Icebox Cake

On days when it’s too hot to think about turning on the oven, this chocolate strawberry Icebox Cake gives me a cool, creamy dessert without heating up the kitchen. This 7-ingredient no-bake dessert layers chocolate graham crackers, fresh strawberries, vanilla cream cheese whipped cream, and grated chocolate in a 9×13 pan, then the fridge does the rest. After a few hours of chilling, the layers soften into a sliceable, cake-like dessert that’s easy to make ahead for summer cookouts and potlucks!

A Creamy No-Bake Dessert

This icebox cake recipe is an old-fashioned classic that first became popular back in the 1920s when home refrigeration started becoming a thing. Instead of baking, people layered cookies or crackers with cream and let the fridge do the work. And honestly, it’s still a bit of a magic trick. As this cake rests, the chocolate graham crackers soak up moisture from the cream cheese whipped cream and soften into thin, cake-like layers. I like using cream cheese here because it adds a little tang and helps the whipped cream hold up, so the cake slices cleanly instead of turning into a creamy puddle. Every bite is a dreamy combo of rich chocolate, fluffy vanilla cream, and juicy strawberries. It’s nostalgic and fresh all at once.

What I love most is how low-stress this recipe is, no oven or complicated steps needed. Just simple layering and a little chill time. It’s budget-friendly, easy to throw together, and always manages to impress a crowd! That’s my kind of dessert.

Recipe Success Tips

1. Start with softened cream cheese and cold heavy cream. I let the cream cheese soften first so it beats smoothly and doesn’t leave little lumps in the filling, but I keep the heavy cream cold so it whips up light and fluffy. For the smoothest filling, beat the cream cheese completely first, then slowly stream in the heavy whipping cream while mixing.
2. Spread cream on the bottom of the dish first. That thin first layer helps the chocolate graham crackers stay in place while you build the cake. It also ensures the bottom layer of crackers softens from both sides.
3. Give it enough time to chill. I always give this icebox cake at least 4 hours in the fridge, but overnight is even better! The longer chill gives the graham crackers time to soak up moisture from the cream cheese whipped cream, so the slices hold together, and the texture resembles cake.
4. Budget-saving tip: If strawberries are pricey or I just want to keep the cost lower, I’ll leave them out and skip the grated chocolate on top. You can also swap in other fruit you already have, like blueberries, raspberries, or well-drained canned peaches. Or keep it fruit-free for more of a cookies-and-cream style icebox cake. Either way, it’s still creamy and delicious.

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Chocolate Strawberry Icebox Cake

Make this chocolate strawberry Icebox Cake with 7 simple ingredients, no oven, and layers of chocolate graham crackers, strawberries, and whipped cream cheese filling!

Course Dessert

Cuisine American

Total Cost $14.14 recipe / $1.18 serving

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 servings

Calories 395kcal

Author Jennie Alley

Equipment

• 9×13'' Pan
• Large Mixing Bowl
• Hand Mixer

Ingredients

• 27 chocolate graham crackers one 14.4 oz. box, $2.79*
• 2 cups heavy whipping cream cold, (16 oz.) $3.37**
• 8 oz. cream cheese softened, $1.96
• ½ cup powdered sugar 60g, $0.15
• 1 tsp vanilla extract $0.60
• 4 cups strawberries sliced, (540g) $4.50
• 2 squares unsweetened baking chocolate optional, (0.05 oz/28g) $0.77***

Instructions

• In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla and mix until combined.
• Slowly pour in the heavy cream and continue to beat until the mixture is light, fluffy, and soft peaks form.
• Spread a thin layer of the cream mixture on the bottom of a 9×13 dish.
• Add a single layer of graham crackers, breaking pieces as needed to fit.
• Top with about ⅓ of the cream mixture, then scatter 1 cup of sliced strawberries on top.
• Repeat two more times (grahams, cream, berries), ending with cream and sliced berries on top.
• Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers soften into a cake-like texture.
• Slice into squares and serve cold. Garnish with grated chocolate if desired.**

See how we calculate recipe costs here.

