Description

This refreshing no-bake dessert layers crisp graham crackers with a velvety cream cheese filling and succulent fresh strawberries. As it rests overnight, the crackers transform into a tender, cake-like texture that melts in your mouth with every cool, creamy bite.

Ingredients

1 lb fresh strawberries, hulled and sliced
2 cups heavy whipping cream, cold
8 oz cream cheese, softened
1.5 cups confectioner’s sugar, divided
1/4 tsp cream of tartar
1 tsp pure vanilla extract
1 box honey graham crackers

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Instructions

Line a 9-inch by 5-inch loaf pan with plastic wrap or parchment paper and chill your mixing bowl and whisk attachment in the freezer for 10 minutes.
Whip the cold heavy cream on medium-high speed, gradually adding 1/2 cup of confectioner’s sugar and the cream of tartar until stiff peaks form.
Set aside 2 cups of the whipped cream for the filling and keep the remaining cream refrigerated for frosting later.
In a separate bowl, beat the softened cream cheese with the remaining 1 cup of confectioner’s sugar and vanilla until smooth, then gently fold in the 2 cups of whipped cream.
Layer one-third of the sliced strawberries, one-third of the cream mixture, and a layer of graham crackers in the pan; repeat these layers two more times until the pan is full.
Cover the pan and refrigerate for at least 8 hours, or ideally overnight, to allow the crackers to absorb moisture and soften into a cake-like texture.
Carefully invert the cake onto a serving platter, frost the top and sides with the reserved whipped cream, and garnish with extra strawberry slices before serving.

Notes

To ensure a perfectly smooth filling, make sure your cream cheese is completely at room temperature before mixing, as this prevents tiny lumps from forming in the batter. Using a chilled bowl and whisk for the heavy cream will help it achieve maximum volume and maintain its structure throughout the assembly process.

Prep Time: 30 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: Mediterranean