• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Freezer Friendly

    Published: Jul 23, 2021 · Modified: Jul 18, 2022 by Paula Montenegro · Income from ads and affiliate links 46 Comments

    Berry Cheesecake Ice Cream (no-churn)

    Jump to Recipe
    Overview of berry ice cream popsicles on metal pan with ice cubes; image with text
    Stack of two white and purple ice cream popsicles, one is bitten, on grey surface; image with text

    Extremely easy to make and gorgeous, this is the best summer frozen dessert ever! It's an egg-free, no-churn recipe so there's no need to make a custard on the stove or use an ice cream maker. Whether you add berries or leave it plain, it's a great project to make with kids. Simply mix, fill the popsicle molds, freeze and eat!

    Several berry cheesecake ice cream popsicles, one bitten, on top of a rectangular metal pan

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted in August 2013, the text and images have been updated to serve you better. The recipe remains the same.

    I believe this cheesecake ice cream today is among the best ones, perfect for a cheesecake fan (that's me, of course) and one of our favorite desserts because it's so ridiculously easy! If you like traditional cheesecake with a berry topping this is straight up your alley.

    I make quite a lot of homemade ice cream but many of them don't make it here, only the best do, like the Chocolate Chip Ice Cream which is not vanilla with cookie dough, but an ice cream that tastes like a chocolate chip. Simply fabulous!

    As much as I love traditional ice cream recipes with egg yolks where you make a custard and all of that, sometimes you just want to mix and churn. Little time spent in the kitchen. Because it's summer, and you just want a good but very simple dessert.

    Table of Contents Hide
    Why this recipe works
    Ingredients
    Preparing the berries
    Simple steps
    Popsicle molds
    Variation ideas
    Top tips
    Frequently asked questions
    Related recipes you might like:
    Berry Cheesecake Popsicles

    Why this recipe works

    1. It's ice cream you guys, it always works! Seriously.
    2. Easy to make: you simply mix the ingredients until smooth, fill the molds and pop them in the freezer. It's a great idea to make with kids.
    3. Flavors: think of this recipe as an ice cream base where you can change the flavor with different berries and citrus combinations. Think lemon with blueberries or blackberries, orange or lime with strawberries.
    4. Make ahead: have a large batch of popsicles with different berries and eat it straight from the freezer. 

    The color is gorgeous and the flavor is just like cheesecake. This ice cream is as easy as reading the title. 

    Top view of bubble shaped berry ice cream popsicles on a metal surface with ice cubes

    Ingredients

    There are no surprises here. This ice cream has basic cheesecake ingredients. Of course, there are berries involved, and citrus because they pair so well, but it's still all very simple, as you can use any berry and any citrus combination. 

    • Cream cheese: it's the base for this ice cream and full-fat is recommended.
    • Sugar: I love brown sugar, but white granulated works fine too. 
    • Cream: I use a thick double cream. Heavy cream also works. 
    • Vanilla: a little bit of pure vanilla extract or paste adds sweetness.
    • Salt: a pinch enhances the flavors. Sea salt is my first choice, but a smidge of kosher salt also works. Just don't over do it.
    • Berries: any berry can be used for this recipe. Choose your favorite or use a mix. Fresh strawberries are a classic, but I really love blackberries.
    • Citrus: orange or lemon zest can be used as the go very well with berries.
    Ingredients for cheesecake berry ice cream in bowls on white surface including berries, cream, brown sugar, zest

    Preparing the berries

    As the image collage shows below, you simply put fresh or frozen berries in a saucepan with some brown sugar, let it cook a bit, and then mix it in the cheesecake batter. That's it.

    You can also make our fantastic Blueberry Sauce, a basic recipe that I use a lot for this ice cream.  Or choose another berry, like strawberries and lime, a combination I also love. 

    Metal saucepan with blackberries and brown sugar

    Simple steps

    This is such an easy recipe! 

