Strawberry Cream Cheese Icebox Cake

5 from 2 votes

Strawberry Cream Cheese Icebox Cake

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!

Prep Time30

Freeze Time6

Total Time6 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 391kcal

Author: Lee

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)

US Customary - Metric

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.

Video

Notes

Strawberry Sauce: Make the strawberry sauce the day prior sine it takes time to cool and thicken.

Vegan: Use a vegan heavy cream, vegan sugar and vegan cream cheese.

Storing: Store the cake in the freezer. Set out for 15 minutes prior to slicing.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition