If you love cheesecake and ice cream, then this strawberry cheesecake ice cream cake is going to be your new favorite dessert. It is creamy, refreshing, and packed with the perfect balance of sweet strawberries, rich cheesecake, and crunchy graham cracker crust. The best part? This strawberry cheesecake ice cream cake recipe does not require baking and it is super easy to prepare.
Key Takeaways
- No-Bake and Make-Ahead: This cheesecake ice cream cake recipe requires no baking. Just assemble and freeze it ahead of time. It is perfect for parties or hot days.
- Best of Both Worlds: It combines a creamy cheesecake filling with strawberry ice cream vibes. You get the tang of cream cheese and sweet fresh strawberries in every bite.
- Texture Heaven: Enjoy the contrast of a crunchy graham cracker crust with a smooth, velvety ice cream-like cake layer. Every forkful has both crunch and creaminess.
- Customizable: You can adapt this recipe. Try different fruits, switch up the crust, or add your favorite toppings.
- Make Ahead: You can easily make this dessert ahead of time. Prepare it a day or even two in advance and keep it frozen until serving. An overnight freeze is ideal for the best texture.
What is Strawberry Cheesecake Ice Cream Cake?
Strawberry Cheesecake Ice Cream Cake is a cold and creamy dessert that mixes the taste of cheesecake with the texture of ice cream. It has a crunchy graham cracker crust, a smooth no-bake cheesecake layer, and swirls of sweet strawberry sauce. This tasty treat is great for hot days or special celebrations.
How to Make Strawberry Cheesecake Ice Cream Cake
To make Strawberry Cheesecake Ice Cream Cake, start by mixing graham cracker crumbs, sugar, and melted butter to form the crust, then press it into a springform pan and freeze for 10 minutes. If making homemade strawberry sauce, cook chopped strawberries with sugar, water, and lemon juice until thickened, or use strawberry jam as a shortcut.
For the filling, beat softened cream cheese with sweetened condensed milk, vanilla, and lemon, then fold in whipped heavy cream for a light texture.
Pour this cream mixture over the crust, swirl in the strawberry sauce or jam, and freeze for at least six hours until firm. When ready to serve, let the cake sit for a few minutes, slice with a sharp knife, and enjoy!
Strawberry Cheesecake Ice Cream Cake Recipe
Course: AmericanCuisine: CheescakeDifficulty: Easy12
servings30
minutes6
hours500
kcalThis Strawberry Cheesecake Ice Cream Cake is a creamy, no bake dessert with a crunchy graham cracker crust, smooth cheesecake filling, and swirls of sweet strawberry sauce. Perfect for warm days and special occasions.
Ingredients For Strawberry Cheesecake Ice Cream Cake Recipe
- Graham Cracker Crust
Graham cracker crumbs – 2 cups (about 16 full crackers)
Granulated sugar (for crust) – 1/4 cup
Unsalted butter, melted – 1/2 cup (1 stick)
- For Filling
Cream cheese (softened) – 16 oz (2 packages)
Heavy whipping cream – 2 cups (1 pint)
Sweetened condensed milk – 1 can (14 oz)
Vanilla extract – 1 teaspoon
Lemon juice (fresh) – 2 teaspoons
Lemon zest (optional) – 1 teaspoon
Fresh strawberries (for sauce & filling) – ~2 cups, chopped
Powdered sugar (for sauce) – 1/2 cup
Water (for sauce) – 2 tablespoons
Or Strawberry jam (optional) – ~1 cup (for swirls)
Step by Step Instructions
- Make the Crust: In a bowl, mix the graham cracker crumbs with 1/4 cup sugar and the melted butter until it resembles damp sand. Pour it into a 9-inch springform pan and press firmly into an even layer on the bottom. Put the pan in the freezer for about 10 minutes to set the crust while you prepare the filling.
- Make the Strawberry Sauce (optional): In a small saucepan, combine the chopped strawberries with 1/2 cup sugar, 2 tablespoons water, and the lemon juice. Cook over medium heat for about 5 minutes. Stirring occasionally until the strawberries break down and the strawberry mixture thickens into a sauce. Set aside to cool. (Shortcut: Skip this step and use about 1 cup of strawberry jam instead. Just stir the jam to loosen it up for easier swirling.)
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, 1 teaspoon vanilla extract, and lemon (juice and zest) and beat until everything is fully combined and creamy.
- Whip Cream & Fold In: In a separate medium bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until evenly combined and light. This is your ice cream cheesecake base. If you like, fold in a handful of small fresh strawberry pieces for extra fruit bits throughout.
- Assemble, Swirl and Freeze: Take the crust out of the freezer and pour in the cheesecake filling. Smooth the top. Drizzle the cooled strawberry sauce or spoonfuls of jam over the filling. Use a knife to gently swirl it into the top of the mixture, creating a marbled effect. Don’t mix it completely, just a few swirls are enough. Cover the pan with plastic wrap or foil and place it in the freezer. Let the cake freeze for at least 6 hours until it is completely firm.
- Serve: When you are ready to serve, remove the cake from the freezer. Undo the springform latch and lift off the pan sides. If the cake is very hard, let it sit for 5 minutes to soften slightly for easier slicing. Cut the cake into slices with a sharp knife and serve immediately. Make sure to return any leftovers to the freezer right away.
