Strawberry Ice Cream Cheesecake

5 from 9 votes

This strawberry ice cream cheesecake is a no bake cheesecake, that uses strawberry ice cream. It has a graham cracker crust, with a frozen cheesecake that tastes like strawberry ice cream! It is topped with homemade whipped cream and fresh strawberries.

Prep Time1

Chilling Time12

Total Time13

Servings: slices

Calories: 302kcal

Ingredients

Graham Cracker Crust

2 ¼ cup Graham cracker crumbs 2 sleeves of graham crackers
⅛ cup Brown sugar packed light or dark
11 tablespoon Unsalted butter melted

Strawberry Ice Cream Cheesecake

16 oz Cream cheese room temperature
½ cup White granulated sugar
2 teaspoon Pure vanilla extract
Half 1.5 quarts Alden's Organic Strawberry Ice Cream Half of a container of strawberry ice cream.

Whipped Cream

1 cup Heavy cream
2 tablespoon Powdered sugar
1 teaspoon Pure vanilla extract
Fresh strawberries for decoration

US Customary - Metric

Instructions

Graham Cracker Crust

Pull the container of ice cream out. It needs to be softened.
Half 1.5 quarts Alden's Organic Strawberry Ice Cream
Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper and spray again. Set aside.
Using a food processor, blend the graham crackers into a fine crumb. In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
2 ¼ cup Graham cracker crumbs, ⅛ cup Brown sugar, 11 tablespoon Unsalted butter
Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Place in the freezer while you making the cheesecake.

Strawberry Ice Cream Cheesecake

In a large bowl using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and vanilla and beat on high speed for 1 minute. Take off the mixer and scrape the bowl, it will be smooth and creamy.
16 oz Cream cheese, ½ cup White granulated sugar, 2 teaspoon Pure vanilla extract
Spoon the softened ice cream in to the bowl. Use a rubber spatula to fold the ice cream in. Fold it in until it is mixed together. It will be pretty liquid-y.
Half 1.5 quarts Alden's Organic Strawberry Ice Cream
Pour the cheesecake batter into the springform pan. Top with aluminum foil or plastic wrap and freeze for at least 12 hours.
The next day, take off the foil, springform pan, and parchment paper and place back in the freezer while you make the whipped cream.

Whipped Cream

Place a metal bowl with a whisk attachment in the freezer for 10 minutes.
Beat the heavy cream, powdered sugar, and vanilla on high until medium peaks form.
1 cup Heavy cream, 2 tablespoon Powdered sugar, 1 teaspoon Pure vanilla extract
Pull the cheesecake from the freezer. Top with the whipped cream and fresh strawberries right before serving.
Fresh strawberries

Nutrition