From childhood memories of my grandma’s cherry cheesecake dessert lasagna comes a new classic: cherry cheesecake icebox cake. Cherry jam, whipped cheesecake, and graham crackers are layered in a loaf pan, chilled until set, then turned out and frosted with more whipped cheesecake for a cool, creamy modern dessert that still carries all the nostalgia of the original.
What is an icebox cake?
An icebox cake is a no-bake dessert, composed of layers of store-bought cookies and cool, creamy fillings. It’s typically chilled in the refrigerator for at least 4 hours to let the filling soften the crunchy cookies so that the whole “cake” holds together and slices as one cohesive dessert. Icebox cakes first originated in the 1950s, when refrigerators were known as iceboxes—hence the name. We’re definitely not talking about a freezer here!
Can you freeze an icebox cake?
While the mention of “ice” might tempt you to go straight to the freezer, the cake definitely needs to be refrigerated so the layers can soften and meld together. If they’re frozen immediately, this will not happen. Once the icebox cake has been chilled for at least 4 hours, you can technically freeze it to store for up to 1 month. Just make sure to thaw in the refrigerator before serving.
Make ahead & storage:
An icebox cake is the perfect dessert to make ahead! The full cake can be layered up to 1 day before you want to eat it, although I’d recommend waiting to turn it out and frost it until just before serving. If you want to prep even further ahead, the cherry jam can be made up to 3 days in advance of assembly and stored in an airtight container in the refrigerator.
Leftover icebox cake can be stored in the refrigerator for up to 3 days, but the texture will change significantly over time as the graham crackers continue to absorb the cream. You can also freeze the leftovers, if you like, for up to 1 month.
Made this? Let us know how it went in the comments below!
