Say hello to my new favorite summertime dessert! This icebox cake is no-bake and uses only five ingredients. You can throw it together in about 15 minutes and after a short chill in the refrigerator it’s ready to be enjoyed. You can top it with any kind of berry or fresh fruit that strikes your fancy, but right now is a great time to take advantage of all the bright red, fat, sweet strawberries that line the shelves of grocery stores and farmer’s markets tables alike.
My favorite graham crackers are made with honey. They have a touch more sweetness than regular grahams and I recommend using them in this recipe. I think chocolate grahams would be wonderful in this dessert too. I plan to try that next time, perhaps with a drizzle of chocolate syrup on top of the strawberries..? Yes? I think yes.
I made a short video (less than a minute long!) to show you exactly how to make it at home!
As the assembled dessert chills, the graham crackers become soft and cakey. The texture is almost cloud-like. It’s a real crowd-pleaser so your potlucks and picnics are covered!
I have romantic feelings about this GIF.
You’ll use an entire box of graham crackers for this recipe, and I’m only telling you that just case you have a sneaky graham cracker snacker in your house. (I am that person.) I used about a pound of sliced berries on top, but you can use more or less to your taste.
Strawberry Icebox Cheesecake Dessert
- 3 cups 720 ml heavy whipping cream
- 1 can 14 ounces sweetened condensed milk, at room temperature
- 8 ounces cream cheese cubed and at room temperature
- 1 box 14.4 oz graham crackers (please see headnote)
- 1 pound strawberries sliced
- Beat the heavy cream in a large bowl with an electric mixer on high speed. When the mixture starts to thicken, gradually pour the sweetened condensed milk. Add it into the bowl in a steady stream as you continue to mix. When the milk is incorporated, mix in the cream cheese one cube at a time. Beat the mixture until it is thick and fluffy.
- Line the bottom of a 13×9-inch baking dish with a single layer of graham crackers. You’ll use six full graham cracker sheets and one half sheet broken down the center horizontally (see video). Pour on a generous 1 1/2 cups of the cheesecake mixture and spread it over the crackers evenly. Add another layer of graham crackers and top with another 1 1/2 cups of cheesecake mixture. Repeat this step twice more until all of the cheesecake mixture is used.
- After layering the ingredients you’ll have 1/2 graham cracker left over. Put it in a zip top bag and crush the crackers to crumbs with a rolling pin or your hands. Sprinkle the crumbs over the top of the dessert. Scatter the sliced strawberries on top of the dessert and cover with plastic wrap. Chill in the refrigerator for 2 hours, or until the graham crackers have softened (you can check this with a fork, the fork should glide through the dessert with no resistance from the graham crackers).
- Garnish with mint sprigs if desired. Store leftovers in the refrigerator.
- This dessert keeps well for up to 4 days in the refrigerator.