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No-Churn Cheesecake Ice Cream

When the weather heats up, there’s no better way to cool down than with ice cream! Treat yourself to this homemade creamy Cheesecake Ice Cream, made with natural ingredients. Don’t worry, this delicious dairy-filled ice cream will disappear quickly! The best part is that there is no special machine required. Just mix up the ingredients and freeze overnight!

This thick, sweet cheesecake ice cream is “New York-style” because it includes lots of heavy cream and cream cheese. A splash of vanilla gives a nice sweet balance to the tang of the cream cheese.

No Churn Cheesecake Ice Cream in bowls

I live in Ohio, which is the ice cream capital of the United States! That’s just all the more reason to enjoy a scoop (or two!) of this cheesecake ice cream on a warm evening. Swirl in cherries and blueberries for a red, white and blue dessert to bring to summer holiday cookouts!

For more homemade ice cream ideas, check out my Double Chocolate Ice Cream recipe!

No-Churn Cheesecake Ice Cream

Photo of No-Churn Cheesecake Ice Cream
  • 8 servings


  • 2 cups heavy whipping cream
  • 8 oz cream cheese, room temperature
  • 1 (14oz) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 - 1 cup graham crackers, coarsely crushed
  • 1 cup cherry and/or blueberry pie filling (optional)


  1. In the bowl of a mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form (about 5 minutes). Transfer to a new bowl; set aside.
  2. In the bowl of your mixer fitted with the paddle attachment (no need to clean out the mixer bowl), beat the cream cheese until smooth. Slowly add sweetened condensed milk and vanilla extract. Mix until incorporated.
  3. Slowly add the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
  4. Layer a freezer-safe loaf pan with ice cream, graham cracker crumbs, and pie filling (if using), being sure to reserve some crackers and fruit for the top.
  5. Freeze 8 hours or overnight.

Notes: For best results, place your mixer bowl and whisk attachment in the freezer or refrigerator for 10 minutes before whipping the heavy whipping cream. Also, be sure the cream is very cold. You can substitute a prepared store-bought graham cracker pie crust for the graham cracker crumbs. Simply break apart the pie crust into pieces by piercing with a knife or fork. If you want a pure white ice cream, use clear vanilla flavored extract. Reserve extra pie filling and graham cracker pieces to use as additional toppings when serving.  

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