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.

Strawberry Cheesecake Ice Cream Cake – Easy Frozen Favorite (2025)

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

Scale

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

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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.