Cherry Icebox Cake

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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

Prep Time 25 minutes
Cook Time 5 minutes
Course Dessert


  • 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


  • 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!

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