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This single serving Strawberry Icebox Cake is a no-bake dessert made with layers of graham crackers, creamy filling, and fresh strawberries.
Featured Comment
“Had some leftover strawberries so I made this yesterday. Holy Moly, this was soooo good…”
– Teresa
The Dessert I Make When I Don’t Want To Turn On The Oven
This is one of those desserts I come back to every summer. No baking, no complicated steps, and it only takes about 10 minutes to put together. The fridge does the rest.
After a few hours in the refrigerator the graham crackers soften and the layers settle into something that tastes like you spent a lot more time on it than you did. Fresh strawberries, a rich cream cheese filling, and just enough sweetness.
It’s also easy to customize. Swap the graham crackers for Biscoff cookies or vanilla wafers, change up the fruit, or double the recipe and use a larger dish if you’re serving more than one.
Looking for more no-bake desserts for one? Try easy chocolate covered oreos, single serve peanut butter bars, small batch puppy chow, quick two ingredient chocolate mousse, or single serve tiramisu.
Ingredients
If you have any ingredients leftover from this small icebox cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cream Cheese: Use full-fat block cream cheese softened to room temperature. Do not use whipped or tub cream cheese as it won’t hold the same texture. Leave it out for about 30 minutes before you start. Leftover cream cheese works well in easy cheesecake bars, a small lemon cheesecake mousse, a small Italian cream cake, or my easy recipe for peanut butter pie.
- Heavy Cream: Whips into a light, fluffy layer that holds everything together. Use heavy cream or heavy whipping cream. For convenience, Cool Whip works too. Leftover cream can be used in single serving vanilla pudding or my small French silk pie recipe.
- Graham Crackers: They soften as the dessert chills, which is what makes this recipe work. Vanilla wafers and chocolate wafers are good substitutes. In the UK, digestive biscuits work well too.
- Strawberries: Fresh strawberries are best here. If using frozen, thaw and pat dry before using. Leftover strawberries are great in an easy trifle recipe, a single serving strawberry crisp, my strawberry milkshake recipe, small batch strawberry pie filling, or my small batch strawberry ice cream recipe.
Recipe Variations
This recipe is easy to make your own. Here are a few variations worth trying:
S’mores Icebox Cake: Mix 1/2 cup of marshmallow fluff into the whipped cream. Layer with graham crackers and drizzle melted chocolate between each layer and on top.
Fall Icebox Cake: Swap the graham crackers for gingersnaps and add 1/8 teaspoon each of cinnamon and nutmeg to the whipped cream.
Pudding Icebox Cake: Replace the cream cheese filling with homemade chocolate pudding or vanilla pudding.
Lemon Icebox Cake: Swap the strawberries for lemon curd between layers of graham crackers or Ritz crackers for a tart, refreshing version.
How To Make A Strawberry Icebox Cake For One
These photos and instructions show how to make an icebox cake. For ingredient amounts and full details, see the recipe card below.
- Make the Cream Cheese Mixture: In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
- Whip the Cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. A whisk works too but takes more effort.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully blended.
- Layer the Dessert: Add a layer of graham crackers to a 10-ounce ramekin, breaking them to fit as needed.
- Add the Cream and Strawberries: Spread half of the cream mixture over the crackers. Top with half of the sliced strawberries.
- Add Another Layer: Place another layer of graham crackers over the strawberries.
- Finish with Cream and Strawberries: Spread the remaining cream mixture on top, then add the rest of the sliced strawberries.
- Chill: Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until the graham crackers soften and the layers set.
Expert Tips
Don’t skip the chill time. The graham crackers need at least 3 hours in the refrigerator to soften properly. Overnight is even better.
Use the right dish. A 10-ounce ramekin works well here. Any similarly sized dessert dish or small bowl with sides will work too.
Use cold heavy cream. Cold cream whips faster and holds its shape better. Pull it straight from the refrigerator before whipping.
