There’s nothing quite like digging into a spoonful of ice cream that tastes just like your favorite cherry cheesecake.
The swirl of tart cherries, the crunch of graham crackers, and that velvety creaminess—it’s pure comfort in frozen form.
This No-Churn Cherry Cheesecake Ice Cream brings that experience home, no machine needed.
Why I Love This Recipe
Tastes just like cherry cheesecake—but frozen!
No ice cream maker required
Creamy texture with a tangy cherry swirl
Crunchy graham cracker ribbons for texture
So easy, yet impressive enough for guests
What You’ll Need (Ingredient Highlights)
Cream cheese – Gives that classic cheesecake tang
Sweetened condensed milk – Adds sweetness and creamy texture
Heavy cream – Whipped for a fluffy base
Cherry pie filling – Blended into a smooth, vibrant swirl
Graham crackers – Crushed for that “crust” feel in every bite
Pro Tips Before You Start
Soften your cream cheese first – It blends smoother that way
Don’t overwhip the cream – Stop at stiff peaks for best texture
Blend the cherry filling – Keeps it creamy, not icy
Chill your mixing bowl – Helps whip cream faster on warm days
Layering = better swirl – Alternate cream and cherry layers for a beautiful finish
How to Make No-Churn Cherry Cheesecake Ice Cream
Step 1: Beat the Cream Cheese Mixture
In a large bowl, beat cream cheese until smooth.
Add sweetened condensed milk and continue mixing until fully combined and creamy.
Step 2: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold it into the cream cheese mixture.
Step 3: Prep Your Add-ins
Crush the graham crackers in a zip-top bag using a rolling pin or heavy glass.
Blend the cherry pie filling in a blender or food processor until smooth.
Step 4: Swirl It In
Fold half of the cherry pie filling and half of the graham cracker crumbs into the cream base for a marbled effect.
Step 5: Layer and Swirl Again
Pour half the ice cream mixture into a loaf pan.
Drizzle with cherry filling and sprinkle with graham crumbs.
Swirl gently. Repeat with remaining mixture and toppings.
Step 6: Freeze Until Set
Cover and freeze for 6–8 hours, or overnight, until firm and scoopable.
What to Serve It With
A drizzle of hot fudge or melted white chocolate
Extra graham cracker crumbles on top
Fresh cherries on the side
Vanilla or almond biscotti
A crisp waffle cone
Variations / Substitutions
Use blueberry or strawberry pie filling instead of cherry
Swap graham crackers for vanilla wafers or digestive biscuits
Add mini white chocolate chips for extra indulgence
Try flavored cream cheese for a twist
Make it dairy-free using plant-based cream cheese and coconut cream
Storage & Leftovers
Store in a freezer-safe airtight container
Best enjoyed within 2 weeks
Let sit at room temp 5–10 minutes before scooping
Do not refreeze if fully thawed
FAQs
Can I use a different fruit filling?
Yes! Blueberry, raspberry, or strawberry pie fillings work great too.
Do I need to blend the cherry filling?
It’s optional but highly recommended—blending creates a smoother texture and avoids icy fruit bits.
How long does it take to freeze?
At least 6 hours, but overnight is best for firm texture.
Can I use low-fat cream cheese?
You can, but the ice cream will be less creamy and rich.
Can kids help make this recipe?
Absolutely! It’s a no-bake, no-cook recipe perfect for little hands.
Can I add extra graham cracker crumbs?
Yes—feel free to add more for extra crunch and crust flavor.
Do I need an electric mixer?
It’s highly recommended for whipping and smoothing, but a strong whisk arm and patience can work too.
Final Thoughts
This No-Churn Cherry Cheesecake Ice Cream is one of those back-pocket desserts that delivers every time. It’s sweet, tangy, smooth, and crunchy all at once—with no ice cream maker needed.
Whether you’re making it for a party or just a quiet night in, each spoonful is a creamy reminder that simple ingredients can create magic.
No-Churn Cherry Cheesecake Ice Cream
Ingredients
- 8 oz cream cheese 250 grams
- 14 oz can sweetened condensed milk
- 1 ½ cups heavy cream 35%
- ¾ cup cherry pie filling
- 6 –8 graham crackers
Instructions
- Beat the cream cheese until smooth.
- Add sweetened condensed milk and mix until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold into cream cheese mixture.
- Crush graham crackers in a zip-top bag.
- Blend cherry pie filling until smooth.
- See full steps with tips & photos → https://wimpysdiner.net/no-churn-cherry-cheesecake-ice-cream/
Notes
- Make Ahead: This ice cream can be prepared a day ahead and stored in the freezer for up to 2 weeks.
- Flavor Variations: You can use other fruit pie fillings like strawberry or blueberry for a different flavor twist.
- Graham Cracker Alternatives: Try using crushed cookies like Oreos or vanilla wafers for a different crunch.
Full Recipe Card
Ingredients
8 oz cream cheese (250 grams)
14 oz can sweetened condensed milk
1 ½ cups heavy cream (35%)
¾ cup cherry pie filling
6–8 graham crackers
Instructions
Beat the cream cheese until smooth. Add sweetened condensed milk and mix until creamy.
In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
Crush graham crackers in a zip-top bag.
Blend cherry pie filling until smooth.
Swirl half the cherry filling and graham crumbs into the cream mixture.
Layer half the cream mixture into a 9×5″ loaf pan.
Swirl with more cherry and graham. Add the remaining mixture and repeat the swirl.
Freeze for 6–8 hours, or until firm.
