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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'Til Next time!
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I want to just motorboat that cheesecake…
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LOL, that is the funniest thing I have read/heard in a long time. You just made my day!
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This looks so good. Did you use Cool Whip for convenience or ??? I am soy-sensitive and I can’t eat Cool Whip, do you suppose it would be ok to use whipped cream?
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Hmmm that’s a good question. I used the cool whip mainly because my Husband can’t have cream and I really wanted to make a dessert we could both eat. I know cool whip freezes solid that’s why I used it. I hate to say it but I’m not sure if that would work, sorry!!
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I am not much of a fan of cherries however this recipe seems so nice and simple. I am sure other berries would also work. Looks so tasty!!!
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Oh YUMMMY! mmmm looks so delish! I am a new follower. Have a fabulous week.
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Love cherries, and this sounds really good. Your photos make it look delicious!
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I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Tuesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
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It would be sad to see the last piece of this cheesecake go, unless of course you had the time and ingredients to make another one.
Heidi’s Wanderings
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Oh yea, this is awesome, Dana! Cherries are one of my favorite fruit! Pinning and sharing on Facebook and Twitter tomorrow. Thanks for sharing at Marvelous Mondays! 🙂
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This is so pretty and I bet it tastes fantastic! I love anything cherry! Thanks for sharing with Simple Supper Tuesday.
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It was so nice to find a cheesecake recipe that doesn’t need baked. (my oven is kaput…) I will be trying this one REAL soon and will be back in the cheesecake “business” again. My family will be happy!! lol
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Definitely, it is sooo easy I hope you enjoy it!
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Don’t you wish it were cherry season all year? Love, love cherries! Pinning now!
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Dana, I love icebox cakes and this looks fantastic! I would have also cried when the last piece was eaten 🙂 I love how simple this recipe looks–lots of bang for the buck!
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I found you through the link party at Sew Much Ado. The picture of this yummylicious looking cheesecake drew me in. I’ve added it to my bookmarks. Love the idea of a fruity no-bake cheesecake for summer!
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This is awesome. In addition to the 2 pounds of fresh cherries I get weekly from our CSA, I thought it would be great to get 15 pounds of frozen cherries from them as well. I love how simple and in-season this treat is!!!
Anne
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Looks delicious–I may try it with whipped cream and see how it works.
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Oh my word, my mouth is WATERING!!! This sounds and looks amazing!! Thank you so much for sharing the recipe and linking it up to Thrifty Thursday!
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This is too much to be true! OMG it must be deliciousssss!!!!! =D
Hugs
Cami
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Bad Jeremy for eating what looks like little slice of heaven! Thanks for sharing with us this week at Monday Funday!
Take care,
Trish
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I 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.
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That looks so yummy and pretty! You can never go wrong with cheesecake. Thank you for sharing at All Things Pretty!
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Delicious! What a treat!
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Cool Whip- one each? What sizes
Smaller one thawed- do you thaw the larger one too?
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No, 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.
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Am 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.
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Sorry about that, it would be an 8 oz. package.