If you’re looking for a dessert that’s equal parts refreshing, creamy, and just indulgent enough to satisfy everyone, this strawberry cheesecake ice cream cake is your dream come true. This frozen treat brings together velvety cheesecake flavor, sweet strawberries, and a crunchy, buttery crust that holds it all together. In this article, I’ll share the exact method I use at home—plus tips to customize it and shortcuts if you’re short on time. Whether you’re planning a summer birthday, a weekend BBQ, or just want something cold and comforting, this strawberry cheesecake ice cream cake has you covered.
Table of Contents
The Story & Intro – Why I Made Strawberry Cheesecake Ice Cream Cake
When Missing Home Tastes Like Strawberry and Cream
When the Wyoming summers get hot and dry, I crave something cold—but not just any cold. I wanted something that reminded me of the creamy desserts my mamá used to serve on Sundays after church. One day, standing in front of the freezer aisle, I saw a strawberry cheesecake ice cream cake tub and instantly remembered my failed attempt at tres leches years ago. It hit me—why not combine cheesecake with ice cream and turn it into a cake? And just like that, the idea for this strawberry cheesecake ice cream cake came to life.
It’s now a family favorite. Each bite delivers a comforting mix of creamy cheesecake, ripples of sweet strawberry, and a crisp graham cracker crust—it’s like a warm hug in dessert form. Plus, it’s no-bake and mom-life approved. If you’ve ever tried the flavors of sopapilla cheesecake pie or Mexican fried cheesecake, this will hit all those same cozy notes but with an icy twist.
What Makes This Strawberry Cheesecake Ice Cream Cake Special?
The cheesecake flavor doesn’t get lost in the ice cream—it shines. Thanks to a blend of cream cheese and strawberry preserves folded right into softened vanilla ice cream, each bite delivers real strawberry cheesecake flavor. I also add a crunchy cookie layer inspired by my sopapilla cheesecake ice cream, which gives this cake structure and texture.
If you’re crazy about cheesecake or simply looking for a no-bake dessert that skips the oven, this treat is guaranteed to impress. You’ll also find it pairs beautifully with summery desserts like strawberry horchata tiramisu or Mexican lime icebox cake.
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Strawberry Cheesecake Ice Cream Cake
Description
A no-bake strawberry cheesecake ice cream cake layered with creamy vanilla ice cream, real cream cheese, and sweet strawberry preserves on a buttery graham cracker crust.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1.5 quarts vanilla ice cream, softened
8 oz cream cheese, softened
1/2 cup strawberry preserves (or puree)
1 cup whipped topping
Fresh strawberries, for garnish
Instructions
1. Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Freeze for 10 minutes.
2. In a large bowl, beat softened cream cheese until smooth.
3. Fold cream cheese into softened vanilla ice cream until fully combined.
4. Swirl in strawberry preserves or puree gently—do not overmix.
5. Pour the mixture over the frozen crust and smooth the top.
6. Cover and freeze for at least 6 hours or overnight until firm.
7. Remove from freezer, let sit 10–15 minutes, then top with whipped topping and fresh strawberries.
8. Slice and serve immediately.
Notes
Letting the cake soften slightly before slicing makes for cleaner servings.
You can substitute crushed cookies for the graham crust.
To save time, use store-bought strawberry sauce or jam.
Mini versions can be made in muffin tins for parties.
Layer-by-Layer Breakdown of the Best Strawberry Cheesecake Ice Cream Cake
The Creamy Layers That Make It Taste Like Real Cheesecake
What sets this strawberry cheesecake ice cream cake apart is how closely it mimics the flavor of an actual cheesecake—without needing to bake a thing. The magic comes from folding softened cream cheese into vanilla ice cream, along with crushed freeze-dried strawberries or strawberry preserves. This combination brings a creamy depth and a signature tang that cheesecake fans know and love.
To hold everything together, I use a graham cracker crust as the base—just like a traditional cheesecake. You could also go with crushed vanilla cookies or even a cinnamon-sugar twist, like I did in my churro cheesecake bars.
Then, it’s layered:
- First the graham crust
- Then a strawberry swirl ice cream layer
- Followed by a whipped cream topping
- And finally, fresh strawberries or a drizzle of strawberry sauce on top
Ingredient Guide (And a Few Optional Add-Ins)
Here’s what you’ll need for a classic version of this cake:
| Ingredient | Purpose |
|---|---|
| Graham cracker crumbs | Crunchy base layer |
| Butter | Binds the crust |
| Vanilla ice cream | Main creamy body |
| Cream cheese | Gives it cheesecake taste |
| Strawberry preserves or puree | Natural fruity swirl |
| Whipped topping | Light frosting layer |
You can also mix in some crushed cookies for crunch—just like the cookie crumble found in cakes like Gansito cheesecake. Want it dairy-free? Try using your favorite almond-based or coconut ice cream as a base like I did in my gluten and dairy free ice cream recipe.
How to Assemble and Freeze a Strawberry Cheesecake Ice Cream Cake
No-Bake, No Stress: Simple Assembly for Busy Days
Making this strawberry cheesecake ice cream cake is way easier than it sounds. The trick? Soften your ice cream just enough to mix but not melt. You want a spreadable texture that still holds shape when frozen again.
