Cheesecake Ice Cream
For this cheesecake ice cream, I froze my basic no-bake cheesecake recipe. Unlike other homemade ice creams with condensed milk, this one only has cheesecake ingredients. As a result, it’s rich, decadent, yet light and refreshing.
Every summer, without fail, we’ll go out for dinner or ice cream, and guess what my kids always order for dessert? Cheesecake ice cream. Not chocolate or vanilla. Not even the trendy new flavors. It’s always cheesecake.
This homemade ice cream cheesecake has become an absolute favorite in our house. It’s creamy, rich, tangy — exactly like a cheesecake, just frozen and fabulous. And of course, I couldn’t stop there. We’ve done strawberry cheesecake, mango cheesecake, raspberry swirl, even a “whatever fruit’s about to go bad” version. The kids love them all. And now? They ask for it constantly.
Why make this cheesecake?
- No churn, no drama – No ice cream maker? No problem. This recipe is completely no-churn, so you get a rich, creamy ice cream texture without any special equipment — just a bowl, a whisk, and a freezer.
- Real cheesecake flavor – It’s not just “cheesecake-flavored” — it actually tastes like cheesecake. That signature tangy-sweet combo from cream cheese and just the right amount of sugar hits all the right notes. It’s basically frozen cheesecake in a scoopable form.
- Customizable for every craving – Strawberries, mango, raspberries, blueberries, even crushed cookies or swirls of jam — this recipe is a blank canvas. Whatever topping or mix-in you want, it works. Let the kids each pick their favorite fruit and make it a family thing!
- It’s a guaranteed crowd-pleaser – Adults love it. Kids love it. Even the “I’m not a dessert person” people love it. Whether you serve it in cones, bowls, or layered into popsicles, it’s always a hit — and yes, they will ask for it again and again.
Ingredients and substitutes
- Cream Cheese – I always use Mascarpone or Philadelphia because it’s what I find in my supermarket. I’m not brand-conscious, so any cream cheese with a fat content of over 40% will work well.
- Whipping cream – Again, full-fat heavy cream is the only way to go here. No low-fat versions.
- Sour cream – Adds a real zing, but you must use full-fat as well. You can also use my homemade sour cream recipe, which is made with full-fat cream.
- Cookie crust – Most commonly used for cheesecake base are the graham crackers or digestive biscuits. If you don’t have any cookies on hand, you can even make your cheesecake crust from scratch. I have a detailed recipe for you – Homemade cheesecake crust.
Step-by-step: Homemade Ice Cream Cheesecake
- Cookie crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 30 minutes to set.
- Make the filling: Whip the heavy cream in a bowl until stiff peaks form and set aside. In a large mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Add the powdered sugar, cornstarch, salt, vanilla extract, and lemon juice and zest. Beat until well combined. Gently fold in the whipped cream until the mixture is smooth and uniform
- Freeze the cheesecake in the freezer for at least 6 hours, preferably overnight.
- Serve: Run a hot knife around the cake to release it from the pan. This cheesecake ice cream can be served as is and needs nothing else. But you can certainly add fresh fruits, sauces, or whipped cream swirls. I often serve it with a fruit filling, such as raspberry or lemon curd.
- Vanilla Ice Cream, No-Churn Ice Cream
- Strawberry Ice Cream, Raspberry Ice Cream, Blackberry Ice Cream
- Mixed Berry Ice Cream, Blueberry Ice Cream, Mango Ice Cream
- Raspberry Pavlova Ice Cream, Pistachio Matcha Ice Cream
- Strawberry Popsicles, Dulce De Leche Popsicles
- Oreo Ice Cream, Instant Mango Kulfi, Lychee Kulfi, Cherry Ice Cream
- See all Ice Cream & Popsicles
Frequently asked questions
This cheesecake ice cream can be frozen for up to 3 months, so you can make it well in advance of when you need it.
This batter works best in an 8-inch springform pan (about 2 inches), a 9-inch springform pan (about 1 1/2-inch cheesecake), a 9 x 11 sheet pan, or an 8 x 8 square pan.
You can halve the recipe to make a 7-inch springform pan or
24 Mini-Cheesecakes.
Absolutely, just replace the Graham crackers with gluten-free biscuits, and you can use this recipe as a gluten-free cheesecake ice cream. It also makes a delicious Passover dessert.
You can use fruits such as blackberries, raspberries, mixed berries, strawberries, as well as mango, cherries, lemon, etc
Toppings – This is a basic cheesecake ice cream, but it can be topped with an endless list of toppings, such as fruit sauce or pie filling, such as strawberry, blueberry, blackberry, raspberry, mango, as well as caramel sauce, butterscotch sauce, or chocolate syrup.
