Cherry cheesecake is one of those desserts that never goes out of style. Whether it’s served at holiday gatherings, summer picnics, or as a treat on an ordinary weeknight, there’s something undeniably special about the combination of rich cream cheese, sweet cherries, and buttery graham crackers. Now imagine all of that indulgent flavor transformed into a cold, creamy ice cream—with no baking, no ice cream machine, and only five simple ingredients. That’s the magic of this no-churn cherry cheesecake ice cream.

This recipe captures everything we love about classic cheesecake and turns it into a frozen dessert that’s not only incredibly easy to make but also completely irresistible. It starts with a smooth base of whipped cream and sweetened condensed milk, then blends in tangy cream cheese for that signature cheesecake flavor. Swirls of cherry pie filling and crunchy graham cracker crumbs take it over the top, delivering the perfect mix of tart, sweet, creamy, and crunchy in every bite.

I discovered this ice cream during one of those “clean out the pantry” weekends. I had a can of cherry pie filling leftover from a holiday dessert, a few graham crackers in the back of a cabinet, and some cream cheese that needed to be used. After a bit of mixing, layering, and freezing, I ended up with a dessert that tasted like summer in a bowl. Since then, I’ve made it dozens of times, tweaking it slightly for flavor, texture, and ease.

Why You’ll Love This Recipe

There are plenty of ice cream recipes out there, but this no-churn cherry cheesecake version stands out for several compelling reasons. First and foremost, it delivers on flavor in a big way. You get the tangy richness of cheesecake, the bright, fruity punch of cherry pie filling, and the satisfying crunch of graham crackers—all in a frozen, creamy dessert that tastes like it came from a gourmet shop.

The texture is another reason to fall in love with this recipe. Thanks to the whipped cream and condensed milk base, the ice cream is incredibly smooth and scoopable straight from the freezer. The cream cheese adds a slight tang and density, giving it that cheesecake-like consistency without the need for eggs or baking. Each bite melts in your mouth, delivering the perfect balance of sweet and creamy with just the right hint of tart cherry.

Ease of preparation is where this recipe truly shines. You don’t need an ice cream maker, a candy thermometer, or any complicated techniques. All you do is whip, fold, layer, and freeze. It’s beginner-friendly yet yields professional-tasting results. That makes it perfect for quick weekend desserts, stress-free entertaining, or fun cooking projects with kids.

Health Benefits

While no-churn cherry cheesecake ice cream is undeniably a treat, making it at home allows you to control the ingredients and make smarter choices compared to many store-bought alternatives. In fact, there are several surprising health benefits tucked into this rich and indulgent dessert.

First, consider the main ingredient—cream cheese. While often associated with richness, cream cheese is also a source of several essential nutrients. It contains vitamin A, which supports eye health and immune function, as well as small amounts of calcium and vitamin B2 (riboflavin). Cream cheese made from whole milk also provides a modest amount of protein and healthy fat, both of which help increase satiety and reduce the likelihood of overindulging.

Next, we have sweetened condensed milk, which serves as both a sweetener and a creamy base. Though it does contain sugar, it also provides calcium, potassium, and magnesium, making it a slightly more nutrient-dense alternative to refined sugar and heavy cream combinations. Plus, the thick texture of condensed milk helps create that classic ice cream consistency without the need for additional stabilizers or thickeners.

Heavy cream, another key ingredient, contributes not just to texture but also to flavor and richness. It’s a natural source of fat-soluble vitamins like vitamin D and vitamin K2, both of which play a crucial role in bone health. When used in moderation, high-quality dairy can be part of a well-balanced diet, especially in homemade recipes that rely on fewer processed ingredients.

Preparation Time, Servings, and Nutritional Information

Active Prep Time:

• Whipping cream cheese and condensed milk: 5 to 7 minutes

• Whipping the cream: 4 to 5 minutes

• Folding and assembling layers: 5 to 7 minutes

Total Active Time: 15 to 20 minutes

Freezing Time:

• Minimum: 6 to 8 hours

• Best results: Overnight (8 to 12 hours)

Total Time (including freezing): 6 to 12 hours

Yield: This recipe makes approximately 1.5 quarts of ice cream, which equals around 12 to 14 half-cup servings, depending on how generously you scoop.

