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Cherry Cheesecake Icebox Cake Recipe

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★★★★★

4.8 from 119 reviews

This Cherry Cheesecake Icebox Cake is a no-bake, layered dessert featuring a creamy, fluffy cheesecake filling paired with sweet and tart cherry compote, all layered with crisp graham crackers. Chilling the cake allows the layers to meld beautifully, resulting in a refreshing, luscious treat perfect for warm weather or any festive 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

Additional

  • 9 graham cracker sheets, divided

Instructions

  1. Make Cherry Compote: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, mashing down on cherries as it cooks, until the mixture bubbles and thickens, about 1 to 2 minutes. Remove from heat.
  2. Process Part of Compote: Transfer 1 1/4 cups of 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, aiming for about 1 cup. Refrigerate the remaining unblitzed compote separately until serving.
  3. Prepare Cheesecake Filling: 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 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 1/2 cup at a time, beating until incorporated after each addition. Once all cream is added, increase the speed to high and beat until the mixture becomes light, fluffy, and holds stiff peaks, roughly 1 to 2 minutes more.
  4. Assemble the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Layer the bottom of the pan with 3 graham cracker sheets, breaking and trimming as needed to fit and fill the base fully. Spread 1 cup of the cheesecake mixture evenly over the crackers. Spoon 1/2 cup of the blitzed cherry compote over the cheesecake layer. Carefully add another 1 cup cheesecake mixture on top, smoothing it gently with an offset spatula or the back of a spoon to keep layers intact. Add another layer of graham crackers and repeat the layers of cheesecake, blitzed cherry compote, and cheesecake. Reserve any leftover cheesecake mixture, cover, and refrigerate until later use. Finish with the remaining graham cracker sheets on top.
  5. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld.
  6. Unmold the Cake: Remove the plastic wrap from the top layer of the cake. Place a rectangular platter upside down over the loaf pan then invert the pan to release the cake. Carefully remove the pan and peel off the plastic wrap from the cake.
  7. Finish and Serve: Frost the top and sides of the cake with the reserved cheesecake mixture to give a smooth finish. Top the cake with the unblitzed cherry compote for added texture and a burst of cherry flavor. Serve chilled.

Notes

  • Using a combination of tart and sweet cherries enhances the flavor complexity of the compote.
  • Be sure the cream cheese is softened to room temperature to ensure a smooth cheesecake filling.
  • Allow the assembled cake to chill overnight for best texture and flavor melding.
  • You can substitute graham crackers with digestive biscuits if preferred.
  • For a more decorative finish, garnish with fresh cherries or mint leaves before serving.
  • The cake can be stored covered in the refrigerator for up to 3 days.

Keywords: cherry cheesecake, icebox cake, no bake dessert, layered dessert, graham cracker cake

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