Icebox Strawberry Cheesecake
The decadent dessert you love, now a whole lot cooler.
- ½ 8 ounce package cream cheese
- ⅓ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 ½ cups heavy cream
- 4 individual packages graham crackers
- 2 pounds fresh strawberries sliced
With an electric mixer, beat the cream cheese, confectioners' sugar, and vanilla extract until it's a smooth mix. Add the heavy cream and continue beating on high speed until you get soft peaks.
Arrange one layer of graham crackers in a 9x13-inch pan. Try to cover as much of the bottom as you can. Spread 1/4 of the whipped cream mixture evenly over the crackers, then top that with the strawberry slices. Put down another layer of crackers, then another 1/4 of the cream and strawberries. Repeat this process with 2 more layers of cookies, cream, and strawberries, topping the whole thing off with one last layer of cream.
Smooth the top down and cover it with plastic wrap. Leave the cake in the fridge for at least 4 hours or overnight.