Name: Raspberry Cheesecake Ice Cream Cake – 5 Cool Reasons to Love It
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups fresh or frozen raspberries; 1/4 cup sugar; 1 tbsp lemon juice; 1 1/2 cups graham cracker crumbs; 5 tbsp melted butter; Pinch of salt; 8 oz cream cheese, softened; 3/4 cup granulated sugar; 1 cup heavy cream; 1/2 cup whole milk; 1 tsp vanilla extract; Pinch of salt

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This dessert is the best of both worlds—cheesecake meets ice cream, with a bright raspberry twist. Picture creamy cheesecake filling layered with tangy raspberry ribbon and crunchy graham crust, all frozen into a cake. It’s perfect for summer gatherings, birthday celebrations, or any time you crave comfort without turning on the oven. Whether you serve it in slices or scoops, this Raspberry Cheesecake Ice Cream Cake brings smiles from the first bite to the last. It’s simple, nostalgic, and just indulgent enough to turn an ordinary day into something a little sweeter.

Key Ingredients for Raspberry Cheesecake Ice Cream Cake

Cream cheese – Gives the rich, tangy base that reminds you of cheesecake
Heavy cream – Adds creaminess and helps the cake stay scoopable
Whole milk – Balances richness for a silky texture
Granulated sugar – Sweetens and supports the structure
Vanilla extract – Supports all the flavors with warmth
Fresh or frozen raspberries – Create the bright raspberry swirl
Lemon juice – Brings brightness and balance to the berries
Graham cracker crumbs – Provide a crunchy cheesecake crust layer
Butter – Holds the crust together with buttery flavor
Salt – Enhances sweetness and brightens cheesecake notes

Easy Step-by-Step Assembly

Make the Raspberry Swirl

In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer until thick and jammy—about 10 minutes. Press through a sieve to remove seeds, then let it cool completely. This raspberry swirl brings bold, fruity contrast to the creamy base and gives your Raspberry Cheesecake Ice Cream Cake its signature bright flavor and marbled look.

Build the Crust Layer

Pressing graham cracker crust into a pan — Press and freeze the crust as your first step

Mix graham cracker crumbs, melted butter, and a pinch of salt. Press this mix into the bottom of a springform pan or loaf pan. Freeze for 10 minutes to set. This gives you that essential crunch and helps hold the cake together when slicing.

Prepare the Raspberry Cheesecake Ice Cream Cake Base

Whip cream cheese until silky smooth. Add sugar, then beat in heavy cream, milk, vanilla, and salt until thick and fluffy. You want a spoonable, meringue-like texture that will freeze beautifully and stay soft enough to scoop.

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Assemble the Raspberry Cheesecake Ice Cream Cake

Assembling raspberry swirl and cream cheese layers in a cake pan — Dollop and swirl the raspberry into creamy layers

Alternate layers to build your Raspberry Cheesecake Ice Cream Cake: start with half the cheesecake base, add dollops of raspberry swirl, and scatter graham cracker crumbs. Repeat the layers, then gently swirl with a butter knife to create those signature ribbons. Don’t overmix—you want those bold streaks of fruit and texture to shine through.

Freeze

Cover with foil or a lid and freeze for at least 6 hours, ideally overnight. Longer freezing gives you firmer slices and better shape when unmolding. If you plan ahead, this makes a wonderful make-ahead dessert.

Serve

Slice of raspberry cheesecake ice cream cake on a white plate — Look at those layers! Raspberry, cream, and crunch

Unmold the Raspberry Cheesecake Ice Cream Cake slightly before slicing for clean cuts. Let it sit at room temperature for 5–10 minutes first. A warm knife will give neater slices. You can serve it as-is, or top with fresh raspberries and a sprinkle of graham crumbs.

Popular Variations to Try

Raspberry Cheesecake Ice Cream Cake With Toppings — Customize with chocolate, coconut, or fresh berries

Use mixed berries (strawberries or blackberries) instead of raspberries
Add dark chocolate chips or cocoa powder in the base
Try a nut-based crust (almonds or pecans) for crunch
Swirl in berry jam or lemon curd instead of fresh raspberries
Add coconut flakes or caramel drizzle on top
Make mini versions in a muffin tin for individual servings

If you’re looking for a scoopable version of this flavor, check out our Raspberry Cheesecake Ice Cream – Best 5 Step Summer Treat for an easier no-bake dessert that’s just as creamy and bright.

Expert Tips for Freezing & Serving

Chill mason jars or pans in the freezer before assembling
Let the raspberry sauce cool fully first to avoid melting the base
Layer gently—don’t over-swirl or you’ll lose the picture-perfect ribbons
Use a hot knife (warm under hot water) for clean slices
Cover the cake with plastic wrap or parchment to prevent freezer burn
If too firm, let it sit at room temperature 5–7 minutes before serving
Serve on chilled plates for a slow melt and elegant presentation

Make sure you taste each layer before assembly to adjust sweetness or tartness—especially the raspberry swirl. A touch more lemon or sugar can make all the difference.

Frequently Asked Questions

Do I need an ice cream maker or special equipment?

Not at all! This Raspberry Cheesecake Ice Cream Cake is completely no-churn. You don’t need an ice cream maker—just a mixer and a freezer-safe pan. It’s perfect for beginners and still gives you that creamy, dreamy texture.

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Can I make this ahead of time?

Absolutely. This Raspberry Cheesecake Ice Cream Cake can be made up to 3 weeks in advance. Just freeze it well, cover tightly, and let it sit out a few minutes before slicing. It’s ideal for summer parties and stress-free hosting.

What size pan should I use?

A 9-inch springform pan works best for this cake, but a 9×5 loaf pan will do in a pinch. You can also create mini Raspberry Cheesecake Ice Cream Cakes using individual molds or muffin tins for single servings.

Is fresh raspberry better than frozen?

Both work! Frozen raspberries are budget-friendly; just make sure to simmer and strain them well. Fresh raspberries will give you a slightly brighter color and taste.

Can I skip the crust?

You can—but the crunchy graham layer is what gives this cake that cheesecake feel. Try crushed cookies or nuts if needed. If going crustless, serve in bowls or cups.

How thick will the cake be?

You should end up with about 2–3 inches of cake—enough for 8–10 generous slices. You can double the base for a taller cake if serving a larger group.

Can I use flavored cream cheese?

It’s not recommended, as those tend to be softer and may affect the freeze. Stick to plain full-fat cream cheese for best texture.

What This Cake Means to Me

Every time I slice into this Raspberry Cheesecake Ice Cream Cake, it feels like a celebration of summer—bright, sweet, slightly tangy, and full of memory. It’s the kind of dessert that brings people together, asking to be served again and again. Whether we’re enjoying it after a backyard cookout or passing slices around after dinner on a warm evening, this cake has become part of our seasonal rhythm. If you’re looking for a cool, impressive treat that feels thoughtful yet effortless, this is it. Here’s to sunny days, family moments, and the perfect frozen cheesecake celebration in a cake.