This raspberry cheesecake no churn ice cream is easy to make, creamy, and packed with cheesecake flavor! It has ribbons of cheesecake, homemade raspberry sauce, and swirls of graham crumbs. This ice cream is rich, thick, creamy, and not too sweet. It's perfectly balanced and does not skimp on the cheesecake flavor at all! Super creamy and you don’t even need an ice cream maker. The perfect dessert for when you want cheesecake and ice cream.
🍨 Why you'll LOVE this recipe
- Cheesecake: It's swirled with cream cheese and graham cracker crust crumbles. So much rich and tangy cheesecake flavor!
- Raspberry swirl: Easy homemade raspberry sauce is swirled throughout so you get lots of raspberry flavor in each bite or lick.
- No churn: You don't need an ice cream maker and it makes a smooth, creamy ice cream.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Raspberries: I use frozen raspberries because they are accessible and affordable all year round, but you can use frozen raspberries.
- Cornstarch: You need a thickener for the raspberry sauce. Alternatively, you can use flour or arrowroot starch.
- Graham crackers: This gives the ice cream delicious cheesecake crust swirls. If you can’t find graham crackers, you can substitute it with a similar cookie that you would use for a cheesecake - like biscoff.
- Melted butter: Melted butter helps the crumbs stick together a little better, similar to an actual cheesecake crust.
- Cream cheese, softened: Use a good quality full fat brick style cream cheese for best results.
- Sweetened condensed milk: This gives the ice cream its creamy texture when frozen without needing to churn it.
- Heavy whipping cream: The whipping cream gets whipped to medium stiff peaks to incorporate lots of air into the ice cream. This, along with sweetened condensed milk, creates the base.
👩🍳 How to make raspberry cheesecake ice cream
Step 1: Prepare the components:
- In a medium saucepan, combine the raspberries, sugar, and cornstarch. Heat until the mixture comes to a simmer and thickens, about 3 minutes after it comes to a simmer. Strain and cool.
- Crush the graham crackers into crumbs and mix with brown sugar, salt, and melted butter.
- Whisk together cream cheese, vanilla extract, and 4 tablespoons of sweetened condensed milk until smooth. Set aside.
- Whisk the whipping cream to medium stiff peaks. Add the rest of the sweetened condensed milk and fold.
Step 2: Add half of the cream cheese mixture into the whipped cream and fold to combine.
Spread a third of the whipped cream mixture into the bottom of the container. Sprinkle a third of the graham crumbs on top. Scoop a third of the cream cheese mixture into the loaf tin using teaspoons. Drizzle a third of the raspberry sauce on top. Repeat twice until no leftovers.
Step 3: Use a butter knife to swirl through all of the layers. Cover and freeze until completely frozen - for at least 8 hours or overnight.
Step 4: Before serving, take out the ice cream and let it sit at room temperature for about 15 minutes so that it is easier to scoop. Scoop and serve!
✔️ Expert Ice Cream Tips
- Whip the cream to medium stiff peaks. This will ensure that you whip enough air into the ice cream so that it has a light texture and body.
- Use sweetened condensed milk. Don't substitute it with anything else or it will be icy and grainy when it freezes.
- Let defrost slightly: To make it easier to scoop, let the ice cream sit at room temperature for about 15 minutes. This will also make it extra creamy.
🥄 Make ahead and storage
This raspberry cheesecake ice cream needs to be stored in the freezer. Wrap it tightly or store in an airtight container to prevent it from getting freezer burn and becoming gritty with ice crystals.
It's best eaten within the first few weeks. It's the perfect no bake summer treat that's easy to pull out when you need it!
📖 Recipe FAQs
I prefer using cornstarch to thicken the raspberry sauce because it gives it the best flavor and texture. You can use all-purpose flour instead if you prefer.
This recipe uses sweetened condensed milk in the ice cream base so that it gives it a smooth and creamy texture once frozen. The cream cheese masks the taste of the sweetened condensed milk in case you don’t like the flavor that sweetened condensed milk gives ice cream.
Evaporated milk is different from sweetened condensed milk. Evaporated milk is unsweetened and will make the ice cream have lots of ice crystals - so it won’t have that creamy texture you want in an ice cream.
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Raspberry Cheesecake No Churn Ice Cream
- nine inch by five inch loaf pan or freezer safe container
- 2 ½ cups raspberries, frozen or fresh 300g
- ½ cup granulated sugar
- 1 ½ teaspoons corn starch
- 6 graham crackers, crushed 84g
- 1 tablespoon packed brown sugar
- ⅛ teaspoon sea salt
- 3 tablespoons melted butter cooled
- 8 oz cream cheese, softened 250g
- 1 teaspoon pure vanilla extract
- 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz by weight
- 2 cups whipping cream 35% cream
- In a medium saucepan, combine the raspberries, sugar, and cornstarch. Heat until the mixture comes to a simmer and thickens, about 3 minutes after it comes to a simmer.2 ½ cups raspberries, frozen or fresh, ½ cup granulated sugar, 1 ½ teaspoons corn starch
- Strain the raspberry sauce through a mesh sieve and let cool to room temperature.
- Crush the graham crackers into crumbs with a food processor, blender. Or crush the crackers in a sealed bag by smashing with a rolling pin.6 graham crackers, crushed
- Add the brown sugar, salt, and melted butter into the cookie crumbs until evenly combined.1 tablespoon packed brown sugar, 3 tablespoons melted butter, ⅛ teaspoon sea salt
- Whisk together cream cheese, vanilla paste or extract, and 4 tablespoons of sweetened condensed milk until smooth. Set aside.8 oz cream cheese, softened, 1 teaspoon pure vanilla extract
- In a large bowl or stand mixer with a whisk attachment, whisk the cream and salt until medium-stiff peaks.2 cups whipping cream
- Add the rest of the condensed milk and half of the cream cheese mixture into the whipped cream and fold until evenly incorporated.1 can sweetened condensed milk
- Line the loaf tin with parchment paper if you want to be able to lift it out when it’s frozen. Spread a third of the whipped cream mixture into the bottom of the loaf tin. Sprinkle a third of the graham crumbs on top. Scoop a third of the cream cheese mixture into the loaf tin using teaspoons. Drizzle a third of the raspberry sauce on top. Repeat another two times until everything is used up and the loaf tin is completely filled.
- Using a butter knife inserted vertically all the way through the loaf pan, swirl the mixture generously to mix it all up.
- Cover and freeze until completely frozen, about 5 hours (or overnight). Before serving, take out the ice cream and let it sit at room temperature for about 15 minutes so that it is easier to scoop.
- Whip the cream to medium stiff peaks for a thick ice cream that holds its shape.
- Don't substitute the sweetened condensed milk with anything else.
- Let defrost slightly for 10-15 minutes at room temperature before scooping.