What is a strawberry icebox cheesecake?

A strawberry icebox cheesecake is a no-bake dessert made with layers of graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping. Instead of baking, it’s chilled in the refrigerator (aka the “icebox”) until set. It’s cool, creamy, and perfect for summer.

How long should an icebox cheesecake chill?

At least 6 hours, but for best results, chill it overnight. This allows the filling to firm up, making clean slices and a stable structure. If it’s too soft to cut, it likely hasn’t chilled long enough.

Can I use whipped topping instead of heavy cream?

Technically yes, but it’s not recommended. Whipped topping often contains oils and stabilizers that affect both texture and flavor. For a rich, authentic cheesecake filling, use cold heavy cream whipped into stiff peaks and gently folded into the cream cheese.

What’s the difference between icebox cake and cheesecake?

An icebox cake usually involves cookies or graham crackers layered with whipped cream or pudding. A cheesecake, even the no-bake kind, uses cream cheese as the base. This strawberry icebox cheesecake combines the best of both: creamy, no-bake layers with cheesecake flavor and texture.

Can I make strawberry icebox cheesecake ahead of time?

Absolutely! In fact, it’s better when made in advance. Prepare it the day before and let it chill overnight for perfect consistency. It’s also freezer-friendly—just add the strawberries fresh after thawing.

How do I prevent my crust from getting soggy?

Press the crust firmly into the pan and chill it for at least 10 minutes before adding the filling. Use fresh, not overly juicy strawberries. If using compote, make sure it’s cooled before layering to avoid moisture seepage.

Easy Strawberry Icebox Cheesecake Recipe

Description

This strawberry icebox cheesecake recipe is a no-bake summer classic made with a buttery graham cracker crust, creamy cheesecake filling, and juicy strawberries on top. It’s the ultimate make-ahead dessert for warm days, BBQs, or anytime you want something sweet without turning on the oven.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp granulated sugar
16 oz cream cheese (block-style, softened)
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 cup heavy whipping cream (cold)
2 cups fresh strawberries, sliced

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Instructions

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into an 8×8-inch baking dish to form the crust. Chill for 10 minutes.
In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat again until combined.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread cheesecake filling over the chilled crust in an even layer.
Arrange sliced strawberries on top or spoon on cooled compote.
Cover and chill the cheesecake in the fridge for at least 6 hours or overnight.
Slice and serve cold. Garnish with mint leaves or a drizzle of chocolate if desired.

Notes

Use block-style cream cheese, not whipped.

Chill overnight for best texture and clean slices.

Add strawberries just before serving for a fresher look.

Want to freeze it? Freeze without the berries, then top after thawing.

Prep Time: 20 minutes
Chill Time: 6 hours
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 18g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg