Strawberry Cheesecake Ice Cream Cake

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This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever!
Try some of our other ice cream cakes next — this Oreo Ice Cream Cake, this Ice Cream Sandwich Cake, or these Mint Ice Cream Bars.
 
Strawberry Cheesecake Ice Cream Cake

Strawberry Cheesecake Ice Cream Cake

It’s no secret we love ice cream cakes and bars — there are so many variations on this website. This Strawberry Cheesecake Ice Cream Cake, however, is the first fruity-flavored ice cream cake and I couldn’t be more excited with how it turned out.

This cake is bursting with strawberry flavor and has luscious, rich, and creamy bites of cheesecake bites rippled throughout. And the best part? There is no baking required and the assembly comes together in minutes. It’s such an easy dessert and yet a complete show-stopper — guests will think you slaved over this cake for hours; it’s that impressive tasting!

Ingredient shots-- images of the ice cream and cheesecake used in this recipe

The two-ingredient filling ingredients

That’s right — only two ingredients in the filling for this spectacular ice cream cake — it doesn’t get much easier than this! Since there are only two ingredients, be sure to get the best quality available for the best ice cream cake flavor. Below are my personal (not sponsored) recommendations:

  • Tillamook® Oregon Strawberry Ice Cream. This ice cream is creamy, sweet, and intensely strawberry flavored. It has a lot of chunks of strawberry pieces which also makes the pie slices look more enticing. If using this particular brand, you will need 1 and 1/2 containers.
  • SaraLee® Classic Cheesecake. I’ve tried several different frozen cheesecakes and this particular brand is always the winner. It doesn’t have whipped cream (see “quick tip” below), cuts up nicely without falling apart, and tastes great.

QUICK TIP

A lot of other frozen cheesecakes have a layer of whipped cream on top which doesn’t work well for this recipe — it gets melty too quickly and doesn’t cut up nicely to mix into the ice cream. Avoid frozen cheesecakes that are whipped or have frozen whipped cream on top.

Process shots-- making the graham cracker crust; pressing it into the pan

Graham cracker crust

This is my favorite graham cracker crust. It’s sweet, buttery, and comes out perfect every time! Here are a few tips:

  • Measure the crumbs. While it’s easiest to just count graham cracker sheets to throw them in the blender, there can be a good amount of variation from cracker to cracker and from brand to brand. For a fool-proof crust, measure the crumbs instead of counting out graham cracker sheets.
  • Blend graham crackers thoroughly. To ensure there aren’t large chunks of graham cracker in the crust, which will affect how nicely this pie cuts out, thoroughly blend the graham crackers until they are in fine crumbs. Add any large chunks back into the blender to fully blend into fine crumbs.

Process shots-- add ice cream to a large bowl; slice cheesecake into cubes; add to ice cream; mix gently; add to the pan and smooth the top.

Strawberry Cheesecake Ice Cream Cake Toppings

Strawberry Cheesecake Ice Cream Cake is honestly delicious without any toppings, so don’t feel like you need to add them! That said, if you’d like to add some, we love whipped cream and a fresh strawberry (or sugared strawberries if you’re feeling extra!).

  • Whipped cream. To keep things simple, use store-bought spray whipped topping. Alternatively, make your own whipped cream and add a dollop to each slice (here’s a how to make whipped cream tutorial).
  • Fresh strawberries. Cut off the stem and slice a fresh strawberry in half. Add on top of the whipped cream.
  • Sugared strawberries. Quickly sugar strawberries and add a spoonful on top of the whipped cream. See how to make sugared strawberries in the quick tip box below.

QUICK TIP

Combine 1 and 1/2 cups fresh sliced strawberries, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 3 tablespoons white sugar in a small bowl. Gently toss. Let stand at room temperature for 5 minutes, toss again, and let stand for 5 more minutes. Toss once more and then add on top of whipped cream on individual Strawberry Cheesecake Ice Cream Cake slices.

Strawberry Cheesecake Ice Cream Cake topped with fresh strawberries.

