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Effortless Cherry Cheesecake Icebox Cake Perfection

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Create a delightful no-bake Cherry Cheesecake Icebox Cake with layers of creamy cheesecake filling, crushed cookies, and sweet cherry topping. It’s an easy, make-ahead dessert perfect for any occasion.

Ingredients

Scale
  • 1 (14.5 ounce) package graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (21 ounce) can cherry pie filling
  • 1 cup heavy whipping cream, whipped to stiff peaks

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9×13 inch baking dish.
  2. In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk, lemon juice, and vanilla extract until well combined and creamy.
  3. Gently fold in the whipped cream until just combined.
  4. Spread the cream cheese mixture evenly over the graham cracker crust.
  5. Spoon the cherry pie filling over the cream cheese layer, spreading it gently to cover.
  6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set.
  7. Slice and serve chilled.

Notes

  • For a firmer crust, you can bake the graham cracker crust for 8-10 minutes at 350°F (175°C) and let it cool completely before adding the filling.
  • You can substitute chocolate cookie crumbs or vanilla wafer crumbs for graham crackers.
  • Add a few drops of red food coloring to the cream cheese mixture for a more vibrant pink hue.

Nutrition

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