Strawberry Ice Cream Cheesecake

This Strawberry Ice Cream Cheesecake is the perfect dessert for summer parties, BBQs, celebrations, and more! This ice cake is quite the showstopper with two layers of no-churn homemade ice cream in a graham cracker crust.

strawberry ice cream cheesecake with sliced fresh strawberries on top

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It’s strawberry season here in the Pacific Northwest which means my family has already gone to the strawberry patch and picked as many strawberries as we could carry. This also means I need to get to it in the kitchen so none of those delicious strawberries go to waste. I came up with this frozen Strawberry Ice Cream Cheesecake to get the best of a few worlds: strawberries, ice cream, and cheesecake!!

a slice of strawberry ice cream cheesecake pie in front of the pie

Ingredients Needed to Make Strawberry Ice Cream Cheesecake

You only need a handful of ingredients to make this easy and delicious ice cream cake. You may even have most of these ingredients in your pantry and fridge already. Fresh strawberries are best, but you can also use frozen berries in a pinch, you just won’t have fresh strawberries on top.

ingredients for strawberry cheesecake ice cream pie: butter, cream, condensed milk, vanilla, salt, cream cheese, strawberries, graham crackers

How to Make This Strawberry Ice Cream Pie

  1. Combine the graham cracker crumbs, melted butter, and salt and stir until combined. Put the mixture into the 7″ springform pan and press it into the bottom and halfway up the sides. Bake for 8-10 minutes at 325°F. Set aside to cool for 10-15 minutes, then place in the freezer for 30 minutes.
  2. Place the condensed milk, cream cheese, and vanilla in a large bowl and beat with a hand mixer until combined. Add the heavy cream and beat on high speed until peaks form.
  3. Put about ⅔ of the strawberries in a food processor purée. Save the rest of the strawberries for the topping.
  4. Remove the graham cracker crust from the freezer and spoon the cream mixture into the bottom filling it halfway. Spread it out evenly with a spatula. Gently fold ⅓ the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in. Spoon the strawberry cheesecake ice cream over the cheesecake ice cream in the pan and gently spread out. Cover and freeze for 8 hours or overnight.
  5. Remove the cake from the springform pan. Slice the remaining strawberries and place them on top.
a slice of strawberry ice cream cheesecake pie with fresh strawberries on top

Tools You Need to Make This No-Churn Strawberry Cheesecake Ice Cream

A few tools you will need to make this cake include a 7″ springform pan, a food processor, a hand mixer, and some mixing bowls. If you have a larger springform pan, this recipe makes enough for up to a 9-10″ pan.

Tips for Making Ice Cream Cake

  • This strawberry ice cream cake is easiest to slice with a warm knife. Just run your knife under warm/hot water for a few seconds, wipe it off and slice through the cake with no problem!
  • Fresh strawberries are always best. If you can’t find them you can use frozen strawberries. Of course, you won’t have fresh berries for the top, but you could puree the berries with a little sugar and make a beautiful syrup to go on top instead.
  • The graham cracker crust needs to be firm which is why is baked first. To get the best results make sure you pack the graham cracker crumble firmly into the pan. A flat bottomed measuring cup or glass will work great.
  • When you remove the cake from the freezer wait a minute or two after removing it before trying to release the cake from the springform pan
  • Store this cake covered in the freezer and for 3-4 days. I left the fresh strawberry slices on mine when storing and the next day had a fully frozen and delicious treat.
the inside of a strawberry ice cream pie

More Summer Recipes to Check Out

strawberry ice cream cheesecake pie with sliced fresh strawberries on top

Strawberry Ice Cream Cheesecake

A Frozen Strawberry Ice Cream Cheesecake with a graham cracker crust.
5 from 23 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 8 hours 30 minutes
Total Time: 9 hours
Servings: 10 slices
Calories: 293kcal
Author: EmilyFabulous

Equipment

  • 2 mixing bowls
  • food processor
  • hand mixer
  • 7" springform pan

Ingredients

Graham Cracker Crust

  • 10 sheets graham crackers
  • 6 tbsp butter, melted
  • 1 pinch salt (if using unsalted butter)

Strawberry Ice Cream Cheesecake Filling

  • 1⅔ cup heavy whipping cream
  • 1 can sweetened condensed milk
  • ½ cup cream cheese
  • tsp vanilla bean paste (or vanilla extract)
  • 15-20 medium fresh strawberries

Instructions

Graham Cracker Crust

  • Preheat the oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt and stir until combined. Put the mixture into the 7" springform pan and press it into the bottom and halfway up the sides (I use the bottom measuring cup to press and pack it in). Bake for 8-10 minutes. Set aside to cool for 10-15 minutes, then place in the freezer for 30 minutes.
    graham cracker crust in a springform pan

Strawberry Ice Cream Cheesecake Filling

  • Put the condensed milk, cream cheese, and vanilla in a large bowl and beat with a hand mixer until combined. Add the heavy cream and beat on high speed until peaks form. This takes about 5 minutes.
    cream cheese ice cream mixture with peaks
  • Place ⅔ of the strawberries in a food processor or blender and purée. Save the rest of the strawberries for the topping.
    strawberries pureed in a food processor (1)
  • Remove the graham cracker crust from the freezer and spoon some of the cream mixture into the pan filling it halfway. Spread it out evenly with a spatula or a spoon. Gently fold ⅓ the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in. Spoon the strawberry cheesecake ice cream over the cheesecake ice cream in the pan and gently spread out. Cover and freeze for 8 hours or overnight.
    strawberry ice cream cheesecake pie before freezing
  • Remove the cake from the freezer and the springform pan (if you wait a minute or two after removing it from the freezer it is much easier to remove from the pan). Right before serving, slice the remaining strawberries and place them on top of the cake. Use a warm knife to slice pieces of the cake and serve immediately.
    top of strawberry cheesecake ice cream pie

Notes

  • This ice cream cake is easiest to slice with a warm knife. Just run your knife under warm/hot water for a few seconds, wipe it off and slice through the cake with no problem!
  • Fresh strawberries are always best. If you can’t find them, you can use frozen berries. Of course, you won’t have fresh berries for the top but you could puree the berries with a little sugar and make a beautiful syrup to go on top instead.
  • The graham cracker crust needs to be firm which is why is baked first. To get the best results, make sure you pack the graham cracker crumble firmly into the pan. A flat bottomed measuring cup or glass will work great.
  • When you remove the cake from the freezer wait a minute or two after removing it before trying to release the cake from the springform pan
  • Store this cake covered in the freezer and for 3-4 days. I left the fresh strawberry slices on mine when storing and the next day had a fully frozen and delicious treat.

Nutrition

Calories: 293kcal | Carbohydrates: 30.9g | Protein: 4.7g | Fat: 17.1g | Saturated Fat: 10.3g | Cholesterol: 56mg | Sodium: 158mg | Potassium: 88mg | Fiber: 0.9g | Sugar: 24.8g | Calcium: 120mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

a slice of strawberry ice cream cheesecake
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