For the icebox cake:
- 8 ounces brick-style cream cheese, softened to room temperature
- ½ cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) cold heavy whipping cream
- 13-14 full-sheet graham crackers (use more or less as needed)
- 1 pint strawberries, sliced
- 1 cup (240ml) cold heavy whipping cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS:
To make the icebox cake:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined. Slowly add in the heavy whipping cream and continue mixing on medium-high speed until the mixture has thickened and soft peaks form.
- In the bottom of an 8-inch square baking pan, make a single layer with the graham crackers, breaking them up as needed to fit in the pan. It's best to try and use as many full-sheets of graham crackers as you can. I usually use about 4.5 graham crackers for each layer.
- Scoop out half of the no-bake cheesecake filling and smooth it out on top of the graham crackers, then top with half of the sliced strawberries. Add another single layer of graham crackers on top of the strawberries. Add the remaining filling and smooth it out, then top with the other half of the sliced strawberries. Top with one more single layer of graham crackers and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the other cup of heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase to medium-high speed until soft peaks form. Scoop the whipped cream on top of the graham crackers and smooth it out into one even layer.
- Cover tightly and refrigerate for at least 5-6 hours. Remove from the refrigerator, slice into pieces, and enjoy!
Source: Live Well Bake Often
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