This raspberry cheesecake ice cream is a no churn dessert that blends cream cheese, whipped cream, and sweetened condensed milk with swirls of fresh raspberry sauce and crunchy graham crumbs.
You do not need an ice cream machine, just a mixer and a freezer. The base takes about half an hour to prepare, and then it freezes overnight into a creamy, scoopable treat for warm days.
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Why This Raspberry Cheesecake Ice Cream Recipe Works
Whipped cream gives the base its air, so the ice cream scoops softly without any churning or ice crystals.
Cream cheese adds the tangy note of a real cheesecake, and condensed milk sweetens and keeps the texture smooth.
A cooked and strained raspberry sauce ripples through the base for a bright color and a tart contrast.
Ingredients for Raspberry Cheesecake Ice Cream
- Heavy whipping cream, 2 cups
- Sweetened condensed milk, 1 can of 14 ounces
- Cream cheese, 8 ounces, softened
- Vanilla extract, 1 teaspoon
- Fresh or frozen raspberries, 1 1/2 cups
- Sugar, 2 tablespoons
- Lemon juice, 1 teaspoon
- Crushed graham crackers, 1 cup
- Extra raspberries for garnish, optional
Heavy cream. Chill the bowl and whip until stiff peaks form so the ice cream freezes light and airy.
Cream cheese. Beat it smooth before adding anything else so the base has no lumps.
Condensed milk. It brings sweetness and a creamy body, and it keeps the ice cream soft enough to scoop.
Raspberries. Cooking them with sugar and lemon makes a thick sauce, and straining removes the seeds.
Graham crackers. They add crunch and a cheesecake crust flavor between the layers.
How to Make Raspberry Cheesecake Ice Cream
1. Cook the sauce Stir the raspberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Thicken the berries Cook for 5 to 6 minutes, stirring often and mashing gently, until the mixture thickens slightly.
3. Strain and cool Press the sauce through a fine mesh strainer to remove the seeds, then let it cool to room temperature.
4. Beat the cream cheese Beat the softened cream cheese until smooth, then add the condensed milk and vanilla and beat again.
5. Whip the cream In a chilled bowl, whip the heavy cream to stiff peaks with a hand or stand mixer.
6. Fold together Fold the whipped cream into the cream cheese mixture gently until just combined.
7. Layer and swirl Pour half the base into a freezer safe container, drizzle with half the sauce, swirl with a knife, and sprinkle on half the crumbs, then repeat.
8. Freeze Cover tightly and freeze at least 6 hours or overnight, then let it sit 5 minutes before scooping.
How to Serve Raspberry Cheesecake Ice Cream
Scoop the ice cream into bowls or cones and top with extra raspberries and graham crumbs. It pairs nicely with fudgy chocolate chunk brownies or a warm bowl of fresh peach cobbler on a summer night. For an ice cream sandwich, press a scoop between thick chocolate chip cookies, or spoon it over caramel fudge brownies.
How to Store and Reheat Raspberry Cheesecake Ice Cream
Keep the ice cream in an airtight container in the freezer for about 2 weeks, pressing parchment against the surface to limit ice crystals. Let it soften at room temperature for 5 minutes before scooping, and return it to the freezer quickly. Do not refreeze ice cream that has fully melted, and do not leave it out for more than 2 hours.
Tips and Variations for Raspberry Cheesecake Ice Cream
Flag the allergens. This dessert contains milk and wheat from the graham crackers, so check labels and flag it for anyone with allergies.
Chill the bowl. A cold bowl and beaters help the cream whip faster and hold stiff peaks.
Cool the sauce. Warm sauce melts the base, so cool it fully before swirling.
Swirl lightly. Two or three passes with a knife leave distinct ribbons instead of muddy streaks.
Use a loaf pan. A freezer safe loaf pan or container with a lid keeps the ice cream tidy and easy to scoop.
Try other fruit. Strawberries or blueberries cooked the same way work well, and you can crush other cookies in place of graham crackers.
Serve it soft. A short rest at room temperature makes the scoops easier and the flavor stronger.
Check trusted guidance. For general advice on freezing and handling dairy foods safely, read the Texas AgriLife Extension food safety guide before serving.
Frequently Asked Questions About Raspberry Cheesecake Ice Cream
Can I make raspberry cheesecake ice cream without an ice cream machine?
Yes. This is a no churn recipe, so a mixer and a freezer are all you need.
Can I use frozen berries in raspberry cheesecake ice cream?
Yes. Cook frozen raspberries the same way, since they break down into sauce even faster.
How long does raspberry cheesecake ice cream take to freeze?
Freeze it at least 6 hours, and overnight gives the firmest texture.
Why is my ice cream icy?
The cream may not have been whipped enough, or the container was left open. Whip to stiff peaks and cover tightly.
Can I swap the cookies?
Yes. Crushed shortbread or vanilla wafers work in place of graham crackers.
Summer Raspberry Cheesecake Ice Cream
Equipment
- Hand mixer
- Small saucepan
- Fine Mesh Strainer
- Freezer safe loaf pan
Ingredients
Main Ingredients
- 2 cup heavy whipping cream
- 1 can sweetened condensed milk 14 oz
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries plus 1/2 cup more
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup crushed graham crackers
- ¼ cup fresh raspberries optional, for garnish
Instructions
Cooking
- Sauce. Cook the raspberries, sugar, and lemon juice for 5 to 6 minutes, mash, strain, and cool.
- Base. Beat the cream cheese smooth, then beat in the condensed milk and vanilla.
- Whip. Whip the cold cream to stiff peaks and fold it into the base.
- Layer. Layer half the base, sauce, and crumbs in a freezer safe container, swirl, and repeat.
- Freeze. Cover tightly and freeze for at least 6 hours or overnight.
- Serve. Rest at room temperature for 5 minutes, then scoop and top with extra raspberries.
