Indulge in the ultimate summer dessert with this incredible **No-Bake Strawberry Ice Cream Cheesecake**. Forget turning on the oven when the weather heats up – this recipe offers a refreshing, easy-to-make alternative that delivers big on flavor and irresistible creamy texture. Combining the best elements of a classic cheesecake with the delightful chill of strawberry ice cream, this dessert features a buttery graham cracker crust, a rich, smooth filling infused with real strawberry ice cream, crowned with fluffy homemade whipped cream and vibrant fresh strawberries. It’s the perfect treat for any occasion, from casual family gatherings to elegant garden parties, promising a slice of pure joy with every bite.
This post is proudly sponsored by Alden’s Organic, whose commitment to quality and delicious organic ingredients makes this cheesecake truly exceptional. All thoughts and opinions expressed are my own, reflecting a genuine love for their products. Thank you for supporting the brands that help make Stephanie’s Sweet Treats possible and bring delightful recipes like this to your kitchen.
The inspiration for this unique strawberry ice cream cheesecake stemmed from a simple desire to innovate the traditional no-bake cheesecake. Typically, these delightful desserts rely on folding in generous amounts of whipped cream to achieve their characteristic light and airy texture before setting overnight. Our twist? We substitute the traditional whipped cream in the filling with beautifully softened strawberry ice cream. This ingenious swap not only simplifies the process but also infuses the cheesecake with an intense, authentic strawberry flavor and a wonderfully smooth, almost custard-like consistency that sets perfectly in the freezer.
This cheesecake is an absolute must-make during the warm summer months, especially when fresh strawberries are in peak season. Its cool, creamy nature makes it the ideal antidote to a hot day, and the burst of fresh berry flavor is simply unmatched. It’s a dessert that screams summer celebration, bringing smiles and satisfying sweet cravings without ever needing to touch an oven.
For those who adore strawberry desserts and are eager to explore more berry-filled delights, be sure to check out these other fantastic recipes: Strawberry Sheet Cake for a crowd-pleasing classic, Lemon Cheesecake with Strawberry Sauce for a zesty and sweet combination, and Strawberry Vanilla Cake for a beautifully balanced flavor profile. Each recipe offers a different way to enjoy the beloved strawberry, ensuring there’s something for every palate.
Why This No-Bake Strawberry Ice Cream Cheesecake Will Be Your New Favorite
This Strawberry Ice Cream Cheesecake isn’t just a dessert; it’s a testament to effortless elegance and irresistible flavor. Here’s why this recipe stands out and is destined to become a staple in your summer repertoire:
- Irresistible Graham Cracker Crust: Every great cheesecake starts with a phenomenal crust, and ours is no exception. Made with finely crushed graham crackers, a touch of brown sugar, and rich melted butter, this crust is wonderfully buttery and perfectly complements the creamy cheesecake filling. It provides a delightful textural contrast with its slight crispness, creating the perfect foundation for this chilled treat.
- Effortless No-Bake Design: Say goodbye to oven-induced kitchen heat! This cheesecake requires absolutely no baking, making it the ultimate dessert for sweltering summer days or whenever you want to whip up something delicious without the fuss of heating your home. Its simplicity in preparation means less time in the kitchen and more time enjoying your creation.
- Bursting with Real Strawberry Ice Cream Flavor: The secret to this cheesecake’s incredible taste lies in its star ingredient: high-quality strawberry ice cream. We specifically recommend using Alden’s Organic strawberry ice cream. Their ice cream is crafted with real, fresh strawberries, which means your cheesecake will not only have a vibrant, authentic strawberry flavor but also delightful little bits of real fruit throughout the creamy filling. This provides a fresh, natural taste that artificial flavorings simply can’t replicate.
- Light & Creamy Whipped Cream Topping: To crown this masterpiece, a generous swirl of homemade whipped cream adds an extra layer of decadence and airiness. Its light, delicate texture and subtle sweetness perfectly balance the richness of the cheesecake, enhancing the overall sensory experience. Paired with fresh strawberries, it’s a match made in dessert heaven, providing a beautiful finish and a refreshing contrast.
