Cherry Cheesecake Icebox Cake
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A no-bake cherry cheesecake icebox cake recipe featuring layers of graham cracker, cheesecake filling, and homemade cherry compote.
Why Make This Cherry Cheesecake Icebox Cake?
I love a slice of New York cheesecake as much as any New Yorker. But, like any New Yorker, I’m also prone to overcommitment, which means I rarely have time to bake a cheesecake from scratch, nor to make a trip down to Veniero’s in the East Village. And I’m even less likely to find myself with the patience to brave the tourist crowds at Junior’s in Times Square.
Enter this cherry cheesecake icebox cake.
Inspired by the classic New York dessert, this no-bake recipe combines layers of lemon cheesecake filling, homemade cherry compote, and honey graham crackers. After assembly the cake rests in the fridge (the “icebox”) for at least four to six hours. As it chills, the layers soften into a creamy, easily sliceable treat. It’s the ideal “bake” for days when you want all of the taste of a classic slice of cherry cheesecake, without all of the effort.
Cherry Cheesecake Icebox Cake Ingredients
To make this cherry cheesecake icebox cake, you’ll need the following ingredients:
- Whipping Cream – Or heavy cream, in the US. Look for cream with a milkfat percentage around 35-36%.
- Cream Cheese – Opt for full fat cream cheese rather than spreadable or UK-style soft cheese.
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar, powdered sugar) sweetens the cheesecake filling.
- Lemon – Lemon zest gives the cheesecake filling its “lemon cheesecake” flavor. For best results, finely zest the rind on a Microplane, rather than a box grater. If desired, you can sprinkle some additional zest on top of the finished cake, or slice a second lemon to use as a garnish.
- Vanilla Bean Paste – I recommend a good-quality vanilla bean paste (Nielsen-Massey makes my favorite) or the scrapings of a vanilla pod, but vanilla extract will work in a pinch.
- Sea Salt – Fine sea salt cuts the sweetness of the confectioner’s sugar.
- Graham Crackers – You’ll need 14 whole (2 1/4 x 50-inch) graham crackers—stick with the honey kind, not cinnamon or chocolate. For my UK readers, I’ve offered some substitution suggestions below.
- Cherry Compote – You can use homemade cherry compote, store-bought cherry compote, or canned cherry pie filling. See my notes and tips below.
Graham Cracker Substitutions
I chose graham crackers for the cookie layer, because I like the way they mimic the graham cracker crust that typically accompanies a slice of cheesecake. But if you’re in the UK, you can’t just pop to the shop to buy a box of graham crackers the way my US readers can.
UK readers can purchase imported graham crackers on Amazon UK; from a specialty store like Partridges or Panzer’s; or sometimes in the international aisle at Sainsbury’s or Tesco.
If you can’t find graham crackers, feel free to subtitute another crunchy biscuit such as rich tea or shortbread fingers (line the tin in a pattern similar to the one I’ve used for my lemon icebox cake), digestive biscuits, or even golden Oreos, using a pattern similar to my Oreo icebox cake recipe to layer the round cookies into the square tin.
Choosing Your Cherry Filling
I developed and tested this recipe using my homemade cherry compote recipe. Made from cherries, sugar, and lemon, it’s easy to make and a good way to finally use up that half-bag of cherries at the back of the freezer. You can also make extra and use it for drizzling over homemade vanilla ice cream, or layering into a dessert parfait.
If you don’t have time to make your own cherry compote, feel free to substitute jarred cherry compote, cherry preserves, or canned cherry pie filling.
Lining the Tin
Lining the tin allows you to lift the chilled icebox cake to a chopping board for slicing. If you skip the lining step, you’ll find it difficult to remove the cake in clean, even slices. Don’t forget to allow an overhang on all sides.
Parchment works if you plan to slice and serve your icebox cake within a couple of hours. However, if refrigerating overnight, I recommend lining the tin with clingfilm/plastic wrap or aluminum foil instead. Parchment turns soggy when refrigerated for an extended period of time, causing it to tear when lifted from the tin.
Recipe Tips and Tricks
For easier removal and clean, even slices, I recommend freezing the cake for at least one hour prior to slicing.
Make-Ahead and Storage Suggestions
Allow at least 4-6 hours for the cake to chill before serving. I like to refrigerate my icebox cakes overnight.
You can prepare the homemade cherry compote up to two days in advance and refrigerate in an airtight container until you’re ready to assemble the cake.
Store leftover cherry cheesecake icebox cake in an airtight container in the refrigerator for up to three days.
Other icebox cake recipes you might enjoy:
Lemon Icebox Cake
Oreo Icebox Cake
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cherry Cheesecake Icebox Cake
- Total TimeAbout 6 1/2 hours
- YieldOne 8x8-inch square cake 1x
A no-bake cherry cheesecake icebox cake recipe featuring layers of graham cracker, cheesecake filling, and homemade cherry compote.
Ingredients
480 milliliters whipping cream (2 cups)
225 grams full fat cream cheese, softened (8-ounce package)
70 grams confectioner’s sugar (1/2 cup)
Zest of 1 lemon
1 teaspoon vanilla bean paste
1/8 teaspoon fine sea salt
14 whole (2 1/4-inch x 5-inch) graham crackers (about 235 grams)
300 grams cherry compote, store-bought or homemade* (10 1/2 ounces; about 1 1/4 cups)
Instructions
Line an 8×8-inch square pan with clingfilm/plastic wrap, allowing a 2-inch overhang on all sides.**
In a large bowl or the bowl of a stand mixer, mix softened cream cheese on high speed until smooth and creamy. Mix in lemon zest, vanilla bean paste, and fine sea salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, whip cream on medium-high speed until soft peaks form. Add the confectioner’s sugar and mix until just combined.
With a rubber spatula, gradually fold the whipped cream into the cream cheese mixture, 1 scoop at a time, until you’ve added all of the cream cheese mixture.
With a small stepped palette knife, spread a very thin layer of the cheesecake mixture across bottom of prepared pan.
Top with 4 whole graham crackers and 1 half graham cracker. If necessary, use a sharp paring knife to trim the half cracker to fit.
Spread with 1/3 of the whipped cream mixture.
Top with half of the cherry compote.
Top with 4 whole graham crackers and 1 half graham cracker.
Spread with 1/3 of the whipped cream mixture.
Top with remaining cherry compote.
Top with 4 whole graham crackers and 1 half graham cracker.
Spread with remaining whipped cream mixture, using a small stepped palette knife to create peaks and swirls in the cream.
Loosely cover with foil. Refrigerate at least 4-6 hours, or overnight.
Slice into squares and serve.***
Refrigerate leftover icebox cake for up to 3 days.
Notes
*You can use homemade cherry compote, store-bought cherry compote, or canned cherry pie filling. See my notes in the post above.
**You can use homemade cherry compote, store-bought cherry compote, or canned cherry pie filling. See my notes in the post above.
***For easier removal and slicing, freeze cake for 1 hour before slicing.
- Prep Time: 30 minutes
- Chilling Time: 4-6 hours
- Category: Cakes and Cupcakes
- Method: No Bake
