Description
Easy No Churn Cherry Cheesecake Ice Cream captures all the creamy richness of a classic cheesecake, swirled with sweet cherry pie filling and crunchy graham cracker bits—no ice cream maker needed. With just a few ingredients and no eggs or churning, this frozen dessert is perfect for summer treats or anytime indulgence.
Ingredients
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 can cherry pie filling
- 4–6 graham crackers, crushed
Instructions
- Whip the heavy cream until stiff peaks form; set aside.
- In a separate bowl, beat the softened cream cheese until smooth.
- Mix in sweetened condensed milk and vanilla extract until fully combined.
- Gently fold the whipped cream into the cream cheese mixture to keep the texture light.
- In a loaf pan or container, layer the cream mixture, cherry pie filling, and crushed graham crackers.
- Repeat layers, swirling the cherry filling gently for a marbled look.
- Top with extra graham cracker crumbs.
- Cover and freeze for at least 6 hours or overnight, until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Swap cherry pie filling with blueberry, strawberry, or mixed berry for variety.
- Use chocolate cookie crumbs instead of graham crackers for a Black Forest twist.
- Add white chocolate chips or chopped nuts for extra texture.
- Lighten it up with low-fat cream cheese and light whipped cream.
- For an adult version, stir in a splash of cherry liqueur before freezing.
