Raspberry Ice Cream Cheesecake

Why You’ll Love This Recipe

I love how effortlessly this cheesecake comes together without baking. The ice cream folded into the cheesecake mixture gives it a silky, airy texture, and the raspberry sauce adds a gorgeous swirl of sweet-tart flavor. It’s ideal for summer gatherings, birthdays, or any time I want a chilled dessert that looks like it came from a bakery. Since it needs time to set, I can prepare it ahead and simply slice and serve when ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base
2 cups graham cracker crumbs (or processed biscuits)
1/4 cup granulated sugar
1/2 cup melted butter

Raspberry sauce
2 cups fresh or frozen raspberries
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch + 1 tablespoon water (to dissolve)

Frozen cheesecake layer
450 g cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla
2 cups vanilla ice cream (slightly softened)
1 cup whipped cream

Directions

Base

1. I mix the graham cracker crumbs, sugar, and melted butter in a bowl.

2. I press the mixture firmly into the bottom of a 9-inch springform pan.

3. I chill it in the refrigerator for 10–15 minutes.

Raspberry Sauce

1. I place the raspberries, sugar, and lemon juice in a small saucepan.

2. I simmer the mixture over medium heat for 5–7 minutes.

3. I dissolve cornstarch in water and stir it into the sauce until thickened.

4. I set it aside to cool completely.

Frozen Cheesecake Layer

1. I beat the cream cheese with a mixer until creamy.

2. I add powdered sugar and vanilla and continue mixing.

3. I add the softened vanilla ice cream and beat until smooth and fully combined.

4. I gently fold in the whipped cream with a spatula.

Assembling the Cake

1. I pour half of the cheesecake mixture onto the chilled crust.

2. I drizzle some raspberry sauce on top and swirl it lightly with a knife.

3. I add the remaining cheesecake mixture, then drizzle more raspberry sauce and swirl again.

4. I cover the pan and refrigerate for at least 6 hours or overnight for best texture.

Servings and Timing

This cheesecake makes about 10–12 servings. Prep takes around 25 minutes, and the chilling time is at least 6 hours, though I prefer letting it rest overnight for a perfectly set texture.

Variations

I enjoy switching up the flavors depending on the season. Blueberries or strawberries work beautifully in place of raspberries. For a chocolate twist, I sometimes add a thin layer of melted white chocolate on the crust before adding the filling. A chocolate cookie crust also makes a delicious alternative. If I want a slightly tangier filling, I add a splash of lemon zest to the cheesecake mixture.

Storage/Reheating

I store the cheesecake in the freezer, wrapped well, for up to 2 weeks. Before serving, I move it to the refrigerator 10–15 minutes ahead so it’s easier to slice. Since it’s a frozen dessert, reheating isn’t necessary, but letting it soften briefly before cutting gives the best texture.

FAQs

Can I use a different crust instead of graham crackers?

Yes, I often use digestive biscuits, Oreos, or vanilla wafers for a different flavor profile.

Can I use store-bought raspberry sauce?

I can, but the homemade version has a brighter, fresher flavor and thickens perfectly for swirling.

What if I don’t have a springform pan?

A deep pie dish or square pan works too; I just line it with parchment to make removal easier.

Can I make this completely ahead of time?

Yes, I love making it 1–2 days ahead and keeping it frozen until serving.

Can I skip the ice cream in the filling?

The ice cream gives it a soft, frozen-cheesecake texture. If I skip it, the cake becomes denser and less creamy.

Conclusion

This Raspberry Ice Cream Cheesecake is one of my favorite no-bake desserts because it’s easy, refreshing, and absolutely stunning when sliced. The creamy layers and vibrant raspberry swirls make every bite sweet, tangy, and irresistible. I love preparing it in advance and serving it whenever I want a chilled dessert that feels both luxurious and effortless.