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Homemade no-bake strawberry rhubarb cake with a crumb topping, served in natural light on a ceramic plate.

Strawberry Rhubarb Icebox Cake (No-Bake Delight)

This Strawberry Rhubarb Icebox Cake is a cool and creamy no-bake dessert that layers a buttery cookie crust, sweet-tart strawberry rhubarb compote, and luscious cream filling. Perfect for spring and summer, it’s make-ahead friendly, freezer-ready, and crowd-approved!
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Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Small saucepan
  • - Spatula
  • Measuring cups and spoons

Ingredients
  

  • For the Crust:
  • 2 cups crushed vanilla wafer cookies or shortbread cookies
  • 1/2 cup unsalted butter melted
  • For the Strawberry Rhubarb Filling:
  • 1 1/2 cups chopped rhubarb fresh or frozen
  • 1 1/2 cups chopped strawberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • For the Cream Layer:
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package 3.4 oz instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 cups whipped topping or homemade whipped cream

Instructions
 

  • Prepare the crust: Combine crushed cookies and melted butter. Press into the bottom of a 9x9 inch pan. Chill in fridge to set.
  • Make the fruit filling: In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer until fruit softens (about 8–10 mins). Stir in cornstarch mixed with water. Cook until thickened. Let cool.
  • Mix the cream layer: Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, prepare pudding mix with milk. Fold pudding into cream cheese mixture, then gently fold in whipped topping.
  • Assemble the cake: Spread half the cream mixture over the crust. Add the fruit filling, then top with remaining cream. Smooth the top.
  • Chill: Refrigerate for at least 4 hours or overnight before serving. Garnish with extra cookie crumbs if desired.

Notes

You can use graham crackers or Biscoff cookies as alternatives for the crust.
Frozen fruit is fine — just thaw and drain well before using.
The dessert can be made a day in advance and actually tastes better the next day.
For a gluten-free version, simply use gluten-free cookies for the crust.