Home > Desserts > Strawberry Cheesecake Ice Cream Cake Strawberry Cheesecake Ice Cream Cake July 10, 2020 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a 2-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 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 fruit-y 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! The 2-ingredient filling ingredients That’s right — only 2 ingredients in the filling for this Strawberry Cheesecake Ice Cream Cake — it doesn’t get much easier than this! Since there are only 2 ingredients, be sure to get the best quality available for the best possible 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. 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: Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugar and graham cracker crumbs, which will cause a greasy crust. Measure the crumbs. While it’s easiest to just count graham cracker sheets to throw in the blender, there can be a good amount of variation cracker to cracker & 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, throughly blend the full graham crackers until they are in fine crumbs. Add any large chunks back into the blender to fully blend into fine crumbs. Strawberry Cheesecake Ice Cream Cake Toppings This 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 toppings, we love whipped cream and a fresh strawberry (or sugared strawberries if you’re feeing extra!). Whipped cream. To keep things simple use store-bought spray whipped topping. Alternatively, make your own whipped cream and add a doll-up 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 doll-up of 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 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, into 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 to dry, make 1 slice, and repeat. More frozen treats Cookie Dough Ice Cream Bars with a cookie dough crust Gelato two different flavors Churro Ice Cream Sandwiches with chocolate sauce Frozen Yogurt Recipe with topping ideas Healthy Ice Cream without bananas! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Cheesecake Ice Cream Cake 5 from 4 votes - Review this recipe This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a 2-ingredient strawberry and cheesecake filling. The easiest and tastiest ice cream cake ever! SAVE TO RECIPE BOX Print Recipe Strawberry Cheesecake Ice Cream Cake 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a 2-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 618kcal Cost $9.12 Equipment9 inch springform pan IngredientsGraham Cracker Crust6 tablespoons (85g) unsalted butter, melted1 and 3/4 cups (209g) blended honey graham crackers (~12-13 full sheets of graham crackers)1/4 cup (50g) white granulated sugar1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt) Filling1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook's Oregon Strawberry)1 (17 oz.; 481g) prepared frozen cheesecake Note 1Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2) InstructionsGRAHAM CRACKER CRUST: Start by melting the butter in a microwave safe bowl. Once melted, set aside to cool to room temperature for 5 minutes. In a blender or food processor, place the graham crackers and process/blend until the crackers 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 melted, but cooled (hot butter will cause a greasy crust) butter into the bowl. Gently stir with a wooden spoon until well combined.FORM CRUST: Dump 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 throughly 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 packaging 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 over-mix.FINISHING PIE: Pour the mixture over your prepared graham cracker crust. Press down with the back of the wooden spoon into one even layer on top of the crust and then use a spatula to smooth the top. Cover tightly and put in the freezer to set at least 8 hours or until completely firm.ENJOY: Once pie is firm, remove from 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 doll-up 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, into the freezer. Video Recipe NotesNote 1: 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: 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 FactsServing: 1serving | Calories: 618kcal | Carbohydrates: 59.8g | Protein: 8.3g | Fat: 38.9g | Cholesterol: 168.6mg | Sodium: 373mg | Fiber: 1.2g | Sugar: 46.3g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.