Strawberry Cheesecake Ice Cream Cake

5 from 3 votes

Strawberry Cheesecake Ice Cream Cake

This easy Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a creamy, two-ingredient strawberry-cheesecake filling. Simple and delicious!

Prep Time30

Chilling Time8

Total Time8 30

Course: Dessert

Cuisine: American, Vegetarian

Keyword: Strawberry Cheesecake Ice Cream Cake

Servings: slices

Author: Chelsea Lords

Cost: $9.12

Equipment

Blender or food processor
Springform pan 9-inch

Ingredients

Graham Cracker Crust

6 tablespoons unsalted butter melted
1-3/4 cups graham cracker crumbs honey-flavored, 12 to 13 full sheets of graham crackers
1/4 cup granulated sugar
1/2 teaspoon fine sea salt or 1/4 teaspoon table salt

Filling

1/2 gallon strawberry ice cream 8 cups, I love Tillamook’s Oregon Strawberry
1 (17-ounce) prepared frozen cheesecake see note 1
Toppings as desired see note 2

US - Metric

Instructions

Graham Cracker Crust: Melt 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 graham crackers until they are crumbs (reblend any large chunks). Measure to get 1 and 3/4 cups crumbs and add to a large bowl. Add sugar and salt. Use a spatula to scrape all the cooled, melted butter into the bowl. Gently stir with a wooden spoon until well combined.
Pour the mixture into a 9-inch springform pan. Press the crumbs into the bottom of the pan and about 1/2 inch up the sides. Use the bottom of a measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Place in the freezer while you make the pie filling.
Allow ice cream to soften 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 refrozen.) Scoop ice cream into a very large bowl.
Remove cheesecake from package and chop into 1/2-inch pieces. Add cheesecake pieces on the ice cream. Using a wooden spoon, gently mix until the ice cream and cheesecake are integrated. Don't overmix—it’s fine to have chunks of cheesecake visible.
Pour the mixture over prepared graham cracker crust. Press down with the back of the wooden spoon to form an even layer. Use a spatula to smooth the top. Cover tightly and put in the freezer to set at least 8 hours or until completely firm.
Once the pie is firm, remove from the pan and cut into slices. (To get clean slices, run a 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 toppings to slices that will be leftover. Promptly return leftovers to the freezer, covered tightly.

Video

Notes

Note 1: I use a SaraLee frozen cheesecake in this recipe, which can be found near frozen desserts in the freezer section of the grocery store.

Note 2: Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries:

To make sugared strawberries: Combine 1-1/2 cups fresh sliced strawberries, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, and 3 tablespoons granulated sugar in a small bowl. Gently toss. Let stand at room temperature 5 minutes, toss again, and let stand 5 more minutes. Toss once more and add on individual slices.

Storage: Do not add any optional toppings to Ice Cream Cake that will be leftover. Return leftovers, covered tightly, to the freezer and store for up to a month.

Nutrition