This no-bake strawberry cheesecake icebox cake is a perfect warm-weather dessert, offering refreshing layers of sweet strawberries, creamy cheesecake filling, and crisp graham crackers. It’s simple to assemble and requires minimal effort, making it ideal for gatherings or casual family treats.

To start, wash, hull, and slice 2 pounds of fresh strawberries. Line a 13×9-inch baking dish with a single layer of graham crackers, breaking them as needed to fit. These will act as the base for the creamy layers to follow. The dish will eventually be built up in several repeating layers.

The cream cheese base comes together by beating softened cream cheese with a can of sweetened condensed milk until smooth. Then, instant cheesecake pudding mix and cold milk are added and beaten until thickened. To lighten the texture, 2 cups of thawed whipped topping are gently folded into the mixture.

Layering begins with half of the cream cheese mixture spread over the graham crackers, followed by half of the sliced strawberries. Another layer of graham crackers is pressed on top, then the remaining cream cheese filling is spread evenly. The final strawberry layer covers the top.

The cake must chill for at least 6–8 hours (preferably overnight) so the graham crackers can soften and absorb the flavors, creating a cohesive, cake-like texture. Cover the dish tightly before refrigerating.

Before serving, top with the remaining whipped topping and sprinkle crushed graham cracker crumbs for added texture. Slice with a sharp knife, clean between cuts, and serve chilled. Leftovers store well for up to three days.