I stumbled on this recipe last July when my kids begged for ice cream but our maker was broken! This strawberry cheesecake ice cream was my desperate mom-solution that turned into our summer obsession. It's got that perfect balance of sweet berries and tangy cream cheese that reminds me of those fancy dessert shop flavors. The best part? Just a few ingredients from your fridge and no special equipment needed. Trust me, you'll want to make extra!
Why You'll Love This Strawberry Cheesecake Ice Cream
This strawberry cheesecake ice cream changed our dessert game completely! It combines everything we love about two classics without the fuss.
My husband says it tastes "better than the fancy $6-a-scoop place" downtown, and my picky daughter requests it over birthday cake now!
The graham cracker pieces give you that authentic cheesecake crust experience, while the strawberry swirls add bursts of fruity goodness.
It's creamy enough to scoop straight from the freezer (unlike some homemade ice creams that turn rock-hard).
Plus, you don't need any special equipment — just a simple blender and loaf pan. Even my sister who "can't cook" made this successfully on her first try!
What You'll Need
Most of these ingredients are probably sitting in your fridge and pantry right now! I love recipes that don't send me running to special stores when the dessert craving hits.
Main Ingredients
- Fresh strawberries (frozen work too, but fresh gives the best flavor)
- Cream cheese (the secret to that authentic cheesecake taste!)
- Granulated sugar (you'll need this for the ice cream, strawberry sauce, and crust)
- Heavy whipping cream (this is what makes it super creamy)
- Whole milk (any milk works, but whole milk makes it richer)
- Vanilla extract (I use my homemade version)
- Fresh lemon juice (adds that subtle tang real cheesecake has)
- Cornstarch (helps thicken the strawberry swirl)
- Graham cracker crumbs (for that authentic cheesecake base)
- Salted butter (binds the crust and adds flavor)
Optional Extras
For an extra special touch, try adding some white chocolate chips or a drizzle of extra strawberry sauce on top right before serving. My kids love when I add sprinkles for birthday celebrations!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
How to Make Strawberry Cheesecake Ice Cream
This recipe comes together in stages, but don't worry - each step is super simple! The result is totally worth it.
Prepare the Graham Cracker Crust
Mix your graham cracker crumbs with melted butter and 1 tablespoon of sugar until it resembles wet sand. Spread on a baking sheet and bake at 350°F for about 10 minutes until golden. Let it cool completely, then break into chunks. I usually do this first so it can cool while I work on everything else.
Step 2: Make the Strawberry Sauce
Dice about half your strawberries and combine them in a saucepan with 1 tablespoon sugar and a squeeze of lemon juice. Cook over medium heat until bubbling, then stir in a tiny bit of cornstarch mixed with water. Cook until thickened, about 5 minutes. Cool this completely in the fridge - I learned the hard way that warm sauce melts your ice cream base!
Can I use frozen strawberries for this recipe? Yes! If fresh strawberries aren't in season, frozen ones work great too. Just thaw them first and drain off any excess liquid before making your sauce.
Prepare the Cheesecake Base
Beat the softened cream cheese with remaining sugar until smooth. My sister always forgets to let the cream cheese soften first and ends up with lumps! Gradually mix in condensed milk, then stir in vanilla and a little lemon juice for that tangy cheesecake flavor.
Step 4: Whip the Cream
In a separate bowl, whip your heavy cream until stiff peaks form. This is where the magic happens - these air bubbles give your ice cream that perfect texture without needing a machine. My daughter loves helping with this step - watching the transformation from liquid to fluffy clouds.
Step 5: Combine and Layer
Gently fold the whipped cream into your cheesecake mixture. Then dice your remaining strawberries. In a loaf pan, layer half the ice cream base, half the strawberry sauce, half the diced fresh strawberries, and half the graham cracker pieces. Repeat layers, then use a knife to swirl everything together just a bit.
Step 6: Freeze
Cover with plastic wrap touching the surface (prevents ice crystals) and freeze for at least 6 hours or overnight. My husband always tries to sneak a taste after just 3 hours - it'll be soft-serve consistency then!
Step 7: Serve
Let it sit out for about 5 minutes before scooping. This helps it soften just enough for perfect scoops. The swirls of strawberry against the creamy white base make this not just delicious but absolutely gorgeous in bowls!
The first time I made this strawberry cheesecake ice cream, my kitchen looked like a berry explosion happened! But now it's my go-to impressive dessert that actually takes very little active time to make.
Pro Tip
- The secret to truly outstanding strawberry cheesecake ice cream is patience with each component! I learned this after rushing my first batch and ending up with icy patches.
- Make sure your strawberry sauce and graham cracker crust are completely cool before adding them to the base.
