahead of Time- Make the Strawberry sauce the day before and store in the fridge so it's cold when you're ready to assemble.
- Don't Over-Mix the Heavy Cream- Make sure you only whisk until soft peaks form. If you over-whisk the cream, the cheesecake layer will end up very dense and grainy instead of creamy.
- Use Room Temperature Block Cream Cheese- If the cream cheese is too cold, it will create lumps in the cheesecake layer and be chunky instead of smooth and creamy. But, do not use spreadable cream cheese. It is way too soft and your cheesecake will be a mess.
- Be Patient with the Chilling Process- I know 6 hours is a long time to wait, but please don't rush it. You want it to set otherwise you will be eating a very tasty pile of mush. Let the cake sit out for about 15 minutes prior to slicing when ready to serve.
Recipe FAQs
If you aren't using it till evening, then it is possible to make the cake early in the morning. Remember, it needs about 6 hours to set up in the freezer before eating.
I prefer making the cake the day or night before.
Normally icebox cakes mean cakes that are stored in the fridge. The graham crackers absorb the moisture from the whipped cream layer and become soft.
However, I find with gluten free graham crackers, they absorb so much moisture that when left in the fridge and not the freezer, the cake becomes complete mush.
This is not sponsored but the brand silk does make one. It says it is gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
Store the icebox cake in the freezer. Freeze for at least 6 hours prior to serving.
Let sit out for at least 15 minutes or until able to slice through the cake safely.
Other No-Bake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Strawberry Cream Cheese Icebox Cake
Ingredients
For the Strawberry Filling
- 3.5 cups strawberries , fresh or frozen cut into thin round slices (about 14 ounces)
- 1 heaping tablespoons cornstarch mixed with 1.5 tablespoons water
- 1 tablespoon orange juice
- ¼ cup plus 2 tablespoons granulated sugar
- 1 pinch kosher salt
For the Cream Cheese Filling
- 2 cups heavy cream
- 8 ounces cream cheese
- ½ cup plus 2 tablespoons confectioners' sugar
- 1 teaspoon orange juice
- ½ teaspoon pure vanilla extract
- 1 pinch kosher salt
For the Cake
- 15 graham cracker sheets (about 8 ounces)
Instructions
For the Strawberry Filling (make ahead of time)
- In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- Place the 3.5 cups sliced strawberries, 1 tablespoon orange juice, ¼ cup plus 2 tablespoons sugar and 1 pinch kosher salt together in a saucepan set over medium heat. Cook, stirring constantly until the the sugar is dissolved and liquid starts to appear.
- Re-stir the cornstarch water until combined and add it into the strawberry mixture.
- Cook, stirring constantly, for 5 minutes or until the mixture starts to thicken.
- Immediately take the pan off the heat and let the filling cool for 30 minutes at room temperature. It will thicken even more as it cools.After 30 minutes, transfer the strawberry filling to a safe bowl and refrigerate for at least 30 minutes.
For the Cheesecake Filling
- In a large bowl, beat or whisk the 2 cups heavy cream until soft peaks form. Set in the fridge.
- In the large bowl of an electric mixer or using a hand held mixer, beat the 8 ounces of cream cheese until smooth and creamy. About 2 minutes.
- Add in the ½ cup plus 2 tablespoons confectioners' sugar, 1 teaspoon of orange juice, ½ teaspoon pure vanilla extract and the 1 pinch of kosher salt. Beat on medium speed until combined and smooth with zero lumps.
- Take the whipped cream out of the fridge.Using a spatula fold the cream cheese mixture into the heavy cream until combined. This is your cheesecake layer.
Assemble the Cake
- Line a 9 x 5 loaf pan with parchment paper. Place the gluten free graham crackers on the bottom of the pan. Break them apart to fully cover if need be.
- Dollop 1 cup of the whipped cream cream cheese mixture on top of the graham crackers.Use the back of a teaspoon to spread the mixture around so the crackers are fully covered.
- Dollop on ½ cup of the strawberry filling. Use the back of a spoon to carefully spread it over the cheesecake layer. Be careful not to press too hard or the cheesecake layer and strawberry layer will bleed together.
- Dollop another 1 cup of the cheesecake layer on top of the strawberry layer carefully spreading it over the strawberry layer with the back of the spoon. Once again, be careful not to have the layers bleed together.
- Add another layer of the gluten free graham crackers. Add another 1 cup of cheesecake mixture and then another ½ cup of strawberry filling.You should have ⅓-½ cup of strawberry filling left. We will use that when serving.
- After the strawberry filling, only take ½ cup of the cheesecake mixture and spread it on top of the strawberries. Add another layer of graham crackers and then add the last ½ cup of cheesecake mixture, making sure to cover all the graham crackers.
- Break up some of the remaining graham crackers and sprinkle some on top if desired.
- Cover the pan with plastic wrap or foil, making sure not to touch the cheesecake layer.Freeze for about 6 hours.
John
This cake was so delicious. It was so easy to make and even easier to eat.