The greatest thing about fresh, sun-ripened fruit is you really don’t need to do one thing to improve its flavor. Great fruit is basically a tasty treat straight off the tree or vine. Peel, pit, chop, drop, or simply nibble freshly picked fruit and dessert is had… plain, simple and delectable.  And yet… there IS something to be said for partaking in that one…or two… little decadent indulgences each year that add a pinch of pizzazz to a gathering, a holiday, or a special event. And if you’re going big, what’s better than a delicious show-stopping dessert that is cool, refreshing… and doesn’t require any baking?

With Father’s Day and the Fourth of July just around the bend, I’m thinking this luscious white chocolate-cream cheese icebox cake, topped with a ruby red tumble of fresh Stemilt cherries, pretty much fits the bill!

While there are a few mixing steps, the most difficult part of making this cake is waiting out the 24 hours it needs to sit in the freezer. However, with just a little forethought (after all it IS a special occasion), this cake is truly easy to pull together and makes such a lovely presentation… and delivers in spades when it comes to taste. It’s a gift in and of itself… a subtly sweet chocolate wafer crust with a cool and refreshing whipped cream-white chocolate-cream cheese filling that’s topped with a fresh tumble of beautiful Stemilt cherries. You definitely don’t need to be a dad to enjoy it… but I’m sure if you are, you will!

No Bake Cherry Icebox Cake

Ingredients

  • 1 package unflavored gelatin
  • 6 tbsp fresh squeezed lemon juice
  • 1 1/4 tsp lime zest
  • 2 1/4 cups heavy cream, divided
  • 12 oz white chocolate chips
  • 2 cups crumbled chocolate wafers
  • 1 1/4 cups granulated sugar, plus 2 tbsp, divided
  • 1 stick unsalted butter, melted
  • 8 oz low-fat cream cheese
  • 1/4 cup water
  • 1 lb Stemilt dark sweet cherries, pitted and halved

This cake is easy to pull together, offers a lovely presentation and delivers in spades when it comes to taste.

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  • Yield
    10 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Dessert

This cake is easy to pull together, offers a lovely presentation and delivers in spades when it comes to taste.

Instructions

  1. Heat gelatin and lemon juice in a saucepan over medium high heat, until gelatin is just dissolved, about 1 minute. Add 1 teaspoon of lime zest, ¼ cup of heavy cream and white chocolate; continue cooking, stirring intermittently, until chocolate is completely melted, about 5 minutes. Set aside to cool, about 20 to 30 minutes. (Note: transfer mixture from warm saucepan to a glass bowl to accelerate cooling, if desired.)
  2. Meanwhile, mix crumbled chocolate wafers, 1 cup granulated sugar and butter in a small bowl, until completely combined. Press wafer mixture into the bottom of a 9-inch removable bottom cake tin (with 3-inch sides) to form a “crust” with a 1- to 2-inch outside edge. Set aside.
  3. In a large mixing bowl, cream 1 cup sugar and cream cheese until fluffy. Add ¼ teaspoon lime zest and continue beating until mixed through. Add cream cheese mixture to white chocolate mixture that has cooled. Mix together with a large spoon or spatula, until completely combined. Set aside.
  4. In the bowl of an electric mixer, beat 2 cups heavy cream until light and fluffy, about 1 to 2 minutes. Carefully fold whipped cream into the cream cheese-white chocolate mixture, to fully combine while being careful not to deflate the whipped cream too much. Pour mixture into chocolate wafer crust. Cover with plastic wrap and place in freezer for 24 hours.
  5. To make cherry topping:
  6. Heat water and remaining 2 tablespoons of granulated sugar in a saucepan over medium high heat (to create a simple syrup), stirring frequently until sugar is completely dissolved, about 1 minute. Remove pan from heat and let cool. Once cooled, mix simple syrup and cherries in a bowl until cherries are nicely coated. Then place a fine mesh strainer over a second bowl and pour cherries into strainer. (This will remove excess syrup from cherries. You want cherries to have a subtle glaze but not be “wet.”).
  7. Remove icebox cake from freezer about 15 to 20 minutes before serving. Remove outer ring of cake tin to “un-tin” cake and place cake on a serving dish. Top cake with a tumble of glazed cherries and serve immediately.

Nutritional Information

Per Serving

  • Calories: 792
  • Fat Content: 49
  • Protein Content: 8.9
  • Carbohydrate Content: 79.5
  • Fiber Content: 1.6
  • Sugar Content: 65.2