Start by pressing your graham cracker crust into a springform pan—this makes for super easy removal later. Pop it in the freezer for 10 minutes while you prep the ice cream layer.
Then beat together softened vanilla ice cream and cream cheese until smooth. Gently swirl in your strawberry puree or preserves so you get that iconic marble effect. Pour the creamy filling over the crust, smooth the top, and freeze for at least 6 hours, or overnight if possible.
When you’re ready to serve, let it sit at room temp for about 10–15 minutes. That short thaw time gives you perfect slices every time without melting the whole thing. Trust me, after making sopapilla cheesecake pie, I learned patience is key to clean cuts!
Pro Tips for Storage, Texture & Serving Success
To keep your strawberry cheesecake ice cream cake fresh and frostbite-free, wrap the entire cake tightly in plastic wrap, then cover with foil. You can also freeze individual slices in airtight containers for a quick grab-and-go dessert. This method makes your ice cream cake last longer without losing its smooth, creamy texture.
Want even more texture in your strawberry cheesecake ice cream cake? Sprinkle chopped graham crackers or a cinnamon-sugar crunch layer between the creamy ice cream layers—just like the crumb topping on my Mexican cheesecake. The added crunch makes every bite even more satisfying.
Here are a few fun ways to serve your ice cream cake:
- Garnish each slice with fresh strawberries or a drizzle of warm strawberry jam.
- Pair it with a scoop of vanilla or strawberry sorbet for a double chill effect.
- Add crushed cookies or cereal on top before serving for extra crunch (kids love this twist!).
This strawberry cheesecake ice cream cake is make-ahead friendly and perfect for birthdays, summer holidays, or even just a Tuesday night when you need something sweet and easy.
Flavor Twists & Easy Variations of Strawberry Cheesecake Ice Cream Cake
Fun Variations to Try: Mix It Up with New Layers
Once you’ve nailed the base recipe, it’s easy to swap in new flavors and textures. Love chocolate? Add mini chocolate chips or a layer of fudge sauce between the ice cream and crust. Craving something nutty? Swirl in almond butter or sprinkle crushed pecans over the top.
One of my favorite riffs came after making a biscoff cake tres leches. I crumbled Biscoff cookies for the base instead of graham crackers—it added a warm, spiced flavor that paired beautifully with the strawberries.
Other creative combos:
- Mango purée + lime zest for a tropical cheesecake feel
- Blackberry jam swirls with crushed Oreos in the crust
- Swapping strawberry for guava, inspired by flavors in xango dessert
Don’t be afraid to play with texture too—soft cookies between layers, toasted coconut, or even a drizzle of caramel or dulce de leche.
How to Make It Your Signature Summer Dessert
Want to turn this into your signature birthday or party dessert? Use a cake pan lined with acetate sheets for ultra-clean edges. Layer multiple flavors like strawberry and vanilla, or cheesecake and chocolate. Finish by adding a generous swirl of homemade whipped cream on top, then decorate with a message or design using melted chocolate.
Mini versions in muffin tins are perfect for grab-and-go treats, too. You can even match the theme of your event—think red, white, and green layers for a fun nod to your roots or to echo classic Mexican flavors.
Once you’ve made this cake once, you’ll find yourself coming back to it again and again. It’s forgiving, crowd-pleasing, and totally customizable.
Conclusion
If you’ve ever wished cheesecake could be colder, quicker, and easier—strawberry cheesecake ice cream cake is your answer. It brings together the bold flavor of cheesecake, the sweetness of strawberries, and the creaminess of ice cream in a dessert that’s perfect for summer nights or Sunday get-togethers.
Best of all, this cake lets you relax. No baking. No fuss. Just a make-ahead treat that everyone will love, even on the busiest of days. Whether you’re celebrating something big or just craving a taste of comfort, this frozen cheesecake twist is always a good idea.
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FAQs
Does strawberry cheesecake ice cream taste like cheesecake?
Yes—when made with real cream cheese and strawberry puree or preserves, strawberry cheesecake ice cream cake carries the tangy, rich flavor of a classic cheesecake. In this ice cream cake, blending softened cream cheese into the ice cream gives you that unmistakable cheesecake vibe in every bite.
What are the ingredients in Dairy Queen strawberry cheesecake ice cream cake?
Dairy Queen’s version typically includes strawberry topping, cheesecake pieces, vanilla and strawberry soft serve, and a chocolate cookie crunch layer. While delicious, our homemade version uses simple, real ingredients like cream cheese, graham crackers, and real strawberries—plus, it’s freezer-friendly and made with love.
Can you make a cheesecake with ice cream?
Absolutely! That’s the beauty of this recipe. Instead of baking, you combine cream cheese with softened ice cream to mimic a no-bake cheesecake texture. It’s a shortcut that delivers big flavor, and it’s much easier for beginners or busy families.
What are the crunchies in ice cream cake made of?
Crunchies are often made from crushed chocolate cookies mixed with a bit of sugar or melted butter. In this recipe, we use graham cracker crumbs for a traditional cheesecake crust, but you can add a layer of cookie crunch—like crushed vanilla wafers or cinnamon cookies—for added texture and nostalgia.