Creamy No-Churn Strawberry Cheesecake Ice Cream Recipe Easy Homemade Dessert

Let me tell you, the scent of fresh strawberries mingling with the rich, tangy aroma of cream cheese is enough to make anyone’s mouth water before the first scoop even hits the bowl. The first time I made this creamy no-churn strawberry cheesecake ice cream, I was instantly hooked. There’s this kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make cheesecake that felt like a warm hug in dessert form. But this ice cream? It’s like that comforting cheesecake memory turned into a frozen delight—perfect for summer afternoons or anytime you need a little sweet magic.

Honestly, my family couldn’t stop sneaking spoonfuls straight from the container while it was chilling in the freezer—and I can’t really blame them. This creamy no-churn strawberry cheesecake ice cream is dangerously easy to make, requires no fancy ice cream maker, and provides pure, nostalgic comfort in every bite. Whether you’re looking to brighten up your Pinterest dessert board, impress guests at a potluck, or just treat your kids to something special, this recipe is your go-to. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting alike. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This creamy no-churn strawberry cheesecake ice cream recipe is a little piece of heaven you can whip up without breaking a sweat. Here’s why it’s become a crowd-pleaser in my kitchen:

• Quick & Easy: Comes together in under 20 minutes, perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything in your pantry and fridge.
• Perfect for Summer: Great for backyard barbecues, family picnics, or just cooling off on a hot day.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its creamy texture and fruity zing.
• Unbelievably Delicious: The smooth cream cheese blends perfectly with juicy strawberries, delivering next-level comfort food vibes.

What sets this recipe apart? Honestly, the magic is in the simple no-churn method that makes it so accessible. By folding softened cream cheese into whipped cream and sweetened strawberry puree, you get a rich, velvety texture without any ice cream machine fuss. Plus, the balance of tangy cheesecake flavor and fresh strawberry sweetness keeps you coming back for more. This isn’t just another strawberry ice cream; it’s the best version you’ll ever make at home. It’s comfort food reimagined—fast, fuss-free, but with all the soul-soothing satisfaction you crave.

What Ingredients You Will Need

This creamy no-churn strawberry cheesecake ice cream recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with the fresh strawberries bringing that seasonal brightness. Here’s what you’ll need:

• Fresh strawberries (about 2 cups, hulled and sliced) – ripe and juicy for best flavor
• Granulated sugar (¾ cup) – to sweeten the strawberries and ice cream base
• Cream cheese (8 oz / 225 g, softened) – the star ingredient for that creamy cheesecake flavor (I usually go for Philadelphia brand)
• Heavy whipping cream (2 cups / 480 ml, cold) – for that luscious, fluffy texture (look for brands with at least 36% fat)
• Vanilla extract (1 teaspoon) – adds warmth and depth
• Lemon juice (1 tablespoon, fresh) – brightens and balances the sweetness
• Optional: graham cracker crumbs (½ cup) – to sprinkle in for that classic cheesecake crunch

Pro tip: If fresh strawberries aren’t in season, frozen ones work just fine—just thaw and drain any excess liquid before using. For a dairy-free twist, swap cream cheese and heavy cream with coconut cream and dairy-free cream cheese alternatives.

Equipment Needed

• Mixing bowls: You’ll need a couple of medium to large bowls for whipping cream and mixing ingredients.
• Electric mixer or stand mixer: Essential for whipping the cream to soft peaks and smoothing the cream cheese. You can hand whisk, but it takes some elbow grease!
• Food processor or blender: To puree the strawberries until smooth. A hand blender works well too.
• Spatula: For folding ingredients together gently without deflating the whipped cream.
• Loaf pan or airtight container: For freezing the ice cream. I love using a loaf pan lined with parchment paper for easy scooping.
• Freezer: Obviously, you’ll need a reliable freezer with consistent temperature.

If you don’t have a food processor, you can mash the strawberries with a fork for a chunkier texture. For budget-friendly options, hand mixers and basic mixing bowls work perfectly well. Just keep your cream cheese soft and room temperature for smooth blending—that’s a little trick I learned the hard way!

Preparation Method

1. Prepare the strawberries: In a blender or food processor, combine sliced strawberries with ¼ cup (50 g) of granulated sugar and lemon juice. Puree until smooth, then set aside. This usually takes about 5 minutes including prep.
2. Soften the cream cheese: Make sure your cream cheese is super soft to avoid lumps. You can microwave it for 10 seconds if needed. Then, beat it with the remaining ½ cup (100 g) sugar using an electric mixer until creamy and smooth—about 2-3 minutes.
3. Whip the cream: In a chilled bowl, whip the cold heavy cream with vanilla extract until soft peaks form. This takes roughly 3-5 minutes on medium-high speed. You’ll know it’s ready when the cream holds shape but still feels light and airy.
4. Combine cream and cream cheese: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly to keep the airiness intact—about 3-4 folds.
5. Add strawberry puree: Fold in the strawberry puree, swirling gently to create a marbled effect or fully mix if you want an even pink color. If you’re adding graham cracker crumbs, fold them in now for that classic cheesecake texture.
6. Freeze: Pour the mixture into a lined loaf pan or airtight container. Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until firm.
7. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect creamy texture.

