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- 2 cups fresh strawberries, sliced - 8 ounces cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 package (14 ounces) graham crackers - 1/4 cup strawberry jam - Fresh mint leaves for garnish (optional) To make a delicious Strawberry Cheesecake Icebox Cake, gather these ingredients. Fresh strawberries give a burst of flavor. Cream cheese adds richness. Powdered sugar sweetens the mix. Vanilla extract brings a warm note. Heavy whipping cream makes it light and airy. Graham crackers form the base layers. Strawberry jam adds sweetness on top. If you like, use mint leaves for a pretty garnish. Having everything ready makes the process easy. Let's get cooking! To start, take 8 ounces of softened cream cheese. Place it in a mixing bowl. Use an electric mixer to beat it until smooth and creamy. This step is key to a great texture. Next, add 1 cup of powdered sugar. Then, add 1 teaspoon of vanilla extract. Mix these ingredients together until they are well combined. The mixture should be sweet and smooth, with a rich flavor. Now, grab a separate bowl. Pour in 1 cup of heavy whipping cream. Use a mixer to whip it until stiff peaks form. This means the cream should hold its shape well. It should not be runny at all. This step helps the cake stay fluffy. Take a 9x13 inch baking dish. Start with a layer of graham crackers at the bottom. Next, spread a layer of the cream cheese mixture over the crackers. Then, add a layer of sliced strawberries. Repeat this layering process. Go for another round of graham crackers, cream cheese mixture, and strawberries. Keep going until you use all your ingredients. Make sure to finish with a layer of the cream cheese mixture on top. Drizzle 1/4 cup of strawberry jam over the top layer. Use a spatula to spread it evenly. Cover your dish with plastic wrap. Place it in the fridge for at least 4 hours, or overnight if you can wait. This chilling time helps all the flavors blend well. To make your cheesecake smooth, use cream cheese that is at room temperature. Cold cream cheese will be lumpy and hard to mix. When you beat it, it should blend easily. When you whip the cream, aim for stiff peaks. This means the cream should stand tall when you lift the whisk. Gently fold the whipped cream into the cream cheese mix. Use a spatula and go slowly. This keeps the air in the whipped cream, making your cake light and fluffy. For the best results, chill your cake for at least four hours. Overnight is even better! This time lets the flavors mix well. The layers will also set, making it easier to slice. If you rush this step, the cake may fall apart when you cut it. To make your cake look extra special, consider garnishing it. Fresh mint leaves add a nice touch and a pop of color. You can also add more sliced strawberries on top. This makes your dessert look fresh and inviting. A well-presented cake is sure to impress your family and friends! {{image_2}} You can change the fruit in your icebox cake. Try using blueberries or raspberries instead of strawberries. These fruits add new flavors and colors. Blueberries give a sweet, juicy burst. Raspberries add a tangy kick. You can mix different fruits too. This way, every bite feels fresh and fun. If you want a lighter version, reduce the sugar. You can swap regular cream cheese for low-fat cream cheese. This keeps the taste rich while cutting calories. You can also use a sugar substitute for the powdered sugar. This makes it even better for those watching their sugar intake. For a gluten-free option, use gluten-free graham crackers. Many brands offer these today. Make sure to check the label for safety. The rest of the recipe stays the same. This way, everyone can enjoy this tasty treat without worry. To store your icebox cake, cover it tightly with plastic wrap. This helps keep it fresh. You can also use a lid if your dish has one. Keep it in the fridge. Avoid placing it near strong-smelling foods to prevent flavor changes. Your strawberry cheesecake icebox cake stays fresh in the refrigerator for about 3 to 5 days. After that, the texture may change. The layers could become soggy, and it might lose its yummy taste. Yes, you can freeze this dessert! To do it safely, first, cut it into squares. Wrap each piece in plastic wrap. Then, place them in a freezer bag. Make sure to remove all the air. This will help keep them fresh for about 2 months. When you want to enjoy a piece, let it thaw in the fridge overnight. Yes, you can use frozen strawberries. Just thaw and drain them first. This helps avoid excess water in your cake. Keep in mind that fresh strawberries offer a better taste and texture. The icebox cake needs at least 4 hours to set. I recommend chilling it overnight. This gives the flavors time to blend and the texture to firm up nicely. If you want a lighter option, try Greek yogurt. You can also use mascarpone cheese for a rich flavor. Both will change the taste but will still work well. Yes! This cake is perfect for making ahead. You can prepare it a day or two before serving. Just keep it covered in the fridge until you're ready to enjoy. Whipped cream is ready when it forms stiff peaks. This means it should hold its shape when you lift the beaters. Be careful not to over-whip it, or it may turn grainy. Absolutely! You can use digestive biscuits or even chocolate cookies for a twist. They add a nice flavor and change the cake's overall taste. Store any leftover cake in an airtight container. It will stay fresh in the fridge for about 3 days. It’s best enjoyed cold, so keep it chilled. Yes, you can freeze it! Just wrap it well in plastic wrap and foil. It can last for up to a month in the freezer. Thaw it in the fridge before serving for the best texture. You learned how to make a tasty icebox cake using fresh strawberries and cream cheese. We covered ingredients, step-by-step instructions, tips for a creamy texture, and variations to suit different needs. Remember to chill your cake to get the best taste and texture. With these easy steps, your dessert will impress everyone. Enjoy making this treat, and have fun experimenting with flavors. Your icebox cake will be a hit at any gathering.

Strawberry Cheesecake Icebox Cake

Indulge in the delightful taste of a Strawberry Cheesecake Icebox Cake that’s perfect for any occasion! This luscious dessert features layers of creamy cheesecake paired with fresh strawberries and crunchy graham crackers. Easy to make and even easier to love, it’s a treat that’ll impress your guests. Ready to create this stunning dessert? Click through for the full recipe and step-by-step instructions to bring a touch of sweetness to your next gathering!
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Ingredients
  

2 cups fresh strawberries, sliced

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 package (14 ounces) graham crackers

1/4 cup strawberry jam

Fresh mint leaves for garnish (optional)

Instructions
 

In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

    Gradually add the powdered sugar and vanilla extract, mixing until well combined.

      In a separate bowl, whip the heavy cream until stiff peaks form.

        Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.

          Take a 9x13 inch baking dish and start layering. Begin with a layer of graham crackers at the bottom of the dish.

            Spread a layer of the cream cheese mixture over the graham crackers, followed by a layer of sliced strawberries.

              Repeat the layering process (graham crackers, cream cheese mixture, strawberries) until all ingredients are used, ending with the cream cheese layer on top.

                Drizzle the strawberry jam over the top layer and use a spatula to spread it evenly.

                  Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the cake to set.

                    Once ready to serve, cut into squares, garnish with fresh mint leaves if desired, and enjoy!

                      Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling time) | Servings: 12