Estimated Nutritional Information (Per ½-Cup Serving):

• Calories: 260

• Total Fat: 17g

• Saturated Fat: 10g

• Cholesterol: 55mg

• Sodium: 100mg

• Total Carbohydrates: 22g

• Sugars: 19g

• Protein: 3g

• Calcium: 8% of Daily Value

• Vitamin A: 10% of Daily Value

Ingredients List

Cream Cheese (8 ounces or 250 grams):
This is the heart of the cheesecake flavor. Use full-fat cream cheese for the richest texture and taste. Let it come to room temperature before mixing to ensure it whips smoothly and doesn’t form lumps. You can also use lactose-free or reduced-fat versions if needed, though the texture may be slightly lighter.

Sweetened Condensed Milk (14 ounces):
This thick, sweet milk is key to the no-churn ice cream method. It adds both sweetness and body, helping to create a smooth, scoopable texture without any cooking. It also balances the tang of the cream cheese and enhances the overall creaminess of the base.

Heavy Cream (1½ cups, 35% fat):
Whipping the heavy cream before folding it into the base introduces air, which helps mimic the texture of churned ice cream. Cold cream whips best, so be sure to keep it in the fridge until just before you use it. Avoid substituting with half-and-half or low-fat versions, as they won’t provide the same volume or structure.

Cherry Pie Filling (¾ cup):
This sweet, fruity component adds vibrant flavor and color to the ice cream. For the best results, blend the filling until smooth. This avoids frozen fruit chunks that can become icy in the freezer. You can use store-bought or homemade cherry pie filling, and feel free to swap in other flavors like blueberry or strawberry.

Graham Crackers (6 to 8, crushed):
These give the ice cream that signature cheesecake crust element. Crush them into fine crumbs for a more uniform texture or leave some pieces larger if you prefer a bit of crunch. You can also substitute with digestive biscuits, shortbread cookies, or gluten-free graham crackers depending on your preference.

🍒 Step-by-Step Instructions: How to Make No-Churn Cherry Cheesecake Ice Cream at Home

There are desserts that satisfy—and then there are desserts that make you close your eyes after the first bite and say, “Okay, that’s dangerously good.” This no-churn cherry cheesecake ice cream is the latter. It’s ultra-creamy, swirled with tart cherry pie filling and crunchy graham cracker crumbles, and tastes exactly like cherry cheesecake turned frozen dessert

This guide walks you through each step with confidence boosters, tips, and optional upgrades. Ready to dive into the dreamiest cherry swirl?

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🍽 Ingredients You’ll Need

Here’s what makes this recipe work—and how each piece plays a role:

• 8 oz (250g) cream cheese – gives the base that signature cheesecake tang and richness

• 14 oz sweetened condensed milk – adds sweetness and smooth texture without needing a custard

• 1½ cups heavy cream (35% fat) – whips into fluffy peaks, giving volume and scoopable creaminess

• ¾ cup cherry pie filling – blended for a smooth swirl, or leave it chunky for texture

• 6–8 graham crackers, crushed – adds that classic “crust” crunch

💡 Optional: A splash of vanilla extract, lemon zest, or almond extract can enhance the flavor even more.

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Step 1: Soften & Beat the Cream Cheese (5–7 Minutes)

Start by letting your cream cheese come to room temperature—it should be soft but not melty. This makes it easier to beat into a smooth, lump-free base.

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s silky and spreadable.

💡 Tip: Scrape down the sides of the bowl to make sure everything mixes evenly.

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Step 2: Add Sweetened Condensed Milk (2–3 Minutes)

Once your cream cheese is smooth, pour in the sweetened condensed milk and beat again until completely combined. You’re looking for a glossy, creamy texture—almost like a thick cheesecake batter.

This forms your flavor-packed base and gives that luxurious, melt-in-your-mouth finish when frozen.

