This post may contain affiliate links, please see the privacy policy for details.
You are going to love this cherry cheesecake icebox cake. It’s so quick and easy to make and you only need six ingredients to make it. Heavy cream, powdered sugar, cream cheese, vanilla extract, graham crackers, and cherry pie filling combine to make this no-bake layered dessert. It’s a sweet dessert that offers rich cherry and vanilla flavors as well as an indulgent creaminess. It’s sure to become one of your favorite no bake cherry pie filling desserts!
This no bake cherry icebox cake pairs crunchy graham crackers with fruity cherry pie filling, a sweet creamy layer, and also a touch of vanilla.
You might also like no-bake granola bars, coconut pineapple lush, buttercream sandwich cookies or mixed berry parfait.
Why You’ll Love It
Super easy: It’s always worthwhile having some easy dessert recipes up your sleeve, and this tasty chilled dessert is really simple to make.
Sweet and tasty: If you’re a fan of rich, creamy cheesecake and you also enjoy cherries, you’re going to enjoy this wonderful cherry cheesecake cake.
Make it ahead: This cheesecake dessert needs to chill for several hours before serving but you can make it even earlier ahead than that, so if you don’t want to be in the kitchen cooking dessert and missing all the fun, choose this recipe and make it hours or even a day in advance.
Cherry Icebox Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cherry pie filling: Cherry pie filling is ideal for this recipe, as the mixture is already sweetened.
Whipped cream: Cold heavy cream whips faster than room temperature, so chill it ahead.
Powdered sugar: This avoids the graininess of granulated sugar and also has some cornstarch content that helps the dessert set.
Vanilla extract: Adds another dimension to the flavor.
Graham crackers: Regular or honey graham crackers will work in this ice box cake recipe.
Cream cheese: Bring it to room temperature first, so it’s easier to mix.
How to Make No Bake Cherry Icebox Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the whipped cream: Whip heavy cream with powdered sugar until you have stiff peaks.
Combine the cream cheese and vanilla: Now whip the cream cheese with the vanilla and remaining powdered sugar. Mix this into the whipped cream mixture.
Assemble the dessert: Arrange a layer of graham crackers in the bottom of a 9 x 13-inch baking dish. Spread some of the cheesecake mixture on top and then some cherry pie filling. Add another layer of cheesecake filling and then one of graham crackers, repeating one more time. Finish with the cheesecake filling.
Chill and serve: Wrap the cherry cheesecake icebox cake with plastic wrap and chill for 3 hours. Add the remaining cherry pie filling on top and serve right away.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free cookies.
Different pie fillings: Swap the cherry pie filling for lemon, strawberry, blueberry, or any other flavor you want.
Another kind of cookie: Graham cookies work well, but you can sub honey or chocolate graham crackers or another kind like Nilla wafers or Oreos.
Something else on top: Sprinkle over some chocolate shavings or chopped pecans before serving the cake if you like.
Serving Suggestions
Appetizers: Begin the meal with buffalo chicken tenders.
The main course: Next up, how about pasta al forno or one of these hearty kielbasa recipes?
To sip: Pair your no bake icebox cheesecake with homemade limoncello or treat yourself to whiskey honeyed peanut butter shots!
How to Store Cherry Cheesecake Icebox Cake
Store: Cover with plastic wrap and keep in an airtight container for up to 24 hours in the refrigerator. You can keep it for longer but the graham crackers will become soggy after about a day.
Freeze: This dessert can be frozen for up to 2 months. Cover in plastic wrap and then wrap tightly in foil.
Thaw: Thaw overnight in the refrigerator. Keep in mind the cream might separate a bit and the graham crackers might become really soggy.
Top Tips
Speedier whipping: Put the bowl and beaters in the freezer for 10 minutes to whip the cream up faster.
Beat the cream cheese well: Don’t skip beating the cream cheese before mixing it with the other ingredients. It needs to be smooth and lump-free before combining it with the whipped cream, as you don’t want cream cheese lumps in the finished ice box cake.
Use an offset spatula: This helps you to smooth the layers evenly.
Cherry Cheesecake Cake FAQs
Yes, they will soften after the dessert is assembled and chilled, and be similar to cheesecake crust.
Yes, you can substitute in Cool Whip. Don’t let it sit too long, as you don’t want soggy cookies!
If you love the combination of cherries and chocolate, why not add some chocolate shavings on top of the dessert just before serving? This gives it an indulgent black forest cake flavor.
Cherry Cheesecake Icebox Cake Recipe
Cherry Cheesecake Icebox Cake
Ingredients
- 4 Cups heavy whipping cream, cold
- 2 Cups powdered sugar
- 3 Packages cream cheese, 8 Ounce packages, at room temperature
- 2 Teaspoons vanilla extract
- 1 Box graham crackers
- 3 Cans cherry pie filling, 21 Ounce cans
Instructions
- Whip the cold heavy whipping cream and 1 cup of powdered sugar together in a large bowl with an electric mixer for 7 to 8 minutes or until thick and stiff. Set the whipped cream aside.
- In a separate large bowl, use the electric mixer again to combine the cream cheese, the remaining 1 cup of powdered sugar, and vanilla extract until smooth.
- Mix the whipped cream into the cream cheese at low speed until everything is combined.
- Now, assemble the dessert. Lay out a single layer of graham crackers along the bottom of an ungreased 9 x 13-inch baking pan or dish.
- Spread a thin layer of the cheesecake filling over the graham crackers, then spoon out one can of the cherry pie filling.
- Carefully, spread another thin layer of the cheesecake filling over the cherry pie filling, then place another single layer of graham crackers on top.
- Repeat this layering step one more time.
- After you add the last layer of graham crackers from the previous layer, spread the remaining cheesecake filling on top, wrap the dessert with plastic wrap, and refrigerate for 3 hours.
- When you are ready to serve the dessert, spoon the last can of cherry pie filling on top. Serve chilled.
Notes
Beat the cream cheese well: Don’t skip beating the cream cheese before mixing it with the other ingredients. It needs to be smooth and lump-free before combining it with the whipped cream, as you don’t want cream cheese lumps in the finished ice box cake.
Use an offset spatula: This helps you to smooth the layers evenly.
Nutrition
Cherry cheesecake icebox cake is a great dessert if you want something cool, creamy and fruity. It’s easy to prepare and tastes phenomenal. Who knows – this could very well end up becoming one of your very favorite make-ahead cake recipes!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
OMG. I love this dessert, and my family does too! We have made it at least twice since they first tried it.