Notes

*I use chocolate graham crackers for a chocolatey strawberry flavor, but original, honey, or cinnamon graham crackers all work too! You can also use chocolate wafer cookies, chocolate sandwich cookies, vanilla wafers, or digestive biscuits. Thicker cookies (like sandwich cookies or digestive biscuits) will need a longer chill time to fully soften into a cakey texture, so I recommend chilling overnight if you use them.

**You can use whipped topping (like Cool Whip) instead of homemade whipped cream. Just fold it gently into the beaten cream cheese until combined in Step 2.

***I love finishing the top with a sprinkle of grated chocolate from the baking bar—it adds a little texture and richness. Totally optional, though!

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 36g | Protein: 5g | Fat: 27g | Sodium: 279mg | Fiber: 3g

how to make Icebox Cake step-by-step photos

Gather all of your ingredients.

Beat the cream cheese: Add the softened 8 oz. cream cheese to a large mixing bowl and beat with a hand mixer until completely smooth and creamy with no visible lumps.

Add ½ cup powdered sugar and 1 tsp vanilla extract, then beat again until combined.

Add the heavy cream: Slowly pour in 2 cups heavy whipping cream while mixing on low.

Then increase the speed and beat until the mixture becomes light, fluffy, and thick enough to hold soft peaks. It should look airy and spreadable, not loose or runny.

Assemble the icebox cake: Spread a thin layer of the cream mixture across the bottom of a 9×13 dish. This helps the first layer of graham crackers stay in place and soften evenly.

Arrange a single layer of the chocolate graham crackers over the cream, breaking pieces as needed to fit snugly into the dish. Don’t worry if the pieces aren’t perfect; they’ll soften as the cake chills, and no one will know the difference anyway!

Next, spread about one-third of the cream mixture over the graham crackers, taking it all the way to the edges.

Top with 1 cup of the sliced strawberries, scattering them evenly so every slice gets plenty of fruit.

Finish and chill: Repeat the layers two more times with graham crackers, cream, and 1 cup sliced strawberries each time. Finish with the remaining cream mixture and the last 1 cup of sliced strawberries on top.

Cover the dish and refrigerate for at least 4 hours, or overnight for the best texture. As it chills, the graham crackers will soften and turn cake-like, while the cream sets into a cool, sliceable filling!

Garnish: Grate the 2 squares of unsweetened baking chocolate over the top just before serving, if using, for a pretty finish and a little extra chocolate flavor. Slice the icebox cake into squares and serve cold. Enjoy!

Serving Suggestions

Make sure this chocolate graham cracker icebox cake is fully chilled before slicing. It’ll cut cleaner and hold its shape better. I like to use a sharp knife and wipe it clean between slices for the neatest squares, especially if I’m serving it for a cookout, potluck, or birthday dessert. If you want to dress it up even more, don’t skip the freshly grated chocolate, and add a dollop of whipped cream or a drizzle of strawberry syrup right before serving! This icebox cake is rich and creamy but still light enough for summer, so I usually cut it into 12 generous slices, but you can definitely stretch it to 15 smaller pieces if you’re feeding a bigger crowd.

Make it Ahead!

This is the kind of dessert I LOVE making ahead because the fridge does all the work while I go do literally anything else. For the best texture, assemble this icebox cake the day before and let it chill overnight. By the next day, the chocolate graham crackers will have softened into those dreamy, cake-like layers, and the whole thing will slice much more neatly.

Storage Instructions

Store your chocolate strawberry icebox cake tightly covered in the fridge for up to 3 days. It actually gets better after the first day as the layers continue to meld and soften!

Freezer

You can freeze this cake, though the texture of the strawberries will soften quite a bit after thawing, so you may want to leave them out if you plan to freeze. If freezing, wrap the cake tightly in plastic wrap and then foil, or store in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Love No-Bake Desserts? Try These Next!

• Greek yogurt gives this No-Bake Cheesecake a little tang, which keeps all that creamy richness from tasting too heavy.
• I’d stash these No Bake Pretzel Peanut Butter Bars in the freezer for a sweet-salty treat whenever the craving hits!
• This 3 Ingredient Frozen Yogurt is creamy, tangy, sweet, and made without an ice cream maker.