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Step 3: Whip the Heavy Cream to Stiff Peaks (5–8 Minutes)

In a separate cold bowl, pour in your 1½ cups of heavy cream. Beat on medium-high speed until stiff peaks form—that means the cream holds its shape when the beaters are lifted.

To help it whip faster, use cold tools:

• Chill your mixing bowl and beaters in the freezer for 10 minutes

• Keep the cream refrigerated right up until you use it

Do not overwhip—you want peaks that stand up without being grainy.

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Step 4: Fold the Cream into the Cheesecake Base (3–5 Minutes)

Take about ⅓ of your whipped cream and stir it into the cheesecake base to loosen the mixture. Then, gently fold in the remaining whipped cream using a spatula.

Use broad, slow movements to preserve the air in your whipped cream. Rotate the bowl and lift from the bottom to keep things fluffy.

💡 Don’t stir aggressively or you’ll deflate the mixture. Folding is your friend!

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Step 5: Prepare Your Mix-Ins (5 Minutes)

Before you layer everything into your container:

• Cherry swirl: Blend your ¾ cup cherry pie filling if you want a smooth, even ripple (no icy fruit bits). If you prefer chunks, skip the blender.

• Graham crackers: Crush them in a zip-top bag using a rolling pin or your hands. You want a mix of coarse crumbs and small pieces for texture.

You can also prep extras like mini chocolate chips, a drizzle of white chocolate, or chopped nuts if you’re feeling fancy.

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Step 6: Layer & Swirl (5–10 Minutes)

Spoon half of the cheesecake base into your loaf pan or freezer container.

Swirl in half the cherry mixture and sprinkle in half the graham cracker crumbs. Use a butter knife to gently swirl it through the ice cream.

Add the remaining cheesecake base on top. Repeat the swirl with the remaining cherry and graham mixture.

💡 Optional: Garnish with extra cherry drizzle and graham crumbs for a pretty finish on top.

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Step 7: Freeze Until Firm (6–8 Hours or Overnight)

Cover your pan tightly with:

• Plastic wrap pressed directly onto the surface, and

• A lid or foil to seal in freshness

Freeze for at least 6 hours—overnight is ideal for the best texture.

When ready to serve, let it sit at room temp for 5–10 minutes to soften slightly before scooping.

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🍨 How to Serve Cherry Cheesecake Ice Cream

This ice cream is the definition of indulgent—you really don’t need much to make it a showstopper. But if you want to take it even further, here are some fun and easy serving ideas:

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Classic Scoops

Serve in cones or bowls, topped with:

• Extra cherry pie filling

• Whipped cream

• Crushed graham cracker

• A sprinkle of lemon zest or cinnamon sugar

This simple combo brings the full “slice of cheesecake” effect.

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Ice Cream Sundae Bar

Let guests build their own with:

• Chocolate or caramel sauce

• Chopped nuts (walnuts, almonds, pecans)

• Crumbled Oreos or Biscoff cookies

• Fresh berries or banana slices

Add a can of whipped cream and some maraschino cherries and let the layering begin!

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Frozen Cheesecake Sandwiches

Spread a layer of cherry cheesecake ice cream between:

• Two graham crackers

• Shortbread cookies

• Thin brownies

Wrap and freeze again for 30 minutes. These make fun, hand-held treats for kids and adults alike.

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Make-Ahead Dessert Cups

Scoop into small ramekins or clear plastic cups, top with whipped cream and a cherry, and freeze until ready to serve. Perfect for parties, barbecues, or make-ahead meal prep.