Chef Recommendations
- Use Full-Fat and Softened Dairy: For the creamiest texture, use full fat cream cheese and heavy cream. Let the cream cheese soften up so it blends smoothly with no lumps.
- Get Creative: Feel free to change up the crust or fruit. Try crushed vanilla wafers, shortbread cookies, or Oreos instead of graham crackers for a fun twist. You can also use other fruit for the swirl such as blueberries, raspberries, or a mix of berries.
- Ice Cream Maker Option: If you have an ice cream maker, you can churn the cream cheese filling mixture in it for an ultra smooth texture before spreading it on the crust. This is optional. The cake will be delicious regardless but it’s a neat trick if you want that extra creaminess.
Also Indulge in the rich flavors of Banana Pecan Caramel Layer Cake, a delightful blend of nuts, banana, and caramel.
Toppings for Strawberry Cheesecake Ice Cream Cake
You can serve the cake just as it is, or add some tasty toppings. Here are a few toppings for your strawberry cheesecake ice cream cake.
- Whipped Cream: Add a dollop of whipped cream on each slice. The light, fluffy cream is perfect with the rich, frozen cake.
- Extra Strawberries: Garnish the cake or each slice with fresh strawberry slices or halves. You can also drizzle a little leftover strawberry sauce or extra warmed jam on top for more flavor and a pretty look.
- Graham Cracker Crumble: Sprinkle some extra graham cracker crumbs on top of the cake or each serving. It adds a bit of crunchy garnish and reinforces that yummy graham flavor.
Feel free to mix and match. I often serve slices with a puff of whipped cream and a couple of fresh berries. It looks beautiful and adds a fresh touch. But even without any extras, this cake will shine on its own.
How to Properly Store Strawberry Cheesecake Ice Cream Cake
To keep your ice cream cake at its best, follow these storage tips.
- Keep Frozen & Covered: Always store this cake in the freezer, and cover it tightly when it is not being served. You can place it back in the springform pan and wrap it in plastic wrap or foil to prevent freezer burn or odors.
- Best Within 1-2 Weeks: For optimal taste and texture, enjoy any leftovers within a week or two. It can last longer for up to about a month if wrapped properly, but the sooner you eat it, the better it will taste.
- Quick Thaw Before Eating: When you take a stored slice out of the freezer, let it sit at room temperature for about 5 minutes before digging in. This light thaw softens the cake just enough to bring back its creamy texture and makes it easier to eat, while still keeping it nicely frozen.
Serving Suggestions for Strawberry Cheesecake Ice Cream Cake
When serving your ice cream cake, keep these tips in mind.
- Slice with Ease: For neat slices, let the cake sit out for 5 minutes so it’s not rock hard. Then use a knife dipped in hot water and wiped dry to cut through the cake. A warm knife will glide through the frozen layers for clean slices. Serve the slices immediately so they stay nice and cold.
- Great for Parties: This cake is a fantastic dessert for celebrations. You can add birthday candles on top. Just don’t leave them lit too long. Because it is rich, try cutting smaller slices than you would for a normal cake. Guests can always come back for seconds. It is the perfect sweet treat on a hot day or as a cool finale to a summer meal.
FAQs
Can you put ice cream in a cheesecake?
Yes, but not in the traditional way. Instead of mixing frozen ice cream into cheesecake batter, you can freeze a no bake cheesecake filling to achieve an ice cream-like texture. This method creates a dessert that tastes like both cheesecake and ice cream.
What are the ingredients for an easy no bake cheesecake recipe?
A basic no bake cheesecake typically requires just a few simple ingredients. These include;
Cream Cheese: Full-fat, softened to room temperature.
Sugar: To sweeten the filling. Or you can use sweetened condensed milk for sweetness and extra creaminess.
Heavy Cream: Whipped and folded into the cream cheese mixture to give the cheesecake a light, mousse-like texture without baking.
Flavorings: Vanilla extract for flavor, and a little lemon juice for tang.
Graham Cracker Crust: Crushed graham crackers mixed with melted butter, pressed into the pan to form the crust.
Can I use frozen strawberries for the ice cream layer?
Yes, you can use frozen strawberries for the ice cream layer! Just thaw them first and blend or mash them before adding them to the cheesecake mixture. If they release excess liquid, drain it to prevent the filling from becoming too watery.
How can I make the graham cracker crust less crumbly?
To make the graham cracker crust less crumbly, use enough melted butter to bind the crumbs together, adding an extra tablespoon if needed. Press the mixture firmly into the pan using a spoon or glass, then chill it for at least 10 minutes to help it set. Adding a little sugar can also help the crust hold together better.
How can I make the cheesecake layer more firm?
To make the cheesecake layer more firm, use full-fat cream cheese and whip the heavy cream to stiff peaks before folding it in. Chilling the cheesecake for at least 6 hours or overnight helps it set properly. You can also add 1-2 tablespoons of cornstarch or powdered gelatin dissolved in warm water for extra stability.
I’m a sweet chef who loves creating irresistible cakes, pastries, and sweet treats. When I’m not baking, you’ll find me experimenting with new flavors, enjoying a good cup of coffee, and sharing my passion for desserts with the world.
