Easy Strawberry Cream Cheese Icebox Cake

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This Easy Strawberry Cream Cheese Icebox Cake has layers of strawberry sauce, graham crackers and a cream cheese whipped cream! Best yet, it's gluten free, nut free, eggless and can be vegan!

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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.

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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.

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In a large bowl, beat or whisk the heavy cream until soft peaks form. Place in the fridge.

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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.

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Using a spatula fold the cream cheese mixture into the heavy cream until combined. This is the cheesecake layer.

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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.

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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.

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Dollop on ½ cup of the strawberry filling and use the back of a spoon to carefully spread it over the cheesecake layer.

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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. Add another layer of the gluten free graham crackers.

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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.

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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. Cover the pan with plastic wrap or foil, making sure not to touch the cheesecake layer. Freeze for about 6 hours.

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Get the complete recipe via the link below!

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