Essential Ingredient Notes for the Perfect Cheesecake
Crafting this delightful Strawberry Ice Cream Cheesecake requires a few key ingredients, and understanding their roles and ideal preparations can make all the difference. Below are some important notes to ensure your dessert turns out perfectly. For a complete list of quantities, please refer to the recipe card further down.
- Graham Crackers: Our recipe calls for approximately two sleeves of graham crackers to create the perfect amount of crumbs for the crust. If graham crackers aren’t readily available in your region, don’t worry! You can easily substitute them with digestive biscuits, vanilla wafers, or even chocolate sandwich cookies like Oreos for a different flavor twist. Ensure they are finely crushed for a uniform crust.
- Brown Sugar: We recommend using light brown sugar for the crust. Its subtle molasses notes add a deeper flavor profile compared to white sugar, and its moist texture helps bind the crust together beautifully. You can use dark brown sugar if that’s all you have, but be aware it will impart a slightly stronger, richer flavor.
- Unsalted Butter: The butter for the crust must be melted. Unsalted butter gives you control over the overall saltiness of the dessert. Once melted, it acts as a binding agent, holding the graham cracker crumbs together to form a firm, flavorful base.
- Full-Fat Cream Cheese: For a truly rich, creamy, and decadent cheesecake filling, full-fat cream cheese is non-negotiable. Ensure your cream cheese is at room temperature before you begin mixing. This is crucial for achieving a smooth, lump-free batter. Pull it out of the refrigerator at least two hours before you plan to start, or even longer if your kitchen is cool.
- Strawberry Ice Cream: This is the star of our cheesecake filling! For the absolute best flavor and texture, we highly recommend Alden’s Organic strawberry ice cream. Its premium quality and real fruit bits truly elevate the dessert. You’ll need about half of a standard 1.5-quart container, but the most important tip is to ensure it is very soft and slightly melty before you fold it into the cream cheese mixture. This allows for seamless incorporation and a smooth final texture.
- Heavy Cream: When making the homemade whipped cream, it’s vital that your heavy whipping cream is very cold. Cold cream whips up faster and holds its peaks better, resulting in a stable and fluffy topping.
- Whipped Topping (Alternative): While homemade whipped cream is always recommended for superior taste and freshness, if you’re short on time or prefer a quicker option, a store-bought whipped topping can be used in a pinch to adorn your finished cheesecake.
- Fresh Strawberries: These are essential for decoration and add a beautiful fresh burst of flavor and color. Always use fresh, ripe strawberries for the best results. Since this is a cold dessert, it’s best to add the fresh strawberries (and whipped cream) just before serving to maintain their firm texture and vibrant appearance.
Discovering the Delight of Alden’s Organic Strawberry Ice Cream
When it comes to crafting a truly exceptional strawberry ice cream cheesecake, the quality of your ice cream is paramount. That’s why I wholeheartedly recommend Alden’s Organic strawberry ice cream. This isn’t just any ice cream; it’s America’s number one organic ice cream, and for good reason. What sets Alden’s Organic apart is their unwavering commitment to quality ingredients and sustainable practices.
Their strawberry ice cream is a true embodiment of this dedication. It’s made with real, certified organic strawberries, ensuring an authentic, natural fruit flavor that permeates every spoonful and, in turn, every bite of your cheesecake. You’ll notice delightful little pieces of strawberry throughout the ice cream, which translate into wonderful bursts of texture and flavor within the creamy cheesecake filling. Beyond the delicious taste, Alden’s Organic ice cream is also certified non-GMO, giving you peace of mind about what you’re serving to your family and friends. This commitment to purity and quality truly elevates the flavor of our no-bake cheesecake, making it richer, more vibrant, and undeniably more delicious.
You can often find this exquisite ice cream at many natural and conventional grocery stores, including popular chains like Sprouts. For specific locations or to explore their full range of organic frozen treats, their website is an excellent resource.
