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Easy No-Bake Strawberry Cheesecake Icebox Cake Recipe

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4.1 from 7 reviews

This Easy Icebox Cake is a no-bake, layered dessert featuring creamy instant cheesecake pudding, fluffy Cool Whip, crunchy graham crackers, and fresh strawberries. Perfect for a make-ahead treat, it sets in the fridge for several hours to create a cool, refreshing, and delightful cake ideal for warm weather or any occasion requiring a quick yet impressive dessert.

  • Total Time: 6 hours 10 minutes
  • Yield: 15 servings

Ingredients

Pudding Mixture

  • 3 boxes Instant cheesecake pudding (dry powder, 3.4 oz each; can substitute with vanilla pudding, full fat)
  • 4 cups Whole milk (cold)
  • 2 cups Cool Whip (full fat)

Layers

  • 1 box Graham crackers (14.4 oz)
  • 3-4 cups Strawberries (fresh, washed, diced, patted dry)

Instructions

  1. Prepare pudding base: In a large mixing bowl, combine the instant cheesecake pudding mix with cold whole milk. Whisk thoroughly until the mixture becomes smooth and slightly thickened, ensuring no lumps remain.
  2. Fold in Cool Whip: Gently fold the full-fat Cool Whip into the pudding mixture until fully incorporated, creating a creamy and fluffy filling. Set aside.
  3. First graham cracker layer: Line a 9×13 inch rectangular pan with graham crackers on the bottom, covering the entire base evenly.
  4. First filling and fruit layer: Spoon one-third of the pudding and Cool Whip mixture over the graham crackers, spreading evenly and gently with a spatula. Sprinkle a layer of diced strawberries on top.
  5. Second graham cracker layer: Place another layer of graham crackers over the strawberries, fully covering the layer below.
  6. Second filling and fruit layer: Spread another one-third of the pudding mixture over the graham crackers, then scatter more diced strawberries evenly over the filling.
  7. Final graham cracker layer: Add the last layer of graham crackers on top, followed by the remaining pudding mixture spread evenly across the surface. Finish with the last of the diced strawberries.
  8. Chill to set: Cover the pan tightly with plastic wrap and refrigerate for 6-8 hours or overnight. This allows the layers to meld, soften the graham crackers, and set the filling properly.
  9. Optional freezing step: For a frozen version, wrap the pan first with plastic wrap, then aluminum foil, and freeze overnight. Before serving, thaw at room temperature for 30-40 minutes to make slicing easier and enjoy a colder variation.

Notes

  • Make sure the strawberries are well-patted dry to prevent excess moisture from making the cake soggy.
  • You can substitute vanilla pudding mix if cheesecake flavor isn’t available.
  • Use full-fat Cool Whip and milk for best creamy texture.
  • Letting the cake chill overnight improves texture and flavor melding.
  • Freeze for a firmer, ice cream-like dessert and thaw slightly before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/easy-no-bake-strawberry-cheesecake-icebox-cake-recipe/