Easy No Churn Cherry Cheesecake Ice Cream

Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings

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Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Mix up the pie filling flavor to easily customize.

overhead image of loaf pan filled with cherry cheesecake ice cream

Cherry cheesecake was pretty much my favorite dessert growing up. 

My mom had a few go-to dessert recipes and her no-bake cherry cheesecake was one that I always enjoyed!

Whenever we would go out for ice cream, I always always got New York Cherry Cheesecake — it is still one of my favorites!

three scoops of cherry cheesecake ice cream in a grey bowl

These days, I’ve expanded my list of favorites even more but I still come back to a big bowl of this no churn ice cream now and then 😉

What is no churn ice cream?

Although no churn ice cream isn’t traditional ice cream, it is still a fun and cool summer treat.

The bonus? It’s easy to make and requires no ice cream maker!

Just two main ingredients (cream and sweetened condensed milk), and you can mix and match almost any add ins you want from there.

Then, it’s just a few hours in the freezer and it’s ready to enjoy.

no churn cherry cheesecake ice cream scoops on top of whole
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How to make no churn ice cream:

  1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
  2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
  3. Add in any mix ins you want! For this recipe we use cherry pie filling and crushed graham crackers.
  4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

Ingredients and variations:

  • Swap out the cream for lactose-free whipping cream for a homemade ice cream that is easier on sensitive tummies (you can do the same with the cream cheese)
  • Swap the cherry pie filling for blueberry, strawberry, any flavor you enjoy!
  • Swap the graham crackers for chocolate or Oreo cookie crumbs for black forest vibes
two bowls of no churn ice cream on marble background

More no churn ice cream recipes!

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Easy No Churn Cherry Cheesecake Ice Cream

5 from 10 votes
Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Cherry Cheesecake ice cream was always one of my favorites growing up, and I think this homemade version is even better than the ice cream parlour! Mix up the pie filling flavor to easily customize.
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 474cal


  • 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


  • With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
  • In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
  • Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
  • Place cherry pie filling into a small food processor or blender and process until smooth (this isn't completely necessary, but the whole cherries will turn icy as the ice cream freezes. I prefer a smooth swirl and no cherry ice cubes).
  • Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture.
  • Pour half of your cream mixture into a 9×5" loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
  • Freeze until desired firmness — about 6-8 hours minimum.

Nutrition Information

Calories: 474cal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 404mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Mary Hassett says

    Would like to freeze this for the 4th of July (in 2 months) in individual containers. How long will it keep?

    • The Recipe Rebel says

      Hi Mary, homemade ice cream will last in a freezer-safe container for up to 2 weeks. Enjoy!

  2. Jill says

    This ice cream tastes as good as it looks. Can’t believe how simple it was to make. Thanks for the recipe!

  3. Pam says

    The colors are so perfect for the upcoming 4th of July weekend. I’m making this and serving it in blue bowls!

  4. Caroline says

    Hi Ashley….I just made this ice cream and it’s in the freezer now.
    Question, the whip cream began to deflate but not entirely… and I did have plans for waffle cones, Will this be ok for cones? Will it be ok at all for ice cream? Help🤪lol!

  5. Sherry says

    This looks delicious! Could I use strawberry or blueberry filling instead? My son does not like cherries. Thank you!

5 from 10 votes (4 ratings without comment)

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