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🥄 Pairing Suggestions for Cherry Cheesecake Ice Cream

This frozen treat is packed with creaminess, tangy fruit, and sweet, buttery crumbs. Here are some delicious pairings that play off those textures and flavors:

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Fresh Fruits

Bright, acidic, or tropical fruits make perfect companions:

• Sliced strawberries or raspberries – echo the berry flavors while adding freshness

• Pineapple or mango chunks – tropical contrast that works surprisingly well

• Grilled peaches – sweet, soft, and warm against the frozen creaminess

• Pitted cherries – double down on cherry flavor with the real thing

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Baked Treats

Serve alongside or layer with:

• Vanilla pound cake – buttery, soft, and absorbs the ice cream like a sponge

• Cinnamon graham crisps – keep with the “crust” theme, but add a spiced twist

• Mini lemon bars – their citrusy tang balances the richness of the ice cream

• Sugar cookies or snickerdoodles – chewy and neutral enough to let the cherry flavor shine

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Halal-Friendly Drink Pairings

These non-alcoholic options cool and cleanse the palate:

• Sparkling water with lime – especially after a rich bite

• Cold brew iced tea – think hibiscus, peach, or lemon

• Strawberry or cherry soda float – drop a scoop into the glass and sip!

• Vanilla almond milk over ice – light and complementary

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❄️ Storage, Freezing & Softening Tips

No-churn ice cream has different quirks than churned or store-bought versions. Here’s how to keep yours creamy and delicious, from day one to the final scoop.

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Storage Tips

• Use a shallow, freezer-safe container (loaf pans work great)

• Press plastic wrap or parchment directly onto the surface before sealing with foil or a lid

• Keep it in the back of the freezer, away from the door, to avoid temperature swings

💡 Bonus: Label it with the date—though let’s be honest, it won’t last long!

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Shelf Life

• Best within 2 weeks – creamy, scoopable, fresh

• Still good up to 1 month, but texture may get slightly icier

• If you’ve added fresh fruit or extra toppings, aim to finish within 10 days

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How to Soften Before Serving

Because of the cream cheese base, this ice cream freezes slightly firmer than others. For easy scooping:

• Let it sit at room temperature for 5–10 minutes

• Dip your ice cream scoop in hot water, then dry it off before scooping

• Serve immediately once softened—don’t let it melt and re-freeze

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Can You Re-Freeze Melted Ice Cream?

If your ice cream has melted significantly, it’s best not to refreeze. The texture will become icy and lose its creamy charm.

If it’s just softened a little, go ahead and pop it back in—but smooth out the top and cover it tightly again.

🚫 Common Mistakes to Avoid When Making No-Churn Cherry Cheesecake Ice Cream

No-churn ice cream is a gift to dessert lovers everywhere. And when you add tangy cream cheese, sweet cherries, and buttery graham cracker crumbs to the mix? You’re basically making frozen cheesecake in a pan. But even the easiest recipes have their trip-up moments. Let’s talk about the most common mistakes to avoid so your batch turns out rich, creamy, and perfectly swirled.

1. Not Softening the Cream Cheese Enough

If your cream cheese is too cold, it won’t mix smoothly with the condensed milk—and you’ll end up with little lumps instead of a silky base. Let it sit at room temperature for at least 30 minutes before whipping. Trust the process—it makes a world of difference in texture.

2. Overwhipping or Underwhipping the Cream

You’re aiming for stiff peaks—not soupy cream, and not butter. Underwhipping means your ice cream won’t hold its shape, while overwhipping can make it grainy. Keep an eye on it and stop when the cream stands tall and firm.

3. Folding Too Roughly

Once your whipped cream is ready, gently fold it into the cream cheese mixture. Stirring too vigorously can deflate the air you just worked into the cream, leading to a denser final texture.

4. Adding Whole Cherries Without Blending

Cherry pie filling is delicious, but the whole cherries can freeze into icy chunks. Blending the filling smooths out the texture and makes for prettier swirls that won’t throw off the creaminess.

5. Skipping the Layering Step

Don’t just dump everything in at once. Layering the mix with cherries and graham cracker crumbs means every bite gets a little of everything. It also helps prevent all the goodies from sinking to the bottom.

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🌟 Pro Tips for Ultra-Creamy No-Churn Cherry Cheesecake Ice Cream

This cherry cheesecake ice cream is basically summer in a scoop—rich, tangy, fruity, and just indulgent enough. It’s one of those frozen treats that looks impressive but is so easy, it almost feels like cheating. Whether you’re making it for a special occasion or a weeknight pick-me-up, these pro tips will help make every batch the best one yet.

