Raspberry Ice Cream Cheesecake
This dreamy no-bake raspberry ice cream cheesecake features a graham cracker crust, creamy frozen cheesecake filling, and swirls of fresh raspberry sauce.
- Prep Time: 25 minutes
- Cook Time: 5–7 minutes (for sauce)
- Total Time: 6 hours 30 minutes (includes freezing)
- Yield: 12 slices
- Category: Dessert, Frozen Treats
- Method: No-Bake, Freezing
- Cuisine: American, European-Inspired
- Diet: Vegetarian
Ingredients
For the Base
2 cups graham cracker crumbs (or crushed biscuits)
1/4 cup granulated sugar
1/2 cup melted butter
Raspberry Sauce
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water (to dissolve cornstarch)
Frozen Cheesecake Layer
450g cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups vanilla ice cream (softened slightly)
1 cup whipped cream
Instructions
Prepare the Base
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press firmly into the bottom of a 9-inch springform pan.
Chill in the fridge for 10–15 minutes.
Make the Raspberry Sauce
In a saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5–7 minutes.
Dissolve cornstarch in water and stir into the mixture until thickened.
Remove from heat and cool completely.
Prepare Cheesecake Layer
Beat cream cheese until smooth and creamy.
Add powdered sugar and vanilla; mix well.
Mix in softened vanilla ice cream until fully combined.
Gently fold in whipped cream using a spatula.
Assemble the Cheesecake
Pour half the cheesecake mixture into the crust.
Drizzle half the raspberry sauce and swirl with a knife.
Add remaining cheesecake filling and repeat the swirl with the remaining sauce.
Cover and freeze for at least 6 hours, or overnight.
Serve
Remove from freezer 10–15 minutes before slicing.
Garnish with fresh raspberries, mint, whipped cream, or white chocolate shavings if desired.
Notes
Use full-fat cream cheese for best texture.
Fresh raspberries give the most vibrant flavor, but frozen works great too.
For extra swirl contrast, reserve a few raspberries whole and press them into the top before freezing.
Find it online: http://elladishes.com/raspberry-ice-cream-cheesecake/
