There’s something magical about desserts that combine two favorites—like ice cream cake cheesecake. It’s creamy, cold, and perfect for hot days or celebrations. In this article, we’ll explore what makes this layered treat so irresistible, how to make it at home without stress, and tips to store it right. You’ll also get answers to the most common questions about keeping it fresh and scoopable. Whether you’re serving it for a birthday or just because it’s Tuesday, ice cream cake cheesecake is a crowd-pleaser. Let’s dig into how this dessert can become your new family favorite.
Table of Contents
The Story & Intro to Ice Cream Cake Cheesecake
Why I Fell in Love with Ice Cream Cake Cheesecake
I still remember my first attempt at making an ice cream cake cheesecake. It was a scorching July day in Wyoming, and I was missing the cool breeze of my abuela’s kitchen back in Jalisco. I’d seen a recipe online, thought, “Why not?” and dove in. I jumped right in without softening the ice cream first, of course. What I ended up with was a crumbled mess and a cheesecake that refused to cooperate. But as always, my kids still asked for seconds—even if they needed a spoon and some imagination.
That kitchen mess became a turning point. I knew I wanted to create Mexican-inspired desserts that were fun, flavorful, and doable even after a long workday. I experimented and made adjustments until I finally perfected the ultimate cheesecake-inspired ice cream cake. Not too sweet, firm enough to slice, and still rich like a true cheesecake should be.
If you’ve tried my strawberry cheesecake ice cream cake, you’ll notice the inspiration here. But this version adds a buttery cookie crust and a no-bake creamy filling that sets beautifully in the freezer. It’s a fantastic dessert for summer cookouts, birthdays, or just because you need a pick-me-up.
A Dessert That Feels Like Home
The joy of an ice cream cake cheesecake isn’t just in eating it—it’s in how easy it is to make and how much it brings people together. Much like my sopapilla cheesecake pie, this dessert is made for sharing. It’s soft enough to melt in your mouth, yet sturdy enough to hold its shape. The flavor? A chilled, creamy hug.
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Ice Cream Cake Cheesecake
- Total Time: 4 hours 20 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy cheesecake meets frozen ice cream in this no-bake Mexican-inspired treat. This ice cream cake cheesecake is easy, beautiful, and perfect for hot weather gatherings.
Ingredients
2 cups crushed Maria cookies or graham crackers
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup heavy whipping cream
1 pint vanilla or strawberry ice cream (softened slightly)
Instructions
1. Mix crushed cookies and melted butter. Press into 9-inch springform pan. Freeze 20 mins.
2. Beat cream cheese until smooth. Add condensed milk and vanilla. Mix until combined.
3. Whip heavy cream to soft peaks. Fold into cream cheese mixture.
4. Pour over crust. Freeze 30 mins.
5. Spread softened ice cream on top. Smooth and freeze at least 4 hours.
6. Remove from freezer 15 minutes before serving. Slice and enjoy!
Notes
Try dulce de leche drizzle or chocolate chips between layers for extra flair.
Store tightly wrapped in freezer up to 30 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
How to Make Ice Cream Cake Cheesecake Easily at Home
Ingredients and Tools You’ll Need
Creating this ice cream cake cheesecake at home doesn’t require fancy tools. Just a springform pan, a hand mixer (or whisk and determination), and a freezer. The ingredients are simple too: cream cheese, sweetened condensed milk, vanilla extract, heavy cream, and your favorite ice cream. For the crust, I go with crushed Maria cookies or graham crackers, depending on what’s in the pantry. A bit of butter binds it all.
What makes this recipe a lifesaver is that it’s no-bake. Ideal for busy moms, this allows you to spend less time by the oven and more time relaxing and recharging. You just mix, layer, freeze, and wait.
For inspiration on flavor layers, check out this creamy Mexican cheesecake recipe and the indulgent gansito cheesecake—both show how rich, chilled desserts can still feel homey and nostalgic.
