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Slice of raspberry cheesecake ice cream cake on a white plate

Raspberry Cheesecake Ice Cream Cake – 5 Cool Reasons to Love It

  • Author: Chef Paul
  • Total Time: 6 hours 40 minutes (including freezing)
  • Yield: 8–10 servings 1x
  • Diet: Vegetarian

Description

Raspberry Cheesecake Ice Cream Cake is a no-bake, frozen dessert that combines creamy cheesecake layers, tart raspberry swirls, and a buttery graham cracker crust. It’s a nostalgic, refreshing, and impressive treat ideal for summer parties, birthdays, or simply cooling off with something sweet.

Ingredients

Scale

Raspberry Swirl

  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice

Crust Layer

  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp melted butter
  • Pinch of salt

Cheesecake Ice Cream Base

  • 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

Instructions

  1. Make the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over low heat for 10 minutes until thick and jammy. Press through a sieve to remove seeds. Let cool completely.
  2. Build the crust: Mix graham cracker crumbs, melted butter, and a pinch of salt. Press into the bottom of a 9-inch springform or loaf pan. Freeze for 10 minutes to set.
  3. Prepare the base: Whip cream cheese until smooth. Beat in sugar, then add heavy cream, milk, vanilla, and salt. Whip until thick and fluffy, like soft meringue.
  4. Assemble the cake: Layer half the cheesecake mixture over the crust. Dollop raspberry swirl and scatter extra graham crumbs. Repeat layers. Gently swirl with a butter knife to create ribbons.
  5. Freeze: Cover tightly and freeze for at least 6 hours, preferably overnight, until firm.
  6. Serve: Let sit at room temperature 5–10 minutes. Unmold and slice with a warm knife. Garnish with fresh raspberries and graham crumbs if desired.

Notes

  • Cool raspberry sauce fully to prevent melting the base.
  • Use a hot knife for clean slices.
  • Don’t over-swirl—leave visible fruit ribbons for a beautiful look.
  • Cover tightly with plastic wrap or parchment to prevent freezer burn.
  • Mini loaf pans make great individual servings.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 23g
  • Sodium: 170mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: raspberry cheesecake ice cream cake, frozen cheesecake, no-bake summer dessert, graham cracker crust, raspberry swirl cake

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Find it online: https://pasttaste.com/raspberry-cheesecake-ice-cream-cake/