Cherry Cheesecake Icebox Cake

Cherry Cheesecake Icebox Cake – This no-bake dessert is just as delicious as it sounds!

I have got a delicious no-bake dessert to share with y’all today, my friends…

Cherry

Cheesecake

…in an ICEBOX CAKE! 

yessssssssss

This Cherry Cheesecake Icebox Cake gets raves reviews every time that I make it. It’s light & refreshing… and you don’t have to turn on the oven at all to make it.

This recipe is easy peasy – and it is SO delicious. 

Here’s what you need to make it:

Using a stand mixer or electric mixer, combine 2 cups of heavy cream with 1/2 cup powdered sugar. Beat until stiff. Set aside.

In a separate bowl, beat 8oz of softened cream cheese with 1 teaspoon of vanilla extract until creamy. Take half of the heavy cream that you’ve set aside and fold it gently into the cream cheese mixture.

Combine the 2 cups of milk & the box of vanilla pudding. Beat on high for 2 minutes.

Pit, de-stem, and cut cherries in half – about 30-40.

Grab an 8×8 baking dish and line with 4 graham crackers in a single layer, breaking/slicing as needed to fit. I’ve found that using a serrated steak knife cut cleanly without breaking into pieces.

Spread on the cream cheese mixture evenly.

Add cherries cut side down in rows on the cream cheese mixture.

Layer more graham crackers on top. Now, add pudding and spread evenly. Place one more layer of graham crackers on the pudding.

Top with whipped cream and spread evenly.

Cover and refrigerate overnight (or at least 4-6 hours).

If you like this NO-BAKE recipe, you might like these too!

• No-Bake Banana Pudding Cheesecake
• No-Bake Peanut Butter Cookie Pie
• Icebox Peanut Butter Fudge Pie
• Berry Cheesecake ‘Salad’

Print Pin

Cherry Cheesecake Icebox Cake

Ingredients

• 12-14 whole graham crackers
• 8 oz pkg cream cheese softened
• 1.7 oz box instant vanilla pudding
• 2 C milk
• 1 tsp vanilla extract
• 2 cups heavy cream
• ½ cup powdered sugar
• 30-40 cherries - pitted de-stemmed, & cut in half

Instructions

• Using a stand mixer or electric mixer, combine heavy cream and powdered sugar. Beat until stiff. Set aside.
• Beat the cream cheese and vanilla extract until creamy and blended. Fold half of the whipped cream into the cream cheese gently until combined. Set aside.
• Mix together the milk and pudding mix. Beat on high for 2 minutes.
• In an 8x8 baking dish, line with 4 graham crackers in a single layer, breaking/slicing as needed to fit. I found that using a serrated steak knife cut cleanly without breaking into pieces. Next, spread the cream cheese mixture evenly. Add cherries cut side down in rows on the cream cheese mixture.
• Layer more graham crackers on top. Now, add pudding and spread evenly. Place one more layer of graham crackers on the pudding.
• Top with whipped cream and spread evenly.
• Cover and refrigerate overnight (or at least 4-6 hours).

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