Strawberry Matcha Icebox Cheesecake

The no-bake party trick you need this summer.

Hi Bakers!

Want a low effort, high reward dessert that doesn’t even require you to turn on your oven? Let me tell you about this Strawberry Matcha Icebox Cheesecake. 

When it comes to summer and sweets, you may be tempted to just crack open the lid on a pint of ice cream and call it a day. And honestly, on some days, that is more than enough.

But when you want something slightly elevated and effortlessly homemade, pulling out a layered icebox cake gives professional hostess vibes at any al fresco dinner or summer soirée.

What is an Icebox Cake?

It’s cool! It’s retro! It’s an icebox cake!

An icebox cake is an old school dessert that layers together wafer cookies or graham crackers with a creamy element. Its popularity rose in the 1920’s and 1930’s just after the in-home electric icebox (aka refrigerator) was being marketed to housewives. 

After time spent in the refrigerator, or icebox, the cookies soften and become spoonable and cake-like. Stored in the refrigerator, icebox cakes are the perfect make-ahead party dessert.

Although I don’t think many bakers were using matcha in the icebox heyday, the dusty pink and pea green from the strawberry and matcha even give a vintage feel, don’t you think? 

Icebox cakes are infinitely customizable. Pick a cookie, a filling, add some fruit, or even a topping - icebox cakes for days! 

I picked a classic graham cracker paired with a fruity, tangy cheesecake-like filling and earthy matcha whipped cream. 

The blender cheesecake filling is a game changer. Fresh strawberries and block cream cheese get blitzed together until smooth before being folded together with whipped cream. 

Two fillings might look like a hassle, but I promise you, they are anything but. It is beyond worth the 90 seconds to whip up an extra bowl of heavy cream for the added matcha flavor and dramatic stripe reveal when serving.

Let’s get to the recipe…