This Strawberry & Blueberry Cheesecake Icebox Cake has become a new family favorite. This crowd pleasing no-bake recipe is easy to prepare with only six ingredients!
Strawberry & Blueberry Cheesecake Icebox Cake
I made this for Memorial Day. It was the perfect time to make it really – it will now serve double duty. A festive, holiday appropriate dessert – which doesn’t often happen in a food blogger’s home where holiday appropriate desserts are made a month or more in advance – that can still be posted for another upcoming holiday. Score!
I made it the night before Memorial Day while my mom was putting dinner together for that night (Sunday). That means I had my mom, dad, husband and sister all hovering to see what in the world I was making.
I saw the kind of questioning looks I was getting too. Like –
“She calls herself a food blogger? What is that? Surely that can’t be very good.”
I’d never made this before and had only ever seen it in my mind, so I won’t lie, they started to make me question myself a bit.
I mean, I had two containers of golden oreos, two packages of cheesecake flavored pudding, whipped cream, strawberries and blueberries.
To the untrained baker (which is basically everyone in my family), it looks like a disaster waiting to happen. Like, what could I possibly make with those easy ingredients that could be that great?
To me though, it looked like the makings of sheer bliss.
Guess who was right. 🙂
I got up the next morning while many were still sleeping and completely butchered the thing while taking pictures. That’s another thing that always happens in a food blogger’s home – you never get a dessert that doesn’t already have a slice or bite or something taken out of it. You can’t be offended easily. Fortunately, I’ve gotten pretty decent at putting things back together.
As my mom came down the stairs, I had finished with the photos, so I walked over to her with a forkful. I normally get the, “Not before my coffee!” but she didn’t fight me.
And boy was she glad she didn’t. Turns out it goes excellent with coffee! And it goes excellent with my mom too. Talk about a fan! 🙂
And then my sister, who will tell you any day of the week that she doesn’t like sweets, tried it – and she loved it! Like really loved it! As the rest of our family came over later in the day, she and my mom kept telling everyone they had to try it.
Some friends were there too. They had it and loved it.
Now, they all want the recipe and no longer think I’m completely crazy. My fabulous-ness has been restored.
Well here it is! So easy that even my mom is willing to make it. 🙂
She has already declared that it will be served for the fourth of July and she made me promise to tell you that she said, “You HAVE to make it!”
Now that she has spoken, I’d say you better get on it. She can be scary when you don’t listen to her. 🙂
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Strawberry & Blueberry Cheesecake Icebox Cake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 18
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This easy Strawberry & Blueberry Icebox Cake transforms six simple ingredients into a super refreshing no-bake cheesecake! A Golden Oreo cookie crust is layered with creamy cheesecake filling and juicy berries.
Ingredients
- two 3.4 oz packages cheesecake flavored pudding
- 4 1/2 cups (1080 ml) milk, divided
- two 15.25 oz boxes golden Oreos
- 1 lb package strawberries, washed and sliced
- 1 pint blueberries
- 12 oz Cool Whip or Homemade Whipped Cream
Instructions
- Make both cheesecake flavored puddings according to directions on package, using 4 cups of the milk. Set aside.
- Put remaining 1/2 cup milk into a small bowl.
- Dip Oreos in milk quickly and then place into the bottom of a 9×13 pan, making a single layer.
- Spread half of the cheesecake pudding on top of the Oreos.
- Add a single layer of strawberry slices on top of the cheesecake pudding.
- Spread half of the Cool Whip on top of the strawberries.
- Dip remaining Oreos in milk quickly and place on top of the Cool Whip, in a single layer.
- Top Oreos with remaining cheesecake pudding.
- Add a layer of blueberries, reserving about 1/3 cup for the topping.
- Top with remaining Cool Whip.
- Chop the remaining strawberry slices and add those and the remaining blueberries to the top of the cake.
- Refrigerate for at least 4 hours or overnight.
Notes
- Makes 16-20 slices.
- To Store: Keep in an airtight container in the fridge for 2-3 days. If desired, transfer fully set icebox cake to the freezer for up to 1 month. This turns it into an ice cream cake!
Nutrition
- Serving Size: 1 Slice
- Calories: 151
- Sugar: 18.7 g
- Sodium: 209.8 mg
- Fat: 5.5 g
- Carbohydrates: 23.7 g
- Protein: 2.5 g
- Cholesterol: 1.1 mg
Keywords: berry cake, no bake strawberry cheesecake, fourth of july dessert
Filed Under:
Enjoy!
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Strawberry and Blueberry Oatmeal Cheesecake Cookie Bars
Raspberry Cheesecake Ice Cream Cupcakes
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Will the cookies be soggy? Especially because they are being dipped in milk?
They will soften, but they shouldn’t be soggy.
I made this for our Independence Day celebration. So fabulous! Everyone loved it. The pan I made it in was literally scraped clean! This has officially gone on the picnic menu. Thank you for sharing.
I am making this today for a party tomorrow at 12pm. How far in advance can I make this dessert? Excited!
I’m a little delayed in responding – sorry about that! It’s best made about a day before.
This looks amazing! I have a predicament, though. I am an American currently living in the UK. I’m throwing a 4th of July party for my international friends and would love to make this as a dessert (it’s delicious, patriotic and easy – perfect). The problem is finding certain ingredients here that we consider common in the US can be hard, in this case: instant cheese cake pudding. If I go to the American food store I can get banana or vanilla. Do you think the recipe would be equally as good with either of those flavors or should I try something else? Thanks for your help!
I would go with vanilla. It should still be delicious. 🙂
Wow this looks incredible. Thanks for sharing this deliciois recipe.
Simon
Is the pudding instant or cook
It’s instant
I found this recipe on pinterest & I thought it looked good. I made it for a 4th of July party yesterday & everyone loved it. The golden oreo and cheesecake flavor make it different from similar recipes I’ve tried. I used freshly picked strawberries since the ones at the grocery store did not look good. I would make this again and not change a thing. Thank you for sharing!
I made this dessert last night, July 2nd, because we were supposed to get together with family tonight. Our gathering has been cancelled due to heavy rain and rescheduled for Sunday. Since I made this Thursday night, will it be safe to keep refrigerated until Sunday afternoon? Should I freeze it? Do I need to make a new one? Thanks for your opinion!
I’m sorry I wasn’t able to respond sooner. I hope it turned out alright. It should’ve been ok for a few days in the fridge.
did you use the cool whip or whipped cream or which one do you prefer ? Trying to decide which one to use
Thanks !!
I used Cool Whip, but both really are a great option.
I’m excited to make this for Father’s Day this coming weekend! But I have a question… Did you use instant cheesecake flavored pudding or the cook and serve pudding? I automatically assume the instant, but I don’t want to mess up this recipe 🙂
Thanks!
It’s the instant.