Summertime calls for easy entertaining, and I’ve got the perfect recipe to keep things simple. Forget the elaborate tiered cakes; in August, we’re all about the no-bake magic! Imagine a delightful icebox cake with tangy cherries and a creamy mascarpone filling. This recipe transforms crisp cookies into a dreamy cake-like texture without any fuss—no oven, measuring, or sifting required.
Inspired by a classic icebox cake from my early baking days, this version adds a touch of bourbon and cherries for a truly stunning dessert. The best part? You can whip it up ahead of time and add the finishing touches just before serving. I like to keep it easy with a dollop of chilled whipped cream, but feel free to get fancy and pipe it on top if you’re in the mood.
Here’s the delightful recipe for your next summer gathering. I pinky promise you won’t regret it!
Cherry Icebox Cake
Ingredients
- 1 cup pitted and halved cherries
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup bourbon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese at room temperature
- 1 9-ounce package chocolate wafer cookies
To Finish:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Dark chocolate shaved, for garnish
- Fresh cherries for garnish
Instructions
- Line a 9×5 inch loaf pan with plastic wrap and set it aside.
- In a small saucepan, combine cherries, 2 tablespoons of sugar, and bourbon. Bring to a boil, then simmer for about 2 minutes. In a small bowl, whisk together lemon juice and cornstarch; add to cherry mixture and cook until thickened. Remove from heat, mash cherries, and chill in the fridge.
- In a stand mixer, whip 1 pint of heavy cream with ½ cup sugar and vanilla extract until soft peaks form. Transfer to a bowl.
- Add mascarpone and cooled cherries to the stand mixer; beat until combined. Fold this mixture into the whipped cream.
- Spread ⅓ of the whipped cream mixture on the bottom of the loaf pan. Stand a layer of cookies along the pan’s outside, forming three rows. Create 15 sandwiches with the remaining cookies and cream, then place them in the pan.
- Fill any gaps with extra cookies and spread the remaining cream on top. Wrap tightly with plastic wrap and chill in the fridge for at least 4 hours, or overnight. For easier slicing, freeze for 1-2 hours after the initial chill.
- When ready to serve, whip the remaining cream with sugar and vanilla until medium peaks form.
- Unwrap and invert the cake onto a platter, then pipe or frost with whipped cream. Garnish with shaved chocolate and fresh cherries before serving. Enjoy!