Step-By-Step Instructions for Your Perfect Strawberry Ice Cream Cheesecake
Creating this no-bake strawberry ice cream cheesecake is a straightforward and rewarding process. Follow these detailed steps to achieve a beautifully set and delicious dessert. You’ll need a stand mixer fitted with a paddle attachment or a reliable hand mixer (electric mixer) for the filling, and a 9-inch springform pan lined with a 9-inch parchment paper circle for easy release.
Graham Cracker Crust Preparation
- Prepare the Ice Cream: Before you start on the crust, remember to pull your container of Alden’s Organic Strawberry Ice Cream out of the freezer. It needs ample time to soften considerably, becoming very pliable and slightly melty, which is crucial for smooth incorporation into the cheesecake batter later.
- Prepare the Pan: Lightly spray your 9-inch springform pan with a nonstick baking spray. Place a 9-inch parchment paper circle at the bottom of the pan to prevent sticking, and spray the parchment again. This ensures a clean release of your finished cheesecake.
- Make the Crust Mixture: Using a food processor, finely blend the graham crackers until they form uniform, fine crumbs. Transfer these crumbs to a medium-sized mixing bowl. Add the light brown sugar and the melted unsalted butter. Use a fork or a rubber spatula to mix these ingredients thoroughly until all the crumbs are moistened and resemble wet sand.
- Form and Chill the Crust: Pour the graham cracker mixture into the prepared springform pan. Using your hands, firmly press the crumbs evenly across the bottom and about halfway up the sides of the pan. For an extra compact base, use the flat bottom of a measuring cup or glass to press the crust down firmly. This helps create a stable and well-defined crust. Place the assembled crust into the freezer while you prepare the cheesecake filling to ensure it is firm and cold.
Crafting the Strawberry Ice Cream Cheesecake Filling
- Cream the Base: In a large mixing bowl, beat the room-temperature full-fat cream cheese on high speed for about one minute until it’s light and fluffy. This step is critical for a smooth texture. Next, add the white granulated sugar and pure vanilla extract, continuing to beat on high speed for another minute until the mixture is completely smooth and creamy. Stop the mixer and scrape down the sides of the bowl to ensure everything is well combined.
- Fold in the Softened Ice Cream: At this stage, your strawberry ice cream should be adequately softened and a little melty. This consistency is essential for easy and even mixing. Gently spoon the softened ice cream into the cream cheese mixture. Using a rubber spatula, carefully fold the ice cream into the cream cheese until it is just combined. Avoid overmixing. The mixture will appear somewhat liquid or “soupy” in texture, but this is entirely normal for this unique no-bake method.
- Freeze the Cheesecake: Carefully pour the strawberry ice cream cheesecake filling over the chilled graham cracker crust in the springform pan. Gently smooth the top with your rubber spatula. Cover the pan tightly with either aluminum foil or plastic wrap to prevent freezer burn and ice crystals from forming on the surface. Transfer the cheesecake to the freezer and allow it to set for a minimum of 12 hours. For optimal firmness and texture, chilling it overnight is highly recommended.
Finishing Touches: Whipped Cream and Decoration
- Prepare Homemade Whipped Cream: When your cheesecake is almost ready to serve, prepare the whipped cream. For best results, place a metal mixing bowl and your whisk attachment in the freezer for about 10-15 minutes to get them thoroughly chilled. In this cold bowl, combine the very cold heavy cream, powdered sugar, and pure vanilla extract. Beat on high speed until medium to stiff peaks form. Be careful not to overbeat, as this can turn the cream grainy.
- Decorate and Serve: Carefully remove the cheesecake from the freezer. Unclasp the springform pan sides and gently slide the cheesecake onto your serving platter. Carefully remove the parchment paper circle from the bottom. Top the cheesecake generously with the freshly made whipped cream and arrange fresh strawberries artfully over the top. It is best to decorate and serve immediately to enjoy the fresh berries and whipped cream at their prime.
