Go Back

Ice Cream Cheesecake

Helen T. Patterson
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.
Nutrition Facts (Per Serving)
Calories: 420, Total Fat: 28g, Saturated Fat: 16g, Cholesterol: 95mg, Sodium: 220mg, Total Carbohydrates: 35g, Dietary Fiber: 1g, Sugars: 25g, Protein: 6g, Calcium: 10% DV, Iron: 4% DV ,Vitamin A: 15% DV, Vitamin C: 0% DV
Estimated based on one serving (assuming 10 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

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.
Keyword Ice Cream Cheesecake