Strawberry Ice Cream Cheesecake

This strawberry ice cream cheesecake is a no bake cheesecake that uses strawberry ice cream! This cheesecake has a graham cracker crust, a cheesecake that uses strawberry ice cream, homemade whipped cream, and fresh strawberries.

This post is sponsored by Alden’s Organic and all thoughts and opinions are my own. Thank you for supporting the brands that make Stephanie’s Sweet Treats possible!

The idea I had for this strawberry ice cream cheesecake is in a no bake cheesecake, usually you fold in whipped cream and then it sets overnight. Instead, this recipe uses softened strawberry ice cream that gets folded instead.

This cheesecake is perfect during the summer when it is hot especially during strawberry season!

For more strawberry recipes, try Strawberry Sheet Cake, Lemon Cheesecake with Strawberry Sauce, and Strawberry Vanilla Cake.

Why This Recipe Works

• Graham cracker crust- This crust is buttery and goes so well with the cheesecake.
• No bake cheesecake- The no bake cheesecake is perfect to make when it is hot outside and you don’t want to turn on the oven.
• Strawberry ice cream- This recipes uses the most amazing strawberry ice cream from Alden’s Organic. They use fresh strawberries, so the cheesecake have bits of fresh strawberry in it.
• Whipped cream- The whipped cream on top goes perfect with this cold dessert!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Graham crackers- I used 2 sleeves of graham crackers. You can also use digestive biscuits, vanilla wafers, or Oreos!
• Brown sugar- I used light brown sugar.
• Unsalted butter- The butter is melted for the crust.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking so it is room temperature.
• Strawberry ice cream- For best results, use Alden’s Organic strawberry ice cream. I use half of a container. (It was 1.5 quart container).
• Heavy cream- The heavy whipping cream needs to be cold.
• Whipped cream- In a pinch you can use a whipped topping if you don’t want to make whipped cream.
• Strawberries- Use fresh strawberries to decorate the cheesecake. Since this is a cold dessert, only add the strawberries when you serve it.

The Best Strawberry Ice Cream

I absolutely love Alden’s Organic strawberry ice cream. Their ice cream is America’s number 1 organic ice cream. Their ice cream is certified organic and non-GMO.

You can find this ice cream either at a grocery store like Sprouts or on their website.

Step By Step Instructions

Here is how to make and bake this strawberry cheesecake ice cream cake. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer). Also, use a 9-inch springform pan with a 9-inch parchment paper circle.

STEP 1: Make the crust. Use a food processor to blend the graham crackers into a fine crumb. Then in a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter.

STEP 2: Compact the crust. Pour the crumbs into the prepared springform pan. Use your hands to press the crust halfway up the sides of the pan. Then, use the bottom of a measuring cup to compact the crust on the bottom of the pan.

Place the crust in the freezer while you make cheesecake batter.

STEP 3: Beat the cream cheese. In a large bowl, beat the softened cream cheese on high speed for 1 minute. Then, add in the sugar and vanilla extract.

STEP 4: Add the strawberry ice cream. The strawberry ice cream needs to be softened and a little melty before adding to the cream cheese mixture.

Use a rubber spatula to fold in the ice cream. It will appear a bit soup-y in texture but that is normal.

STEP 5: Freeze the cheesecake. Pour the cheesecake filling on top of the crust and cover with either aluminum foil or plastic wrap.

Freeze the cheesecake for at least 12 hours for it to set.

STEP 6: Whipped cream. In cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla on high until medium to stiff peaks form.

STEP 7: Decorate the cheesecake. Take the cheesecake out of the pan and remove the parchment circle. Then, top with whip cream and fresh berries right before serving.

Expert Baking Tips

• The trickiest part about this recipe is folding in the ice cream. If the ice cream is too solid, then it will be SO hard to fold it in. It needs to be very soft ice cream and a bit melty. Then, keep folding until combined.
• Let the cheesecake sit on the counter for 10 minutes before serving. This will help you get a perfect slice. Otherwise it will be hard to cut.
• The cheesecake needs to chill in the freezer for at least 12 hours to completely set. Otherwise it will be too soft.

FAQ

Storing

Store this strawberry ice cream cheesecake without the whipped cream or strawberries in the freezer in an airtight container. It will be good in the freezer up to 30 days.

Other Cheesecake Recipes To Try

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