Name: Easy No Churn Cherry Cheesecake Ice Cream Recipe
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
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

Jump to Recipe· 4.3 from 11 reviews

I absolutely adore this Easy No Churn Cherry Cheesecake Ice Cream Recipe because it combines the rich creaminess of cheesecake with the sweet tartness of cherries, all wrapped up in that indulgent ice cream texture. It’s one of my favorite go-to desserts when I want something impressive but without the fuss of an ice cream maker. The smooth cherry swirls and crunchy graham cracker bits feel like a slice of summer on a warm day, and I’m always excited to share it with friends and family.

Why You’ll Love This Easy No Churn Cherry Cheesecake Ice Cream Recipe

For me, this recipe stands out because of its insanely creamy texture and perfectly balanced flavor. The cream cheese lends that unmistakable cheesecake tang, while the cherry pie filling adds a delightful fruity brightness that cuts through the richness. I love that every bite gives you a luscious swirl of cherry without freezing into icy chunks, which can sometimes happen with fruit in homemade ice cream.

Plus, the ease of preparation is a total game-changer. I don’t need to fuss with ice cream machines or complicated steps; instead, it’s mixing, swirling, freezing, and enjoying. I find this makes it perfect for everything from casual weeknight desserts to special celebrations. It’s my top pick when I want to impress guests without spending all day in the kitchen.

Ingredients You’ll Need

The image shows two white bowls each holding three scoops of creamy ice cream with swirls of red fruit sauce and light brown crumbs sprinkled on top. Above the bowls, there are two smaller white bowls, one filled with red fruit sauce and the other with crushed light brown crumbs. To the right side, there are two empty waffle cones stacked together on the white marbled surface. Two antique-style silver spoons with detailed handles lie next to the bowls on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential for creating the luscious texture, tangy flavor, and gorgeous color of this Easy No Churn Cherry Cheesecake Ice Cream Recipe. Each one plays its part in turning simple components into a decadent dessert.

Cream cheese: Use full-fat cream cheese for the creamiest, richest base that brings the cheesecake flavor alive.
Sweetened condensed milk: This is the sweetener that also helps achieve a smooth, scoopable ice cream consistency without churning.
Heavy cream: Whipped to stiff peaks, the cream adds lightness and volume to the dense cream cheese mixture.
Cherry pie filling: Provides that fruity swirl of bright cherry flavor and a pop of beautiful color.
Graham crackers: Crushed for texture and to mimic the classic cheesecake crust that complements the creamy layers perfectly.

Directions

Step 1: Using an electric or stand mixer, beat the cream cheese until it’s smooth and whipped. This step is crucial to avoid any lumps that would affect the texture of the ice cream.

Step 2: Add the sweetened condensed milk to the cream cheese and continue mixing until everything is fully combined and silky. Be sure to scrape down the sides as needed to ensure no thick bits remain.

Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip; you want a light but stable texture that will blend perfectly into the cream cheese base.

Step 4: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the air you just whipped in. This folding step creates that airy, melt-in-your-mouth quality.

Step 5: Place your graham crackers in a zip-top bag and crush them finely using a rolling pin or glass. These crumbs add the nostalgic, crunchy cheesecake crust dimension in your ice cream.

Step 6: Transfer the cherry pie filling to a blender or food processor and pulse until smooth. This prevents icy chunks when frozen and distributes the cherry flavor evenly as a swirl.

Step 7: Add half of the crushed graham crackers and half of the smooth cherry pie filling into the cream mixture and gently swirl with a spatula for a marbled effect.

Step 8: Pour half of the cream mixture into a 9×5-inch loaf pan. Drizzle additional cherry pie filling and sprinkle graham cracker crumbs over the top, then use a spatula or knife to swirl lightly.

Step 9: Add the remaining cream mixture on top, then drizzle and swirl with the rest of the cherry pie filling and graham cracker crumbs again. This creates pretty layers and balanced flavors throughout.

Step 10: Cover the loaf pan and freeze for at least 6 to 8 hours until fully firm and scoopable.

Servings and Timing

This Easy No Churn Cherry Cheesecake Ice Cream Recipe yields about 8 generous servings. Preparing the mixture takes roughly 15 minutes, making it a quick assembly. The freezing time requires patience, with 6 to 8 hours for best texture, so I like to make it ahead of time or overnight. There’s no cooking involved, which means the total active time is minimal while the waiting time lets the flavors meld beautifully.