More Easy Cake Recipes

“Do Nothing” Cake

$9.31 recipe / $0.62 serving

Chocolate Depression Cake (egg-free, dairy-free)

$4.31 recipe / $0.48 serving

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Banana Cake

$11.99 recipe / $0.79 serving

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Cowboy Caviar

This fresh and colorful Cowboy Caviar recipe combines two types of beans, delicious summer vegetables, and a sweet and tangy lime vinaigrette dressing to make a bold and versatile dish that I make all summer long. It’s a great chip dip, party appetizer, taco topper, salad add-on, or just a simple side dish. Plus, cowboy caviar holds up great in the fridge, so it has become my go-to healthy meal prep. I literally never get tired of it!

“This is delicious! I made it for dinner with grilled chicken and sweet potato fries. My college aged son, who is a pretty good eater but can sometimes have a thing about raw vegetable textures, took a small bite and then said “dang, mom, this is good!” and got a second helping. It’s going to be a regular for us this summer.”

Kayla

A Sturdy Salad with Fresh Crunch

Cowboy caviar, also called Texas caviar, started as more of a marinated bean salad than the chunky salsa-style dip we know today. Classic versions were built around black-eyed peas, onions, peppers, cilantro, and a simple vinaigrette, which made them inexpensive, filling, easy to transport, and sturdy enough for potlucks, cookouts, and Southern get-togethers. My version keeps the best parts of the original, like the budget-friendly beans and make-ahead convenience, but adds black beans, fresh tomatoes, jalapeño, red onion, and a tangy balsamic-lime dressing for more color, CRUNCH, and big fresh flavor.

What I like most about this cowboy caviar recipe is that it hits the sweet spot between classic and modern. It’s fresher and more colorful than the old-school version, but the base is still simple, affordable, and holds up well in the fridge. Modern versions often add corn, avocado, or other fun extras, and I’m all for customizing it based on what you have on hand! Just stir in softer or more perishable ingredients like avocado right before serving so the whole bowl stays bright and fresh.

Recipe Success Tips

1. Don’t skip the black-eyed peas! Black-eyed peas keep the recipe closer to a classic Texas caviar, while the black beans, tomatoes, jalapeño, cilantro, and lime dressing give it the fresher feel people expect today. Using both beans gives the salad more texture, more color, and a little more staying power.
2. Drain and rinse the beans well. This recipe is fairly low in sodium because it’s made with mostly whole, unprocessed plant foods like beans and fresh vegetables. The dressing also relies on fresh lime juice and heart-healthy oils rather than high-sodium, pre-made condiments. To lower the sodium even further, drain and rinse the canned beans well to wash away some of the salty canning liquid and reduce the amount of salt in the dressing.
3. Tomatoes and jalapeños add freshness. Tomatoes and jalapeños aren’t always part of very traditional cowboy caviar, but I add them for color, juiciness, freshness, and a more salsa-like texture. If your tomatoes are extra juicy, scoop out the seeds before dicing so the salad doesn’t get watery. For a milder flavor, remove the seeds and ribs from the jalapeño before chopping.
4. Switch up the peppers. I use yellow bell pepper because it adds a pop of color and mild sweetness, but any color works. Green peppers are slightly more bitter and firm (though cheaper!), red peppers are sweeter and juicier, and orange or yellow peppers fall somewhere in the middle. If you can, mixing different peppers creates a more balanced flavor and makes this bean salad look even more appealing!

The Scoop Test

A good cowboy caviar should pass what I call the ‘scoop test.’ Since I usually eat this with a bag of tortilla chips like a big chunky dip, I want a little bean, pepper, tomato, onion, cilantro, and dressing in every single chipful.

To make that happen, I dice the vegetables close in size to the beans so everything scoops evenly. I also drain and rinse the beans really well so the dressing stays bright instead of watery. Then I wait to add soft ingredients like avocado (if I’m using it) until right before serving, because the sturdy bean-and-veggie base is what makes this recipe so great for meal prep, potlucks, and snacking straight from the fridge. Not that I’ve ever eaten it with a spoon while standing in front of the refrigerator or anything. 😉

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Cowboy Caviar

Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.

