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    Home » Recipes » Ice Cream

    Published: Jul 23, 2021 · Modified: Jul 18, 2022 by Paula Montenegro · Income from ads and affiliates

    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

    This is the best summer frozen dessert ever and extremely easy to make and gorgeous! 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!

    Table of Contents Open
    Why this recipe works
    Why is cheesecake ice cream so good?
    What does cheesecake ice cream taste like?
    What does no-churn ice cream mean?
    Ingredient list
    Preparing the berries
    How to make cheesecake berry ice cream
    Popsicle molds
    Variations
    Kitchen notes
    Related recipes you might like:
    Berry Cheesecake Ice Cream
    Close-up of bitten Purple and white Ice cream popsicles on a metal long pan.


    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.

    Why this recipe works

    1. It's ice cream people, 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: consider 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 to make as reading the title. 

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

    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 quickly. And this recipe today is straightforward to make and perfect for hot weather.

    What does cheesecake ice cream taste like?

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

    What does no-churn ice cream mean?

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

    Ingredient list

    This ice cream has basic cheesecake ingredients. Of course, berries are involved and citrus, as they pair so well, but it's still all straightforward, and you can use any berry and any citrus combination. 

    • Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
    • Sugar: I love brown sugar, but white granulated works fine too. 
    • Heavy cream: it's always my first choice, but double cream or heavy whipping cream also work. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Salt: both sea salt and kosher salt work.
    • 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

    You simply put fresh or frozen berries in a pan with brown sugar, let it cook a bit, and then mix it in the cheesecake batter. That's it.

    Add a teaspoon of lemon juice for a sharper flavor.

    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

    How to make cheesecake berry ice cream

    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. Besides blackberries, I also love raspberries.
    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, so we don't use an electric mixer. 
    3. Berry swirl: the sauce is added to the cheese mixture 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. I use a spatula. A whisk can also be used but beware of overmixing.

    Vintage Kitchen tip: make sure the cream cheese is at room temperature so 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. 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 silicone ones will do. Depending on their capacity, you will get more or fewer popsicles, but that's it. 

    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. 

    Hand holding frozen popsicle: red mold below with more

    How to fill popsicle molds

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

    Besides them being made of silicone or plastic, some 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 â…” 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.

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

    Variations

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

    This guide about No-Bake Cheesecake can come in 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. 

    White and magenta popsicles, metal long pan, light colored props on background

    Kitchen notes

    • 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.

    Related recipes you might like:

    • Scoops of strawberry ice cream in white bowl, more strawberries around, white surface, grey background.
      No Churn Strawberry Ice Cream (best recipe)
    • Scooping vanilla ice in a beige bowl. Pink and light blue background.
      Condensed Milk Ice Cream
    • Individual serving of easy strawberry dessert, cheesecake style
      Strawberry Dessert (quick & easy)
    • Cherry chocolate ice cream in glass stem wide cups on a white cloth.
      Chocolate Ice Cream with Cherries

    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.
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    Two white and magenta ice cream paletas on a metal pan, top one is bitten.

    Berry Cheesecake Ice Cream

    ★★★★★

    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
    • â…” cup heavy cream, whipping cream, or heavy whipping cream
    • â…“ 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: â…™
    • 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?

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    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.

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    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
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