Ice Cream Cheesecake
This Ice Cream Cheesecake blends the richness of cheesecake with the creamy indulgence of ice cream. It’s a no-bake dessert that combines a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious ice cream layer. Perfect for any occasion, this easy-to-make dessert is as versatile as it is delicious, offering endless flavor possibilities. Whether served at a party or enjoyed as a weeknight treat, this ice cream cheesecake will become a family favorite.
Equipment
- 1 (9-inch) Springform Pan
- 1 Mixing Bowl (for cheesecake filling)
- 1 Food Processor (for crushing graham crackers)
- 1 Electric Mixer (or Handheld Beater)
- 1 Spatula (for spreading cheesecake and ice cream)
- 1 Knife (for slicing cheesecake)
Ingredients
For the Crust:
- 1 ½ cups 150g Graham cracker crumbs
- ¼ cup 60g Butter, melted
- 2 tbsp 25g Sugar
For the Cheesecake Filling:
- 2 8oz packages (450g) Cream cheese, softened
- ½ cup 100g Sugar
- 2 tsp Vanilla extract
- 2 large Eggs
- ½ cup 120g Sour cream (optional for extra creaminess)
For the Ice Cream Layer:
- 3 cups 720g Ice cream (flavor of choice; vanilla, chocolate, or a combination works best)
Instructions
Prepare the crust:
- In a food processor, crush the graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 10-15 minutes.
Make the cheesecake filling:
- Using an electric mixer, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing after each addition. If using sour cream, mix it in for extra richness. Once the mixture is smooth, pour it over the chilled crust, smoothing it evenly with a spatula.
Prepare the ice cream layer:
- Let the ice cream soften at room temperature for 10 minutes, then spoon it onto the cheesecake layer. Spread evenly over the cheesecake with a spatula. You can swirl two ice cream flavors together for a fun, marbled effect.
Freeze:
- Cover the cheesecake with plastic wrap or aluminum foil and freeze for at least 4-6 hours, or overnight for best results.
Serve:
- Once the cheesecake is fully set, remove it from the springform pan. Slice with a warm knife, wiping it clean between cuts. Serve and enjoy!
Notes
- Flavors: You can customize this recipe with your favorite ice cream flavors. Consider adding mix-ins like crushed cookies, fruit swirls, or chocolate chips.
- Make ahead: This dessert is perfect for making ahead. You can freeze it for up to 1-2 weeks. Just make sure it’s tightly wrapped to prevent freezer burn.
- Dairy-free/Gluten-free options: To make the dessert dairy-free, use plant-based cream cheese and ice cream. For a gluten-free version, substitute the graham cracker crumbs with gluten-free options or other cookies like gluten-free Oreos.