Description
This Cherry Cheesecake Icebox Cake is a no-bake dream! With layers of graham crackers, creamy cheesecake filling, and sweet cherry pie topping, it’s a simple yet stunning dessert perfect for holidays, potlucks, or any occasion when you want to impress without turning on the oven.
Ingredients
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3 cans (21 oz each) cherry pie filling
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4 cups heavy whipping cream, cold
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2 tsp vanilla extract
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2 cups powdered sugar
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3 packages (8 oz each) cream cheese, at room temperature
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1 box graham crackers
Instructions
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Make the Whipped Cream:
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In a large bowl, beat the heavy whipping cream with 1 cup of powdered sugar using an electric mixer on high for 7–8 minutes until thick and stiff. Set aside.
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Prepare the Cheesecake Base:
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In another bowl, beat cream cheese with the remaining 1 cup of powdered sugar and vanilla extract until smooth and creamy.
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Combine the Two:
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Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low until fully combined and fluffy.
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Layer the Icebox Cake:
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In an ungreased 9×13-inch pan, lay down a single layer of graham crackers.
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Spread a thin layer of the cheesecake filling over the crackers, followed by one can of cherry pie filling.
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Add another layer of cheesecake filling, followed by another layer of graham crackers.
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Repeat once more, finishing with a layer of graham crackers.
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Top and Chill:
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Spread the remaining cheesecake mixture over the final layer of crackers.
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Cover with plastic wrap and refrigerate for at least 3 hours (or overnight) to set.
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Final Topping:
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Before serving, top with the remaining can of cherry pie filling. Slice, serve, and enjoy!
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Notes
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For best results, chill overnight to fully soften the graham crackers.
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Use other pie fillings like blueberry or strawberry for a twist.
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Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American