Soften the cream cheese fully. Cold cream cheese won’t beat smoothly and will leave lumps in the filling. Leave it out for at least 30 minutes before you start.
Add toppings just before serving. Melted chocolate, caramel, or extra fresh strawberries are best added right before serving rather than before chilling.
Ways To Serve An Icebox Cake
This dessert is good on its own straight from the ramekin, but a few simple toppings make it even better.
Fresh Fruit
Shaved Chocolate
Crushed Cookies
Toasted Coconut
Frequently Asked Questions
Yes. It actually tastes better the next day after the layers have had more time to set. Make it the night before and keep it covered in the refrigerator.
Graham crackers are the most common choice. Vanilla wafers, chocolate wafers, Biscoff cookies, and gingersnaps all work well too.
At least 3 hours. Overnight gives the best results.
The name comes from early refrigerators which were called iceboxes. The cake is chilled rather than baked, which is where the name stuck.
Yes, double the ingredients and use either two 10-ounce ramekins or one 5×5-inch dish.
Cover with plastic wrap and keep in the refrigerator. It’s best eaten within 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small strawberry icebox cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Strawberry Icebox Cake For One
Watch How To Make This
Equipment
Ingredients
- 2 ounces cream cheese -softened to room temperature
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 2 sheets graham crackers (1 ounce/30 g) – or use vanilla or chocolate wafers
- ½ cup sliced strawberries
Instructions
- Beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
- In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. A whisk works too but takes more effort.
- Gently fold the whipped cream into the cream cheese mixture until fully blended.
- Add a layer of graham crackers to a 10-ounce ramekin, breaking them to fit as needed.
- Spread half of the cream mixture over the crackers. Top with half of the sliced strawberries.
- Place another layer of graham crackers over the strawberries. Spread the remaining cream on top and finish with the rest of the strawberries.
- Cover with plastic wrap and refrigerate for at least 3 hours or overnight until the graham crackers soften and the layers set.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was yummy 😋 Good thing I doubled the recipe. My husband devoured this. I luckily got a few bites in while I had a chance 😁
The second day we enjoyed the second serving covered with the strawberry sauce I made from past their prime. The added strawberry flavor was primo 👌
Terrific! Plenty to share with another. I used sugar free Maria’s biscuits because that’s what I had and wouldn’t change. I also cut the sugar in half, added more strawberries and found it plenty sweet. I also added a layer of sliced almonds in the middle and put this in the freezer for 30 minutes before serving. I love your recipes! This is absolutely the perfect way to spend strawberries in their peak but any fruit would be delish.
Just made this recipe, 8 times the original size for a bbq. I used biscoff cookies and and added a little orange zest. So easy to adjust the quantities and it tasted lush. It didn’t take more than a few minutes to disappear – definitely a winner.
Thank you so much for your comment! Wow—scaling the recipe up 8 times is impressive! I love hearing that it was so easy to adjust the quantities, and your idea of using Biscoff cookies and adding orange zest sounds absolutely delicious. I’m thrilled to hear it was such a hit at your BBQ and that it disappeared so quickly—definitely a winner!
Thanks for sharing your experience, and I’m so glad everyone enjoyed it!
Absolutely delicious! A make-ahead dessert is always appreciated.
Thank you Joanie for your excellent small batch recipes.
Hi Joanie,
Had some leftover strawberries so I made this yesterday. Holy Moly, this was soooo good even my husband ate half and he doesn’t do sweets at all. This is now my favorite dessert. I made mine in a 4×7″ casserole and used Biscoff cookies because that was what I had in hand. YUMMM
This recipe is great using Biscotti brand cookies (like the ones that used to be served on airplanes).
Love your recipes and can’t wait to try this one. Was shopping earlier this week and found some beautiful strawberries and this recipe is top of the list of gotta make! Thank you so much, I am truly addicted to your great recipes and have yet to find one that doesn’t hit the spot when I find myself alone and cooking just for myself.
Great recipe.