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<\/p>\nOn days when it\u2019s too hot to think about turning on the oven, this chocolate strawberry Icebox Cake gives me a cool, creamy dessert without heating up the kitchen. This 7-ingredient no-bake dessert layers chocolate graham crackers, fresh strawberries, vanilla cream cheese whipped cream, and grated chocolate in a 9\u00d713 pan, then the fridge does the rest. After a few hours of chilling, the layers soften into a sliceable, cake-like dessert that\u2019s easy to make ahead for summer cookouts and potlucks!<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nA Creamy No-Bake Dessert<\/h2>\n This icebox cake recipe is an old-fashioned classic that first became popular back in the 1920s when home refrigeration started becoming a thing. Instead of baking, people layered cookies or crackers with cream and let the fridge do the work. And honestly, it\u2019s still a bit of a magic trick. As this cake rests, the chocolate graham crackers soak up moisture from the cream cheese whipped cream and soften into thin, cake-like layers. I like using cream cheese here because it adds a little tang and helps the whipped cream hold up, so the cake slices cleanly instead of turning into a creamy puddle. Every bite is a dreamy combo of rich chocolate, fluffy vanilla cream, and juicy strawberries. It\u2019s nostalgic and fresh all at once.<\/p>\n
What I love most is how low-stress this recipe is, no oven or complicated steps needed. Just simple layering and a little chill time. It\u2019s budget-friendly, easy to throw together, and always manages to impress a crowd! That\u2019s my kind of dessert.<\/p>\n
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\nStart with softened cream cheese and cold heavy cream.<\/strong> I let the cream cheese soften first so it beats smoothly and doesn\u2019t leave little lumps in the filling, but I keep the heavy cream cold so it whips up light and fluffy. For the smoothest filling, beat the cream cheese completely first, then slowly stream in the heavy whipping cream while mixing.<\/li>\nSpread cream on the bottom of the dish first.<\/strong> That thin first layer helps the chocolate graham crackers stay in place while you build the cake. It also ensures the bottom layer of crackers softens from both sides.<\/li>\nGive it enough time to chill.<\/strong> I always give this icebox cake at least 4 hours in the fridge, but overnight is even better! The longer chill gives the graham crackers time to soak up moisture from the cream cheese whipped cream, so the slices hold together, and the texture resembles cake.<\/li>\nBudget-saving tip:<\/strong> If strawberries are pricey or I just want to keep the cost lower, I\u2019ll leave them out and skip the grated chocolate on top. You can also swap in other fruit you already have, like blueberries, raspberries, or well-drained canned peaches. Or keep it fruit-free for more of a cookies-and-cream style icebox cake. Either way, it\u2019s still creamy and delicious.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nChocolate Strawberry Icebox Cake<\/h2>\n <\/span>Cost <\/span>$14.14 recipe \/ $1.18 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nMake this chocolate strawberry Icebox Cake with 7 simple ingredients, no oven, and layers of chocolate graham crackers, strawberries, and whipped cream cheese filling!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nIn a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla and mix until combined.<\/span><\/p>\n<\/li>\n\nSlowly pour in the heavy cream and continue to beat until the mixture is light, fluffy, and soft peaks form.<\/span><\/p>\n<\/li>\n\nSpread a thin layer of the cream mixture on the bottom of a 9\u00d713 dish.<\/p>\n<\/li>\n
\nAdd a single layer of graham crackers, breaking pieces as needed to fit.<\/p>\n<\/li>\n
\nTop with about \u2153 of the cream mixture, then scatter 1 cup of sliced strawberries on top.<\/p>\n<\/li>\n
\nRepeat two more times (grahams, cream, berries), ending with cream and sliced berries on top.<\/p>\n<\/li>\n
\nCover and refrigerate for at least 4 hours, or overnight, until the graham crackers soften into a cake-like texture.<\/p>\n<\/li>\n
\nSlice into squares and serve cold. Garnish with grated chocolate if desired.**<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*I use chocolate graham crackers<\/strong> for a chocolatey strawberry flavor, but original, honey, or cinnamon graham crackers<\/strong> all work too! You can also use chocolate wafer cookies, chocolate sandwich cookies, vanilla wafers, or digestive biscuits.<\/strong> Thicker cookies (like sandwich cookies or digestive biscuits) will need a longer chill time to fully soften into a cakey texture, so I recommend chilling overnight if you use them.<\/span>**You can use whipped topping (like Cool Whip)<\/strong> instead of homemade whipped cream<\/strong>. Just fold it gently into the beaten cream cheese until combined in Step 2.<\/span><\/span>***I love finishing the top with a sprinkle of grated chocolate<\/strong> from the baking bar\u2014it adds a little texture and richness. Totally optional<\/strong>, though!<\/span><\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>slice<\/span><\/span>Calories: <\/span>395<\/span>kcal<\/span> (20%)<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span> (12%)<\/span><\/span>Protein: <\/span>5<\/span>g<\/span> (10%)<\/span><\/span>Fat: <\/span>27<\/span>g<\/span> (42%)<\/span><\/span>Sodium: <\/span>279<\/span>mg<\/span> (12%)<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span> (13%)<\/span><\/span>The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional.<\/i> Percentages are of daily value.<\/i><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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