Description
This Cherry Cheesecake Icebox Cake is a delightful no-bake dessert featuring layers of creamy cheesecake, sweet-tart cherry compote, and crisp graham crackers. Perfectly chilled and assembled in a loaf pan, it combines smooth textures with vibrant cherry flavor, making it a refreshing treat for any occasion.
Ingredients
Scale
Cherry Compote
- 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
Cheesecake Mixture
- 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
Assembly
- 9 graham cracker sheets, divided
Instructions
- Prepare Cherry Compote: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring the mixture to a simmer, mashing the cherries as it cooks, until it bubbles and thickens, about 1 to 2 minutes. Remove from heat.
- Process Cherry Compote: Transfer 1 1/4 cups of the cherry compote to a food processor and blend until mostly smooth, about 1 minute. Pour this blitzed compote into a small bowl and refrigerate until cold (about 1 cup). Place the remaining unblended compote in a separate container and refrigerate until serving.
- Make Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, confectioners’ sugar, vanilla extract, and kosher salt until the mixture is light and creamy, approximately 1 to 2 minutes. Add 1/2 cup of heavy cream and mix on low until smooth. Continue adding the cream in 1/2 cup increments, beating until incorporated each time until all cream is used. Increase the mixer speed to high and beat until the mixture is light, fluffy, and stiff peaks form, about 1 to 2 minutes.
- Assemble the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Place 3 graham cracker sheets on the bottom of the pan, breaking and trimming as needed to fit tightly. Spread 1 cup of the cheesecake mixture evenly over the graham crackers. Spoon 1/2 cup of the blitzed cherry compote on top, then gently dollop and spread another 1 cup of cheesecake mixture over the compote, using an offset spatula or spoon back to keep layers distinct. Add another layer of graham crackers and repeat the layers of cheesecake, blitzed cherry compote, and cheesecake once more. Reserve any leftover cheesecake mixture by covering and refrigerating it. Finish the layer with the remaining graham crackers on top.
- Chill the Cake: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
- Unmold the Cake: Remove the plastic wrap from the top of the cake. Place a rectangular platter upside down over the loaf pan, then invert the pan to release the cake onto the platter. Carefully peel away the plastic wrap from the sides and top.
- Finish and Serve: Frost the top and sides of the cake with the reserved cheesecake mixture. Spoon the unblended cherry compote over the top as a vibrant garnish just before serving.
Notes
- For best results, use a mix of tart and sweet cherries to balance flavor.
- Be sure to chill the cake thoroughly to help the layers set properly.
- The cake can be stored covered in the refrigerator for up to 2 days.
- Softened cream cheese will blend more smoothly into the cheesecake mixture.
- Use an offset spatula for even layer spreading and to prevent mixing layers.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cherry cheesecake, icebox cake, no bake dessert, cherry compote, graham cracker cake, summer dessert
