Tart Cherry Icebox Cake

Tart Cherry Icebox Cake
4.5 from 2 ratings
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. 
Prep Time
Cook Time
Total time: 2.48 hours
  • 1 1/2 cup montmorency tart cherries, pitted/thawed if frozen
  • 6 tablespoon white sugar
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
  • 2 cup 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)
  1. Place the tart cherries and sugar in a medium-size saucepan over medium heat.
  2. Simmer, stirring occasionally, for 10 minutes.
  3. Place the cornstarch in a small bowl and stir in the water until smooth.
  4. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer.
  5. Strain the cherries and allow the liquid to cool in the fridge.
  6. In a large bowl fitted to a stand mixer, add the heavy whipping cream and vanilla bean paste.
  7. 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).
  8. Mix until soft peaks form and then slowly add in the sugar and the cheesecake pudding mix until the cream reaches stiff peaks.
  9. Spread a little bit of this mixture in the bottom of a 9 x 9 inch baking pan.
  10. Top with graham crackers (break them to try and cover as much of the bottom of the pan as possible).
  11. Spread about 1/3 of the cherry whipped cream mixture on top.
  12. Layer more graham crackers.
  13. Spread another 1/3 of the whipped cream mixture on top.
  14. Layer more graham crackers.
  15. Spread the remaining whipped cream over the top.
  16. Cover tightly and refrigerate for at least 2 hours.
  17. When ready to enjoy, use a vegetable peeler to peel the side of a chocolate bar to make curls over the bars.