What Makes Cherry Cheesecake Ice Cream So Special
Creamy, dreamy, and bursting with fruity sweetness, cherry cheesecake ice cream is the kind of dessert that makes summer feel like a celebration. Imagine velvety cream cheese swirled with juicy cherries and a hint of almond, all folded into a luscious ice cream base with graham cracker crumbs for that signature cheesecake crunch. It’s a no-bake cherry cheesecake transformed into a scoopable delight—perfect for those days when you crave something indulgent but effortless.
When I first tested this recipe, I’ll admit I over-churned the ice cream (lesson learned: set a timer!). But even my “oops” batch disappeared faster than you’d believe. The trick? Letting those cherries macerate just enough to release their syrupy goodness. Trust me, once you taste this homemade cherry cheesecake ice cream, you’ll be sneaking spoonfuls straight from the freezer!
What You’ll Find in This Article
Cherry Cheesecake Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup graham cracker crumbs
Method
- In a blender, combine heavy cream, milk, sugar, cream cheese, vanilla, and almond extract. Blend until smooth, about 1 minute.
- Pour the mixture into an ice cream maker and churn for 20–25 minutes until soft-serve texture.
- While churning, toss cherries with 1 tbsp sugar and let macerate for 10 minutes.
- In the last 5 minutes of churning, add the cherries and graham cracker crumbs.
- Transfer to a freezer-safe container and smooth the top. Freeze for 4 hours or until firm.
- Let sit 5–10 minutes before scooping and serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Cherry Cheesecake Ice Cream
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup graham cracker crumbs
Cook Time for Cheesecake Ice Cream
This cherry ice cream comes together faster than you’d think! Prep takes about 15 minutes (mostly pitting those gorgeous cherries), and your ice cream maker will do the heavy lifting in 25 minutes. After that, it’s just 4 hours of patience while it firms up—though I won’t judge if you sneak a soft-serve taste. For more quick treats, try our healthy no-bake desserts when you need something fuss-free.
How to Make Homemade Cherry Cheesecake
Step 1: Blend the Base
In a blender, combine heavy cream, milk, sugar, cream cheese, vanilla extract, and almond extract. Blend until smooth and creamy, about 1 minute.
Step 2: Churn to Perfection
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.
Step 3: Macerate Cherries
While the ice cream churns, toss the chopped cherries with 1 tablespoon of sugar to lightly macerate them, about 10 minutes.
Step 4: Add Mix-Ins
In the last 5 minutes of churning, add the cherries and graham cracker crumbs, letting them mix evenly into the ice cream.
Step 5: Freeze
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Freeze for at least 4 hours or until firm.
Step 6: Serve & Enjoy
Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
Pro Tips & Tasty Tweaks
After making this cherry cheesecake ice cream more times than I can count (blame my sweet tooth!), here are my favorite ways to play with it:
- Flavor Swap: Try blackberries or raspberries instead of cherries—their tartness balances the cream beautifully. For more fruity ideas, our cottage cheese strawberry mousse uses a similar creamy-fruit pairing.
- Diet Tweaks: Use coconut milk and dairy-free cream cheese for a vegan version (the almond extract still shines!).
- Texture Fix: If your ice cream gets too hard, blend frozen chunks with a splash of milk for an instant milkshake.
- Storage Tip: Press parchment paper directly onto the surface before freezing to prevent ice crystals. Works like a charm!
Nutrition and Health Benefits
While this cherry ice cream is certainly a treat, those ruby-red cherries pack antioxidants like anthocyanins—the same compounds that give them their vibrant color. I like to think of the calcium from the dairy as my little justification for seconds! For lighter indulgences, browse our high-protein desserts or this simpler cheesecake variation when you want to scale back. One serving (about 1/2 cup) contains roughly:
- 280 calories
- 18g fat
- 25g carbs
- 4g protein
A Lighter Version of No Bake Cherry Cheesecake
My sister Sarah—always watching her sugar—adores this dessert with a few smart swaps: reduced-fat cream cheese, a drizzle of honey instead of granulated sugar, and extra cherries for natural sweetness. For more guilt-free spins, our healthy baking recipes collection has plenty of inspiration, or try this no-bake cheesecake with Greek yogurt for added protein. The almond extract still gives that nostalgic flavor even when you lighten things up!
