Strawberry Cream Cheese Icebox Cake

The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.

Elevate your dessert game with this Strawberry Cream Cheese Icebox Cake!

Picture layers of velvety cream cheese goodness perfectly paired with a sweet homemade strawberry sauce and the crunch of graham crackers layered in between. As your go-to dessert, it’s a slice of heaven that’s oh-so-easy to make and even easier to enjoy.

Did you know? Heinen’s carries a wide selection of frozen fruit? A common misconception is that frozen fruit is less nutritious than fresh. However, Heinen’s fruit is picked at its peak stage of ripeness and nutrition. It’s then quickly frozen to lock in flavor, vitamins, minerals and antioxidants.

This no-bake dessert is sure to be a crowd-pleaser and it tastes like strawberry cheesecake!

Why You’ll Love This Recipe

No bake– You don’t have to turn on your oven to make this cake! It’s perfect for summer or lazy days.
Frozen– Most icebox cakes are made by chilling in the refrigerator, but this one is frozen. This makes it even more refreshing on hot days. Plus, it tastes like an ice cream cake!
Customizable– You can make this icebox cake with a different kind of filling, like lemon curd, cherry filling or blueberry sauce. You can also add lemon or orange zest to change it up!

Ingredients

For the Strawberry Sauce

2 cups Heinen's frozen strawberries
½ cup Heinen's granulated sugar
½ cup water
2 Tbsp. cornstarch

For the Cake

8 oz. cream cheese, softened
1 cup Heinen's powdered sugar
2 cups Heinen's heavy cream
2 tsps. vanilla extract
7-8 graham cracker sheets (about 1 sleeve)
½ cup fresh strawberries (optional for garnish)

Instructions

For the Strawberry Sauce

Add the frozen strawberries and sugar to a small saucepan over medium heat. Cook for 15 minutes, stirring often, breaking down the strawberries as they soften.
While the strawberries cook, whisk together the water and cornstarch in a bowl until well combined.
Turn the heat down to low and pour the cornstarch mixture into the strawberries. Cook for 5 minutes, stirring constantly.
Take the saucepan off of the heat and let the filling cool to room temperature before using.

For the Cake

Line a 9×5 loaf pan with plastic wrap that hangs over the edge.
Add the cream cheese and powdered sugar to a stand mixer with the wire whip attachment. Beat at medium speed for 1 minute until stiff peaks form. Scoop into a separate bowl and set aside.
Add the heavy cream and vanilla to the bowl of the stand mixer and beat on high until soft peaks form.
Fold in the cream cheese mixture until smooth.
Spread a couple tablespoons of whipped cream in the bottom of the loaf pan and layer graham crackers on top.
Spread ¾ cup of whipped cream on top of the graham crackers. Then, layer half of the strawberry sauce on top, another ¾ cup whipped cream and another layer of graham crackers.
Next, layer ¾ cup whipped cream, the rest of the strawberry sauce, ¾ cup whipped cream, graham crackers, then the rest of the whipped cream. Garnish with fresh strawberries, if desired.
Cover with plastic wrap or foil and freeze for at least 5 hours or overnight.
Let the cake soften in the refrigerator for 2 hours, or at room temperature for 1 hour before serving.
Slice and serve cold.