Description
A refreshing, no-bake icebox cake made with graham crackers, whipped cream, and strawberries. Perfect for summer gatherings, it features a tender crumb and creamy layers with bursts of fresh strawberry flavor.
Ingredients
Graham crackers (2 sleeves, regular, not chocolate)
Butter, melted (1/2 cup, unsalted)
Cream cheese (8 ounces, softened, full-fat)
Powdered sugar (1 cup, sifted)
Vanilla extract (1 teaspoon, pure)
Heavy whipping cream (2 cups, cold)
Fresh strawberries (2 cups, cleaned, hulled, and sliced)
Instructions
Line a 9×13-inch baking dish with plastic wrap.
Crush graham crackers until coarse crumbs form (about 1 1/2 cups).
Mix crumbs with melted butter until combined.
Press mixture firmly into the dish to form the base.
In a bowl, beat cream cheese with powdered sugar and vanilla until smooth.
Whip heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture.
Spread over the graham cracker base.
Gently layer sliced strawberries on top.
Cover and chill for 4-6 hours (or overnight).
Unmold before serving and garnish with additional strawberries.
Notes
Use halal-certified ingredients for cream cheese and whipping cream if required.
Chill for best results—do not reduce refrigeration time.
Store refrigerated in an airtight container for up to 24 hours.
Can substitute part of the strawberries with fresh blueberries or raspberries.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg