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No Bake Cherry Cheesecake Icebox Cake + VIDEO!

Cherry Cheesecake Icebox Cake makes a cool and creamy dessert and perfect for making ahead for summer parties, potlucks, and barbecues!
Course Dessert
Cuisine American
Keyword cherry dessert, easy no bake dessert, summer dessert recipes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 301 kcal
Author Kelly

Ingredients

  • 3-1/2 cups freshly whipped cream divided (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
  • 1 8-ounce package cream cheese softened to room temperature
  • 12 graham crackers
  • 2-1/4 cups your favorite cherry pie filling homemade recipe below or canned

Homemade Cherry Pie Filling:

  • 3 cups pitted cherries
  • 3/4 cup honey or sugar
  • 3 Tablespoons cornstarch + 3 tablespoons water

Optional Toppings:

  • crushed graham cracker crumbs
  • chopped nuts
  • drizzle of chocolate
  • powdered sugar for dusting

Instructions

  1. To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract (optional) and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
  2. In a separate large bowl, beat the cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.
  3. Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
  4. Place 3 graham crackers across the center of pan and then break up 1 or 2 more 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.
  5. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of cherry pie filling.
  6. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
  7. Arrange the last layer of the cherry pie filling evenly. Sprinkle on graham cracker crumbs on top.
  8. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

For the Homemade Cherry Pie Filling:

  1. In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Whisk in honey or sugar until dissolved.
  2. In a separate bowl, whisk together cornstarch 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.

Recipe Video

Recipe Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
*You can replace cream cheese with prepared cheesecake pudding or vanilla pudding if desired.. Just mix in with the 3 cups of whipped cream.

Nutrition Facts
No Bake Cherry Cheesecake Icebox Cake + VIDEO!
Amount Per Serving (1 serving)
Calories 301 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 8mg3%
Sodium 147mg6%
Potassium 224mg6%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 38g42%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 5.1mg6%
Calcium 41mg4%
Iron 1.3mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.