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Strawberry Cheesecake Ice Cream Cake

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
Author Chelsea Lords
Cost $9.12


  • 9 inch springform pan


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)


  • 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)


  • 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.



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.


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