Ingredients

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

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

9 graham cracker sheets, divided

Instructions

Step 1: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, mashing the cherries as you cook until the mixture bubbles and thickens, about 1 to 2 minutes. Remove from heat.

Step 2: Transfer 1 1/4 cups of the cherry compote to a food processor and pulse until mostly smooth, about 1 minute. Pour this blitzed cherry compote into a small bowl and refrigerate until cold (you should have about 1 cup). Place the remaining unblitzed cherry compote into a separate container and refrigerate until serving.

Step 3: In a large bowl, beat the cream cheese, confectioners’ sugar, vanilla, and salt on medium-high speed until light and creamy, 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 to incorporate each addition. Increase speed to high and beat until the mixture is light, fluffy, and stiff peaks form, about 1 to 2 minutes more.

Step 4: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, allowing extra to overhang the sides. Arrange 3 graham cracker sheets on the bottom, breaking as needed and using trimmings to fill gaps. Spread 1 cup of the cheesecake mixture over the crackers. Layer 1/2 cup blitzed cherry compote, then carefully add another 1 cup cheesecake mixture, smoothing gently to keep layers distinct. Add another graham cracker layer and repeat the cheesecake and blitzed cherry compote layers. Reserve any remaining cheesecake mixture in the refrigerator. Finish with the remaining graham cracker sheets on top.

Step 5: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 6: To serve, remove the top plastic wrap layer. Place a rectangular platter upside down over the pan, invert the pan onto the platter, then carefully remove the pan and peel off the plastic wrap.

Step 7: Frost the top and sides of the cake with the reserved cheesecake mixture. Spoon the unblitzed cherry compote over the top for a beautiful finish and extra texture.

Tips & Variations

For a quicker version, use store-bought cherry pie filling instead of making the compote from scratch.

If you prefer a stronger cherry flavor, add a splash of cherry liqueur to the cheesecake mixture.

Swap graham crackers for digestive biscuits or vanilla wafers for a different texture.

To make this dessert nut-free, ensure your graham crackers and ingredients do not contain nut traces.

Storage

Store the icebox cake in an airtight container or wrapped tightly with plastic wrap in the refrigerator. It will keep well for up to 3 days. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing, as this may change the texture of the cream and crackers.

FAQs

Can I make this icebox cake ahead of time?

Yes, this cake benefits from resting in the refrigerator overnight to allow the layers to meld and soften. Just ensure it is well-covered to prevent odors from other foods affecting its flavor.

What can I use if I don’t have a food processor?

If you don’t have a food processor, you can pulse the cherry compote in a blender or roughly mash it with a fork or potato masher to achieve a smoother texture for the blitzed layer.