Strawberry Cream Cheese Icebox Cake

An icebox cake in a baking pan topped with strawberries and graham cracker crumbs.

Strawberry Cream Cheese Icebox Cake

This Strawberry Cream Cheese Icebox Cake is a no bake dessert that will delight your taste buds. With only 6 ingredients this easy dessert is a total win! It can be made gluten-free, dairy-free, and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Chilling Time 6

Total Time 6 10

Servings

Calories 327kcal

Author Tessa

Ingredients

2 cups (8oz) dairy-free whipped cream/topping
8 oz dairy-free cream cheese
¼ cup (25g) organic powdered sugar
½ teaspoon pure vanilla extract
1 lbs strawberries sliced
34-36 graham crackers

Instructions

Grease 8x8 baking pan and set aside.
Place cream cheese and powdered sugar in a medium bowl. Beat with a hand mixture until smooth.
Add vanilla and one cup whipped cream and beat to incorporate, followed by the second cup of whipped cream.
Place a layer of graham crackers on the bottom of prepared pan. You may need to break the graham crackers to fit. In doing so, make sure they are an even layer. Spread a heaping ⅓ cup of the whipped cream mixture over the top. Place a single layer of strawberry slices on top.
Repeat these layers two more times. Decorate your last layer with sliced strawberries and graham cracker crumbs or just strawberries.
Cover with plastic wrap or foil and refrigerate for 6-8 hours.

Notes

To store: Keep in an airtight container in the refrigerator for up to 3 days.

We need at least 2 cups (8oz) of whipped topping or whipped cream. Depending on the brand, many vegan whipped topping containers come in 9 or 10-oz tubs. Feel free to use it all, but no more. Just divide it into thirds before you start layering. This homemade coconut whipped cream recipe makes 2 cups.

Different brands of graham crackers vary in size. I used about 36 whole crackers.

Nutrition