How to Serve This Easy No Churn Cherry Cheesecake Ice Cream Recipe

Three scoops of creamy ice cream with swirls of red strawberry sauce and small pieces of crushed golden cookie crumbs are placed tightly together in a white bowl. The ice cream has a soft pink and white color with a smooth, slightly textured surface from the mix-ins. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this ice cream, I love to keep things simple so the flavors shine. A few slices of fresh cherries or a sprinkle of extra crushed graham crackers on top elevate the presentation and add delightful texture contrast. Sometimes, I’ll drizzle a little warm cherry sauce or even white chocolate to add a touch of luxe flair.

This ice cream pairs wonderfully with summer berries or a light almond biscotti for crunch alongside. For beverages, a sparkling rosé or a sweet Riesling complements the cherry notes beautifully, but I also adore serving it with a chilled cherry soda or homemade lemonade for a non-alcoholic option. It’s a real crowd-pleaser at family dinners, holiday parties, or even casual weekend treats.

I always recommend serving this ice cream chilled directly from the freezer in modest scoops. Using a warmed scoop helps achieve neat, clean servings. For an elegant touch, a small dessert bowl with a short spoon makes every bite enjoyable while avoiding quick melting.

Variations

One of the things I enjoy most about this Easy No Churn Cherry Cheesecake Ice Cream Recipe is its flexibility. If you prefer a different fruit, swapping the cherry pie filling for blueberry, raspberry, or even pineapple preserves works wonderfully. Each change brings a new twist while keeping that classic cheesecake base.

If you’re looking to make it vegan or dairy-free, I’ve experimented with cream cheese alternatives made from cashews or coconut, combined with coconut condensed milk and coconut cream. The flavor shifts slightly, but it’s still delightfully creamy and flavorful. Just make sure to adjust whipping times accordingly for the cream alternative.

For extra crunch or mix-ins, I sometimes add toasted pecans or almonds alongside the graham cracker crumbs. And if you want to get fancy, a swirl of caramel or chocolate fudge during the layering offers a luscious indulgence that turns this no churn ice cream into dessert perfection.

Storage and Reheating

Storing Leftovers

Any leftovers from this ice cream should be stored in an airtight container to prevent freezer burn and preserve flavor. I find that a plastic or glass container with a tight-fitting lid works best. Make sure to cover the surface with wax paper or plastic wrap before sealing to keep air out. Properly stored, it will stay fresh for up to 2 weeks.

Freezing

This recipe freezes beautifully, which is one of the reasons I love it so much. To freeze, simply keep the ice cream in the original loaf pan covered with plastic wrap and a lid if you have one or transfer to a freezer-safe container once firm. Freezing times of up to 1 month maintain optimal taste and texture, but beyond that, it may start to get icy or lose richness.

Reheating

Since this is ice cream, reheating is not recommended. Instead, I let it sit at room temperature for about 5-10 minutes before scooping to soften slightly for easier serving. Avoid microwaving or thawing quickly as this can cause separation and affect the texture. Patience here rewards you with that perfect creamy consistency.

FAQs

Can I make this ice cream without cherry pie filling?

Yes! You can substitute the cherry pie filling for fresh or frozen cherries, puree them, or try other fruit preserves like blueberry or raspberry. Just keep in mind that fresh fruit can sometimes freeze icy, so pureeing it or making a smooth sauce before swirling is best.

Do I need an ice cream maker for this recipe?

No ice cream maker is required. This recipe is designed to be no churn, meaning you simply mix the ingredients and freeze. The whipped cream creates the light texture that mimics churned ice cream, making it easy and quick to prepare.

Can I prepare this recipe ahead of time?

Absolutely! I often prepare the mixture the day before I want to serve it, then freeze it overnight. This timing allows the flavors to meld beautifully, and you’ll have a ready-to-serve dessert for the next day or party.

Is this recipe gluten-free?

It can be adapted to be gluten-free by using gluten-free graham crackers or omitting the crackers altogether. The rest of the ingredients are naturally gluten-free. Just double-check the labels for any hidden gluten in processed ingredients.

What’s the best way to serve the ice cream?

I recommend scooping it chilled straight from the freezer with a warm ice cream scoop, serving in small dessert bowls or waffle cones. Garnishing with extra crushed graham crackers or fresh cherries really elevates the presentation and enjoyment.

Conclusion

I truly hope you give this Easy No Churn Cherry Cheesecake Ice Cream Recipe a try because it’s one of those desserts that feels both indulgent and simple to make. Every time I serve it, I’m met with smiles and happy requests for seconds, and I know you’ll love how it brings that perfect balance of creamy cheesecake, fruity cherry, and crunchy crust to your table. Happy mixing and freezing!