Hey guys… I’m really sad right now. I think you can feel my pain. Last night… *sob*… Jeremy and I ate the last slice of this delicious dessert. We were made for each other. It’s cold silky interior studded with sweet, yet slight tart, fresh cherries and oooh… that graham cracker crust. So crumbly. So yummy.
OKAY! So I might be a touch over dramatic… but just wait until you dig your fork in to this one! Cherry icebox cheesecake…
Om nom.
Directions
Before you do anything, take out the cool whip and cream cheese and let them site at room temp for a few hours. In a food processor pulverize the graham crackers until they are small crumbs. Measure out 1 1/4 cup of them and add the melted butter. Mix until the butter is evenly distributed over the crumbs. Place these in the bottom of a 9 inch spring form pan and push to form the crust.
Now we are ready to mix the filling for the cheesecake, YAY! Let the cream cheese sit out for a couple hours until it is softened. Mix this with a hand mixture and the sugar until it is combined. Now, we have to prep the cherries, the fun part…ahem. If you don’t have a cherry pitter like me, this is the easiest way I have found to pit a cherry. Take out the stem. Place cherry on cutting board. With the flat side of the knife crush the cherry slightly until it opens, scoop out the pit! DONE. You will use about a pound and a half of fresh cherries for this, save the rest for garnish and snackin’! Roughly chop the cherries. Take a cup of these chopped cherries and set aside.
Puree the rest of the cherries in a blender. Put this in a fine mesh colander and scrap it along the bottom with a spoon until you get as much juice as you can out of them. Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand mixer or else you will have a red cherry juice massacre all over your kitchen. When this is combined add the chopped cherries and cool whip. Mix thoroughly.
Pour mixture over graham cracker crust and smooth it out on top as evenly as possible.
Cover with plastic wrap and place in freezer until it is frozen. At least 5 hours. The slice that baby up and garnish with a couple cherries!
ENJOY!
- 1 1/4 Cup Graham Crackers
- 1/4 Cup Butter, Unsalted, melted
- 1 pkg Cream Cheese, softened
- 3/4 Cup Granulated Sugar
- 2 Pounds Fresh Cherries
- 1 each Cool Whip, smaller one, thawed
- In a food processor pulverize the graham crackers until they are small crumbs. Measure out 1 1/4 cup of them and add the melted butter. Mix until the butter is evenly distributed over the crumbs. Place these in the bottom of a 9 inch spring form pan and push to form the crust.
- Let the cream cheese sit out for a couple hours until it is softened. Mix this with a hand mixture and the sugar until it is combined.
- You will use about a pound and a half of fresh cherries for this, save the rest for garnish and snackin’!
- Roughly chop the cherries. Take a cup of these chopped cherries and set aside.
- Puree the rest of the cherries in a blender. Put this in a fine mesh colander and scrap it along the bottom with a spoon until you get as much juice as you can out of them.
- Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand mixer or else you will have a red cherry juice massacre all over your kitchen.
- When this is combined add the chopped cherries and cool whip. Mix thoroughly.
- Pour mixture over graham cracker crust and smooth it out on top as evenly as possible.
- Cover with plastic wrap and place in freezer until it is frozen. At least 5 hours.
- The slice that baby up and garnish with a couple cherries!
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Dana DeVolk
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Trish @ Uncommon Designs says
July 27, 2013 at 9:27 pmBad Jeremy for eating what looks like little slice of heaven! Thanks for sharing with us this week at Monday Funday!
Take care,
Trish
Diane Balch says
July 28, 2013 at 8:47 pmI make a pudding dessert called icebox cake but yours really goes in the freezer. Looks really creamy and tasty. Thank you for sharing it with us on foodie friday.
Kathy Penney @ Sparkles And A Stove says
July 29, 2013 at 9:24 pmThat looks so yummy and pretty! You can never go wrong with cheesecake. Thank you for sharing at All Things Pretty!
Diana Rambles says
July 31, 2013 at 10:04 pmDelicious! What a treat!
Carole says
August 1, 2013 at 10:50 amCool Whip- one each? What sizes
Smaller one thawed- do you thaw the larger one too?
Dana DeVolk says
August 1, 2013 at 10:56 amNo, what I mean is there are two sizes of cool whip you can buy. There is one larger and one smaller. You will need to buy the smaller size and this needs to be thawed.
Erma Crowe says
July 30, 2014 at 11:46 amAm I the only one who doesn’t ask the size of the cream cheese needed for the lovely looking cherry icebox pie? Help, I’d like to try it. Thanks, Erma.
Dana DeVolk says
July 30, 2014 at 2:48 pmSorry about that, it would be an 8 oz. package.