Expert Tips for a Flawless Strawberry Ice Cream Cheesecake
Achieving a perfectly creamy, set, and delicious strawberry ice cream cheesecake is simple with these expert tips and tricks:
- The Golden Rule of Ice Cream Consistency: This is arguably the most crucial step! The trickiest part of this recipe is incorporating the strawberry ice cream. If the ice cream is too frozen or solid, it will be incredibly difficult to fold into the cream cheese mixture, potentially leading to lumps or an uneven texture. It absolutely needs to be very soft and somewhat melty – think the consistency of soft-serve or thick milkshake. Take it out of the freezer well in advance and let it sit on the counter until it reaches this ideal state. Keep folding gently with a rubber spatula until it’s fully combined and the mixture is uniformly pink.
- Patience for the Perfect Set: Resist the temptation to cut into your cheesecake too soon! This no-bake dessert relies on ample freezing time to properly set and achieve its firm, sliceable texture. It needs to chill in the freezer for a minimum of 12 hours. For the best results and a truly solid cheesecake, freezing it overnight (18-24 hours) is highly recommended. A perfectly set cheesecake will hold its shape beautifully and slice cleanly.
- Allow for a Brief Thaw Before Slicing: While it’s a frozen dessert, cutting into it directly from the deep freeze can be challenging and might result in cracked slices. To achieve a perfectly smooth, effortless slice, allow the cheesecake to sit at room temperature on the counter for about 10-15 minutes before serving. This brief warm-up will slightly soften the edges, making it much easier to cut through smoothly and present beautifully.
- Room Temperature Cream Cheese is Non-Negotiable: Just like with any traditional cheesecake, using full-fat cream cheese that is truly at room temperature is essential. Cold cream cheese will result in a lumpy batter, no matter how much you beat it. Plan ahead and take your cream cheese out of the fridge at least 2 hours before you start mixing.
- Chill Your Whipping Bowl and Whisk: For the fluffiest, most stable homemade whipped cream, always chill your mixing bowl (preferably metal) and whisk attachment in the freezer for 10-15 minutes before whipping. This helps the heavy cream achieve maximum volume and firm peaks quickly.
- Decorate Just Before Serving: To keep your fresh strawberries vibrant and firm, and your whipped cream looking its best, add these toppings right before you plan to serve the cheesecake. This ensures optimal freshness and presentation.
Frequently Asked Questions (FAQ) About This No-Bake Strawberry Cheesecake
Many describe the flavor profile of this no-bake cheesecake as remarkably similar to the popular strawberry cheesecake ice cream from Baskin Robbins! You’ll find that delicious, creamy strawberry flavor with hints of tangy cream cheese, all presented in a delightful, easy-to-slice cheesecake form.
Absolutely, this recipe is wonderfully versatile and can be adapted for mini cheesecakes! To do so, simply divide the recipe ingredients in half. Line a standard 12-cup cupcake pan with cupcake liners. Fill each liner with a small amount of crust mixture, press it down, then add a portion of the cheesecake filling. Freeze until firm, and decorate as usual. They make perfect individual servings!
Yes, you can certainly use a standard 9-inch pie pan for this recipe. The main difference will be in serving; you’ll simply keep the cheesecake in the pie pan and slice it directly from there, similar to how you would serve a regular pie. There’s no need to remove it from the pan.
While strawberry ice cream provides a classic and delicious flavor, feel free to experiment with other ice cream flavors! Vanilla, chocolate, or even a mixed berry ice cream would likely work well. Just ensure the ice cream is softened to the correct consistency before folding it in, regardless of the flavor.
To prevent freezer burn, which can affect the texture and flavor, always ensure your cheesecake is tightly wrapped. After it has fully set, you can remove it from the springform pan and wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. For long-term storage, placing the wrapped cheesecake in an airtight freezer-safe container is even better.
Storing Your Strawberry Ice Cream Cheesecake for Lasting Freshness
Proper storage is key to enjoying your no-bake strawberry ice cream cheesecake for as long as possible. To maintain its delightful texture and flavor, store the cheesecake (without the whipped cream or fresh strawberries) in the freezer. Once the cheesecake is fully set, remove it from the springform pan. Wrap the entire cheesecake tightly in at least two layers of plastic wrap, ensuring no air can get in, and then add a layer of heavy-duty aluminum foil. For added protection, you can place the wrapped cheesecake in an airtight freezer-safe container. Stored this way, the cheesecake will remain fresh and delicious in the freezer for up to 30 days. When ready to serve, simply remove it from the freezer, allow it to sit on the counter for 10-15 minutes, then add fresh whipped cream and strawberries.
