Enjoy a refreshing and indulgent Strawberry Cream Cheese Icebox Cake, perfect for hot summer days. This no-bake dessert combines layers of creamy filling, fresh strawberries, and graham crackers for a delightful treat that’s easy to make and sure to impress.
Ingredients:
- 2 lbs fresh strawberries, hulled and sliced
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 cups graham cracker crumbs (about 2 sleeves)
- 1/2 cup unsalted butter, melted
Instructions:
- Prepare the Graham Cracker Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Set aside.
- Make the Cream Cheese Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cake:
- Spread a layer of the cream cheese mixture over the graham cracker crust.
- Arrange a layer of sliced strawberries over the cream cheese layer.
- Repeat the layers, ending with a layer of strawberries on top.
- Chill:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set and the flavors to meld.
- Serve:
- Slice and serve chilled, garnished with additional fresh strawberries if desired.
Enjoy your delicious Strawberry Cream Cheese Icebox Cake!