Course Dinner, Dip, Lunch, Salad

Cuisine Southwest

Total Cost $6.59 recipe / $0.66 serving

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 (½ cup each)

Calories 140kcal

Author Beth Moncel

Equipment

• Small Bowl
• Large Bowl
• Colander

Ingredients

Dressing*

• 2 Tbsp olive oil $0.35
• 1 fresh lime 2 Tbsp juice, $0.25
• ½ Tbsp balsamic vinegar $0.06**
• ½ tsp chili powder $0.01***
• 1 tsp ground cumin $0.07
• ½ tsp salt $0.02
• ½ tsp granulated sugar $0.01

Salad

• 15 oz. can black beans drained and rinsed, $0.86
• 15 oz. can black-eyed peas drained and rinsed, $1.67****
• 1 bell pepper any color & small diced, (250g, about 2 cups) $1.46
• 2 Roma tomatoes small diced, (160g, 1 cup) $0.45
• 1 jalapeño small diced, (50g, ¼ cup) $0.86
• ¼ red onion small diced, (100g, 1 cup) $0.29
• ¼ bunch fresh cilantro chopped, (25g, ¼ cup) $0.23

Optional Salad Add-Ons

• corn kernels fresh or frozen & thawed
• avocado diced

US Customary – Metric

Instructions

• Gather and prepare all ingredients.
• In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Set it aside.
• Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
• Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
• Add the chopped vegetables and cilantro to the bowl with the beans. If you're using corn (optional), add it here now.
• Pour the dressing over the salad, then stir until everything is well coated. You can serve it immediately, but the flavor gets even better if left to marinate in the fridge for 30 minutes to overnight. Add the avocado, if using (optional) before serving. Enjoy!

See how we calculate recipe costs here.

Video

Notes

*If you’re in a rush, bottled Italian dressing makes an easy and fun substitution for the homemade vinaigrette. 

**Using balsamic vinegar in cowboy caviar adds a rich, complex sweetness and deep color that perfectly balances the tangy lime and savory spices of the dressing. It provides a gourmet flavor that elevates the dish beyond standard recipes. You can also substitute with red wine vinegar for a classic, though different, flavor.

***Chili powder is a mix of spices used to season chili, not pure red pepper.

****Because black-eyed peas are technically a “pea” (vegetable), they’re sometimes found with the canned vegetables rather than the beans. You can also often find them in the freezer aisle, although you’ll want to boil those black-eyed peas first, according to the cooking instructions on the package. If you can’t find black-eyed peas, you can substitute pinto beans or navy beans in a pinch.

Make Ahead: You can serve this salad right away, but the flavors get even better as it marinates. Letting it rest for at least 30 minutes to overnight allows the beans and vegetables to absorb the tangy vinaigrette while mellowing sharper flavors like onion and lime juice. If using avocado, wait to add it until just before serving to prevent browning.

Nutrition

Serving: 0.5cup (without avocado or corn) | Calories: 140kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 122mg | Fiber: 7g

How to Make Cowboy Caviar Step-by-Step Photos

Gather all of your salad ingredients: You’ll need one 15 oz. can black beans, one 15 oz. can black-eyed peas, 1 bell pepper (any color), 2 Roma tomatoes, 1 jalapeño, ¼ red onion, and ¼ bunch fresh cilantro.

Gather all of your dressing ingredients: If you’re making my homemade dressing, you’ll also need 2 Tbsp olive oil, 1 fresh lime (2 Tbsp juice), ½ Tbsp balsamic vinegar, ½ tsp chili powder, 1 tsp ground cumin, ½ tsp salt, and ½ tsp sugar.

Make the dressing: I always make the dressing first so the flavors have a few minutes to blend. Add 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt to a small bowl.

Whisk the dressing ingredients together gently until the sugar is dissolved and the oil and vinegar are well emulsified.

Prep the ingredients: Rinse and drain one 15 oz. can of black beans and one 15 oz. can of black-eyed peas in a colander. Add them to a large mixing bowl.

Finely dice 1 bell pepper, 2 Roma tomatoes, 1 jalapeño, and ¼ red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop ¼ bunch cilantro leaves.

Assemble the salad: Place the chopped vegetables and cilantro in the bowl with the rinsed beans. If you’re using corn, add it in here (optional). Pour the prepared dressing over the salad.

Serve: Stir the salad until everything is coated in the dressing. You can serve it right away, but for the best flavor, chill for at least 30 minutes. Overnight is even better. Add avocado (optional, if using) before serving to keep it fresh and green. Enjoy!

