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Cherry Cheesecake Icebox Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cherry-cheesecake-icebox-cake-recipe/