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Cherry Cheesecake Icebox Cake Recipe

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★★★★★

4.4 from 59 reviews

Cherry Cheesecake Icebox Cake is a no-bake layered dessert featuring a luscious cream cheese and whipped cream filling with a bright cherry compote, layered between graham crackers. This chilled treat combines tart and sweet cherries cooked into a thick compote and a fluffy cheesecake mixture, creating a rich, creamy dessert with a fresh fruity topping perfect for warm days or special occasions.

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

Additional

  • 9 graham cracker sheets, divided

Instructions

  1. Prepare Cherry Compote: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer and cook for 1 to 2 minutes, mashing down the cherries as they cook until the mixture is bubbling and thickened. Remove from heat.
  2. 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 (you should have about 1 cup). Place the remaining unblended cherry compote into a medium container and refrigerate until ready to serve.
  3. 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 salt until light and creamy, about 1 to 2 minutes. Add 1/2 cup of heavy cream and beat on low speed until smooth. Continue adding the remaining cream in 1/2 cup increments, beating each addition until incorporated. Increase the speed to high and beat until the mixture is light, fluffy, and stiff peaks form, about 1 to 2 more minutes.
  4. Assemble the Icebox Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Arrange 3 graham cracker sheets on the bottom, breaking pieces to fit and filling gaps with trimmings. Spread 1 cup of the cheesecake mixture over the crackers. Spoon 1/2 cup blitzed cherry compote on top, then gently dollop and spread another 1 cup cheesecake mixture over the cherries, using an offset spatula or the back of a spoon to maintain layer separation. Add another graham cracker layer and repeat the layering of cheesecake, blitzed cherry compote, and cheesecake. Reserve any leftover cheesecake mixture (cover and refrigerate). Finish with the remaining graham crackers on top.
  5. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow layers to set.
  6. Unmold the Cake: Remove the top plastic wrap layer from the cake. Place a rectangular platter upside down on top of the loaf pan, invert the pan to release the cake onto the platter, then carefully remove the pan and peel off the remaining plastic wrap.
  7. Frost and Serve: Using the reserved cheesecake mixture, frost the top and sides of the cake evenly. Spoon the unblended cherry compote over the top as a colorful finishing touch. Serve chilled.

Notes

  • If fresh cherries are not available, frozen cherries can be used, just thaw and drain excess liquid before cooking.
  • Make sure the cream cheese is softened to room temperature for smooth blending.
  • Use an offset spatula for smooth spreading without mixing layers.
  • This cake is best served within 2 days for optimal freshness.
  • For sharper cherry flavor, adjust the mix of tart cherries higher.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.

Keywords: cherry cheesecake icebox cake, no-bake cheesecake dessert, layered cherry dessert, summer desserts, fruit cheesecake

Find it online: https://flavorsbymaya.com/cherry-cheesecake-icebox-cake-recipe/