1. Use Full-Fat Ingredients

This recipe really benefits from full-fat cream cheese and heavy cream. The fat content gives your ice cream its signature richness and prevents ice crystals from forming. Reduced-fat versions can work, but the texture might be less creamy and more icy.

2. Blend the Cherry Pie Filling

Unless you’re going for chunky cherry bites (which can be icy when frozen), give your cherry pie filling a quick blend. It turns into a gorgeous, smooth swirl that distributes evenly and feels velvety in the mouth.

3. Crush Graham Crackers by Hand

Skip the food processor. Crushing graham crackers in a zip-top bag with a rolling pin gives you more control. You want a mix of fine crumbs and small chunks—this gives the best “cheesecake crust” texture in every bite.

4. Layer Strategically

Start with a bit of the ice cream base, then swirl in some cherry and graham crackers. Repeat the layering and finish with extra mix-ins on top. This way, you get that signature ripple effect and balanced flavor from top to bottom.

5. Add a Pinch of Salt

It may seem small, but a tiny pinch of sea salt in the cream cheese base brings out the tanginess of the cheesecake and balances the sweetness of the cherries. Just ⅛ teaspoon can make a big impact.

6. Let It Sit Before Scooping

After freezing overnight, your ice cream will be quite firm. Let it sit on the counter for 5–10 minutes before scooping to get that perfect, creamy texture.

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❓ Frequently Asked Questions (FAQs)

1. Can I use fresh cherries instead of cherry pie filling?
You can! Just cook them down with a bit of sugar and cornstarch to create a thick sauce that mimics pie filling. Blending afterward is still a good idea for smooth swirls and a cohesive texture.

2. Do I have to blend the pie filling?
No, but blending helps avoid icy chunks and creates a smoother, more elegant swirl. If you love those cherry bites, feel free to leave them whole—just know the texture will be slightly less creamy.

3. What’s the best container to freeze this in?
A metal loaf pan works great for even freezing and easy scooping. You can also use any shallow freezer-safe container with a lid. Just cover the surface with plastic wrap before sealing to prevent freezer burn.

4. How long does this ice cream last in the freezer?
It’s best within 2 weeks, though it can technically last up to a month. Over time, ice crystals may form and the flavor may fade a bit, so enjoy it while it’s fresh!

5. Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works perfectly for both the cream cheese and whipping the cream. Just use a large bowl and be patient—it may take a minute or two longer.

6. Is this recipe gluten-free?
Not as written—graham crackers typically contain wheat. But you can swap in gluten-free graham-style cookies or even gluten-free shortbread to make it celiac-friendly.

7. Can I make this ahead for a party?
Yes! Make it 1–2 days in advance, and just be sure to let it soften a bit before serving. You can even scoop it into bowls or cones ahead of time and store those in the freezer for quick serving.

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🎉 Conclusion & Call to Action

There’s something truly special about combining two classic desserts into one magical bite—and this no-churn cherry cheesecake ice cream totally nails it. It’s rich and creamy like cheesecake, sweet and fruity from the cherry swirls, and has just the right bit of crunch thanks to those golden graham cracker crumbs. Best of all? You don’t even need an ice cream maker.

This is the kind of recipe that feels fancy but is secretly foolproof. Just five ingredients, one bowl for the base, a quick whip and fold, and your freezer does the rest. It’s ideal for summer BBQs, make-ahead dinner party desserts, or just a Tuesday night when you need a treat.

And the best part? You can get creative. Swap the cherry for blueberry, peach, or even lemon curd. Use chocolate cookie crumbs instead of graham crackers. Add a swirl of fudge. Once you’ve got the base down, the flavor options are practically endless.

Now it’s your turn to try it out!
Here’s what to do next:

• Make a batch—you probably already have most of the ingredients in your kitchen.

• Tag me in your creations on Instagram or TikTok. I love seeing how you personalize it!

• Drop a comment on the blog or recipe page with your favorite variations or how it turned out.

• Share it with a friend who’s a cheesecake lover or looking for an easy summer dessert win.

Because let’s be honest… when cheesecake meets ice cream, everybody wins. 🍒🍦💛

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