This no-bake cherry cake comes together with just four simple ingredients. With creamy layers, tart cherries, and a soft biscuit or pastry base, it’s an effortless and elegant dessert that’s perfect for any occasion.
Why You’ll Love This Recipe
4-Ingredient Cherry Cake is the ultimate easy dessert—minimal ingredients, no baking required, and consistently impressive results. It’s light, creamy, and just sweet enough, with cherries adding a pop of tartness. Whether you’re short on time or simply want a fuss-free treat, this recipe delivers both convenience and flavor. Ideal for summer picnics, potlucks, or casual entertaining, it can be made ahead and served straight from the fridge.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 box of vanilla or sweetened condensed milk biscuits (or puff pastry sheets)
- 1 jar (about 12 oz) maraschino cherries, drained
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
Directions
- Prepare the Biscuits or Pastry:
- If using vanilla or sweetened biscuits, lightly crumble them by hand or break into small pieces.
- If using puff pastry, cut into bite-sized squares and bake according to package instructions, then cool completely.
- Make the Cream Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Fold in the sweetened condensed milk and stir gently until fully combined and smooth.
- Assemble the Cake:
- In a deep dish or cake pan, spread a layer of crumbled biscuits or pastry.
- Add a layer of the cream mixture and scatter some maraschino cherries over the top.
- Repeat the layers, finishing with a final layer of cream.
- Chill the Cake:
- Cover and refrigerate for at least 3–4 hours, or overnight for best results.
- The layers will meld together, forming a sliceable, cake-like consistency.
- Serve:
- Garnish with extra cherries, and optionally, add shaved chocolate or fresh mint leaves before serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Calories per serving: Approximately 220 kcal
Variations
- Chocolate Twist: Add cocoa powder to the cream or use chocolate biscuits.
- Fresh Fruit Option: Replace maraschino cherries with fresh pitted cherries or a mix of berries.
- Crunchy Layers: Include a sprinkle of chopped nuts between the layers for added texture.
- Liqueur-Infused: Add a splash of cherry liqueur to the cream for an adult twist.
- Layered Cups: Assemble in individual glasses or jars for single-serving desserts.
Storage/Reheating
Store the cherry cake covered in the refrigerator for up to 3 days.
This cake is best served chilled and does not require reheating.
Freezing is not recommended, as the cream may separate once thawed.
FAQs
Can I use whipped topping instead of fresh cream?
Yes, store-bought whipped topping can be used as a substitute for convenience.
Do I need to bake the puff pastry?
Yes, if using puff pastry, it must be baked and cooled before assembling.
Can I make this cake in advance?
Absolutely. It’s even better when prepared the day before serving.
Can I use different fruit?
Yes, try blueberries, strawberries, or peach slices as an alternative to cherries.
What type of biscuits work best?
Vanilla-flavored tea biscuits, ladyfingers, or digestive biscuits work well for layering.
How do I prevent it from being too soggy?
Use lightly crumbled or crisp biscuits and avoid excess liquid from the cherries.
Is it sweet enough without added sugar?
The sweetened condensed milk provides enough sweetness, but you can adjust to taste.
Can I serve this as a frozen dessert?
It’s not designed to be frozen, but can be chilled well for a firmer texture.
How do I slice the cake neatly?
Chill thoroughly and use a sharp knife cleaned between slices.
Can I double the recipe?
Yes, simply use a larger dish and double all ingredients for more servings.
Conclusion
4-Ingredient Cherry Cake is proof that simplicity can be delicious. With minimal prep, no baking, and maximum flavor, it’s the kind of dessert you’ll want to keep in your regular rotation. Whether served at a summer gathering or as a weekday treat, this cake is sure to impress without the stress.
4-Ingredient Cherry Cake
A no-bake cherry cake made with only four ingredients—layers of soft biscuits or pastry, sweet cherries, whipped cream, and condensed milk. Easy, creamy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box of vanilla or sweetened condensed milk biscuits (or puff pastry sheets)
- 1 jar (about 12 oz) maraschino cherries, drained
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
Instructions
- If using puff pastry, bake it according to package directions and cut into small pieces once cooled. If using biscuits, crumble them lightly for layering.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Fold in sweetened condensed milk until smooth and creamy.
- In a cake pan or deep dish, layer the biscuit or pastry pieces, followed by a layer of the cream mixture and some cherries. Repeat until all ingredients are used, ending with a cream layer.
- Refrigerate the cake for at least 3–4 hours or overnight to allow it to set and flavors to meld.
- Before serving, garnish with additional cherries. Optionally, add shaved chocolate or mint leaves for decoration.
Notes
- Use chilled equipment and cream for better whipping results.
- Substitute maraschino cherries with fresh or canned cherries if preferred.
- Letting the cake chill overnight enhances flavor and texture.
- Crushed graham crackers or digestive biscuits can be used as an alternative base.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg