Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry Cheesecake Icebox Cake Recipe

★★★★★

4.6 from 77 reviews
  • Author: Aiden
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Cherry Cheesecake Icebox Cake is a luscious no-bake dessert featuring layers of fluffy cream cheese filling, vibrant cherry compote, and crisp graham crackers. The cherry compote combines tart and sweet cherries cooked with sugar and thickened to a velvety texture. The creamy cheesecake mixture is whipped with heavy cream for a light and airy finish. Chilling the layers allows the graham crackers to soften slightly, creating a deliciously smooth and fruity icebox cake that’s perfect for warm days or any occasion that calls for a refreshing treat.

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 Filling

  • 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: In a medium pot over medium-high heat, combine the cherries, granulated sugar, water, and cornstarch. Bring the mixture to a simmer, mashing the cherries as it cooks until bubbling and thickened, about 1 to 2 minutes. Remove from heat to cool.
  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 this blitzed compote into a small bowl and refrigerate until cold. Place the remaining unblended cherry compote into a separate container and refrigerate until serving.
  3. Make Cheesecake Filling: In a large bowl, beat the softened cream cheese, confectioners’ sugar, vanilla extract, and salt using a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Add 1/2 cup of the heavy cream and mix on low speed until incorporated. Gradually add the remaining heavy cream in 1/2 cup increments, beating until smooth each time. Once all cream is added, increase the mixer speed to high and whip until the mixture is light, fluffy, and stiff peaks form, about 1 to 2 minutes more.
  4. Assemble Cake Layers: 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 trimming as needed to cover the base fully. Spread 1 cup of the cheesecake mixture evenly over the crackers. Dollop 1/2 cup of the blitzed cherry compote on top. Carefully add another 1 cup of cheesecake mixture over the compote, spreading gently to maintain distinct layers. Add another layer of graham crackers, and repeat the cheesecake and blitzed cherry compote layering once more. Reserve any leftover cheesecake mixture, covering and refrigerating it for later use. Finish with the remaining graham cracker sheets on top.
  5. Chill the Cake: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to meld and the crackers to soften.
  6. Unmold the Cake: Remove the top plastic wrap. Place a rectangular platter upside down over the loaf pan, then invert the pan to release the cake. Carefully remove the loaf pan and peel off the plastic wrap from the cake.
  7. Finish and Serve: Use the reserved cheesecake mixture to frost the top and sides of the cake evenly. Spread the unblended cherry compote over the top as a vibrant finish. Slice and serve chilled.

Notes

  • For best results, use a mix of tart and sweet cherries to balance flavor.
  • If fresh cherries are not in season, frozen cherries work well; just thaw before cooking.
  • Be gentle while layering the cake to maintain distinct layers and avoid mixing.
  • The cheesecake filling can be made a day ahead and refrigerated tightly covered.
  • This icebox cake can be stored covered in the refrigerator for up to 3 days.
  • Use full-fat cream cheese and heavy cream for the best texture and richness.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Cherry Cheesecake Icebox Cake, no-bake cheesecake, cherry compote dessert, layered dessert, icebox cake, graham cracker cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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