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Coles

  • Egg free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free

Bursting with summer flavours, this light and fluffy cake is topped with an indulgent custard cream.

  • Serves18
  • Cook time10 minutes
  • Prep time30 minutes, + cooling and 6 3/4 hours chilling time
Cherry icebox cake

Ingredients

  • 300g cherries, pitted
  • 1/4 cup (55g) caster sugar
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 124g pkt Lotus Biscoff biscuits
  • 100g butter, melted
  • 750g cream cheese, softened
  • 1/2 cup (80g) icing sugar mixture
  • 1/4 cup (60ml) amaretto liqueur
  • 300ml thickened cream
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder
  • Whipped cream, to serve

Nutritional information

Per serve: Energy: 1596kJ/382 Cals (18%), Protein: 6g (12%), Fat: 29g (41%), Sat Fat: 18g (75%), Carb: 25g (8%), Sugar: 18g (20%), Dietary Fibre: 1g (3%), Sodium: 219mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease a 20cm (base measurement) springform cake pan and line the base and side with baking paper. Combine the cherries, caster sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until cherries are tender. Set aside to cool slightly. Transfer mixture to a blender and blend until smooth. Transfer one-third of the cherry mixture to an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.

  2. Step 2

    Place the combined biscuits in a food processor and process until fine crumbs form. Add the butter and process until just combined. Spoon half the biscuit mixture into the prepared pan and use the back of the spoon to press firmly over the base. Place in the fridge for 15 mins to chill.

  3. Step 3

    Use an electric mixer to beat cream cheese, icing sugar and liqueur or almond essence in a large bowl until smooth. Add cream and beat until mixture thickens. Place boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add to the cream cheese mixture and stir to combine. Add half the remaining cherry mixture and gently fold to marble. Spoon half the cream cheese mixture over the biscuit base. Place in the freezer for 30 mins or until firm to the touch.

  4. Step 4

    Spoon remaining biscuit mixture over the cream cheese mixture in the pan and use back of the spoon to gently smooth and press. Spoon over the remaining cream cheese mixture. Place in the fridge for 6 hours or until set.

  5. Step 5

    Remove cake from pan and place on serving platter. Top with whipped cream and drizzle with reserved cherry mixture.

Recipe tip

COOK. STORE. SAVE
Use it up:
Amaretto liqueur has a distinctive taste that’s delicious in many desserts. Use some of what’s leftover in Curtis’ smashed pavlova cherry trifle.

Plan ahead: This frozen dessert, without toppings, can be made up to 1 month ahead. Cover and store in the freezer. Place in the fridge for 30 mins to thaw slightly before decorating.

Smart swap: Use 1 tsp almond essence instead of ameretto liqueur.

Cherry icebox cake

Cherry icebox cake
  • Serves18
  • Cook time10 minutes
  • Prep time30 minutes, + cooling and 6 3/4 hours chilling time
Ingredients
  • 300g cherries, pitted
  • 1/4 cup (55g) caster sugar
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 124g pkt Lotus Biscoff biscuits
  • 100g butter, melted
  • 750g cream cheese, softened
  • 1/2 cup (80g) icing sugar mixture
  • 1/4 cup (60ml) amaretto liqueur
  • 300ml thickened cream
  • 1/4 cup (60ml) boiling water
  • 3 tsp gelatine powder
  • Whipped cream, to serve
    Description

    Bursting with summer flavours, this light and fluffy cake is topped with an indulgent custard cream.

    Method
    1. Step 1

      Grease a 20cm (base measurement) springform cake pan and line the base and side with baking paper. Combine the cherries, caster sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until cherries are tender. Set aside to cool slightly. Transfer mixture to a blender and blend until smooth. Transfer one-third of the cherry mixture to an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.

    2. Step 2

      Place the combined biscuits in a food processor and process until fine crumbs form. Add the butter and process until just combined. Spoon half the biscuit mixture into the prepared pan and use the back of the spoon to press firmly over the base. Place in the fridge for 15 mins to chill.

    3. Step 3

      Use an electric mixer to beat cream cheese, icing sugar and liqueur or almond essence in a large bowl until smooth. Add cream and beat until mixture thickens. Place boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add to the cream cheese mixture and stir to combine. Add half the remaining cherry mixture and gently fold to marble. Spoon half the cream cheese mixture over the biscuit base. Place in the freezer for 30 mins or until firm to the touch.

    4. Step 4

      Spoon remaining biscuit mixture over the cream cheese mixture in the pan and use back of the spoon to gently smooth and press. Spoon over the remaining cream cheese mixture. Place in the fridge for 6 hours or until set.

    5. Step 5

      Remove cake from pan and place on serving platter. Top with whipped cream and drizzle with reserved cherry mixture.