Here’s a simple structure:
- Crust: Crushed cookies + melted butter
- Cheesecake filling: Whipped cream + sweetened cream cheese
- Ice cream layer: Slightly softened favorite flavor
- Topping ideas (optional): Crumbled biscuits, a swirl of dulce de leche, or a drizzle of melted chocolate.
Layering Like a Pro
To keep the layers distinct, freeze each one for 20–30 minutes before adding the next. Don’t rush it—this helps everything stay in place. Use an offset spatula or the back of a spoon to smooth each layer. I love alternating flavors—try vanilla cheesecake with a layer of strawberry ice cream for contrast, or go bold with chocolate and espresso.
A trick I use: line the base with parchment paper. It simplifies serving and makes cleanup incredibly quick and effortless.
Just like the Mexican fried cheesecake, this frozen version captures everything I love—sweetness, simplicity, and a whole lot of joy.
Storing and Serving Ice Cream Cake Cheesecake
How to Store It the Right Way
Once your ice cream cake cheesecake is fully assembled and frozen, keeping it at the right temperature is key. Keep it stored in the freezer at all times—never in the refrigerator. Unlike traditional cheesecake, this dessert needs to stay frozen to hold its shape. The fridge is too warm and will cause the layers to melt and slide.
To avoid freezer burn, either seal it securely in an airtight container or wrap it snugly with plastic wrap. If you’re planning to serve within a day or two, the texture will be ideal. For longer storage (up to a month), double-wrap the cake and keep it in the back of the freezer where the temp is most consistent.
For similar chilled desserts that hold up well, try the lemon sopapilla cheesecake or the sopapilla cheesecake ice cream—both offer creamy, freezer-friendly satisfaction.
How Long to Leave It Out Before Serving
Many people often ask: how long should you wait before slicing into an ice cream cheesecake cake? The sweet spot is 10–15 minutes. Just enough time to soften the ice cream for easy slicing, but not so long that it starts melting into a puddle. To achieve clean, even slices, warm a sharp knife by dipping it in hot water, then wipe it dry before slicing.
If you’re serving guests, you can even slice it ahead of time and place individual pieces back in the freezer on a tray. That way, no one’s waiting—and everyone gets a perfect slice.
Like my Mexican lime icebox cake, this recipe proves that frozen desserts can be practical and party-ready. It’s all about timing, wrapping, and that first cool, creamy bite.
Conclusion
Ice cream cake cheesecake brings the best of two worlds—rich creaminess and frozen delight. It’s a no-bake dream for busy families, with flexible flavors and easy steps. From kitchen fail to family favorite, this dessert now lives in my freezer rotation right alongside gansito cheesecake and churro cheesecake bars. Whether you’re a beginner or seasoned baker, this is the chilled treat you’ll keep coming back to.
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FAQs
How long to leave ice cream cake out to soften?
You should leave your ice cream cake cheesecake out for 10 to 15 minutes before serving. This gives the ice cream layer just enough time to soften for easy slicing without melting into a mess. If your kitchen is extra warm, check after 8 minutes—some ice creams thaw faster than others. Always use a hot, sharp knife to slice cleanly through each layer.
Should I store ice cream cake in the fridge or freezer?
Freezer only. Unlike baked cheesecake, which can chill in the fridge, this dessert has frozen layers that must stay cold. Storing it in the fridge will cause the structure to break down and melt quickly. Wrap it in plastic wrap or foil to prevent ice crystals and keep the flavor fresh.
How to keep an ice cream cake from melting?
Tips to prevent your ice cream cake cheesecake from melting:
-Serve it immediately after slicing
-Freeze it between layers when assembling
-Place it on a chilled cake stand or plate before serving
-Store leftovers quickly—don’t let it linger on the counter
Like my sopapilla cheesecake ice cream, this treat is best enjoyed while still firm.
How long can an ice cream cake last?
If well-wrapped and frozen, your ice cream cake cheesecake can last up to 30 days. After that, the texture may change slightly and flavors could dull. For the best taste and freshness, enjoy it within two weeks. Be sure to store it in the coldest part of your freezer.