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No-Bake Strawberry Cheesecake Ice Box Cake

A deliciously simple layered icebox cake made with graham crackers, a creamy vanilla "cheesecake" layer, and fresh strawberries. Easy to make and devour.
Prep Time15 mins
Total Time1 hr 15 mins
Servings: 12
Calories: 179kcal
Author: Sandra


  • 1 package graham crackers
  • 1 cup heavy cream (or sub 1 cup Cool Whip in place of heavy cream, vanilla and sugar, and skip step 2.)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 3.4 oz boxes of instant vanilla pudding
  • 3 cups milk
  • 8 ounces cream cheese (we use 1/3 less fat-cream cheese)
  • 2 lbs. fresh strawberries - remove stem slice or dice and toss in 2 tablespoon of sugar if desired


  • Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break them into small pieces to cover the bottom.
  • Prepare whipped topping using a hand mixer and whisking heavy cream until you have soft peaks. Gently fold in powdered sugar and vanilla, and whisk again until stiff peaks form. Set aside.
  • In a large bowl mix together 2 boxes of pudding mix with 3 cups of milk. Beat until well combined. Then add in cream cheese and beat until well combined and smooth. Gently fold in the prepared whipped cream or Cool Whip.
  • Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1/2 of the strawberries.
  • Top strawberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step.
  • Repeat with pudding and strawberries.
  • Cover with plastic wrap or foil & place in fridge for 4-6 hours to chill and allow pudding to set.


Recipe adapted from Boston Cream Pie Ice Box Cake


Serving: 1slice | Calories: 179kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 125mg | Potassium: 257mg | Fiber: 1g | Sugar: 10g | Vitamin A: 505IU | Vitamin C: 44.6mg | Calcium: 122mg | Iron: 0.4mg