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‘Tis the season for cheesecake ice cream cake! With fresh strawberries, smooth cream cheese and vanilla ice cream, this strawberry cheesecake ice cream cake is the perfect summer dessert!
Hello hello!
I skipped posting on Monday because it was a long weekend here, and ‘ain’t nobody got time for work on a holiday. We actually had a crazy busy weekend too, which is not like us. I love socializing but I also love my down time at home, but we didn’t get a whole lot of the latter. Not that I’m complaining. We saw a lot of friends and did some fun stuff, but I just didn’t get ANYTHING done around the house! Including my work!
But, here we are. I shot this strawberry cheesecake ice cream cake a while ago but am just getting it posted today.
IT’S SO GOOD THOUGH!
When you think of ice cream cake, does your mind automatically go to the vanilla Dairy Queen, stuff-in-the-middle ice cream cake? Mine does. It was always a show-stopper at birthday parties growing up. You knew you were going to have a banging time when there was a DQ ice cream cake!
Today’s ice cream cake is a grown-up ice cream cake, but trust me. Kiddos love it too!
What is a cheesecake ice cream cake?
The best of both worlds, baby! I hope you’re a cheesecake fan. It’s basically cream cheese blended together with ice cream, then frozen on top of a delicious graham cracker crust. You could absolutely use an Oreo crust too, since those are never a bad idea!
For this one, I threw in some frozen strawberries too, along with a few diced up fresh strawberries. So good! And so summery!
How do you make this strawberry cheesecake ice cream cake?
Start with the graham cracker crust. It’s a simple, straight-forward graham cracker crust that we’re going to freeze, rather than bake. It consists of:
- crushed graham crackers
- unsalted butter
- granulated sugar
Melt the butter, then mix it together with the combined sugar and crumbs. Press everything into a parchment-lined springform pan. You want to use a spring-form pan for this recipe, so you can pop it out and serve it when it’s frozen. The crust can be frozen while you prepare the filling.
The filling consists of:
- softened cream cheese (I use full-fat)
- 2 cups frozen strawberries
- 1 quart softened vanilla ice cream
Blend everything together in a high-powered food processor or blender until nice and smooth. Once smooth, stir in 1 cup of fresh, diced strawberries.
The fresh strawberries are optional, since not everyone loves the frozen bits of strawberry, but I personally love it! They also make really great decorations to add on to the cake right before you serve it.
Pour everything into the prepared graham cracker crust and smooth it out!
Freeze for 4-6 hours before serving.
How do you serve this cheesecake ice cream cake?
Once you’re ready to serve the dish, take it out and let it sit for a couple of minutes, before running a knife around the edge of the pan and opening the spring. You may have to gently pry the cake from the sides of the pan. Lift off the pan and then place the cake on top of a cake stand or cutting board. Since the cake is frozen, you can peel off the parchment paper too!
If you want to decorate it, add some fresh diced strawberries, or even pipe some cream cheese frosting around the edges.
Slice and serve!
Some other delicious frozen tricks I have up my sleeve:
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Strawberry Cheesecake Ice Cream Cake
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Description
‘Tis the season for cheesecake ice cream cake! With fresh strawberries, smooth cream cheese and vanilla ice cream, this strawberry cheesecake ice cream cake is the perfect summer dessert!
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs (~10 sheets graham crackers)
- 5 tbsp unsalted butter, melted
- 1/3 cup granulated sugar
Strawberry Cheesecake Filling
- 16 oz full-fat cream cheese, softened to room temperature
- 2 cups frozen strawberries
- 1 quart vanilla ice cream, softened slightly
- 1 cup fresh strawberries, diced
Instructions
- Prepare the graham cracker crust. Line a 9″ or 10″ springform pan with parchment paper. In a small mixing bowl, mix together the graham cracker crumbs, melted butter and granulated sugar. Press the mixture firmly down into the springform pan and place the pan in the freezer while you prepare the filling.
- Prepare the filling. In a high-powered food processor or blender, add the softened cream cheese, frozen strawberries and ice cream. Blend slowly for a few minutes on low before switching to medium-high and blending until smooth and creamy, 2-3 minutes. Stir in the fresh diced strawberries, then remove the graham cracker crust from the freezer, and pour in the filling, smoothing it all out with a spoon. Place it back in the freezer, for at least 4-6 hours prior to serving.
- Before serving, remove the cheesecake from the freezer for a few minutes, then run a knife around the edge of the cake and remove the springform pan. You can peel off the parchment at this time too, and place the cake on a cake stand or a cutting board to cut. If you want to jazz it up, decorate the edge with additional fresh diced strawberries, or even piped cream cheese frosting. Slice and serve!
The cake will be ok at room temperature for about 30 minutes, but then I’d definitely pop it back into the freezer for safe keeping! Leftovers will keep in the freezer for 2-3 weeks.
- Prep Time: 20 minutes
- Category: ice cream
- Method: blender
- Cuisine: american
Wow, this is a stunning summer dessert! And delicious to boot!!! Pinning!!!
Thank you Liz!! I love this one too!
Always great to have one post just in case, right ? This is absolutely great for hot summer days ! Thank you Katherine !
That’s right, nice to have a backup (or two)! Thank you!!
wow. i don’t make desserts typically, unless it’s the holidays, but this looks and sounds spectacular!!!
We eat too many desserts Mimi! Thank you!
This is so very pretty and I bet it tasted amazing Katherine! I love how you styled this gorgeous cheesecake. The perfect way to enjoy strawberries!
Thank you so much Christie – it is probably one of my fave recipes from the summer!!
Amazing idea, cream cheese and ice cream. Thinking of making it for daughter’s birthday. What do you think about using strawberry ice cream?? She loves strawberries. At least 10 people, do you think I should do 1 recipe and a half and should I make more of a crust? I need this to turn out the first time. I appreciate your thoughts and advice! Thank you 😊
Hi Holli! I think strawberry ice cream would be great in this. I think the recipe as is would be enough for 10! It’s fairly rich so skinnier pieces would be good! Good luck!
Hey! Looks awesome. I want to make it. Can I make it a couple days in advance and freeze it? If so, how much time would you allow to thaw a bit before serving?
Yes you can definitely make it in advance! I would allow no more than 30 minutes at room temperature before serving to make it easier to slice. Any longer than that and it might start to melt! Good luck!