Strawberry Cheesecake Ice Cream Cake

A luscious, no-bake ice cream cake with layers of creamy vanilla cheesecake and fruity strawberry ice cream on a buttery graham cracker crust. Perfect for summer celebrations or as a refreshing make-ahead dessert.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted
Strawberry Ice Cream Layer:
2 cups strawberries fresh or frozen, hulled
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 cups strawberry ice cream slightly softened
Cheesecake Layer:
8 oz cream cheese softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups vanilla ice cream slightly softened
Optional Toppings:
Whipped cream
Fresh strawberries
Extra graham cracker crumbs

Equipment

9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Spatula
Blender or food processor
Measuring cups and spoons
Freezer

Method

Make the Crust: mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and freeze for 15–20 minutes.
Strawberry Layer: Blend strawberries, sugar, and lemon juice. Mix with softened strawberry ice cream. Spread over crust and freeze for 30–45 minutes.
Cheesecake Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in softened vanilla ice cream. Spread over the strawberry layer. Freeze for 4–6 hours or overnight.
Serve: Let sit at room temp for 10–15 minutes. Remove from pan and top with whipped cream, strawberries, and crumbs if you like.

Notes

You can use store-bought strawberry puree if in a hurry.
Make it dairy-free by using plant-based ice cream and cream cheese.
Add a swirl of strawberry puree into the cheesecake layer for extra flavor and color.
Store leftovers covered in the freezer for up to 5 days.