No-Bake Strawberry Icebox Cheesecake

By Spruce Eats Staff
Updated on 07/7/23
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
No bake strawberry icebox cheesecake recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 0 mins
Chill Time: 4 hrs
Total: 4 hrs 20 mins
Servings: 8 to 12 servings

Icebox cakes top the list of simple, delicious desserts that can feed a crowd. You'll want to put this strawberry icebox cheesecake on heavy rotation when strawberry seasons arrives in your part of the world and the bright, juicy berries are abundantly available. This delectable no-bake cheesecake can be assembled in advance in under 20 minutes, making for a perfect fast, easy dessert that’s sure to impress the guests at your next potluck or get-together.

Standard Cheesecake vs. Icebox Cheesecake

This icebox cheesecake has all of the same rich, creamy taste of standard cheesecake, lightened up with cream and layered with graham crackers in lieu of a crumbly crust. It looks intricate with its many layers, and no one will guess that this icebox cheesecake was assembled in a matter of minutes.

There's no question that traditional cheesecake is a delicious and beautiful thing, but if you're still debating about whether to make a classic cheesecake or this icebox version, consider that the classic version requires cranking up your oven for about two hours, while this one requires no heat at all. In our book, that makes the icebox cake the hands-down winner when the weather is hot.

What If I Don't Have a Stand Mixer?

No stand mixer? No problem. You can use an electric hand-mixer to whip up the creamy layers of this dessert.

Tips for the Best No-Bake Strawberry Cheesecake

  • Use fresh, fully ripe berries: You'll want very sweet, juicy berries for this recipe, so keep an eye on your local farmers' market and farm stands for the best berries. Choose strawberries that are fragrant and brightly colored, dry, and firm, not mushy or shriveled. Avoid berries that are partly white, which means they are underripe. Once you get them home, be sure to store your strawberries properly and wash the berries just before you make the cake.
  • Choose real cream: For the creamiest, best tasting filling, choose real heavy cream over packaged whipped topping or reduced fat versions of cream.
  • Pick the right cream cheese: Just like with the cream, you'll want to go for real cream cheese for the best tasting no-bake icebox cheesecake. While we don't recommend substituting nonfat cream cheese for the full-fat version called for in this recipe, you can swap cream cheese and Neufchâtel one-to-one in most recipes, including this one.

“This recipe was very easy and I loved the cheesecake flavor. The tartness balances really well with the sweetness, and the strawberries add color and flavor to really make this dish standout.” —Tracy Wilk 

no bake strawberry icebox cheesecake/tester image
A Note From Our Recipe Tester

Ingredients

  • 2 pounds fresh strawberries

  • 20 ounces cream cheese, room temperature

  • 3 cups heavy cream

  • 1 3/4 cups confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1 (14.4-ounce) box honey graham crackers (about 30 graham crackers)

Steps to Make It

Prep the Berries and Cream

  1. Gather the ingredients.

    Ingredients for berries and cream
    The Spruce / Cara Cormack

  2. Rinse, pat-dry, and hull your strawberries. Reserve whole berries for the top of your cake (about 16 small berries or 8 large berries) and thinly slice the remainder.

    Rinse and hull strawberries
    The Spruce / Cara Cormack

  3. Using a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat cream cheese on medium speed until smooth.

    Use a stand mixer
    The Spruce / Cara Cormack

  4. Gradually add 1 1/2 cups of the heavy cream. Beat until smooth, pausing once to scrape down the sides of the bowl.

    Stir in heavy cream
    The Spruce / Cara Cormack

  5. With the mixer on medium-low speed, gradually add the remaining 1 1/2 cups heavy cream.

    Add heavy cream
    The Spruce / Cara Cormack

  6. Increase speed to medium-high and beat until mixture begins to thicken (about one minute).

    Increase speed
    The Spruce / Cara Cormack

  7. Pause to scrape the sides and bottom of the bowl. Add the confectioners' sugar and vanilla.

    Pause to scrape sides
    The Spruce / Cara Cormack

  8. Continue beating, gradually increasing speed to high, until a thick, fluffy whipped cream texture is achieved.

    Increase speed of mixer
    The Spruce / Cara Cormack

Assemble the Icebox Cake

  1. Cover the bottom of a 9 x 13-inch pan with an even layer of graham crackers (about 9 sheets—break graham crackers as needed to best fit).

    Cover pan with graham cracker
    The Spruce / Cara Cormack

  2. Spread about 1/3 of the cheesecake mixture evenly over the graham crackers.

    Spread out cheesecake
    The Spruce / Cara Cormack

  3. Place another layer of graham crackers over the cheesecake layer, evenly spacing as needed. Gently press down to nestle them into the first layer.

    Place more graham crackers on
    The Spruce / Cara Cormack

  4. Spread half of the remaining cheesecake mixture over the graham crackers. Top with sliced strawberries, distributing strawberries evenly over the cheesecake layer.

    Spread more strawberries
    The Spruce / Cara Cormack

  5. Evenly space another layer of graham crackers over the strawberries, using the graham crackers to press the strawberries snugly into the cheesecake layer.

    Evenly space graham crackers
    The Spruce / Cara Cormack

  6. Top graham crackers with remaining cheesecake mixture, spreading evenly.

    Top graham crackers
    The Spruce / Cara Cormack

  7. Top with remaining whole strawberries (if your strawberries are quite large, halve or quarter them before topping the cake.

    Top with remaining strawberries
    The Spruce / Cara Cormack

  8. Cover and refrigerate at least 4 hours and up to 36 hours before serving. This will soften the graham crackers and give them a cake-like texture.

    Cover in foil
    The Spruce / Cara Cormack

  9. Slice the cake as desired and serve.

    Serve cheesecake
    The Spruce / Cara Cormack

How To Store

Keep this icebox cheesecake tightly covered and refrigerated for up to 5 days.

Recipe Variations

One of the best things about this strawberry icebox cheesecake (aside from how easy it is to make) is how completely customizable it can be. Here are couple of ideas:

  • Switch up the graham crackers: Instead of honey grahams, try different varieties of graham crackers, such as cinnamon or chocolate grahams. You could also swap in other types of cookies, such as Biscoff or vanilla wafers.
  • Swap out the fruit: Try blueberries, raspberries, pitted cherries, or whatever fruit you like that's in season instead of or in addition to the strawberries.
Nutrition Facts (per serving)
602 Calories
42g Fat
53g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 602
% Daily Value*
Total Fat 42g 53%
Saturated Fat 24g 119%
Cholesterol 115mg 38%
Sodium 322mg 14%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 31g
Protein 7g
Vitamin C 45mg 224%
Calcium 124mg 10%
Iron 2mg 10%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)