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+ servings
Top view of a square of Cherry Icebox Cake on a white plate with a fork

Cherry Icebox Cake

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. 

Course Dessert
Cuisine American
Keyword cherry icebox cake, easy icebox cake, healthy icebox cake, icebox cake easy, no bake cake recipe, no bake cherry cake, no bake icebox cake, vegan icebox cake
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 328 kcal
Author Kelly


For the homemade cherry pie filling

  • 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 sweetenererythritol or SWERVE
  • 1 teaspoon arrowroot starch + 1 tablespoon water , You can also sub with tapioca starch or 1/4 teaspoon of xanthan gum instead.

For the icebox cake


  • crushed grain-free cracker crumbs
  • powdered sweetener for dusting


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 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.

    Cherry filling layered over cheesecake in a square baking dish

Make the whipped cream

  1. 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.

    Cream cheese frosting in a glass bowl

Assemble the cake

  1. 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.

    Graham crackers layered over cheesecake filling in a square baking dish
  2. 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.

    Cherry filling layered over cheesecake in a square baking dish
  3. Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.

Recipe Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5

Nutrition Facts
Cherry Icebox Cake
Amount Per Serving (1 serving)
Calories 328 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
* 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.