    1. A berry compote needs to be made. You can use a purchased one, but nothing beats the flavor of homemade berry sauce. ANY berry works, fresh or frozen, so it's an easy step. 
    2. The cheese is well mixed with the rest of the ingredients, but not beaten! This is important as we don't want to incorporate air, we only want to integrate everything well. 
    3. The sauce is added to the cheese and lightly swirled. Unless you want to have a one-tone ice cream mixture, be careful to leave some white cheesecake spots and whole berries. This will be wonderful when you bite and find puddles of berries and smooth cheesecake all in the same place. 

    Vintage Kitchen tip: make sure the cream cheese is at room temperature so that it's easily mixed and well incorporated with the rest of the ingredients. Remember it's a mix and freeze dessert so the cheese mixture should have no lumps when you add the berries. 

    Making cheesecake with berries, process collage; mixing cheese and berry compote

    Popsicle molds

    There are many different types of silicone and plastic popsicle molds. Many. Depending on where you live, there are many more, lol. The ones I used are made where I live, Buenos Aires, so I bet most of you can't get them. 

    But the truth is most ones will do. You will get more or fewer popsicles depending on the capacity, but that's it. 

    Image collage of red ice cream molds being filled and leveled with knife

    I always use silicone and they are amazing! The ice cream pops out like a charm. And though I never tried making these in plastic molds, they should work fine. Simply follow manufacturers' directions. 

    How to fill the molds

    The only challenge is to eyeball how many popsicles the recipe you're making will yield, this one or any other. These are rather large ones, so I specified between 4-6 paletas in the recipe card. 

    Besides them being made of silicone or plastic, there are some that come with the stick incorporated and some that don't. So make sure you have the wooden sticks before you start! Otherwise, you won't be able to remove them probably. 

    If you're using molds like those in these images, it's important to fill them ⅔ of their capacity, add the wooden sticks pressing ever so slightly (image 3), and fill them up completely. That way the stick is secured between 2 walls of ice cream. Then smooth the surface with a knife (image 4) before freezing them.

    Hand holding frozen popsicle: red mold below with more

    Variation ideas

    Citrus curd: it's a great substitution for the berry compote! Use your favorite, maintaining the amount. My favorite is the one I use for the Lemon No-bake cheesecake. Good homemade lemon curd will go wonderfully here. 

    There is a whole post, a guide about No-Bake Cheesecake, that can come in very handy for making this type of ice cream. Find flavor ideas or even recipes to make in popsicle form. Just make sure there are no eggs involved. 

    Top tips

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Fruit: I love berries of any type, but you can also add other fresh fruit in small pieces. 
    • Flavorings: you can also make it with no fruit, and vary the cheesecake flavor with lemon zest, or only an extract like vanilla, coffee, or almond. Or consider adding crushed graham crackers (a.k.a. graham cracker crumbs) to the cheesecake mixture.
    Overview of several bubble shaped berry ice cream popsicles on ice cubes in metal pan

    Frequently asked questions

    What does cheesecake ice cream taste like?

    It's like a frozen cheesecake. It's sweet, tangy, and creamy at the same time.

    Why is cheesecake ice cream so good?

    Because it's a mix between two favorites: ice cream and cheesecake! It's creamy but doesn't melt easily. And this recipe today is particularly easy to make and is perfect for hot weather.

    What does no-churn ice cream mean?

    It means that it doesn't require an ice cream machine, or ice cream maker. This makes it very easy to prepare as it's a matter of mixing and then freezing the mixture in an airtight container.

    Close-up of bitten Purple and white Ice cream popsicles on a metal long pan

    Related recipes you might like:

    • No-churn Strawberry Ice Cream Recipe
    • Cheesecake with Chocolate Crust
    • Strawberry Dessert (quick & easy)
    • Raspberry Cheesecake Brownies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Two white and magenta ice cream paletas on a metal pan, one is bitten

    Berry Cheesecake Popsicles

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Extremely easy to make and gorgeous, this is the best summer frozen dessert ever! It's egg-free, no-churn and there's no need to make custard in the stove. You can use any berry you want and it's a great recipe to make with and for kids. Simply mix, fill the popsicle molds and freeze!