Strawberry Cheesecake Ice Cream Cake Storage

  • Once firm, cut into slices and enjoy. Serve as is or with optional toppings (see paragraph above) and enjoy immediately.
  • Do not add any optional toppings to slices that will be leftover. Promptly return leftovers, covered tightly, to the freezer and store for up to a month.

QUICK TIP

To get clean slices, run a large sharp knife under hot water for a few seconds, wipe dry, make a slice, and repeat.

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Strawberry Cheesecake Ice Cream Cake

5 from 4 votes
This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever!
Print Recipe

Strawberry Cheesecake Ice Cream Cake

5 from 4 votes
This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a two-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever!
Course Dessert
Cuisine American, Vegetarian
Keyword Strawberry Cheesecake Ice Cream Cake
Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 slices
Calories 789kcal
Cost $9.12

Equipment

  • 9 inch springform pan

Ingredients

Graham Cracker Crust

  • 6 tablespoons (85g) unsalted butter, melted
  • 1 and 3/4 cups (209g) blended honey graham crackers (~12-13 full sheets of graham crackers)
  • 1/4 cup (50g) white granulated sugar
  • 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)

Filling

  • 1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook's Oregon Strawberry)
  • 1 (17 oz.; 481g) prepared frozen cheesecake Note 1
  • Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2)

Instructions

  • GRAHAM CRACKER CRUST: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process the graham crackers until they are all crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add in the sugar and salt. Use a spatula to scrape every bit of the cooled, melted butter into the bowl. Gently stir with a wooden spoon until well combined.
  • FORM CRUST: Pour the mixture into a 9-inch springform pan. Mainly press the crumbs into the bottom of the pan and then about 1/2 inch up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Place the pan in the freezer while you make the filling for the pie.
  • ICE CREAM: Allow the ice cream to soften for about 5-10 minutes, depending on the temperature of your kitchen. (You don't want the ice cream to get too melty or it becomes icy when re-frozen.) Scoop ice cream into a very large bowl.
  • CHEESECAKE: Remove cheesecake from the package and chop into 1/2-inch pieces. Add the cheesecake pieces right on top of the ice cream. Using a wooden spoon, gently mix until the ice cream and cheesecake pieces are integrated. Don't overmix--it's fine to have chunks of cheesecake visible.
  • FINISHING PIE: Pour the mixture over your prepared graham cracker crust. Press down with the back of the wooden spoon to form one even layer on top of the crust. Use a spatula to smooth the top. Cover tightly and put in the freezer to set at least 8 hours or until completely firm.
  • SERVE: Once the pie is firm, remove it from the springform pan and cut into slices. (To get clean slices, run a large sharp knife under hot water for a few seconds. Wipe to dry, make 1 slice, and repeat.) Serve as is or with optional toppings: a spray of whipped topping or a dollop of fresh whipped cream. Garnish with a fresh strawberry or sugared strawberries (See Note 2). Enjoy immediately. Do not add any optional toppings to slices that will be leftover. Promptly return leftovers, covered tightly, to the freezer.

Video

Recipe Notes

Note 1: Frozen cheesecake: We use a SaraLee frozen cheesecake in this recipe. This can be found near frozen desserts in the freezer section of the grocery store.
Note 2: Sugared strawberries: Combine 1 and 1/2 cups fresh sliced strawberries, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 3 tablespoons white sugar in a small bowl. Gently toss. Let stand at room temperature for 5 minutes, toss again, and let stand for 5 more minutes. Toss once more and then add on top of whipped cream on individual slices.

Nutrition Facts

Serving: 1serving | Calories: 789kcal | Carbohydrates: 105g | Protein: 13g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 629mg | Potassium: 359mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1042IU | Vitamin C: 12mg | Calcium: 289mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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3 Comments

  1. 5 stars
    Chelsea, this sure is the most easiest ice cream cheesecake pie and the prettiest, I must say! This post and video gave me so much inspiration. Thank you!

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