Other Decadent Cheesecake Recipes To Try
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Strawberry Ice Cream Cheesecake
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1 hour
12 hours
13 hours
16 slices
Ingredients
Graham Cracker Crust
- 2 1/4 cup Graham cracker crumbs, from 2 sleeves of graham crackers
- 1/8 cup Brown sugar, packed light or dark
- 11 TBSP Unsalted butter, melted
Strawberry Ice Cream Cheesecake
- 16 oz Cream cheese, full fat, room temperature
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- Half 1.5 quarts Alden’s Organic Strawberry Ice Cream, half of a container, softened to a melty consistency
Whipped Cream
- 1 cup Heavy cream, very cold
- 2 TBSP Powdered sugar
- 1 tsp Pure vanilla extract
- Fresh strawberries, for decoration, sliced or whole
Instructions
Graham Cracker Crust
- Retrieve the container of strawberry ice cream from the freezer. Allow it to soften significantly at room temperature until it reaches a very soft, slightly melty consistency. This is crucial for smooth incorporation later.
- Lightly spray a 9-inch springform pan with nonstick baking spray. Line the bottom of the pan with a 9-inch parchment paper circle, then spray the parchment again. Set the prepared pan aside.
- In a food processor, blend the graham crackers until they form fine, uniform crumbs. Transfer these crumbs to a medium bowl. Add the brown sugar and melted unsalted butter. Mix thoroughly with a fork or rubber spatula until all crumbs are moistened and resemble wet sand.
- Pour the crumb mixture into the prepared springform pan. Use your hands to press the crust firmly and evenly across the bottom and about halfway up the sides of the pan. For a denser base, use the bottom of a measuring cup to compact the crust even further. Place the pan in the freezer to chill while you prepare the cheesecake filling.
Strawberry Ice Cream Cheesecake Filling
- In a large mixing bowl, using an electric mixer, beat the room-temperature cream cheese on high speed for 1 minute until light and fluffy. Add the white granulated sugar and pure vanilla extract, then beat on high speed for another minute until the mixture is completely smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Gently spoon the softened, slightly melty strawberry ice cream into the cream cheese mixture. Using a rubber spatula, carefully fold the ice cream into the cream cheese until it is just combined. The mixture will have a somewhat liquid or “soupy” consistency, which is perfectly normal. Avoid overmixing.
- Pour the cheesecake batter into the chilled springform pan over the graham cracker crust. Smooth the top with a spatula. Cover the pan tightly with aluminum foil or plastic wrap. Place in the freezer and allow to freeze for at least 12 hours, or preferably overnight, to ensure it sets completely.
- The next day, once fully frozen, carefully remove the foil, unclip the springform pan sides, and gently remove the cheesecake. If serving immediately, place it back in the freezer briefly while you prepare the whipped cream topping.
Whipped Cream Topping & Decoration
- Place a clean metal mixing bowl and whisk attachment (from your electric mixer) into the freezer for 10-15 minutes to get them thoroughly chilled.
- In the cold bowl, combine the very cold heavy cream, powdered sugar, and pure vanilla extract. Beat on high speed until medium to stiff peaks form. Be careful not to overbeat, or the cream may become grainy.
- Just before serving, take the cheesecake out of the freezer. Gently remove the parchment paper circle from the bottom. Top generously with the freshly made whipped cream and arrange fresh strawberries artistically over the surface. Serve immediately for the best experience.
Carbohydrates: 20g,
Protein: 3g,
Fat: 24g,
Saturated Fat: 14g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 6g,
Trans Fat: 1g,
Cholesterol: 66mg,
Sodium: 173mg,
Potassium: 78mg,
Fiber: 1g,
Sugar: 12g,
Vitamin A: 840IU,
Vitamin C: 1mg,
Calcium: 51mg,
Iron: 1mg