Variations & Ingredient Swaps

One of the best things about cowboy caviar is how flexible it is. You can use what you already have, adjust the heat level, or make it feel a little more like a dip, salad, or taco topping! Here are some other variations to try:

• Add avocado: Avocado is a modern addition for lots of cowboy caviar recipes and gives it a creamy finish. I like to dice it and fold it in right before serving.
• Make it spicier: Add a dash or two of hot sauce, leave the jalapeño seeds in, or swap in a serrano pepper for more heat. Start small, then taste and adjust so the spice doesn’t take over the lime dressing.
• Make it mild: Skip the jalapeño or remove the seeds and white ribs before dicing. You’ll still get the fresh pepper flavor without as much heat.
• Swap the vinegar: Red wine vinegar can be used in place of the balsamic vinegar for a brighter, sharper lime-red wine vinaigrette (use the same amount). I like balsamic because it adds a tiny bit of sweetness and depth, but red wine vinegar makes the dressing lighter and tangier, and closer to the classic version!
• Use green onion: Green onion is a great swap for red onion if you want a milder onion flavor. You can also use it in place of cilantro if cilantro isn’t your thing.
• Add sweet corn: Corn adds sweetness, crunch, and more color, and it’s a great low-cost way to stretch the recipe. Fresh, frozen-thawed, or canned corn all work here.
• Add hominy: Drained canned hominy adds a chewy texture, mild corn flavor, and more visual contrast. It’s especially good if you want the salad to feel a little heartier.
• Make it garlicky: Fresh garlic adds a savory-spicy kick. Finely mince 1-2 cloves and whisk them into the dressing first so the flavor spreads evenly. It’ll taste bold at first, then mellow a bit as it sits.
• Swap the beans: Garbanzo beans, pinto beans, or navy beans can be used in place of the black beans. Black-eyed peas keep it closer to the classic versions, but this recipe is forgiving if you need to use what’s in your pantry!

Cowboy caviar being used as a chunky dip for tortilla chips, served on a grilled chicken salad, as a filling for a baked sweet potato, and as a topping for nachos.

Serving Suggestions

There are SO many ways to eat cowboy caviar. For a smaller batch, halve everything, or make the full batch and use it through the week as a dip, taco topper, bowl add-in, or breakfast burrito filling. Because honestly, you’ll probably find yourself adding it to everything you eat. Here are a few ideas anyway:

• Use it as a topping for tacos or ground beef fajitas
• Use it as a quesadilla filling
• Stuff it into a burrito or as part of a burrito bowl
• Sprinkle a spoonful or two over a taco salad
• Add it on top of scrambled eggs

…and SO much more. If you have a favorite way to eat this recipe, feel free to share it with me in the comments below!

Storage Instructions

Well, if you don’t eat it all in one sitting (it can happen!), this cowboy caviar recipe holds up extremely well in the refrigerator and will stay good in the refrigerator for about 3-4 days. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. Avocado can turn brown in storage, so I recommend you add it just before serving.

Room Temperature

This recipe should be kept refrigerated until it’s ready to serve. For parties or potlucks, keep it chilled and don’t leave it at room temperature for more than 2 hours, or 1 hour if it’s over 90°F as per the USDA.

Freezer

This salad will not freeze well. The fresh herbs and veggies will soften and release a lot of moisture once defrosted. Store it in the fridge for the best results.

Try These Bean Salad Recipes Next!

• A little apple cider vinegar, sugar, and Dijon make this Classic Three Bean Salad bright, punchy, and just sweet enough.
• My Lemony White Bean Salad comes together in 15 minutes with cannellini beans, red onion, parsley, and a lemon-Dijon vinaigrette.
• I’ll happily scoop my Cucumber and Black Bean Salad with chips and call it lunch, especially when it’s hot outside!

More Fresh Dip Recipes

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$4.18 recipe / $0.35 serving

Sweet Corn Salsa

$3.69 recipe / $0.61 serving

Chipotle Peach Salsa

$3.67 recipe / $0.30 serving

Easy Pineapple Salsa

$1.55 recipe / $0.26 serving

Our Cowboy Caviar recipe was originally published on 7/9/16. We have updated the blog post to be the best it can be and republished 6/17/26.

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