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No-Bake Chocolate Strawberry Icebox Cake

No-Bake Chocolate Strawberry Icebox Cake
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This no-bake icebox cake combines layers of chocolate wafer cookies, a creamy whipped cream cheese filling, and fresh strawberries. After chilling, the cookies soften to create a cake-like texture, while the strawberries add a juicy, tangy contrast to the rich chocolate and cream. Perfect for warm weather or when you want a dessert without turning on the oven.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and thinly sliced
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 2 cups heavy whipping cream, cold
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 20 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
  • Optional: additional sliced strawberries or chocolate shavings for garnish

Instructions

  1. Prepare the strawberries by hulling and slicing them thinly into uniform pieces; this ensures even layering and consistent texture in the cake. Set aside in a bowl at room temperature.
  2. Allow the cream cheese to soften to room temperature for about 30 minutes; if needed, microwave in 10-second bursts until pliable but not melted. Soft cream cheese blends smoothly without lumps.
  3. In a large mixing bowl, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Stiff peaks mean the cream holds its shape when the whisk is lifted; avoid over-whipping, which can turn the cream grainy and separate into butter.
  4. In a separate bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, and kosher salt on medium speed until smooth and well combined, about 2 minutes. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a figure-eight motion to incorporate without deflating the cream, continuing until no white streaks remain; this maintains the light, airy texture of the filling.
  6. Select a 9×9 inch baking dish or a similar 2-quart serving dish. Spread a thin layer of the cream mixture on the bottom to prevent the cookies from sticking and to anchor the first layer.
  7. Arrange a single layer of chocolate wafer cookies over the cream, breaking cookies as needed to fit and cover the bottom evenly; leave small gaps for the cream to seep through, which helps soften the cookies during chilling.
  8. Spread about one-third of the remaining cream mixture over the cookies using an offset spatula or the back of a spoon. Smooth it into an even layer, about 1/4 inch thick, to create a stable base for the strawberries.
  9. Arrange half of the sliced strawberries in a single layer over the cream, placing them close together but not overlapping excessively; this ensures every bite has a balance of fruit and cream.
  10. Repeat the layers: add another layer of cookies, followed by another third of the cream mixture smoothed evenly, and then the remaining strawberries. Press down gently to compact the layers without squeezing out the cream.
  11. Top with a final layer of cookies and spread the last of the cream mixture over the top, smoothing it with the spatula. Ensure the top is level for a neat presentation when sliced.
  12. Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 6 hours, or preferably overnight, to allow the cookies to soften completely and the flavors to meld.
  13. Before serving, garnish with additional sliced strawberries or chocolate shavings if desired. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts; this prevents the cream from sticking and creates neat portions.
  14. Serve the cake chilled directly from the refrigerator. Store any leftovers covered in the fridge, as the cream-based filling can spoil if left at room temperature for extended periods.

Notes

Store covered in the refrigerator for up to 3 days. For longer storage, freeze the assembled cake for up to 1 month; wrap tightly in plastic wrap and aluminum foil, then thaw in the refrigerator overnight before serving. Do not reheat; this dessert is meant to be served cold. If the cake weeps slightly after slicing, pat it dry with a paper towel before serving.

Nutrition

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Find it online: https://inagartencooks.com/no-bake-chocolate-strawberry-icebox-cake/