Why You’ll Love This Recipe
This no churn cherry cheesecake ice cream is a dream come true for cheesecake and ice cream lovers alike. You don’t need any fancy equipment or eggs—just whip, fold, and freeze. It has all the flavors of a classic cherry cheesecake in a cold and creamy scoop. The luscious cherry swirls, velvety cream cheese base, and hints of graham cracker crunch make it irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Sweetened condensed milk
- Heavy whipping cream
- Vanilla extract
- Cherry pie filling
- Graham crackers, crushed
Directions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Pour half the mixture into a loaf pan or freezer-safe container.
- Spoon half the cherry pie filling over the base, then sprinkle a layer of crushed graham crackers.
- Repeat with the remaining cream base, cherries, and graham crackers.
- Use a knife to gently swirl the cherries and crackers into the mixture for a marbled effect.
- Cover the pan and freeze for at least 6 hours or overnight until firm.
- Let sit at room temperature for a few minutes before scooping and serving.
Servings and timing
This recipe makes about 6–8 servings. Preparation takes 15 minutes, and freezing requires at least 6 hours or overnight. Total time: approximately 6 hours and 15 minutes (mostly inactive).
Variations
- Fresh Cherry Version: Use homemade cherry compote instead of pie filling for a fresher flavor.
- Chocolate Twist: Add mini chocolate chips or a swirl of chocolate syrup for extra indulgence.
- Crust Lovers: Double the amount of graham crackers for more crunch.
- Mini Cheesecake Bites: Fold in small chunks of baked or no-bake cheesecake for added texture.
- Almond-Cherry Flavor: Add a splash of almond extract to complement the cherries.
Storage/Reheating
Store the ice cream in a covered, freezer-safe container for up to 2 weeks. To serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not refreeze melted portions, as it will affect the texture.
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and flavor.
Can I use fresh cherries instead of pie filling?
Yes, but cook them down with sugar and a bit of lemon juice to make a compote first.
Do I need an ice cream maker?
No, this recipe is specifically designed to be no churn and freezer-friendly.
How long does this ice cream need to freeze?
It should freeze for at least 6 hours, preferably overnight for best texture.
Can I use store-bought whipped topping instead of heavy cream?
Yes, you can substitute with an equal amount of whipped topping, but the texture may be slightly different.
Will the graham crackers stay crunchy?
They soften slightly in the ice cream but still provide texture and flavor.
Can I add other mix-ins?
Absolutely—try nuts, white chocolate chips, or coconut flakes for added flavor.
How do I avoid icy texture?
Make sure to whip the cream to stiff peaks and don’t overmix when folding. Also, keep it covered tightly while freezing.
Is this safe for kids to eat?
Yes, this is a family-friendly dessert with no raw eggs or alcohol.
What’s the best container to freeze this in?
Use a loaf pan or any freezer-safe airtight container to prevent freezer burn.
Conclusion
Easy No Churn Cherry Cheesecake Ice Cream is a creamy, tangy, and refreshing dessert that’s simple to make yet packed with classic cheesecake flavor. With no need for churning or complicated steps, it’s an ideal make-ahead treat for hot days, gatherings, or any time you crave something sweet and cool. Try it once, and it’s sure to become a favorite in your frozen dessert rotation.
PrintEasy No Churn Cherry Cheesecake Ice Cream
Easy No Churn Cherry Cheesecake Ice Cream is a creamy frozen dessert combining tangy cream cheese, sweet cherry swirls, and crunchy graham crackers—made effortlessly without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No Churn / Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 1/2 cup graham crackers, crushed
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Pour half the mixture into a loaf pan or freezer-safe container.
- Spoon half the cherry pie filling over the base, then sprinkle a layer of crushed graham crackers.
- Repeat with the remaining cream base, cherry filling, and graham crackers.
- Use a knife to gently swirl the cherries and crackers into the mixture for a marbled effect.
- Cover the container and freeze for at least 6 hours or overnight until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Use full-fat cream cheese for best flavor and texture.
- Let the ice cream sit out a few minutes before scooping for easier serving.
- Store in an airtight, freezer-safe container to avoid freezer burn.
- Customize with chocolate chips, nuts, or fresh cherry compote if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 30g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
