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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
This cake is just beautiful Katherine! I love summer strawberries. Can’t wait to try your recipe! Pinned!
Thank you Mary Ann! I love summer strawberries too!
You make the prettiest, tastiest treats, Katherine! Cheesecake and ice cream are a match made in heaven and the strawberries make it even better.
Aw you make me blush 🙂 Thank you!! Cheesecake and ice cream are definitely a match made in heaven!!
I love how easy this is to make! And looks so creamy. Plus it being strawberry flavored is totally my favorite!!
Thanks Kelly!! It is sooo creamy. I love this dessert!
This is such a dreamy and beautiful ice cream cake, man do I wish I could have a slice right now! I firmly believe it’s not cheating when it’s hot out–I need to make this for my health!! 😀
Haha I completely agree – you need to cool down right!? Thank you Catherine!!
So pretty! I love the way you arranged the berries on top! And the recipe sounds like an absolute winner. Can’t go wrong with a graham cracker crust!!
No you really can’t!! Graham cracker crusts are where its at! Thanks Lauren!
What a delicious and spectacular ice cream cake! I do think of DQ when ice cream cake is mentioned! My SIL had mad cravings for their strawberry cheesecake ice cream cake during her pregnancy, so we had it for weeks on end haha. This looks so much tastier!
Haha I can’t help but think of the classic DQ cake. That’s so funny, those pregnancy cravings are intense! Wish I could have made her one of these 🙂
Who doesn’t like a cheesecake and ice cream? (Don’t know such people.) But a cheesecake and ice cream in one recipe? Oh yeah! While I love decadent ice cream flavours, light & fruit version with some rich silky cream cheese base is a perfectly balanced dessert. Needless to say, it looks stunning!
I can’t be friends with those people, Ben! Haha. Thanks my friend!!
Not only is this delicious, but it is absolutely beautiful!
Thank you so much Alex!! It was so fun to decorate!
Katherine
This cake looks absolutely summer festive. I love strawberries and with Ice cream, it’s an added perfection summer beat.
Thank you so much! I love strawberries with ice cream too, it’s so tasty!!
This is the prettiest ice cream cake Katherine!! Love the combo of cream cheese and ice cream. I know this will be a giant hit!!
Thank you so much Tasia! It’s a great, easy dessert to make in the summer!