Name: Raspberry Cheesecake Ice Cream – Best 5 Step Summer Treat
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups fresh or frozen raspberries; 1/4 cup sugar; 1 tbsp lemon juice; 8 oz cream cheese, softened; 3/4 cup sugar; 1 cup heavy cream; 1/2 cup whole milk; 1 tsp vanilla extract; Pinch of salt; 1/2 cup crushed graham crackers

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There’s something nostalgic about that first scoop of homemade ice cream—especially when it tastes like raspberry cheesecake. It reminds me of summer afternoons in my grandma’s backyard, where the sun was hot, the berries were bursting with juice, and the ice cream maker was always humming. This Raspberry Cheesecake Ice Cream has the creamy richness of cheesecake with a swirl of sweet-tart raspberry and soft bits of graham crackers folded in. It’s not fussy, but it’s full of comfort, and it tastes just as good in a cone as it does straight off the spoon.

Key Ingredients for Raspberry Cheesecake Ice Cream

This simple ingredient list brings creamy cheesecake and berry sweetness together:

Cream cheese – Adds tang and creamy texture to the base
Heavy cream – Essential for a smooth, scoopable consistency
Whole milk – Balances the richness of the cream
Sugar – Sweetens the base and helps the texture
Vanilla extract – Adds a cozy background note
Fresh or frozen raspberries – Bring that jammy fruit flavor
Lemon juice – Brightens and balances the berries
Graham crackers – Crushed into bits for a cheesecake crust-like crunch
Salt – Just a pinch to sharpen and deepen all the flavors

Each of these plays a part in the creamy balance of rich dairy, bright fruit, and a little crunch. The cream cheese gives the base that tangy signature flavor, while the raspberries bring brightness and color. The graham crackers keep it true to cheesecake without turning the texture heavy.

Easy Step-by-Step Raspberry Cheesecake Ice Cream

This no-churn version is simple and requires just a few hours of freezing. You’ll need a blender or mixer, a saucepan, and a freezer-safe container.

Raspberry Swirl

Homemade raspberry sauce in a small saucepan — Let the raspberry sauce cool before swirling it in

In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over low heat, stirring often, until the mixture thickens into a jammy sauce—about 10 minutes. Let it cool fully before using.

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Ice Cream Base

In a mixing bowl, beat the cream cheese until smooth. Slowly add sugar, then pour in the heavy cream, milk, vanilla, and a pinch of salt. Beat until thick and fluffy but not stiff. You’re aiming for a smooth, pourable consistency—like soft whipped cream.

Assembly

Raspberry Cheesecake Ice Cream with raspberry sauce and graham crackers — Swirl the sauce and crumbs for that perfect cheesecake texture

In a loaf pan or freezer-safe container, add half the ice cream base. Dollop spoonfuls of raspberry sauce and sprinkle crushed graham crackers. Repeat with the remaining mixture and toppings. Gently swirl with a butter knife to create ribbons.

Freezing

Cover tightly with foil or a lid and freeze for at least 6 hours, preferably overnight. For easy scooping, let the container sit at room temp for 5–10 minutes.

Popular Variations to Try

Scoop of raspberry cheesecake ice cream with chocolate chips and strawberry — Try new twists like strawberries, chocolate, or lime

Use blackberries or strawberries instead of raspberries
Add white chocolate chips to the base for richness
Swirl in a seedless raspberry jam instead of homemade sauce
Try honey graham crackers or gingersnaps for crunch and spice
Add a squeeze of lime juice or zest for a tropical twist
Blend a few spoonfuls of raspberry sauce directly into the base for a fully pink color

Looking for another frozen dessert that’s rich and nostalgic? Try our Cookies ‘n Cream Cheesecake for a cool treat that’s perfect for summer.

Expert Tips for Perfect Texture

Let the raspberry swirl cool completely before layering
Use full-fat cream cheese and heavy cream
Don’t over-swirl—leave those pretty streaks intact
Chill your mixing bowl for fluffier results
A metal loaf pan helps the ice cream set faster
Store in an airtight container and cover the surface with parchment or wax paper to prevent ice crystals
If the ice cream gets too hard, let it sit out a few minutes before scooping

Frequently Asked Questions

Can I use frozen raspberries?

Yes! Frozen raspberries work perfectly for this recipe. You don’t need to thaw them—just toss them straight into the saucepan. The heat will break them down quickly, and they’ll turn into that thick, jammy sauce you want for swirling. It’s a convenient and budget-friendly option, especially in the off-season.

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Do I need an ice cream maker?

No ice cream maker is needed here! This recipe is completely no-churn, which means you don’t need any special equipment. Just a hand mixer or stand mixer is enough to whip the base into the right consistency. The freezing process takes care of the rest.

How long does it last in the freezer?

Homemade ice cream is best enjoyed within two weeks. After that, the texture can change and ice crystals may form. Be sure to store it in an airtight container, and if you can, press parchment or wax paper directly on the surface to prevent freezer burn.

Can I leave out the graham crackers?

You absolutely can. The graham crackers give it that “cheesecake crust” experience, but the ice cream is still delicious without them. You could also swap them with vanilla wafers, digestive biscuits, or even crushed shortbread for a different twist.

What container should I use?

A metal loaf pan works beautifully, but any freezer-safe container will do. Just make sure to cover it tightly.

From My Freezer to Yours

Raspberry Cheesecake Ice Cream is creamy, tangy, sweet, and full of fruity swirls and graham bits. It’s easy enough for a weeknight treat but special enough to serve at a gathering. Whether you scoop it into cones, serve it with fresh berries, or just dig in with a spoon—it delivers that dreamy cheesecake flavor in frozen form. This is the kind of dessert that turns heads, starts conversations, and makes people ask, “Can I have the recipe?”

If you’ve ever wished cheesecake could be summer-ready, this is it.