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