No Churn Cheesecake Ice Cream

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Make this No Churn Cheesecake Ice Cream recipe all summer for a thick, sweet, New York-style cheesecake ice cream everyone will love. No machine required!

I am happy to be a partner with ADA Mideast and bring you this dairy-filled recipe that my family loves.

No machine required! Cheesecake Ice Cream Recipe

Summer is in full swing! Let’s celebrate with homemade ice cream. Since July is National Ice Cream Month this No Churn Cheesecake Ice Cream is the perfect addition to any gathering. Leave it plain or dress it up with swirls of your favorite berry pie filling. You can’t go wrong here.

Easy No Churn Cheesecake Ice Cream Recipe

My family loves ice cream and I feel a little bit better about letting them indulge when the ingredients are fresh and wholesome. Ice cream is certainly one of our favorite ways to get in our 3 daily dairy servings.

And this recipe couldn’t be easier since you don’t need an ice cream maker. Just whip up the ingredients and let freeze overnight.

Make this for your next party! No Churn Cheesecake Ice Cream Recipe

Treat yourself! No Churn Cheesecake Ice Cream Recipe

July is National Ice Cream Month. What a delicious way to celebrate!

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No Churn Cheesecake Ice Cream Recipe

Make this No Churn Cheesecake Ice Cream recipe all summer for a thick, sweet, New York-style cheesecake ice cream everyone will love. No machine required!
Prep Time 15 minutes
Total Time 8 hours
Servings 8 servings


  • 2 cups heavy whipping cream
  • 8 oz cream cheese room temperature
  • 1 14oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 - 1 cup graham crackers coarsely crushed
  • 1 cup cherry and/or blueberry pie filling optional


  • In the bowl of your mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form (about 5 minutes). Transfer to a new bowl; set aside.
  • In the bowl of your mixer fitted with the paddle attachment (no need to clean out the mixer bowl), beat the cream cheese until smooth. Slowly add sweetened condensed milk and vanilla extract. Mix until incorporated.
  • Slowly add the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
  • Layer a freezer-safe loaf pan with ice cream, graham cracker crumbs, and pie filling (if using), being sure to reserve some crackers and fruit for the top.
  • Freeze 8 hours or overnight. Yield: 8 servings

Customize your topping for this easy No Churn Cheesecake Ice Cream Recipe


Who could resist this delicious Cherry-Toppped Cheesecake Ice Cream Recipe? No machine required!


I’m happy to partner with the American Dairy Association Mideast to bring you dairy-filled treats all year long. As always, opinions expressed are my own. Thank you for supporting the brands that I work with, and for stopping back to let me know how your family loved my recipes as much as our family does!

- Katrina

7 Responses to “No Churn Cheesecake Ice Cream”

  1. #
    dirtgirl — July 1, 2016 at 6:50 am

    Have just made this using Blueberry fruit filling and Granita biscuits (cookies) Very quick and easy to whip up. Have family coming for dinner this Sunday and whilst it may be Winter here down under, icecream of any description never goes astray in our family! Thanks for sharing your recipe.

  2. #
    Lauren Gaskill | Making Life Sweet — July 5, 2016 at 3:09 pm

    I can almost taste this through the screen! WOW! Looks good.

  3. #
    Megan @ MegUnprocessed — July 5, 2016 at 4:17 pm

    These look amazing! Such a creative idea!

  4. #
    Renee — July 6, 2016 at 1:38 am

    This is so simple, not to mention delicious! I can’t wait to give this a try!

  5. #
    Brandy — July 8, 2016 at 9:31 am

    Making ice cream is a favorite summertime treat for our family but sometimes I don’t want the work of churning it by hand. Thanks for the delicious recipe that will be done in over half the time!

  6. #
    Margie — July 9, 2016 at 5:02 pm

    Sounds so delicious. Cant wait to try it.

  7. #
    Erin @ Making Memories — July 30, 2016 at 9:15 pm

    I think I just drooled. Drooled! Looks absolutely delicious!

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