2 ratings

Tart Cherry Icebox Cake

This easy dessert just got an upgrade
Photo courtesy of Chelsea Lords

This tart cherry icebox cake is a no-bake dessert with alternating layers of cherries, icing and graham crackers. 

Recipe courtesy of Chelsea Lords, provided by Choose Cherries. 

Ready in
2 h and 30 m
30 m
(prepare time)
2 h
(cook time)
Calories Per Serving


  • 1 1/2 Cup Montmorency tart cherries, pitted/thawed if frozen
  • 6 Tablespoons white sugar
  • 1 Teaspoon cornstarch mixed with 1 teaspoon water
  • 2 Cups heavy whipping cream
  • 1/2 Tablespoon vanilla bean paste
  • 1/2 Cup white sugar
  • 1 package (3.5 ounces) cheesecake pudding mix, not prepared
  • pinch of salt
  • 2 sleeves graham crackers
  • 1-2 chocolate bars, for topping (optional)


Place the tart cherries and sugar in a medium-size saucepan over medium heat.

Simmer, stirring occasionally, for 10 minutes.

Place the cornstarch in a small bowl and stir in the water until smooth.

Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer.

Strain the cherries and allow the liquid to cool in the fridge.

In a large bowl fitted to a stand mixer, add the heavy whipping cream and vanilla bean paste.

Mix until it begins to thicken and then slowly add the 100% cooled cherry sauce (you’ll only add 1/2 cup of this sauce).

Mix until soft peaks form and then slowly add in the sugar and the cheesecake pudding mix until the cream reaches stiff peaks.

Spread a little bit of this mixture in the bottom of a 9 x 9 inch baking pan.

Top with graham crackers (break them to try and cover as much of the bottom of the pan as possible).

Spread about 1/3 of the cherry whipped cream mixture on top.

Layer more graham crackers.

Spread another 1/3 of the whipped cream mixture on top.

Layer more graham crackers.

Spread the remaining whipped cream over the top.

Cover tightly and refrigerate for at least 2 hours.

When ready to enjoy, use a vegetable peeler to peel the side of a chocolate bar to make curls over the bars.