This Cherry Icebox Cake is easy to make with layers of grain-free cookies or graham crackers, coconut whipped cream and a homemade cherry pie filling. It’s no bake and the perfect easy dessert for spring and summer potlucks and parties. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
Easy Cherry Icebox Cake recipe
Looking for a delicious way to use up some cherries now that it’s peak cherry season? This Cherry Icebox Cake comes together in just 10 minutes with a few simple ingredients.
It’s a healthier twist on a classic icebox cake made with layers of grain-free cookies, coconut whipped cream, powdered maple sugar and a homemade cherry pie filling.
This no bake cherry cheesecake icebox cake is cool, creamy and so delicious! It’s like having a cherry cheesecake without the hassle of turning on your oven. Perfect for taking along to your next potluck or barbecue.
Why you’ll love this no bake cake
- An easy dessert recipe made in one bowl with just a few ingredients
- No bake and perfect for making ahead
- Gluten-free, vegan, dairy-free, paleo, refined sugar-free with low carb and keto options.
- Perfect for spring or summer birthday parties, cook-outs, potlucks, picnics and family barbecues.
Looking for more healthy icebox cake recipes? We also love this Strawberry Icebox Cake, S’mores Icebox Cake, Chocolate Icebox cake and Mixed Berry Icebox Cake!
What is an Icebox Cake
A traditional icebox cake is a no bake dessert made with chocolate wafers and whipped cream. You assemble them into layers resemble a cake. Then you store the cake either in the fridge or the freezer to set up.
After a few hours, you get a no bake cake that tastes sort of like a delicious ice cream cake.
Ingredients you need
Old fashioned icebox cakes are made with graham crackers or wafers, heavy cream, cream cheese, sugar and sometimes pudding. For this healthy cherry icebox cake recipe, we’re going to use:
- Gluten-free cookies – we like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
- Chilled Canned Coconut cream – whipped until stiff peaks. Be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut with no other fillers – etc. Trader Joe’s, Aroy-D, Savoy or Nature’s Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- Powdered maple sugar or powdered coconut sugar – helps to sweeten things up and stabilize the whipped cream. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use this powdered organic icing sugar or your favorite brand.
- Pure vanilla extract – optional but adds extra flavor.
- Cherry pie filling: you can use a homemade cherry pie filling like we did or your preferred brand.
Cherry pie filling ingredients
- Cherries – you’ll need 3 cups of fresh. Be sure to pit them before adding them to the pot. If using frozen cherries, be sure to allow them to thaw first and drain out any excess liquid.
- Coconut sugar – For a low carb / keto version, use any granulated sweetener such as Lakanto monkfruit sweetener, erythritol or SWERVE.
- Arrowroot starch – acts as cornstarch to thicken up the filling. You can also sub with tapioca starch or 1/4 teaspoon of xanthan gum instead. Whisk in a bowl with water before adding to the cherries.
How to make Cherry Icebox Cake
- Make the homemade pie filling: In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Whisk in coconut sugar until dissolved. In a separate bowl, whisk together the arrowroot starch with water until smooth and whisk into the saucepan. Turn heat to medium-high and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling
- Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
- Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.
- Layer: Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Spoon an even layer of cherry pie filling and spread. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of cherry pie filling. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top. Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.
- Decorate cake: Arrange the last layer of the cherry pie filling evenly. Sprinkle on crushed cookie / cracker crumbs on top
- Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
Tips for success
- Choose a good quality brand of coconut milk: We like the one from Trader Joe’s or Aroy-D. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip to keep things simple and omit the powdered sweetener.
- Chill the coconut cream: Be sure to chill the coconut cream overnight prior to whipping. Otherwise, the coconut cream won’t harden and will not whip up.
- Add reserved liquid from the can: If your whipped cream is too stiff or you see clumps, add some of the reserved liquid from the can to help it blend smoother.
- Keep chilled if making ahead: Be sure to store in the fridge if making ahead to firm up.
Storage and freezer instructions
How to store: This summer cake is an easy make ahead dessert that you can store covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: The great thing about ice cakes is that they taste great slightly frozen so you can go ahead and store in the freezer for up to one week. I wouldn’t store it for longer than one month though as the cookies will soften too much and crumble.
How to serve this no bake cake
After the cake is set, remove the pan from the fridge, slice into squares and serve immediately. Feel free to garnish and add more toppings such as chopped nuts, a drizzle of chocolate or whatever you have on hand!
Cake Variations
- For a low carb keto icebox cake: use High Key Snickerdoodles or my keto shortbread cookie recipe. Swap powdered sugar for powdered monk fruit sweetener
- For gluten-free ice box cake: use any gluten free graham crackers, cookies or my gluten free sugar cookie recipe or keto lemon cookie recipe
- For an old-fashioned icebox cake: You can use Vanilla Oreo cookies, chocolate or vanilla wafer cookies
- Make it lemon: Swap out the cherries for a lemon custard for a Lemon Icebox Cake
- Add more toppings: Add in some chopped nuts, a drizzle of chocolate or whatever you have on hand!
More easy no bake cakes:
This Cherry Icebox Cake is easy to make with layers of grain-free cookies or graham crackers, coconut whipped cream and a homemade cherry pie filling. It's no bake and the perfect easy dessert for spring and summer potlucks and parties. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
- 3 cups pitted fresh cherries , If using frozen cherries, be sure to allow them to thaw first and drain out any excess liquid.
- 1/4 cup coconut sugar For a low carb / keto version, use granulated sweetener such as Lakanto monkfruit sweetener, erythritol or SWERVE.
- 1 teaspoon arrowroot starch + 1 tablespoon water , You can also sub with tapioca starch or 1/4 teaspoon of xanthan gum instead.
- 3 cups chilled canned coconut cream (two 13.5 oz cans) , be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut with no other fillers - etc. Trader Joe's, Aroy-D, Savoy or Nature's Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- 1/3 cup powdered sweetener of choice We like powdered pure maple sugar or powdered coconut sugar. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use any powdered organic icing sugar of choice.
- 1 tsp pure vanilla extract , optional but adds extra flavor
- 25-30 grain-free cookies , or more depending on the size of pan and brand of cookies you use. We like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles, High Key Vanilla Wafers or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Whisk in coconut sugar until dissolved.
In a separate bowl, whisk together the arrowroot starch with water until smooth and whisk into the saucepan. Turn heat to medium-high and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.
Spread half of the cream mixture on top. Spoon an even layer of cherry pie filling and spread. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of cherry pie filling. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.
Arrange the last layer of the cherry pie filling evenly. Sprinkle on crushed cookie / cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
Did you try this recipe?
Johnna -
Such a a delicious and easy dessert! Our whole family loved it! Thank you!
Sarah b -
Beautiful!!
Emma -
Fall may have officially started today but I’d still love a slice of this.
Eva @ Eva Bakes -
I am drooling over here, Kelly! You have the most amazing icebox cakes, and this one is no exception! 🙂
Sues -
So many layers of delicious awesomeness! This looks seriously incredible.