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Cherry Cheesecake Icebox Cake
By Taylor Ann Spencer
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
5 hrs
Cal/Serv:
603
From childhood memories of my grandma’s cherry cheesecake dessert lasagna comes a new classic: cherry cheesecake icebox cake. Cherry jam, whipped cheesecake, and graham crackers are layered in a loaf pan, chilled until set, then turned out and frosted with more whipped cheesecake for a cool, creamy modern dessert that still carries all the nostalgia of the original.
What is an icebox cake?
An icebox cake is a no-bake dessert, composed of layers of store-bought cookies and cool, creamy fillings. It’s typically chilled in the refrigerator for at least 4 hours to let the filling soften the crunchy cookies so that the whole “cake” holds together and slices as one cohesive dessert. Icebox cakes first originated in the 1950s, when refrigerators were known as iceboxes—hence the name. We’re definitely not talking about a freezer here!
Can you freeze an icebox cake?
While the mention of “ice” might tempt you to go straight to the freezer, the cake definitely needs to be refrigerated so the layers can soften and meld together. If they're frozen immediately, this will not happen. Once the icebox cake has been chilled for at least 4 hours, you can technically freeze it to store for up to 1 month. Just make sure to thaw in the refrigerator before serving.
Make ahead & storage:
An icebox cake is the perfect dessert to make ahead! The full cake can be layered up to 1 day before you want to eat it, although I’d recommend waiting to turn it out and frost it until just before serving. If you want to prep even further ahead, the cherry jam can be made up to 3 days in advance of assembly and stored in an airtight container in the refrigerator.
Leftover icebox cake can be stored in the refrigerator for up to 3 days, but the texture will change significantly over time as the graham crackers continue to absorb the cream. You can also freeze the leftovers, if you like, for up to 1 month.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1 lb.
fresh or frozen cherries, preferably a mix of tart and sweet
- 1/2 cup
(100 g.) granulated sugar
- 1/2 cup
water
- 4 tsp.
cornstarch
- 12 oz.
cream cheese, softened
- 3/4 cup
(85 g.) confectioners’ sugar
- 2 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 2 1/2 cups
heavy whipping cream, divided
- 9
graham cracker sheets, divided
Directions
- Step 1In a medium pot over medium-high heat, bring cherries, granulated sugar, water, and cornstarch to a simmer. Cook, mashing down on cherries, until bubbling and thick, 1 to 2 minutes. Remove from heat.
- Step 2Transfer 1 1/4 cups cherry compote to a food processor and process until mostly smooth, about 1 minute. Pour blitzed cherry compote into a small bowl and refrigerate until cold. (You should have about 1 cup.) Transfer unblitzed cherry compote to a medium container and refrigerate until ready to serve.
- Step 3Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, confectioners’ sugar, vanilla, and salt until light and creamy, 1 to 2 minutes. Add 1/2 cup cream and beat on low speed until smooth. Continue to add cream, 1/2 cup at a time, beating until incorporated before adding the next, until all cream is used. Increase speed to high and beat until light, fluffy, and stiff peaks form, 1 to 2 minutes more.
- Step 4Line an 8 1/2" x 4 1/2" loaf pan with plastic wrap, leaving an overhang on all sides. Line bottom of pan with 3 sheets of graham crackers, breaking ends as needed to fit and using trimmings to fill pan. Spread 1 cup cheesecake mixture on top. Top with 1/2 cup blitzed cherry compote, then carefully dollop with another 1 cup cheesecake mixture, spreading with an offset spatula or the back of a spoon to avoid the layers merging. Add another layer of graham crackers, then repeat layers of cheesecake, blitzed cherry compote, and cheesecake; reserve any remaining cheesecake (cover and refrigerate until ready to use). Top with remaining graham cracker sheets.
- Step 5Cover pan with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Step 6Remove top layer of plastic wrap from top of cake. Place a rectangular platter upside down on top of pan, then invert pan. Remove pan and peel off plastic wrap.
- Step 7Frost top and sides of cake with reserved cheesecake mixture. Top with unblitzed cherry compote.
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