Cherry Icebox Cheesecake

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…

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.comOm 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.

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.com

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.

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.com

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.

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.com

Pour mixture over graham cracker crust and smooth it out on top as evenly as possible.

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.com

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!

Cherry Icebox Cheesecake from https://ThisSillyGirlsLife.com

ENJOY!

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Cherry Icebox Cheesecake
Author: Dana @ ThisSillyGirlsLife.com
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. You will use about a pound and a half of fresh cherries for this, save the rest for garnish and snackin’!
  4. Roughly chop the cherries. Take a cup of these chopped cherries and set aside.
  5. 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.
  6. 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.
  7. When this is combined add the chopped cherries and cool whip. Mix thoroughly.
  8. Pour mixture over graham cracker crust and smooth it out on top as evenly as possible.
  9. Cover with plastic wrap and place in freezer until it is frozen. At least 5 hours.
  10. The slice that baby up and garnish with a couple cherries!

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33 Comments at Cherry Icebox Cheesecake

    1. 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!!

  1. 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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  4. 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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  6. 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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