- Even more important: properly softened cream cheese makes all the difference. I set mine out for at least an hour before starting — cold cream cheese creates those dreaded lumps that never fully incorporate.
- Another game-changer? When my sister suggested folding the whipped cream in by hand using a rubber spatula instead of using the mixer.
- This gentle approach preserves those tiny air bubbles that give your ice cream that perfect texture without an ice cream machine.
Ingredient Substitutions & Variations
No heavy cream? Try using full-fat coconut milk for a tropical twist!
Lighter version? I've made this with Neufchâtel cheese instead of regular cream cheese with great results.
No fresh strawberries? Frozen berries work beautifully in this no-churn ice cream — just thaw and drain them first.
Want to try a twist? My sister makes an amazing blueberry cheesecake variation by simply swapping fruits.
Kid-friendly version? Try crushing strawberry cookies instead of graham crackers, or add white chocolate chips for extra sweetness and texture!
Storage & Serving Tips
This strawberry cheesecake ice cream will keep in your freezer for up to 2 weeks — though it never lasts that long at our house!
Store it in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
For the best texture, I found storing it in a metal loaf pan works better than plastic containers — something about the temperature regulation.
When serving, let it sit on the counter for about 5 minutes before scooping — this makes a huge difference in the creamy texture!
My husband is too impatient and always tries digging in straight from the freezer, then complains his wrist hurts from scooping.
If your ice cream gets too hard, 10–15 seconds in the microwave helps soften it just enough.
What to Serve With Strawberry Cheesecake Ice Cream
This ice cream honestly doesn't need much help, it's that good on its own!
But when I'm feeling fancy (or the kids have friends over), I'll set out some fresh sliced strawberries and blueberries for topping.
My husband has this weird thing where he puts his in a waffle cone with chocolate sauce drizzled inside first.
My mom taught me to warm up some pound cake and use the strawberry cheesecake ice cream as a topping — sounds backwards, but it's amazing when the ice cream starts melting into the warm cake!
FAQ
What does strawberry cheesecake ice cream taste like?
It tastes like a creamy blend of tangy cheesecake and sweet strawberries, with rich vanilla notes and sometimes bits of graham cracker crust. The flavor is balanced. not too sweet, and reminds many people of a frozen version of a slice of strawberry cheesecake.
How to make a strawberry cheesecake frappe?
To make a strawberry cheesecake frappe, blend ice, milk, cream cheese, strawberries (fresh or frozen), and a touch of vanilla or sweetener until smooth. For a full recipe, check this version from Taste of Home, which is close in texture and flavor.
When did strawberry cheesecake ice cream come out?
There’s no exact date for when strawberry cheesecake ice cream was invented, but it likely evolved as a flavor in the 1990s or early 2000s as frozen desserts became more experimental. Brands like Ben & Jerry’s and Häagen-Dazs helped popularize it in the mainstream.
Is Ben and Jerry’s strawberry cheesecake?
Yes, Ben & Jerry’s makes a popular Strawberry Cheesecake flavor. It’s made with strawberry cheesecake ice cream, strawberries, and a thick graham cracker swirl. It’s a fan favorite and widely available in grocery stores and scoop shops.
More Recipes You'll Love
If you enjoyed this strawberry cheesecake ice cream, check out my no-churn blueberry cobbler ice cream that uses a similar technique! My cookies and cream cheesecake bars have been a reader favorite for years.
For another summer treat, try my 10-minute strawberry shortcake with homemade whipped cream.
Share your ice cream photos on Instagram and tag me @AlianasRecipes, I love seeing your creations!
Have you tried making homemade ice cream or any other Dessert before? Let me know in the comments what flavor combinations you'd like to see next!
Strawberry Cheesecake Ice Cream
Equipment
- 1 Food processor To blend the graham crackers
- 1 Saucepan To cook strawberry sauce
- 1 Hand mixer or whisk To whip the cream
- 1 Loaf pan For layering and freezing the ice cream
Ingredients
- 2 cups fresh strawberries - hulled and divided
- 8 oz cream cheese - softened
- 1 cup granulated sugar - divided
- 1.5 cups heavy whipping cream - cold
- 0.5 cup whole milk - full-fat
- 1 teaspoon vanilla extract - pure
- 1 tablespoon fresh lemon juice - freshly squeezed
- 1 teaspoon cornstarch - mixed with water
- 1 cup graham cracker crumbs - crushed
- 3 tablespoon salted butter - melted
Instructions
- Prepare the graham cracker crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it resembles wet sand. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
- Make the strawberry sauce: Dice half the strawberries and cook them with 1 tablespoon sugar and a splash of lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.
- Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.
- Layer: In a loaf pan, layer half the base, half the strawberry sauce, half the diced strawberries, and half the crust. Repeat and gently swirl with a knife.
- Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.
- Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.
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