CHERRY CHEESECAKE ICEBOX DESSERT

Cherry Cheesecake Icebox Dessert made with 6 ingredients and less than 20 minutes of prep time. This refreshing summer dessert is so easy to make!

We love cheesecake. And cherries. And no baking. This amazing recipe combines it all in one delicious dessert that is absolutely delicious.

CHERRY CHEESECAKE ICEBOX DESSERT

This delicious dessert has layers of Golden Oreos and a simple no-bake cheesecake filling. Once the dessert has been frozen, frost it with whipped topping and top it with cherry pie filling. Slice and serve!

Ingredients in Cherry CHEESECAKE ICEBOX DESSERT

Golden Oreos – You will need a package of Golden Oreos – you probably won’t need all of them, but if you’ve tried these cookies, you know that extra Golden Oreos are never a bad thing.

Cream cheese – You will need two 8-ounce bricks of cream cheese. Make sure the cream cheese is softened to room temperature before adding the cream cheese to the other ingredients.

Cool Whip – The recipe calls for 16 ounces of Cool Whip, thawed and divided. Half of the Cool Whip will be mixed into the cheesecake filling and the other half will be used to frost the cake.

Instant cheesecake pudding mix – You will need two 3.4-ounce packages of instant cheesecake pudding mix.

Milk – Just a cup of milk provides the liquid needed to make the cheesecake filling.

Cherry pie filling – The recipe calls for a cup of cherry pie filling on top, but I usually use the whole can. You can also use homemade cherry pie filling if you prefer, or you can use a different flavor. Strawberry, blueberry, mixed berry…they are all delicious!

How to make Cherry CHEESECAKE ICEBOX DESSERT

Start by lining a round cake pan with parchment paper.

Cover the bottom of the cake pan with one layer of Golden Oreos and set aside. 

Place cream cheese, half of the Cool Whip, the pudding mix, and the milk in a large mixing bowl. Mix with an electric mixer on high until well combined.

Spread half of the mixture on top of the Oreo layer and then place another layer of Oreos on top of the filling.

Pour the remaining filling over the second layer of Oreos. Place in the freezer for 4 hours or overnight. 

Pull the parchment paper straight up, removing the dessert from the pan. 

Use the remaining half of the Cool Whip to “frost” the dessert. 

Top with cherry pie filling, then slice and serve! If you aren’t going to serve the dessert immediately, wait to add the pie filling and keep the dessert in the refrigerator or the freezer. You can serve the dessert frozen if you prefer, or you can store the dessert in the refrigerator. Either way works great!

CAN YOU USE REAL WHIPPED CREAM INSTEAD?

If you can’t find Cool Whip, which is the brand name of whipped topping where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

See Homemade Whipped Cream recipes here.

HOW DO YOU MAKE STABILIZED WHIPPED CREAM?

To make stabilized whipped cream, you will need the following ingredients:

• 4 ounces of cream cheese (softened to room temperature)
• 1/3 cup powdered sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream.

1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
2. In a separate bowl, beat the whipping cream just until soft peaks form.
3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

HOW TO SOFTEN CREAM CHEESE

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

LOVE CHEESECAKE? YOU GOTTA TRY SOME OF OUR OTHER FAVORITE CHEESECAKE RECIPES:

• Layered Mini No-Bake Cheesecakes
• Easy No Bake Cheesecake
• Frozen Raspberry Cheesecake Bars
• Lemon Cheesecake Bars
• Double Chocolate Chip Cheese Ball
• Raspberry Cheesecake Milkshakes
• Cheesecake with Berries & Chocolate Ganache
• Skinny Pumpkin Cheesecake
• White Chocolate Cherry Cheesecakes
• Raspberry Cheesecake Cookie Cups
• No-Bake Strawberry Jello Cheesecake
• No-Back Blackberry Cheesecake

Cherry Cheesecake Icebox Dessert made with 6 ingredients and less than 20 minutes of prep time. This refreshing summer dessert is so easy to make!