Home » Desserts » Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

This no churn Strawberry Cheesecake Ice Cream recipe requires no ice cream maker to prepare. It’s sheer frozen perfection with a creamy cheesecake flavor that’s packed with fresh strawberries and crushed graham crackers to complete the flavor profile.



Easy No Churn Strawberry Cheesecake Ice Cream Recipe

This no churn ice cream is a dream as it requires no ice cream maker or special equipment to make. To make it you will need a large 9 x 5 inch  loaf pan or a round 10 inch springform pan. You’ll also need a small saucepan to make the strawberry syrup and a mixer, either a hand mixer or a stand mixer. You’ll also need measuring cups and spoons, a sharp knife and chopping board. A strawberry huller is helpful but not imperative. You’ll need a knife or a skewer to swirl the filling in the cheesecake mixture and an ice cream scoop for serving.



How to Make the Best No Churn Strawberry Cheesecake Ice Cream

Making ice cream can be a fun family project that everyone can participate in and learn while they’re at it. I wanted to mention some pointers to get you started:

  • Ingredients you’ll need to make homemade Strawberry Cheesecake Ice Cream: Fresh strawberries, granulated sugar, lemon juice, water, cornstarch, cream cheese, one can of sweetened condensed milk, heavy cream, vanilla extract and graham crackers.
  • For the best end result, it’s best if the strawberry pieces aren’t too large.
  • It’s important to chill the cooked strawberry mixture before swirling with the cream. If it’s warm, it can cause the creamy ice cream mixture to separate and break down.
  • What makes ice crystals form in ice cream? It’s one of the most common issues with homemade ice cream and it’s caused when large ice crystals form in the ice cream. Usually ice crystals are the result of too much water in the mixture or excessive freezing time. You’ll be relieved to know that’s not typically an issue with this no churn ice cream recipe.
  • You can break, crush or chop the graham crackers prior to adding them to the ice cream.
  • Store no churn Strawberry Cheesecake Ice Cream in the freezer tightly covered for 2-4 weeks.


More Southern Style Ice Cream and Frozen Confections to Make

The best way to cool down on a hot day is with something sweet and frozen. More frozen confections you may like to try:






Thanks for visiting come back soon!


Helpful Kitchen Items:

Print Recipe Pin Recipe Rate this Recipe
5 from 4 votes

Strawberry Cheesecake No Churn Ice Cream

Prep Time15 minutes
Cook Time5 minutes
Freeze time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: no-churn-ice-cream-recipes, strawberry-cheesecake-ice-cream, strawberry-ice-cream
Servings: 10 servings
Calories: 289kcal


  • 2 cups diced fresh strawberries (1/4-1/2 inch chunks)
  • 1/2 cup granulated sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • 1 Tbsp cornstarch
  • 1 8 oz block cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 2 cups heavy cream
  • 1 tsp pure vanilla extract
  • 6 full size graham crackers roughly crushed


  • In a small saucepan, combine strawberries, sugar and lemon juice. Mix together cold water and cornstarch, add to saucepan. Bring to a boil, then immediately lower the heat and simmer gently for 3-5 minutes or just until slightly thickened. Remove from heat. Mash with a fork so only small chunks remain. Set aside to cool, then chill thoroughly.
  • In a large mixing bowl, use an electric mixer to whip cream cheese until fluffy. Add condensed milk and continue to whip until fully combined and smooth. In a separate bowl, use mixer to whip heavy cream and vanilla together until stiff peaks form.
  • Fold vanilla whipped cream into cream cheese mixture by hand.
  • Pour half of ice cream mixture into the bottom of a 9 x 5 inch loaf pan. Dollop 1/2 strawberry mixture over cream and top with 1/2 crushed graham crackers. Use the sharp end of a knife to swirl through cream. Repeat layers with ice cream, strawberries and graham crackers. Swirl with a knife.
  • Freeze until set around 8 hours, or overnight.
  • Scoop into dishes or waffle cones for serving.


Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 93mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 704IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Loved the texture and the taste. Does need to be a tad bit sweeter, next time I will add sugar to the Whipped cream as well. This time we had extra strawberry puree so we used that as aTopping. Which helped.

  2. 5 stars
    LOVE THIS!! FAMILY LOVES THIS!! So easy for such a great strawberry flavor. I did crush sugar cones and used instead of graham crackers. Thanks for all your great recipes.

      1. 5 stars
        This is awesome. Better than some of the ice cream I have made in the ice cream maker. I brought some in to share with co workers and it was a hit.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating