When it comes to really simple yet versatile no-bake cakes, nothing beats out an icebox cake. It's especially versatile when one can even take another dessert type and convert it into icebox cake variation. For example, take this recipe for a tiramisu style icebox cake.

This time around, the dessert type being used as inspiration will be a cheesecake. As such, this recipe will call for a pretty simple no-bake cheesecake base. I already made use of such a base for this cheesecake parfait recipe. However, this icebox cake won't be stacked as high as the previous iterations as it will only have two layers.

Still, it's guaranteed to be delicious and will change the way people experience both desserts.

The recipe

Whipped Cream ingredients:

  • 1 cup heavy cream, cold
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Cheesecake ingredients:

  • 2 packs (eight ounces) cream cheese, softened
  • 1 tsp lemon zest
  • 1/2 cup castor sugar
  • 1/2 cup of heavy cream
  • One tsp vanilla extract
  • 75 maraschino cherries
  • 28 graham crackers


  1. To prepare the whipped cream, combine all of the ingredients in a bowl and place it over an ice bath. Whisk the contents until soft peaks form. Seal and refrigerate.
  2. Beat the cream cheese, lemon zest, powdered sugar and vanilla extract in a stand mixer on medium-high speed until smooth.
  3. Spread a small portion of the cheesecake base evenly on the bottom of a 9 x 13-inch baking pan with a spoon. Place a grid of graham crackers on top, breaking any extra graham cracker to fill the remaining space.
  4. Spread 1/2 of the cheesecake base evenly on top of the graham crackers. Lay out 16 maraschino cherries over the cheesecake base evenly in a 5 x 5 grid and cover with another sheet of graham crackers. Repeat this step again to make a two-layer icebox cake.
  5. Spread the chilled whipped cream evenly across the top of the icebox cake. You could also use whipped cream bought at a store. Finish the ice box cake by laying a grid of the remaining cherries over it.
  6. Cover the pan with plastic wrap and refrigerate for 3 - 4 hours before serving. When it's time to serve, slice the icebox cake in a 2 x 3 row and plate each portion.

Serves: 6


  • Strawberry - Substitute strawberries for the maraschino cherries.
  • Raspberry - Substitute raspberries for the maraschino cherries.
  • Blueberry - Substitute blueberries for the maraschino cherries.
  • Chocolate - Beat a 1/4 cup of melted chocolate into the cheesecake base.
  • Espresso - Beat a shot of espresso into the cheesecake base.
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