Easy No Churn Cherry Cheesecake Ice Cream

This Easy No Churn Cherry Cheesecake Ice Cream is a creamy, dreamy treat that delivers all the flavors of a classic cherry cheesecake—without needing an ice cream maker. With swirls of sweet cherry pie filling, rich cream cheese, and crushed graham crackers, this dessert brings together everything I love about cheesecake in a refreshing frozen form.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple to make and doesn’t require any special equipment. It’s the kind of dessert I can whip up in minutes and pop into the freezer—no churning, no fuss. The cream cheese makes it rich and smooth, while the cherry filling adds fruity sweetness, and the graham crackers give that signature cheesecake crust crunch. It’s also a hit at gatherings and always impresses.

Ingredients

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

• Cream cheese

• Sweetened condensed milk

• Vanilla extract

• Heavy whipping cream

• Cherry pie filling

• Graham crackers (crushed)

Directions

1. I start by beating the softened cream cheese until smooth and creamy.

2. Then I mix in the sweetened condensed milk and vanilla extract, blending until well combined.

3. In a separate bowl, I whip the heavy cream until stiff peaks form.

4. I gently fold the whipped cream into the cream cheese mixture to keep the texture light and airy.

5. Once combined, I pour half of the mixture into a loaf pan, then spoon and swirl in some cherry pie filling and sprinkle a layer of crushed graham crackers.

6. I repeat with the remaining cream base, more cherries, and more graham crackers.

7. I cover the pan with foil or plastic wrap and freeze for at least 6 hours, or until fully set.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Freeze time: At least 6 hours
Total time: Around 6 hours and 15 minutes

Variations

I sometimes swap the cherry pie filling for blueberry or strawberry for a different twist. For an extra rich version, I add a swirl of caramel or chocolate sauce. I’ve also tried using chocolate graham crackers for a unique flavor combo that works really well.

Storage/reheating

I store this ice cream tightly covered in the freezer for up to 2 weeks. I let it sit at room temperature for about 5–10 minutes before scooping to soften slightly. Since it’s a no-churn ice cream, it stays creamy and scoopable even after being frozen for days.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, but I usually cook them down with some sugar to make a quick compote first. That gives the same sweet, syrupy texture as pie filling.

How do I prevent ice crystals from forming?

I always make sure to cover the ice cream tightly with plastic wrap or an airtight lid to keep moisture out. Pressing the plastic wrap directly onto the surface helps too.

Can I use low-fat cream cheese or milk?

I recommend using full-fat versions for the creamiest texture. Low-fat versions might make the ice cream icy or less rich.

What pan works best for freezing?

I usually use a standard 9×5-inch loaf pan, but any freezer-safe container works. Just make sure it’s deep enough to hold the mixture and allows room for swirling.

Can I make this ahead of time for a party?

Absolutely. I make it the day before and let it freeze overnight. I just take it out a few minutes early so it’s easier to scoop when serving.

Conclusion

This Easy No Churn Cherry Cheesecake Ice Cream brings all the flavor of cheesecake in frozen form, and I love how simple and satisfying it is. Whether I’m cooling off on a summer day or surprising guests with a homemade dessert, this creamy, fruity treat always delivers. It’s a freezer staple I keep coming back to.