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Cherry Cheesecake Icebox Cake


  • 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


  • 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).