Thoughtful Tips for Special Diets
When my neighbor Margaret—who watches her sugar like a hawk—first tasted this cherry cheesecake ice cream, she sighed, “Ellie, I wish I could enjoy this every day!” That got me experimenting with diabetic-friendly tweaks that keep all the joy without the sugar spike. Whether you’re sugar-conscious or just craving something lighter, here’s how I adapt this treat: swap granulated sugar for stevia blend (I use 1/3 cup for the same sweetness), opt for full-fat Greek yogurt instead of cream cheese (it gives that tang with less sugar), and pile on extra cherries—their natural sweetness shines when macerated. For more blood sugar-friendly ideas, our healthy Thanksgiving desserts use similar smart swaps, or try this no-bake Nutella cheesecake with sugar-free hazelnut spread.
How to Serve Cherry Cheesecake Ice Cream
I’ll never forget the summer I served this cherry ice cream at my niece’s bridal shower—topped with fresh mint and a drizzle of dark chocolate, it looked so elegant in vintage teacups! For everyday magic, try these pairings: crumble extra graham crackers over warm cherry lemon bars for a deconstructed cheesecake vibe, or float a scoop in our sparkling lemon-ginger tonic. For a showstopper, layer it with this strawberry Oreo cheesecake in a trifle bowl—trust me, it disappears faster than fireflies at dusk!
Mistakes to Avoid
Bless your heart, I’ve made every mistake possible with this cheesecake ice cream—like the time I forgot to soften the cream cheese and ended up with lumpy streaks! Here’s how to sidestep common pitfalls:
- Over-churning: Set a timer for 25 minutes max. If it over-churns, blend frozen chunks with milk for a milkshake rescue.
- Skimping on cherry prep: Pitting cherries is tedious, but store-bought pre-pitted ones lack flavor. Use a paperclip trick: unbend one end and pop the pits out like jewels!
- Freezer burn: Press parchment directly onto the surface before freezing—it’s the difference between velvety scoops and icy crystals. For more storage hacks, our no-bake dessert guide shares similar tricks, or check these funfetti cheesecake tips for keeping treats fresh.
How to Store Cherry Cheesecake Ice Cream
My grandma stored her homemade cherry ice cream in old butter tubs—practical, but oh, the confusion at Sunday suppers! For best results:
- Use shallow airtight containers (I love glass loaf pans with silicone lids) to freeze evenly.
- Label with dates—this keeps for 2 weeks, but let’s be real, it never lasts that long!
- For single servings, freeze in muffin tins lined with parchment, then pop out and bag. Perfect for pairing with our lemon chia fresca for a quick dessert. For long-term storage, this Nutella cheesecake method works beautifully too.
Try This Cherry Cheesecake Ice Cream Yourself
Darling, if my 8-year-old grandson can whip up this homemade cherry cheesecake ice cream (with supervision near the blender!), so can you. It’s the recipe I turn to when life needs a little pink-hued joy—whether celebrating birthdays or just surviving heatwaves. For more frozen delights, explore our snickerdoodle ice cream, watermelon smoothie, or tropical pineapple smoothie. Now go grab those cherries—your future self will thank you!
Frequently Asked Questions
Can I make cherry cheesecake ice cream without an ice cream maker?
Absolutely! Pour the blended base into a shallow pan, freeze for 1 hour, then whisk vigorously every 30 minutes until set—about 4 hours total. For more no-churn ideas, our coconut water smoothie makes a refreshing companion.
How do I prevent the graham crackers from getting soggy?
Toss crumbs with a teaspoon of melted butter before adding—it creates a moisture barrier. Or layer them between scoops when serving, like in this no-bake cheesecake hack.
What’s the best cherry variety for ice cream?
Bing cherries offer the deepest flavor, but frozen dark sweet cherries work beautifully year-round—just thaw and drain excess juice.
Can I use maraschino cherries instead?
You can, but rinse them well to remove syrup—their bold color and almond-like flavor pair nicely with the cheesecake base.
