Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Mix up the pie filling flavor to easily customize.
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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!
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.
How to make no churn ice cream:
- 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.
- Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
- Add in any mix ins you want! For this recipe we use cherry pie filling and crushed graham crackers.
- 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
More no churn ice cream recipes!
- No Churn Oreo Ice Cream Cupcakes
- No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
- No Churn Turtle Ice Cream
- Easy No-Churn Coconut Cream Pie Ice Cream
Easy No Churn Cherry Cheesecake Ice Cream
written by Ashley Fehr
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
Instructions
- 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
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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!
Irene says
Delicioussss! Cheesecake lovers should surely try this!
The Recipe Rebel says
Hi Irene! So glad you enjoyed the recipe! Thank you for this kind review!
Irene says
Can we use Digestive biscuits instead of Graham? Or will they become soggy?
The Recipe Rebel says
Hi Irene! Ys that should work! Enjoy!
Kim says
Can this be made with half and half to make it a bit less rich?
The Recipe Rebel says
Hi Kim, half and half would not work in this recipe.
Gina says
Can you make this in an ice cream maker?
Ashley Fehr says
You could but then I would probably start with this recipe: https://www.thereciperebel.com/homemade-vanilla-ice-cream/
Shirley says
Should that be 6-8 graham crackers instead of 6-8 cups?
Lenore says
Hi Shirley,
I had the same question. I just gave the video a once-over. The answer is 6-8 graham crackers, not 6-8 cups.
Ashley Fehr says
Sorry! There was a typo but it has been corrected
Jill says
This ice cream tastes as good as it looks. Can’t believe how simple it was to make. Thanks for the recipe!
Ashley Fehr says
Thanks Jill!
Toni says
Such a delicious summer treat! My kids couldn’t stop eating this!
Ashley Fehr says
Thanks Toni!
Pam says
The colors are so perfect for the upcoming 4th of July weekend. I’m making this and serving it in blue bowls!
Ashley Fehr says
So perfect!
Elizabeth says
This ice cream is beyond delicious! Will definitely make again!
Ashley Fehr says
Thanks Elizabeth!
Gina says
Love no churn ice cream and this flavor is delicious and my favorite for summer!
Ashley Fehr says
Thanks Gina!
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!
Ashley Fehr says
The cream will deflate slightly as it is mixed with the condensed milk, that is okay!
Sherry says
This looks delicious! Could I use strawberry or blueberry filling instead? My son does not like cherries. Thank you!
Ashley Fehr says
You can use any variety of pie filling!
Barbara Beville says
What is heavy whipping cream??
Do you have a picture?? I’m sorry just a newbie,, at some things ?♀️?♀️
Ashley Fehr says
No problem! It is high fat cream used for whipping. Sometimes the carton says whipping cream or sometimes heavy cream.
Mihaela says
I’ve been waiting for this recipe my whole life ?Looks so good and it tastes even better. Thanks for sharing!
Ashley Fehr says
I’m so glad you liked it!