Cheesecake Ice Cream Recipe
For this cheesecake ice cream, I took my basic no-bake cheesecake recipe and froze it. Unlike ice creams with condensed milk, this one has only cheesecake ingredients. It's rich, decadent, yet light and refreshing.
Video
Ingredients
- 8 oz (200 g) Graham crackers or similar
- 2 tbsp Brown sugar optional
- 4 oz (60 g) Butter (1 stick) melted
- 1 cup (240 ml) Whipping cream full-fat
- 16 oz (450 g) Cream cheese Mascarpone or Philadelphia
- ½ cup (120 ml) Sour cream full-fat
- 1 cup (120 g) Powdered sugar
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- ½ tsp Salt
Method
- Cookie crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 30 minutes to set.8 oz Graham crackers, 2 tbsp Brown sugar, 4 oz Butter
- Make the filling: Whip the heavy cream in a bowl until stiff peaks form and set aside. In a large mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Add the powdered sugar, cornstarch, salt, vanilla extract, and lemon juice. Beat until well combined. Gently fold in the whipped cream until the mixture is smooth and uniform.1 cup Whipping cream , 16 oz Cream cheese , 1/2 cup Sour cream , 1 cup Powdered sugar, 2 tsp Vanilla extract, 1 tbsp Lemon juice, 1/2 tsp Salt
- Freeze the cheesecake in the freezer for at least 6 hours, preferably overnight.
- Serve: Run a hot knife around the cake to release it from the pan. This cheesecake ice cream can be served as is and needs nothing else. But you can certainly add fresh fruits, sauces, or whipped cream swirls. I often serve it with a fruit filling, such as raspberry or lemon curd.
Notes
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- Use Full-Fat Cream Cheese: For the best texture and flavor, use full-fat cream cheese. It’s thicker and creamier, which helps to set the cheesecake firmly and contributes to a richer taste.
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- Room Temperature Ingredients: Ensure your cream cheese is at room temperature before mixing. This makes it easier to blend smoothly without lumps. Similarly, other refrigerated ingredients like heavy cream should be allowed to warm slightly to ensure even mixing.
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- Whip the Cream Properly: The whipped cream should be whipped to soft peaks before folding into the cream cheese mixture. This adds air and lightness to the filling, helping it to set with a mousse-like texture.
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- Chill the Crust: Before adding the filling, make sure the crust is well chilled and firm. This prevents the crust from mixing into the filling and helps maintain distinct layers.
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- Smooth and Even Filling: Use a spatula to smooth the filling over the crust to ensure an even layer. Any gaps or uneven spots can lead to an inconsistent setting.
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- Adequate Freezing Time: Allow the cheesecake to chill in the freezer for at least 6 hours, though overnight is best. This is crucial for the cheesecake to set properly and develop the right texture.
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- Use a Springform Pan: A springform pan makes it easier to remove the cheesecake without damaging it. If you don’t have one, line a regular pan with parchment paper with some overhang for easy removal.
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- Decorate Before Serving: Add your toppings just before serving to keep them fresh and vibrant. This is especially important for fresh fruit, which can release moisture into the cheesecake.
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- Cutting Clean Slices: To get clean slices, dip your knife in hot water and wipe it dry between each cut. This heats the knife so it slices through the cheesecake cleanly.
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- Store Properly: If not serving immediately, cover the cheesecake with plastic wrap and keep it refrigerated. This helps maintain its texture and flavor.
Equipment you will need
Nutrition
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Can you use the Philadelphia no bake cream cheese filling somehow in this recipe
Yes, you can definitely use Philadelphia cream cheese for this recipe. It is important to use high fat cream cheese, so its creamy not icy.
Super good! I made the filling and put it on a shortbread crust. Then I bought the “DQ crunch cone topping” and pressed that into it before freezing. Delish!!
Hi this looks delicious, Do I store leftovers in fridge or freezer..thankyou?
LOVE, love, love this recipe. Thank you so much
Made this last year and it was a big success. Came back for the same recipe again this summer. It is delicious.
What a delicious idea for a dessert! This would be very popular in my house, I’m sure!
Thank you, Bintu. So happy to hear that. Thanks for the feedback.
My youngest’s birthday is in a few weeks and this looks like the perfect way to celebrate! He loves cheesecake so I know it’ll be a hit. Thanks!
Yes, we often go with ice cream cake for summer birthdays
That looks decadent and delicious. Going to have to give this a try!
Thank you, Jen.
So perfect for spring topped with berries – love this recipe as a make-ahead dessert!
Absolutely, there is so much you can do this.
Cheesecake ice cream is one of the best things in the world! I tried this recipe and it was really good. Not to mention it was easy to make too. Thanks for such a great recipe!
Thank you, Nart. Yes, this is so easy to make and so delicious.