No Bake Cherry Cheesecake Icebox Cake
User Reviews
5.0
6 reviews
Excellent
No Bake Cherry Cheesecake Icebox Cake
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This no bake cherry cheesecake icebox cake is as simple as it is tasty. It's filled with delicious, creamy goodness that everyone loves.
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Ingredients
- 1 brick (8 oz) cream cheese room temperature
- 2 boxes (3.4 oz) instant cheesecake Jello pudding mix white chocolate, vanilla or your favorite flavor
- 2 cups milk
- 1 carton (8 oz) Cool Whip refrigerated not frozen
- 16 Graham crackers 2 sleeves
- 1 can (21 oz) cherry pie filling or your favorite
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Instructions
- Get out and measure your ingredients.
- In a large bowl, use an electric hand mixer to beat the cream cheese for about 1-2 minutes, enough to whip the cream cheese so that it combines well with the next ingredients. Add in the dry pudding mix.
- Beat into cream cheese until mostly combined, about 3 - 5 minutes.
- As the mixture is about fully combined, slowly pour in the milk.
- Beat it until you reach a thick, pudding like consistency, about 3 - 5 minutes. Fold in the cool whip with a rubber spatula. Be careful not to overwork the mixture to maintain the cool whip’s fluffy consistency.
- Line the spring form pan with parchment paper, trimming it to size.
- Spread ½ cup of the cool whip mixture evenly around the base of the lined pan.
- Lay full and broken pieces of graham cracker to fit the pan shape until you have a full layer of graham crackers.
- Divide the remaining cool whip mixture into thirds.
- Add ⅓ of the cool whip mixture on top of the graham cracker layer.
- Repeat with a layer of graham cracker, followed by another third of the cool whip mixture.
- Add one last layer of graham cracker, followed by the last third of the cool whip mixture.
- You should have 4 layers of cool whip mixture, including the small base layer, and 3 layers of graham cracker.
- Freeze for at least 3 hours or overnight to chill.
- Before serving remove from freezer and leave it to sit at room temperature for several minutes, allowing the edges to soften slightly. Run a knife around the edge of the pan to help it release.
- Remove the spring form ring.
- Grab whichever pie filling you're using
- Spoon the cherry pie filling on top of the chilled cake
- Until covered with pie filling.
- Garnish with fresh mint, if desired.
- Slice with a hot knife if possible and wipe your knife between cuts.
- Serve.
- Enjoy every bite!
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
150mg
(6%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
169IU
(3%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 150mg | 6% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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