Easy No Churn Cherry Cheesecake Ice Cream Recipe

If you’ve ever craved that classic cherry cheesecake flavor in a dessert that’s equal parts luscious and simple, you’re in for a treat with this Easy No Churn Cherry Cheesecake Ice Cream. This creamy, dreamy creation delivers everything you love about homemade ice cream—without the need for fancy gadgets or hours in the kitchen. It’s gorgeously swirled, packed with sweet cherries, and has a delightful crunch of graham crackers—pure summer happiness in every bite!

this Recipe

Ingredients You’ll Need

One of my favorite things about making Easy No Churn Cherry Cheesecake Ice Cream is how straightforward the ingredients are. Each one has an important role in building that classic cheesecake flavor, the velvety ice cream texture, and the show-stopping cherry swirl.

• Cream cheese (8 oz): Gives the base its unmistakable cheesecake richness and tang, so don’t shy away from using the full-fat variety for ultimate creaminess.
• Sweetened condensed milk (14 oz can): Adds sweetness and a smooth, scoopable texture—no need for extra sugar here!
• Heavy cream (1 ½ cups, 35%): When whipped, this folds in plenty of air so your ice cream freezes light and fluffy, not icy.
• Cherry pie filling (¾ cup): Provides those vibrant cherry swirls and a burst of fruity flavor—blend it for a smooth ribbon, or leave it chunky if you’re a fan of cherry bites.
• Graham crackers (6-8): Crushed up, these add the signature “crust” crunch and a bit of toasty flavor throughout.

Variations

Once you master the basic recipe, the possibilities are endless. Easy No Churn Cherry Cheesecake Ice Cream is wonderfully customizable, so you can tailor it to your own cravings, dietary needs, or whatever you happen to have on hand.

• Blueberry Swirl: Swap out cherry pie filling for blueberry (or even raspberry) for a different fruity twist.
• Chocolate Crunch: Mix in mini chocolate chips or a swirl of hot fudge for a chocolate-cherry cheesecake vibe.
• Gingersnap Base: Replace graham crackers with crushed gingersnaps for a spicy kick and extra depth.
• Gluten-Free: Use certified gluten-free cookies or graham crackers—no one will notice the difference!

How to Make Easy No Churn Cherry Cheesecake Ice Cream

Step 1: Whip Up the Cheesecake Base

Start by making sure your cream cheese is softened—this helps it blend super smooth and creamy. Beat the cream cheese until there are zero lumps, then add in the sweetened condensed milk and beat again. Give the bowl a good scrape with a spatula so everything gets well mixed. This is your rich, dreamy base!

Step 2: Whip the Cream

In a separate bowl, whip the heavy cream until it forms stiff peaks. You want it airy but not over-whipped—stop as soon as it holds up on its own. Gently fold the whipped cream into your cream cheese mixture. This is what gives the ice cream that luscious, scoopable texture, so take your time folding until it’s evenly combined.

Step 3: Prep Your Swirls and Crumbs

Add your graham crackers to a zip-top bag and give them a satisfying bash with a glass or rolling pin. You want chunky crumbs for texture, not powder. Next, pop your cherry pie filling in a mini food processor or blender and pulse until it’s mostly smooth—this keeps the cherry swirl from turning icy in the freezer.

Step 4: Layer and Swirl

Pour half the cheesecake mixture into a 9×5″ loaf pan. Drizzle with a good amount of your cherry swirl and sprinkle generously with graham cracker crumbs. Swirl gently with a knife. Add the rest of your cream mixture on top, then finish with more cherry and graham cracker action—swirl again for those gorgeous ribbons and pockets of crunch!

Step 5: Freeze Until Set

Cover your pan with foil or plastic wrap and pop it into the freezer. Let the Easy No Churn Cherry Cheesecake Ice Cream set for at least 6-8 hours, or until nice and firm. The wait is the hardest part, but the results are so worth it!

How to Serve Easy No Churn Cherry Cheesecake Ice Cream

Garnishes

This ice cream is already a stunner, but a little garnish takes it over the top! Try a dollop of whipped cream, a few fresh cherries, or an extra sprinkle of graham cracker crumbs for the perfect finishing touch. You can even add a cherry on top for that irresistibly cute retro diner feel.

Side Dishes

Pair your Easy No Churn Cherry Cheesecake Ice Cream with classic summer sides—think buttery shortbread cookies, homemade lemon bars, or a crisp fruit salad. These light, tangy sides balance out the creamy decadence and transform dessert into a celebration.

Creative Ways to Present

For a fun twist, fill waffle cones or scoop into individual mason jars for easy party servings. Feeling playful? Sandwich a scoop between two soft sugar cookies, or serve in parfait glasses with extra layers of cherry filling and graham crumbs. However you dish it up, this ice cream always steals the show!

Make Ahead and Storage

Storing Leftovers

Store any leftovers tightly wrapped in the freezer, right in the loaf pan or in an airtight container. A piece of parchment pressed on top helps prevent freezer burn and keeps your ice cream ultra-fresh for days.

Freezing

Easy No Churn Cherry Cheesecake Ice Cream freezes beautifully! Let it firm up for a minimum of 6 hours, but you can easily make it days ahead. Just remember to let it soften at room temperature for 5-10 minutes before scooping for the perfect creamy texture.

Reheating

While you won’t need to “reheat” ice cream, letting your frozen treat sit at room temperature for a few minutes before serving does the trick. It softens just enough for those perfect, bakery-style scoops without losing its rich, creamy consistency.

FAQs

Final Thoughts

This Easy No Churn Cherry Cheesecake Ice Cream is pure dessert joy—swoops of cherry, clouds of cheesecake, and those irresistible bits of crunchy graham cracker. It’s so simple, so comforting, and so fun to share, whether you’re feeding a hungry crowd or treating yourself on a hot summer day. Give it a try soon—you’ll fall in love at the very first spoonful!

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