Pro tip: If you notice any icy texture after freezing, give the container a quick stir after 2-3 hours to keep things smooth. Also, don’t rush the whipping steps—well-aerated cream makes all the difference!

Cooking Tips & Techniques

Making creamy no-churn strawberry cheesecake ice cream might seem straightforward, but a few tricks make a world of difference. First, always start with cold heavy cream—it whips better and helps create that fluffy texture we all crave. Also, be patient when whipping; under-whipping leads to a runny ice cream, while over-whipping can cause the cream to turn grainy.

When folding the cream and cream cheese, use gentle strokes to keep the air trapped in the whipped cream. I’ve learned that rushing this step flattens the mixture and results in a denser ice cream, which is less dreamy. Another tip: soften your cream cheese well ahead of time. I once skipped this and ended up with lumpy ice cream—lesson learned the hard way!

Timing is key. Prep usually takes under 20 minutes, but freezing time can’t be rushed. For best results, freeze overnight. If you’re multitasking, assemble the base in the morning and freeze by evening for a ready-to-go dessert.

Lastly, don’t forget the lemon juice! It might seem small, but it really brightens the flavors and balances the sweetness, making this strawberry cheesecake ice cream taste fresh and vibrant instead of cloying.

Variations & Adaptations

This creamy no-churn strawberry cheesecake ice cream recipe is super versatile. Here are some ways to put your own spin on it:

• Mixed Berry Version: Swap strawberries for a blend of blueberries, raspberries, and blackberries. The tangier berries add a colorful twist.
• Vegan/Dairy-Free: Use coconut cream instead of heavy cream and vegan cream cheese for a luscious dairy-free treat. Add maple syrup in place of sugar for a natural sweetener.
• Nutty Crunch: Stir in toasted almond slivers or crushed pistachios for an extra texture layer—great if you love a bit of crunch in your ice cream.
• Chocolate Swirl: Gently fold in mini chocolate chips or a swirl of melted dark chocolate before freezing for a decadent surprise.
• Low-Sugar: Use a sugar substitute like erythritol or stevia, adjusting sweetness to taste, to make a lower-sugar version without losing creaminess.

One personal favorite variation I tried was adding a splash of balsamic vinegar to the strawberry puree—a little unexpected twist that deepened the strawberry flavor beautifully. Feel free to experiment and make this recipe your own!

Serving & Storage Suggestions

This strawberry cheesecake ice cream is best served chilled but slightly softened—let it sit out for about 5 minutes before scooping. Serve in pretty bowls or cones, and if you want to get fancy, top with a fresh strawberry or a sprinkle of graham cracker crumbs. It pairs wonderfully with a crisp summer salad or a slice of angel food cake for an indulgent dessert spread.

To store, keep the ice cream tightly covered in the freezer to prevent ice crystals and freezer burn. It stays great for up to 2 weeks, but honestly, it rarely lasts that long in my house! When reheating, just let it thaw at room temperature for a few minutes and stir gently if needed to bring back that creamy texture.

Fun fact: the flavors actually mellow and deepen if you let the ice cream sit in the freezer for a day or two, so making it ahead for a party is a solid move.

Nutritional Information & Benefits

This creamy no-churn strawberry cheesecake ice cream is a treat you can feel a little better about. Each serving (about ½ cup or 125 ml) contains approximately 250 calories, 18 grams of fat, 20 grams of carbohydrates, and 3 grams of protein.

Strawberries bring antioxidants and vitamin C, supporting immune health, while cream cheese provides calcium and protein. Using real cream and cream cheese means you’re indulging in wholesome fats that keep you satisfied. For those watching carbs, you can modify sweetness or use low-carb substitutions to fit your diet.

Keep in mind this recipe contains dairy and may not be suitable for those with lactose intolerance or milk allergies, but it’s a wonderful occasional treat that balances taste with a bit of nutrition.

Conclusion

If you’re after a creamy, dreamy dessert that’s as easy as it is delicious, this creamy no-churn strawberry cheesecake ice cream recipe is your new best friend. It captures the essence of classic cheesecake in a frozen, scoopable form that everyone will love. What I adore most is how flexible it is—you can customize it to your taste or dietary needs without losing any of the joy.

Give it a try, tweak it to your liking, and share your delicious results! I’d love to hear your favorite variations or any tips you pick up along the way. Honestly, this ice cream feels like a warm hug on a hot day, and I’m sure it’ll become a staple in your dessert rotation too.

Go ahead, grab those strawberries, and make some magic happen!

FAQs about Creamy No-Churn Strawberry Cheesecake Ice Cream

Can I make this ice cream without an ice cream maker?

Yes! This recipe is designed to be no-churn, so no special equipment is needed. Just mix, freeze, and enjoy.

How long should I freeze the ice cream before serving?

Freeze for at least 6 hours, but overnight is best to achieve a firm, scoopable texture.

Can I use frozen strawberries instead of fresh?

Absolutely. Just thaw and drain them well to avoid excess water in the ice cream.

Is it possible to add mix-ins like nuts or chocolate chips?

Yes! Fold in your favorite mix-ins right before freezing for added texture and flavor.

How do I soften the ice cream for easier scooping?

Let it sit at room temperature for 5 minutes before scooping. This softens it just enough for perfect scoops.

Print