Sweet strawberries and rich cheesecake flavor come together in this easy, no-churn Strawberry Cheesecake Ice Cream. Whipped to a creamy texture and swirled with bright strawberry pie filling, it’s finished with crunchy Biscoff cookie crumbles for a delightful contrast. This recipe is fuss-free and can be assembled in about 10 minutes—then it just needs time to firm up in the freezer.
If you enjoy quick, refrigerator-style desserts, this no-churn ice cream will become a favorite. The base is cream cheese and whipped cream stabilized with sweetened condensed milk, which keeps the texture smooth without an ice cream machine. The strawberry pie filling adds fruity pockets and color, while Biscoff or your favorite cookie adds crunch.
Why you’ll love this Strawberry Cheesecake Ice Cream
- Taste: A creamy cheesecake base with bright strawberry swirls and warm cinnamon cookie crunch.
- Simple method: No ice cream maker required—just an electric mixer and a container for freezing.
- Quick to assemble: About 10 minutes active time, 6–8 hours to freeze solid.
Key ingredients
- Heavy whipping cream: Whip this to stiff peaks to form the light, airy base. You can substitute a full tub of whipped topping in a pinch, but fresh cream produces the best texture.
- Cream cheese (8 oz): The source of the cheesecake flavor—use full-fat or a lower-fat variety depending on preference. Soften it before whipping to avoid lumps.
- Sweetened condensed milk (14 oz): Adds sweetness and stabilizes the whipped cream so the ice cream doesn’t turn into ice crystals.
- Strawberry pie filling (about 21 oz): Provides fruit pieces and a thick, scoopable swirl; it’s easier than using fresh strawberries and helps retain a creamy texture.
- Optional cookies: Biscoff crumbles are my favorite here, but graham crackers, nilla wafers, or crushed Oreos all work well.
See the printable recipe card below for exact quantities and timing.
Substitutions & variations
- Cookies: Swap Biscoff for graham crackers, nilla wafers, shortbread, or crushed Oreos depending on the flavor profile you want.
- Fruit: If you prefer, use berry jam or homemade fruit compote in place of pie filling. Reduce added liquid to avoid iciness.
- Lower fat: Use reduced-fat cream cheese or a light whipped topping if you want a lighter version, but expect slight differences in texture and richness.
Instructions
- Whip the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
- Add heavy cream gradually: Pour in the heavy whipping cream about 1/4 cup at a time, whipping after each addition. Scrape the bowl as needed. Whip until medium–stiff peaks form; this usually takes 4–5 minutes depending on the mixer.
- Fold in condensed milk: Gently fold in sweetened condensed milk until just combined. Start with half the can and check the texture before adding the rest to avoid deflating the whipped mixture.
- Layer and swirl: Spoon a generous layer of the cheesecake mixture into a loaf pan or 9×5-inch bread pan. Add a few spoonfuls of strawberry pie filling, then swirl with a toothpick or knife. Sprinkle a layer of crumbled cookies if using. Repeat to create 3–4 layers, finishing with cookie crumbles on top.
Tip: If your mixture becomes too loose after adding condensed milk, chill it briefly, then whip again for 2–3 minutes on high to firm it up before layering.
- Freeze: Cover the pan tightly and freeze for at least 6–8 hours or overnight. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Troubleshooting
- Icy texture: Often caused by too much liquid or under-whipped cream. Reduce the amount of pie filling or condensed milk and ensure the cream is whipped to stiff peaks before folding.
- Too soft: The ice cream likely needs more freezing time. Freeze longer and make sure the container is covered tightly.
- Too rich: Reduce the amount of cream cheese or use a lower-fat option to lighten the overall richness.
Freezing tips
- Store covered for up to 1–3 months; quality is best within the first month to avoid freezer dryness or freezer burn.
- Seal the surface with plastic wrap pressed directly onto the ice cream before covering the container lid to reduce air exposure and prevent skin formation.
Frequently asked questions
Yes—this recipe is a classic no-churn method that relies on whipped cream and sweetened condensed milk instead of churning. It produces a creamy, scoopable ice cream after freezing.
How do I keep cookie crumbs crunchy in the ice cream?
To help crumbs stay crisp, toss them briefly in the oven at 350°F (about 180°C) for 3–5 minutes to dry them slightly before folding them into the ice cream or sprinkling them on top.
More scrumptious strawberry recipes
-
Strawberries and Cream Bars -
Strawberry Cheesecake Cinnamon Rolls -
Strawberry Cheesecake Cookies -
Strawberry Banana Bread
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Printable recipe
Strawberry Cheesecake Ice Cream (no-churn)
Prep time: 10 minutes
Freezing time: 6–8 hours
Total time: 6 hours 10 minutes
Servings: 8
Calories: 301 kcal (approx.)
Ingredients
- 8 oz cream cheese, softened
- 1 pint heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 (21 oz) can strawberry pie filling
- Optional: Biscoff cookies, crushed
Equipment
- Electric mixer (hand or stand mixer)
- 9×5-inch loaf pan or similar container
Directions
- Beat the cream cheese until smooth using an electric mixer.
- Gradually add the heavy cream, whipping to medium–stiff peaks. Scrape the bowl as needed.
- Gently fold in sweetened condensed milk until just combined; add the condensed milk in two additions if needed.
- Layer the cheesecake mixture and strawberry pie filling in a pan, swirling each layer with a toothpick. Add cookie crumbles between layers if desired.
- Cover and freeze for 6–8 hours or overnight. Let sit a few minutes at room temperature before scooping.
Notes
Store covered for up to 1–3 months; best within the first month for optimal texture and flavor.
Nutrition (per serving, approximate)
Calories: 301 kcal, Carbohydrates: 3 g, Protein: 3 g, Fat: 31 g
Hi, I’m Sara!
Registered nurse and home baker who loves quick, comforting desserts. I test recipes carefully so you get reliable results—one scoop at a time.