🍓 Strawberry Cheesecake Ice Cream Dessert

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🍓 Strawberry Cheesecake Ice Cream Dessert

A creamy, no-churn strawberry cheesecake dessert with a buttery graham-cracker crust, sweet strawberry swirl, and fresh strawberries. Perfect for a make-ahead summer treat!

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs
  • 4 tbsp melted butter
  • 2 tbsp brown sugar

For the Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • ½ cup sour cream or Greek yogurt

For the Strawberry Swirl

  • 1½ cups fresh strawberries, chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

For the Topping

  • ½ cup fresh strawberries, chopped
  • 2 tbsp crushed graham crackers
  • Extra strawberry sauce, optional

Instructions

  1. Make the crust:
    Mix graham cracker crumbs, melted butter, and brown sugar until evenly combined.
  2. Prepare the strawberries:
    Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium-low heat for about 5–7 minutes, stirring occasionally, until the strawberries soften and become syrupy.
  3. Cool the strawberry mixture:
    Remove from heat and let it cool completely. For a smoother swirl, mash the strawberries lightly with a fork.
  4. Make the cheesecake filling:
    Beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla and sour cream or Greek yogurt and mix until combined.
  5. Whip the cream:
    In a separate bowl, whip the cold heavy cream until stiff peaks form.
  6. Combine:
    Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  7. Layer:
    Press about â…” of the graham-cracker mixture firmly into the bottom of a freezer-safe container.
  8. Spoon half of the cheesecake mixture over the crust. Add spoonfuls of the cooled strawberry sauce and gently swirl with a knife.
  9. Add the remaining cheesecake mixture and repeat with more strawberry sauce.
  10. Add the topping:
    Scatter fresh chopped strawberries and the remaining crushed graham crackers over the top.
  11. Freeze:
    Cover tightly and freeze for 5–6 hours, or preferably overnight, until firm.
  12. Serve:
    Let it sit at room temperature for 10–15 minutes before scooping or slicing. Drizzle with additional strawberry sauce if desired.

🍓 Tip

For the creamiest texture, don’t freeze it uncovered. Keep the container tightly sealed to prevent ice crystals from forming.

Yield: 8 servings
Prep Time: 25 minutes
Freeze Time: 5–6 hours
Total Time: About 6½ hours