This ice cream brings together everything you love about cheesecake and transforms it into a refreshing dessert. It’s no-churn friendly, easy to customize, and perfect for summer days or special celebrations. The combination of tart raspberries and sweet cream cheese is irresistible, and the bits of graham cracker add the perfect crunch to every creamy bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened
Sweetened condensed milk
Heavy cream
Vanilla extract
Fresh or frozen raspberries
Granulated sugar
Lemon juice
Graham crackers, crushed
Butter (for graham cracker crust bits, optional)
Directions
Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens slightly (about 10 minutes). Strain to remove seeds if desired. Let cool completely.
Make the Graham Cracker Crust Bits (Optional): Mix crushed graham crackers with melted butter and a little sugar. Bake at 350°F (175°C) for 8–10 minutes, or until golden. Let cool and break into chunks.
Prepare the Ice Cream Base: In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and vanilla, and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble: Pour half of the ice cream base into a loaf pan or freezer-safe container. Swirl in some raspberry sauce and sprinkle in some graham cracker chunks. Repeat with remaining ice cream base, more sauce, and more graham crackers. Use a knife to swirl the raspberry sauce lightly through the mixture.
Freeze: Cover tightly and freeze for at least 6 hours, or until firm.
Servings and timing
This recipe makes about 6–8 servings. Preparation time: 20 minutes Cooking time (for sauce/crust): 10 minutes Freezing time: 6 hours or overnight Total time: about 6.5 hours
Variations
No-Churn Version: The base is already no-churn, but you can skip the crust and sauce cooking steps for an even faster version.
Chocolate Swirl: Add a ribbon of melted dark chocolate or chocolate chips.
Berry Blend: Use a mix of raspberries, blueberries, and blackberries for a mixed berry version.
Gluten-Free: Use gluten-free graham crackers.
Tangier Flavor: Add a touch of Greek yogurt to the base for a more authentic cheesecake taste.
Storage/Reheating
Store in a sealed, freezer-safe container for up to 2 weeks for best texture. To serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not refreeze once fully melted, as it can change the texture.
FAQs
Do I need an ice cream maker?
No, this recipe is no-churn and doesn’t require an ice cream maker.
Can I use frozen raspberries?
Yes, just thaw them first and proceed with the sauce instructions.
Can I skip the raspberry sauce?
Yes, or you can use a store-bought raspberry jam as a shortcut.
How long does this ice cream last in the freezer?
Up to 2 weeks for best quality, though it can last longer if kept well-sealed.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free graham crackers.
Can I add fresh raspberries instead of a sauce?
Yes, just mash slightly and fold into the mixture, but it may result in a more icy texture.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can work in a pinch.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk is essential for the no-churn method. Homemade versions can be used as a substitute.
Can I use other fruits?
Absolutely—strawberries, blueberries, or blackberries all work well in place of raspberries.
How do I make it more like cheesecake?
Add a bit of lemon zest and a touch of sour cream to the base for a more traditional cheesecake flavor.
Conclusion
Raspberry Cheesecake Ice Cream is a showstopping dessert that combines creamy indulgence with the fresh, fruity zing of raspberries. Whether served in a cone, bowl, or alongside a slice of actual cheesecake, it’s a refreshing treat that brings elegance and comfort together in every scoop. Easy to make and even easier to enjoy, this ice cream is sure to become a favorite in your homemade dessert rotation.
Raspberry Cheesecake Ice Cream is a rich and creamy no-churn dessert that combines the tang of cream cheese with sweet raspberry swirls and crunchy graham cracker crust pieces. It’s the perfect frozen twist on classic cheesecake.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:6 hours 30 minutes
Yield:6–8 servings
Category:Dessert
Method:No-Churn
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy cream
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 cup crushed graham crackers
2 tablespoons melted butter (optional, for crust bits)
Instructions
Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer for about 10 minutes until thickened. Strain to remove seeds if desired. Let cool completely.
Make Graham Cracker Crust Bits (Optional): Mix crushed graham crackers with melted butter and a teaspoon of sugar. Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden. Let cool and break into chunks.
Prepare the Ice Cream Base: In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk and vanilla; mix until well combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Assemble: In a loaf pan or freezer-safe container, layer half the ice cream base, drizzle with raspberry sauce, and sprinkle with graham cracker chunks. Repeat with the remaining base, sauce, and graham crackers. Swirl with a knife for a marbled effect.
Freeze: Cover and freeze for at least 6 hours or overnight until firm.
Notes
Use gluten-free graham crackers for a gluten-free version.For more cheesecake flavor, add lemon zest or a spoonful of sour cream to the base.Store-bought raspberry jam can be used as a shortcut.Let sit at room temperature for 5–10 minutes before scooping.Do not refreeze if completely melted to maintain creamy texture.
