Description
This vibrant Unicorn No-Bake Strawberry Split Cake is a delightful dessert filled with layers of fresh strawberries, creamy cheesecake filling, and a colorful twist! Perfect for parties, special occasions, or a fun treat for the family.
Ingredients
Scale
- 1 box of graham cracker crumbs (about 1 ½ cups)
- 1/2 cup butter, melted
- 2 cups heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups strawberries, chopped
- 1 cup rainbow-colored sprinkles (optional)
- 1 cup whipped topping (optional)
Instructions
- In a medium bowl, mix the graham cracker crumbs with the melted butter. Press the mixture into the bottom of a 9×13-inch pan to form a crust.
- In a large bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream mixture over the graham cracker crust, smoothing it into an even layer.
- Add a layer of chopped strawberries on top of the cream mixture.
- Add sprinkles (optional) on top for a colorful touch.
- Refrigerate for at least 4 hours or overnight to allow the cake to set.
- Serve chilled and enjoy!
Notes
- You can customize the cake with other fruit like bananas or blueberries.
- If you prefer a sweeter cake, add more powdered sugar to the filling.
- Be sure to refrigerate the cake long enough for it to firm up before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg