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
- 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.
- 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.
- 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.
- 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.
- Freeze: Cover tightly and freeze for at least 6 hours, preferably overnight, until firm.
- 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