Cherry Cheesecake Icebox Cake Recipe

Introduction

This Cherry Cheesecake Icebox Cake is a refreshing and elegant no-bake dessert that layers creamy cheesecake with bright cherry compote and crunchy graham crackers. Perfect for warm days or when you want a make-ahead treat that impresses with minimal effort.

Ingredients

• 1 lb. fresh or frozen cherries, preferably a mix of tart and sweet
• 1/2 cup (100 g) granulated sugar
• 1/2 cup water
• 4 tsp cornstarch
• 12 oz. cream cheese, softened
• 3/4 cup (85 g) confectioners’ sugar
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 2 1/2 cups heavy whipping cream, divided
• 9 graham cracker sheets, divided

Instructions

1. Step 1: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, mashing the cherries as they cook. Let the mixture bubble and thicken for 1 to 2 minutes, then remove from heat.
2. Step 2: Transfer 1 1/4 cups of the cherry compote to a food processor and blend until mostly smooth, about 1 minute. Pour this blitzed compote into a small bowl and refrigerate until cold (about 1 cup). Refrigerate the unblended portion separately until serving.
3. Step 3: In a large bowl, beat the softened cream cheese, confectioners’ sugar, vanilla extract, and salt with a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Gradually add 1/2 cup cream at a time, beating on low until smooth before adding more, until all 2 1/2 cups are incorporated. Increase speed to high and whip until stiff, fluffy peaks form, another 1 to 2 minutes.
4. Step 4: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang. Place 3 graham cracker sheets at the bottom, breaking and filling gaps as needed. Spread 1 cup of cheesecake mixture over the crackers, then spoon 1/2 cup of the blitzed cherry compote on top. Carefully dollop another 1 cup of cheesecake mixture and spread gently to keep layers distinct. Add another layer of graham crackers and repeat the layering with cheesecake, blitzed cherry compote, and cheesecake. Reserve any leftover cheesecake mixture and cover it for refrigeration. Finish with the remaining graham cracker sheets on top.
5. Step 5: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
6. Step 6: Remove the plastic wrap from the top of the cake. Place a rectangular platter upside down on the loaf pan, then invert the pan to turn the cake out onto the platter. Remove the pan and peel off the plastic wrap from the cake.
7. Step 7: Use the reserved cheesecake mixture to frost the top and sides of the cake. Spoon the unblended cherry compote on top for a vibrant finishing touch.

Tips & Variations

• For a different flavor, substitute cherries with mixed berries or peaches in the compote.
• Soften the cream cheese well to ensure a smooth, creamy cheesecake layer without lumps.
• If graham crackers aren’t available, digestive biscuits make a fine substitute.
• Adjust the sugar in the compote according to the sweetness of your cherries for balance.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Because it contains fresh fruit and whipped cream, it’s best enjoyed within this time frame. To serve, simply slice with a sharp knife dipped in hot water for neat cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Thaw them slightly before cooking to help release juices, but there’s no need to fully defrost.

How long should I chill the cake before serving?

Chill the cake for at least 4 hours or overnight to allow the layers to set firmly and the flavors to meld beautifully.

Cherry Cheesecake Icebox Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This Cherry Cheesecake Icebox Cake is a delicious no-bake dessert featuring layers of creamy cheesecake, graham crackers, and a vibrant cherry compote. Combining tart and sweet cherries cooked into a luscious compote, the cake is assembled in a loaf pan and chilled to set, making it a perfect make-ahead treat for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Compote

• 1 lb. fresh or frozen cherries, preferably a mix of tart and sweet
• 1/2 cup (100 g) granulated sugar
• 1/2 cup water
• 4 tsp cornstarch

Cheesecake Mixture

• 12 oz cream cheese, softened
• 3/4 cup (85 g) confectioners’ sugar
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 2 1/2 cups heavy whipping cream, divided

Assembly

• 9 graham cracker sheets, divided

Instructions

1. Cook Cherry Compote: Combine cherries, granulated sugar, water, and cornstarch in a medium pot over medium-high heat. Bring to a simmer and mash cherries while cooking until thick and bubbling, about 1 to 2 minutes. Remove from heat.
2. Prepare Cherry Layers: Transfer 1 1/4 cups of the cherry compote to a food processor and blend until mostly smooth, about 1 minute. Pour the blitzed compote into a small bowl and refrigerate until cold (you should have about 1 cup). Refrigerate the remaining unblended compote until ready to serve.
3. Make Cheesecake Mixture: In a large bowl, beat cream cheese, confectioners’ sugar, vanilla, and salt with a handheld mixer on medium-high until light and creamy, about 1 to 2 minutes. Add 1/2 cup of heavy cream and beat on low until smooth. Continue adding cream in 1/2 cup increments, beating until incorporated before adding more. After all cream is added, increase to high speed and beat until stiff peaks form, another 1 to 2 minutes.
4. Assemble the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap with overhang on all sides. Place 3 graham cracker sheets at the bottom, breaking and filling gaps as needed. Spread 1 cup of cheesecake mixture over the crackers, followed by 1/2 cup of blitzed cherry compote. Dollop another 1 cup cheesecake mixture on top and spread carefully to keep layers distinct. Add another layer of graham crackers and repeat layering cheesecake, blitzed cherry compote, and cheesecake. Reserve any leftover cheesecake mixture for frosting. Top with remaining graham cracker sheets.
5. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set the layers.
6. Invert Cake: Remove the top layer of plastic wrap. Place a rectangular platter upside down over the loaf pan, then invert to release the cake. Remove the pan and peel off the plastic wrap.
7. Frost and Finish: Frost the top and sides of the cake with the reserved cheesecake mixture. Spoon the unblitzed cherry compote over the top as a finishing touch. Serve chilled.

Notes

• Use a mix of tart and sweet cherries for a balanced flavor.
• Make sure the cream cheese is fully softened for easier mixing.
• You can prepare this cake a day ahead to allow flavors to meld beautifully.
• Store leftovers covered in the refrigerator for up to 3 days.
• Graham crackers can be substituted with digestive biscuits if unavailable.

Keywords: cherry cheesecake, icebox cake, no bake dessert, cherry compote, graham cracker cake