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Craving the Ultimate Summer Treat?
Imagine creamy, tangy cheesecake ice cream swirled with sweet, juicy strawberries and dotted with buttery graham cracker crumbles-all without an ice cream machine.
That's what you get with my no-churn Strawberry Cheesecake Ice Cream! This homemade, family-tested recipe is the cool, dreamy dessert you'll be making on repeat all summer long.
After testing dozens of no-churn batches, this is the ice cream that always disappears first at family cookouts, pool parties, and late-night kitchen raids. It's incredibly easy, bursting with real strawberry flavor, and loaded with crunchy graham cracker "crust" in every bite.
If you love summer desserts like my Strawberry Jello Lasagna Dessert, Strawberry Cheesecake “Salad”, Glazed Strawberry Pie, Blueberry Cheesecake Ice Cream or Homemade Pineapple Ice Cream, you're in for a real treat!
Table of Contents
- Craving the Ultimate Summer Treat?
- Why You'll Love This Strawberry Cheesecake Ice Cream
- Equipment Needed
- Ingredient Notes & Substitutions
- Directions (Step-by-Step)
- Tips for the Best Strawberry Cheesecake Ice Cream
- Frequently Asked Questions
- More Ice Cream Recipes
- Did you make this recipe?
- Recipe Card
- Recipe
- Reviews
Why You'll Love This Strawberry Cheesecake Ice Cream
- No-Churn Magic: No ice cream maker needed! Just whip, layer, freeze.
- Homemade & Easy: Simple steps, pantry staples, and ready for the freezer in minutes.
- Fresh, Real Strawberries: Bursting with juicy berry flavor and vibrant color.
- Unforgettable Flavor: Creamy cheesecake base, tangy strawberries, buttery graham cracker crunch in every bite.
- Perfect for Any Occasion: Summer parties, family BBQs, midnight snacks, or "just because!"
Equipment Needed
- Loaf pan (9×5 inch) [affiliate link]
- Food processor or rolling pin (for crushing graham crackers)
- Baking sheet + parchment paper [affiliate link]
- Medium saucepan [affiliate link]
- Large mixing bowl [affiliate link]
- Electric hand mixer or stand mixer (for whipping) [affiliate link]
- Whisk or spatula [affiliate link]
- Butter knife (for swirling) [affiliate link]
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Ingredient Notes & Substitutions
- Graham Crackers (crushed) - For that "crust" texture.
Sub: Vanilla wafers or waffle cones for a twist! - Salted Butter, melted - Binds the crust and adds flavor.
Sub: Unsalted butter + pinch of salt. - Brown Sugar - Adds depth and sweetness to the crust.
- Fresh Strawberries, chopped - Use in-season berries for the brightest flavor.
Sub: Frozen strawberries (thawed and drained), but fresh is best. - Powdered Sugar - Sweetens and thickens the strawberry swirl.
- Heavy Whipping Cream - For a classic creamy, airy texture.
- Sweetened Condensed Milk - Sweetness + creamy body; keeps it scoopable.
- Cream Cheese, softened - For that tangy, rich cheesecake flavor. Room temp is key!
- Pure Vanilla Extract - Classic cheesecake taste.
See the recipe card below for the complete list of ingredients with quantities.
Directions (Step-by-Step)
- Step 1: Make the Graham Cracker "Crust": Preheat oven to 350°F. Line a baking sheet with parchment.
Pulse graham crackers in a food processor (or crush in a bag) until finely ground. Add melted butter and brown sugar; pulse or stir until well combined.
Spread onto baking sheet. Bake 5-7 minutes, until fragrant and golden. Cool completely.
- Step 2: Make the Strawberry Swirl
In a saucepan over medium heat, combine chopped strawberries and powdered sugar.
Simmer, stirring often, 5-7 minutes, until strawberries are syrupy and jammy. Set aside to cool.
- Step 3: Whip the Ice Cream Base
In a large mixing bowl, beat softened cream cheese, heavy cream, sweetened condensed milk, and vanilla extract with a mixer on medium-high until stiff peaks form (the mixture should hold its shape-essential for creamy, scoopable ice cream!).
- Step 4: Assemble
Pour half of the cheesecake mixture into your loaf pan.
Sprinkle with 1/3 of the cooled graham cracker crumbs and 1/3 of the strawberry swirl. Swirl gently with a butter knife (don't overmix!).
Pour in the remaining cheesecake mixture. Top with another 1/3 of the graham cracker crumbs and another 1/3 of the strawberry swirl. Swirl gently again.
Top with the final remaining 1/3 of t
- Step 5: Freeze
Cover and freeze for at least 7 hours or until firm.
- Step 6: Let thaw 5-10 minutes for easy scooping.
Scoop into bowls or cones. Top with any reserved graham cracker crumbs and extra fresh strawberries!
Tips for the Best Strawberry Cheesecake Ice Cream
- No-Churn vs. Churned: No-churn ice cream is ultra-creamy thanks to whipped cream and condensed milk-no icy crystals, just dreamy texture.
- Soften Cream Cheese Well: Room temp cream cheese blends smooth and lump-free.
- Whip to Stiff Peaks: Watch for "ribbons" that hold their shape. Underwhipped = icy; overwhipped = too stiff.
- Swirl Gently: Use a butter knife and go slow for pretty ripples. Don't overmix or you'll lose the swirl.
- Don't Skimp on Chill Time: Minimum 7 hours; overnight is even better.
- Serving Suggestion: Top with extra berries, a dollop of whipped cream, or a drizzle of chocolate or strawberry sauce.
- Storage: Store tightly covered in the coldest part of your freezer for up to 2 weeks.
Frequently Asked Questions
Stored in an airtight container in the freezer, it's best eaten within 2 weeks for maximum creaminess.
If you don’t have a food processor, you can crush the graham crackers by placing them in a zip-lock bag and rolling them over the bag with a rolling pin.
The ice cream should be firm to the touch after freezing for at least 7 hours.
Yes! Thaw and drain before cooking. Fresh gives the brightest flavor, but frozen works in a pinch.
Nope! This recipe is completely no-churn-just mix, layer, freeze, and enjoy.
This recipe relies on dairy for its creamy texture. For a dairy-free version, try coconut cream and vegan cream cheese. For sugar-free, use your preferred substitutes-just know texture may vary.
Make sure you whipped the cream mixture to stiff peaks and don't rush the freezing time. If it's icy, your strawberries may have added too much moisture-let the sauce reduce until thick before layering.
Bake and cool the crumbs well before layering. Reserve a handful to sprinkle on top just before serving for extra crunch!
More Ice Cream Recipes
- Pineapple Ice Cream
- Cookies and Cream No-Churn Ice Cream
- Homemade No-Churn Strawberry Ice Cream (No cheesecake or graham crackers)
- Blueberry Cheesecake Ice Cream
Craving more? Browse all my dessert recipes.
Did you make this recipe?
I'd love to see your creations! Tag @flavormosaic on Instagram or Facebook and leave a 5-star rating & comment below-your feedback helps others and means so much!
Recipe Card
Recipe
Equipment
- whisk from Amazon.com (affiliate link)
- loaf pan (9×5)
Ingredients
- 9 Whole Graham Crackers crushed
- 3 tablespoons Salted Butter melted
- 3 tablespoons Brown Sugar
- 2 cups Strawberries tops removed and chopped
- ⅓ cup Powdered Sugar
- 1 ½ cups Heavy Cream
- 14 ounce can Sweetened Condensed Milk
- 4 ounces Cream Cheese softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment.
- Crush graham crackers. Mix with melted butter and brown sugar. Spread on baking sheet, bake 5-7 min, cool.
- In saucepan, cook strawberries and powdered sugar on medium heat 5-7 min until syrupy. Cool.
- In a large bowl, beat cream cheese, heavy cream, condensed milk, and vanilla until stiff peaks form.
- Pour half the mixture into a loaf pan. Add 1/3 graham crumbs and 1/3 strawberry sauce; swirl gently.
- Pour in remaining mixture. Add 1/3 more graham crumbs and 1/3 strawberry sauce; swirl gently again.
- Top with final 1/3 of crumbs and strawberry swirl. Freeze at least 7 hours.
- Let thaw slightly, then scoop and enjoy!
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