    The specified time doesn't include freezing. 

    • Total Time: 2 hours 20 minutes
    • Yield: 4-6 servings

    Ingredients

    Units

    For the berries:

    • 1 cup berries, fresh or frozen (I used blackberries)
    • 2 tablespoons light brown sugar
    • 2-3 tablespoons water
    • Or prepare the Basic Blueberry Sauce without the cornstarch, using any berry you want

    For the cheesecake ice cream base:

    • 8 oz cream cheese, at room temperature
    • ⅔ cup heavy cream, whipping cream, or heavy whipping cream
    • ⅓ cup light brown sugar (white can also be used)
    • A few gratings of orange zest
    • ¼ teaspoon vanilla
    • Pinch of sea salt

    Instructions

    For the berries:

    1. Put all berries, sugar and water in a medium saucepan and cook over low or medium heat.
    2. Stir frequently until it boils. Reduce (let simmer) for a minute or two and remove from heat.
    3. Transfer to a shallow container or small bowl and mash berries with a fork or spoon and refrigerate.
    4. If making this the same day you mix the ice cream base, then freeze it while making the base. It will be cold enough when you add it.

    For the cheesecake ice cream base:

    1. In a medium bowl beat cream cheese, cream and sugar just until smooth. Don't overbeat.
    2. Add orange or lemon zest, vanilla, and salt.
    3. Take out the berry mixture and combine them with the cheese mixture. It's important to do this lightly; we want pools of berries and a light marbling. I use a spatula or wooden spoon. 
    4. Divide the mixture evenly among the popsicle molds (it fills 4-6 depending on the size) making sure you add the sticks. 
    5. Freeze, covered by a plastic or a freezer separator sheets.
    6. Eat straight from the freezer.
    7. If wanting to scoop it into bowls and not make popsicles, use a freezer-safe container and take it out about 20 minutes before serving to allow it to soften a little. 

    Notes

    Popsicle molds: besides them being made of silicone or plastic, there are some that come with the stick incorporated (like this xiaohuhu Fruit Silicone Ice Cream molds, or the Kootek Popsicle mold) and some that don't (like the Popsicle Molds Ouddy) so make sure they add the wooden sticks! Otherwise, you won't be able to remove them probably.

    Fruit: I love berries of any type, but you can also add other fresh fruit in small pieces. 

    Flavorings: you can also make it with no fruit, and vary the cheesecake flavor with lemon zest, or only an extract like vanilla, coffee, or almond. 

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Freezing time: 120 minutes
    • Category: Ice Cream
    • Method: Mixing
    • Cuisine: International

    Nutrition

    • Serving Size: ⅙
    • Calories: 264
    • Sugar: 21.4 g
    • Sodium: 514.7 mg
    • Fat: 18 g
    • Carbohydrates: 24.2 g
    • Fiber: 0.7 g
    • Protein: 3.2 g
    • Cholesterol: 53.3 mg

    Keywords: cheesecake ice cream

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Freezer Baking & Desserts

    • Chocolate Cherry Dump Cake
    • Lemon Poppy Seed Bundt Cake
    • Chocolate Chip Oatmeal Cookies
    • Red Velvet Bundt Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. angiesrecipes says

      July 23, 2021 at 8:17 am

      A perfect way to enjoy some cheesecake and ice lollies! No churn is definitely for me.

      Reply
    2. Sandra says

      June 18, 2020 at 4:37 pm

      Hey can you please tell me where to buy those ice cream molds! Thank you. Looks so yummy

      Reply
      • Paula Montenegro says

        June 18, 2020 at 6:30 pm

        I bought them in Buenos Aires, where I live. But these look pretty similar https://amzn.to/30XdaoC

        Reply
    3. Sue says

      May 22, 2020 at 11:30 am

      Omg I just want to sink my teeth into one of these beauties...perfect for this weekend...and that mold is adorable!!

      ★★★★★

      Reply
    4. Angela says

      May 22, 2020 at 11:09 am

      This is a must try recipe! So tasty! We used mixed berries and it came out great.

      ★★★★★

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes