This raspberry cheesecake no churn ice cream is easy to make, creamy, and packed with cheesecake flavour! It has all of the cheesecake flavours – ribbons of cheesecake, homemade raspberry sauce, and swirls of graham crumbs. It is very creamy and you don’t even need an ice cream maker. It’s the perfect dessert for when you crave cheesecake during a heat wave.
This ice cream is rich, thick, creamy, and not too sweet. It is perfectly balanced and does not skimp on the cheesecake flavour at all! I love how everything swirls together so well so that each bite is full of all of the raspberry cheesecake flavours.
This recipe starts off by making a raspberry sauce and straining it to get rid of seeds. You then make a cream cheese “cheesecake” mixture that gets swirled into the ice cream. Half of this cheesecake mixture goes into the ice cream base to give every single bite of the ice cream lots of cheesecake flavour. You then layer the ice cream base, graham crumbs, cheesecake mixture, and raspberry sauce three times. Give it a good swirl with a knife and into the freezer it goes!
I prefer using cornstarch to thicken the raspberry sauce because it gives it the best flavour 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 flavour 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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Full ingredients in the recipe card below.
- Raspberries: I use frozen raspberries because they are accessible all year round, but you can use the same amount of fresh raspberries.
- Sugar: This helps to cut the tartness in the berries. You can always adjust the sweetness as you like depending on how sweet or sour the berries are
- Corn starch: I use cornstarch to thicken the raspberry sauce because I prefer the texture. You can substitute flour for cornstarch if you prefer.
- 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.
- Packed brown sugar: Add this into the cookie crumbs for a bit of caramel flavoured crunch in the ice cream. It gives the crumb swirls a more substantial texture
- 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 cream cheese. My favourite cream cheese to use in recipes is Philadelphia original cream cheese bricks.
- Vanilla bean paste or vanilla extract: For all that delicious vanilla cheesecake flavour
- Sweetened condensed milk: This gives the ice cream its creamy texture when frozen without needing to churn it.
- Whipping cream: The whipping cream gets whipped to medium stiff peaks to incorporate lots of air into the ice cream. This along with the sweetened condensed milk creates the base.
Raspberry Cheesecake No Churn Ice Cream
- 9" by 5" loaf pan (freezer safe)
- 2 ½ cups raspberries, frozen or fresh (300g)
- ½ cup granulated sugar
- 1 ½ tsp corn starch
- 6 graham crackers, crushed (84g)
- 1 tbsp packed brown sugar
- 3 tbsp melted butter cooled
- 8 oz cream cheese, softened (250g)
- 1 tbsp vanilla paste or 1 tsp vanilla extract
- 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz by weight
- 2 cups whipping cream 35% cream
- ⅛ tsp sea salt
- 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 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.
- Add the brown sugar and melted butter into the cookie crumbs until evenly combined.
- Whisk together cream cheese, vanilla paste or extract, and 4 tbsp of sweetened condensed milk until smooth. Set aside.
- In a large bowl or stand mixer with a whisk attachment, whisk the cream and salt until medium-stiff peaks.
- Add the rest of the condensed milk and half of the cream cheese mixture into the whipped cream and fold until evenly incorporated.
- 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.
Did you make this recipe? I would love to hear what you think in the comments!
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