Easy No Churn Cherry Cheesecake Ice Cream

This Easy No Churn Cherry Cheesecake Ice Cream brings together all the flavors of a rich, creamy cheesecake swirled with sweet cherries—no ice cream maker required. With only a few ingredients and minimal prep, I can enjoy a frozen treat that tastes like a decadent dessert in every bite.

Why You’ll Love This Recipe

I love this recipe because it gives me all the indulgence of cherry cheesecake in a cold and creamy form, perfect for summer days or anytime cravings hit. It’s super easy to make—no churning, no eggs, and no special tools. I just whip, mix, layer, and freeze. The tangy cream cheese, luscious cherries, and crunchy graham cracker bits make this ice cream irresistibly good.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sweetened condensed milk
• heavy whipping cream
• cream cheese, softened
• vanilla extract
• cherry pie filling
• graham crackers, crushed

directions

1. I start by whipping the heavy cream until stiff peaks form. I set it aside while I prep the base.

2. In another bowl, I beat the softened cream cheese until smooth, then mix in the sweetened condensed milk and vanilla extract until everything is creamy and well combined.

3. I gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.

4. In a loaf pan or container, I spoon in layers of the mixture, followed by spoonfuls of cherry pie filling and a sprinkle of crushed graham crackers.

5. I repeat the layers, gently swirling the cherries into the cream base for a marbled effect.

6. I top it with extra graham cracker crumbs, then cover the pan and freeze for at least 6 hours or overnight until firm.

7. When ready to serve, I let it sit out for a few minutes to soften slightly before scooping.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Freeze time: At least 6 hours or overnight
Total time: About 6 hours 15 minutes

Variations

• I sometimes swap the cherry pie filling for blueberry, strawberry, or mixed berry for a different fruity twist.

• A chocolate cookie crust crumble instead of graham crackers gives it more of a Black Forest vibe.

• I’ve added mini white chocolate chips or chopped nuts for texture.

• To lighten it up, I’ve used low-fat cream cheese and light whipped cream with good results.

• For a boozy twist, I stir in a splash of cherry liqueur before freezing.

storage/reheating

I keep this ice cream tightly covered in the freezer, where it stays good for up to 2 weeks. I always let it sit at room temperature for 5–10 minutes before scooping to make it easier to serve. No reheating needed—just thaw slightly and enjoy.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, I can cook down fresh cherries with some sugar and lemon juice to make a quick homemade filling. I let it cool before swirling it into the ice cream base.

Do I have to whip the cream first?

Whipping the cream separately is important because it gives the ice cream its light, airy texture. If I skip this step, the mixture might freeze too dense.

Can I use a different base than sweetened condensed milk?

Sweetened condensed milk is key for sweetness and texture in no churn recipes. I haven’t found a substitute that gives the same creamy result, but I’ve seen coconut condensed milk used for dairy-free versions.

What’s the best container to freeze this in?

I usually use a metal loaf pan or any airtight freezer-safe container. Metal helps it freeze faster and more evenly.

Can I double the recipe?

Absolutely. I double all the ingredients and use a larger container or split between two pans. It freezes just the same and gives me plenty to share.

Conclusion

This Easy No Churn Cherry Cheesecake Ice Cream is one of my favorite frozen treats to make at home. It’s simple, fast, and delivers all the creamy, tangy, fruity flavor I crave—without needing any fancy tools. Whether it’s for a summer party, a weeknight dessert, or just because, this recipe always hits the sweet spot.