Looking for unique cheesecake recipes? Looking for a no bake dessert? Look no further! Strawberry Icebox Cheesecake is a delicious no bake strawberry cheesecake with a twist!
The twist? It’s layered with strawberry cheesecake ice cream for a double-whammy of cheesecake flavor! And, to ramp up the strawberry flavor, this no bake strawberry cheesecake has a ribbon of frozen strawberries mixed with strawberry dessert topping smack down the middle.
This recipe uses almost 2 pints of fresh strawberries for this no bake strawberry cheesecake. Rinse them, then dry them and pick the smaller ones to line the finished frozen icebox cheesecake. Reserve the 3 largest and prettiest strawberries to garnish the top.
See the wrinkly edge? That’s caused from the plastic wrap that lines the loaf pan. I’ve been too chicken to try and see if I can add the layers to the loaf pan without lining it with plastic wrap!
Here’s why I haven’t tried: my thought process is that in order to get it out of the loaf pan (if I don’t line it), I’ll have to dip the pan in hot water. If I do that, this dessert will immediately start to defrost! I won’t have a chance to garnish with the fresh strawberries and “wow” my guests before it becomes a puddling mess!
So, I haven’t tried. I suppose you can try and smooth the edges with a large knife dipped in hot water. But, I was worried if I tried that, it would melt before I photograph it! It’s gone in a flash anyway because it is so delicious! This is what it looks like sliced!
Here you can see the ribbon of frozen strawberries that you add to the Strawberry Dessert Topping for an extra punch of delicious strawberry flavor!
Serve it on a pretty dessert plate with several fresh strawberries on the side and an extra dollop of Cool Whip.
Don’t have a loaf pan or a pretty platter or pretty napkins or a server? Here are some links to help you find these things (this post contains affiliate links for your convenience. Click here to read my full disclosure policy.):
Don’t you think the pink checkered napkin is the perfect accessory to this no bake strawberry cheesecake? So pretty and feminine.
In my opinion, Strawberry Icebox Cheesecake is one of the best strawberry dessert recipes out there. Creamy, cold, not overly sweet because of the cream cheese and fresh strawberries, thoroughly infused with strawberry flavor in every layer – yum!
This frozen strawberry cheesecake recipe would be great for Mother’s Day, a wedding shower, a girly birthday, a tea party, Valentine’s Day and more!
If you don’t serve it to your guests in its entirety, i.e., you only have 4 guests and not 8, you can easily refreeze it. Just put the unsliced portion back into the loaf pan, upside down, cover with plastic wrap and put in the freezer. You do need to store the fresh strawberries separately in the refrigerator.
I know this works because Charlie and I ate this for 4 days! I wasn’t having a party when I made this, so after the photo shoot, we each had a slice and the rest went back into the freezer.
Charlie’s favorite dessert is cheesecake. So, he doesn’t mind eating the same dessert over-and-over again when I make desserts that feed a crowd! And, it makes him feel special when I make some kind of cheesecake dessert!
Oh – a tip: I got this versatile platter at the Goodwill store for $3.00! I shop there occasionally looking for food styling props. Old, discolored and scratched up props look best (not that this particular platter is discolored and scratched up! But, it does have a bit of rust peeking through the handles.).
Here’s a collage to save to your Pinterest board. Thanks for sharing!
Here’s the recipe:
- 2½ cups Strawberry Cheesecake Ice Cream, slightly softened
- 2 cups frozen strawberries, defrosted per package instructions (reserve juice that accumulates)
- ½ cup Strawberry Dessert Topping
- 8 ounce package of cream cheese, softened to room temperature
- 1 cup powdered sugar
- 8 ounce tub of Cool Whip, plus more (another 4 or more ounces) for dollops, defrosted per package instructions
- ¼ cup reserved strawberry juice from defrosting the frozen strawberries
- ¼ cup strawberry preserves
- 2 pints fresh strawberries, rinsed and dried
- Red gel food coloring (optional)
- Clear space in your freezer to fit a loaf pan.
- Line a 9" x 5" loaf pan with plastic wrap so that the sides drape over, which will allow you to cover the icebox cheesecake; set aside.
- Add ice cream to mixing bowl and allow to soften for a few minutes.
- Stir with spoon and then add to plastic-lined loaf pan spreading edge-to-edge until smooth.
- Place in freezer and freeze 2 hours.
- Mix defrosted frozen strawberries with Strawberry Dessert Topping, crushing big pieces of strawberry with spoon.
- Remove loaf pan from freezer and add defrosted strawberry mixture, spreading edge-to-edge.
- Return loaf pan to freezer for 2 hours.
- Add softened cream cheese and powdered sugar to mixing bowl.
- Beat on low with an electric mixer until combined.
- Add reserved strawberry juice (from frozen strawberries defrosting) and strawberry preserves to cream cheese mixture and beat on medium with an electric mixer until fluffy.
- Fold defrosted Cool Whip into cream cheese mixture in mixing bowl; fold in with a spatula until thoroughly mixed with the cream cheese mixture.
- Add drops of red gel food coloring to mixture, folding in by hand, until desired pink color is achieved (optional).
- Remove loaf pan from freezer and add cream cheese mixture over frozen strawberries, spreading edge-to-edge with spatula or spoon.
- Cover with plastic wrap (that is hanging over the edge of the pan) and return to freezer for 2 hours or overnight.
- Remove loaf pan from freezer.
- Unwrap plastic from top of icebox cheesecake.
- Invert onto platter, pulling on plastic wrap, if necessary.
- Remove plastic wrap.
- Garnish with strawberries around entire edge of icebox cheesecake (reserve the 3 largest strawberries for the top).
- Dollop top of Strawberry Icebox Cheesecake with Cool Whip.
- Top with the 3 largest strawberries.
- Serve immediately.
Give this easy, frozen, no bake strawberry cheesecake dessert a try. I think you’ll love it. It’s not hard to make; just takes a bit of patience. Enjoy!
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