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!

So easy to make!
I believe this 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 our cheesecake ice cream and baked cheesecake with berry topping, this is straight up your alley. It's like a frozen cheesecake. It's sweet, tangy, and creamy at the same time.
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 cookie. Simply fabulous!
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.
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
- It's ice cream people, it always works! Seriously.
- 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.
- 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.
- 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.

Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess.
- 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.
- 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.

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.

How to make cheesecake berry ice cream
This is such an easy recipe!
- 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.
- 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.
- 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.

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.

How to fill them
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 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.

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.

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.

Related recipes you might like:
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Berry Cheesecake Ice Cream
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Ingredients
For the berries:
- 1 cup berries, fresh or frozen (I used blackberries)
- 2 tablespoons light brown sugar
- 2 to 3 tablespoons water
- or prepare the Basic Blueberry Sauce without the cornstarch, using any berry you want
For the cheesecake ice cream base:
- 8 ounces regular cream cheese, at room temperature
- ⅔ cup heavy cream, or heavy whipping cream
- ⅓ cup light brown sugar, white can also be used
- ¼ teaspoon orange zest
- ¼ teaspoon vanilla
- pinch of sea salt
Instructions
For the berries:
- Put 1 cup berries, 2 tablespoons light brown sugar and 2 to 3 tablespoons water in a medium saucepan and cook over low or medium heat.
- Stir frequently until it boils. Reduce (let simmer) for a minute or two and remove from heat. Transfer to a shallow container or small bowl and mash berries with a fork or spoon and refrigerate. 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:
- In a medium bowl beat 8 ounces regular cream cheese, ⅔ cup heavy cream and ⅓ cup light brown sugar just until smooth. Don't overbeat.
- Add ¼ teaspoon orange zest, ¼ teaspoon vanilla and a pinch of sea salt.
- 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.
- Divide the mixture evenly among the popsicle molds (it fills 4-6 depending on the size) making sure you add the sticks.
- Freeze, covered by plastic wrap or freezer sheets. Eat straight from the freezer.
- 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.
Angela says
This is a must try recipe! So tasty! We used mixed berries and it came out great.
Mary Canzano says
I just made this and it was way too thick to be made in the ice cream maker. I thought it was going to break it. Are you sure it is just 2/3 cup cream?
wp_vknotes_admin says
Hi Mary! Yes, the measure is right, I made it as in the recipe. My batch hardened a lot in the freezer but not before. I checked with the original recipe and can't find what might have been. I will make it again and check it.
Bernadine Breske says
Can I use other fruits to make this cheesecake ice cream?
Mary Hirsch says
That ice cream looks fabulicious. I haven't made ice cream this year in my cute little Cuisinart so this may be the recipe for me. This Post about your Mother made me feel so, so, so, good. I hate to be happy at your Mother's expense but, as you know, after reading my Duck/Peaches Post, I've been a bit flaky lately. Compared to your Mother, I am downright sane and have emerged and am really thriving after this past year of mourning, I guess. I'm fine. Paula, hang in there. I'm sure Melissa (my daughter) would commiserate with you and share your daughterly pain. Love you.
Vanessa says
Haha! What a hilarious story about your mom, you, and those damn red socks! And this blackberry cheesecake ice cream....well, it would make any sort of tension vanish away in a second!
Dina says
sounds like a yummy flavor! I love strawberry and blueberry cheesecake ice creams!
Kate@Diethood says
LOL!!! Love it! Reminds me of my relationship with my mom. She gets on my nerves... a lot. ;-D
But this ice cream...damn! This is fabulous!!
Angie Schneider says
A super duper ice cream recipe. Cheesecake and ice cream in one package...irresistible!
Monet says
This post made me smile. Not only because of this DELICIOUS sounding and looking ice cream but also because of the story you told about your mom. Thank you for sharing!
Kitchen Riffs says
Incredibly nice recipe! One of the nice things about making your own ice cream is you have total control over ingredients and flavors. And can create things like this, that you never find in stores. Really good stuff - thanks so much.
felicia | Dish by Dish says
Paula!! me encanto este post!! jaja, el imagen de tu mama buscando sus medias perdidas fue re gracioso! Que lindo este helado que creaste! Me gusta!! Enjoy yourself with your mum! : ) un beso!
Dana @ Simply Romanesco says
What a funny post, Paula! And this ice cream is just ridiculously stunning and delicious! 🙂
Pink Patisserie says
Oh, Paula that's hysterical. I have been like your mother, more times than I care to admit. You are a good daughter to make her such a lovely treat. My motto,"When all else fails, head to the kitchen". 🙂
Andrea_TheKitchenLioness says
Paula, cream cheese and blackberries are a wonderful taste combination - I really like the idea of making an ice cream with no egg yolks involved and this recipe sounds like it has just the right "tang" to it, not too sweet - just the way I like my ice creams! Homemade ice cream is just the best!
Alice @ Hip Foodie Mom says
Paula,
What a great story!! letting go of the little things. . I love it. your mother sounds adorable and I love that the fridge was the obvious place to look! hilarious! thank you. . I needed to read a post like this today. . and LOVE the cheesecake ice cream!
Bam's Kitchen says
Paula, thank you for a very sweet story and a stunning rich and delicious ice cream. Cream cheese is the secret ingredient here. This looks so stunning. I bet there is not a drop left in your freezer! I can't stop looking at those photos, amazing! Great post!!! Take Care, BAM
Liz Berg says
Too funny...although I can see ME as the mom in this story...LOL. Your ice cream has me drooling like no other. Seriously delicious, my friend!!!
Kathy says
Paula, I absolutely love cheesecake…and in ice cream form it has to be heavenly! Right now my garden is overflowing with big beautiful blackberries…I think this recipe is fate!
Nancy @ gottagetbaked says
Paula, I adore this post. I laughed so hard when I read that your mom was wearing the socks. This reminds me of a time when a friend was going insane looking for her glasses and it turns out they were on the top of her head. I know what you mean - I love my parents but oh good God, they can drive me insane. Now that I know how glorious it is to live on my own, I don't think I could ever live with my parents again! Of course, your beautiful, creamy, luscious ice cream would make anything bearable. Your photos and styling are gorgeous here, Paula. I wish I had a giant bowl of this right now!
Helene Dsouza says
Blackberry cheesecake ice cream, yes!! I ll come over and I promise I won't loose my socks! Ah mothers, aren't they amazing? Meet my mum, she sounds like your mum. ^_^