With minimal ingredients, low added sugar, and the easiest method, this Strawberry Cheesecake Ice Cream is an easy dessert to share with the kids. It is so creamy and has the yummiest flavor!
I love my Cheesecake Ice Cream and my No-Bake Strawberry Cheesecake, so I decided it was time to combine the 2 recipes into this delish dessert for kids!
Quick Look: Strawberry Cheesecake Ice Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes (includes freezing time)
- Servings: 6-8
- Flavor Profile: Bright strawberry flavor with creamy cheesecake undertones
- Difficulty: Easy enough for every day or holiday desserts to share
- Why to Make: It’s a quick way to make yummy ice cream at home.
SUMMARIZE & SAVE THIS CONTENT
I use freeze-dried strawberries in this recipe to ensure the mixture is creamy and the strawberry flavor is bright. Plus, the added sugars are minimal, making it more suitable for little kids.
Why this Recipe Works
With a simple combination of Greek yogurt, cream cheese, strawberries, vanilla, and sweetener, you can make a fast homemade ice cream that’s creamy, smooth, and refreshing in minutes.
It’s a favorite strawberry recipe that you can even top with Strawberry Sauce if you want to go all out.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Strawberry Cheesecake Ice Cream so you know what to pick up from the store or have ready.
- Freeze-dried strawberries: This ingredient adds flavor and color without adding moisture, which can make homemade ice cream icy. Look for them in your big box store or supermarket near the other dried fruit.
- Cream cheese: I use block-style cream cheese here to enhance the thick and creamy texture of the finished ice cream.
- Greek yogurt: Look for plain Greek yogurt made with whole milk for the best results here as it will create the richest homemade ice cream.
- Honey: You can use honey for kids over age 1 or go with agave or maple syrup or even powdered sugar. Feel free to reduce the amount if desired, but taste the mixture to ensure it’s sweet enough.
- Vanilla: You can use pure or artificial vanilla extract to balance out the flavors in this cheesecake ice cream.
How to Make Strawberry Cheesecake Ice Cream
Here’s a preview of how to make this Strawberry Cheesecake Ice Cream so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
Step 2. Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy.
Step 3. Stir in the strawberry powder. Freeze.
Step 4. Serve or store for another day.
Strawberry Cheesecake Ice Cream FAQs
Sure, though I use freeze-dried ones to keep the moisture low, which lowers the iciness of the finished ice cream. To use fresh berries, it will be best to cook them down a little, like I do in my Strawberry Sauce.
You can, though it may be tart so taste the mixture before you freeze it and adjust it as needed. You can try using Date Paste to sweeten it, too.
How to Store
Store Strawberry Cheesecake Ice Cream covered in the freezer for up to 2 months. Let sit at room temp for about 20 minute to soften before serving.
Best Tips for Success
- Use freeze-dried berries for the best flavor and the least chance of iciness in the finished ice cream.
- Put the mixture into an ice cream maker if you have one to enjoy quicker.
- Try my other favorite strawberry recipes including my Strawberry Popsicles and Strawberry Frozen Yogurt.
More Easy Cheesecake
I’d love to hear your feedback on this post, so please rate and comment below!
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Add the freeze-dried strawberries to a blender. Grind into a fine powder. Set aside.
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Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy. Stir in the strawberry powder.
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Add to a freezer-safe container, spreading evenly, and freeze for at least 4 hours. (If serving from frozen longer than that, let thaw at room temp for about 20 minutes to soften slightly)
- Store in the freezer for up to 2 months in an airtight container.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- If you can’t find freeze-dried strawberries or just prefer to use fresh, stir in some of my Strawberry Sauce or Strawberry Rhubarb Chia Jam.
Calories: 194kcal, Carbohydrates: 13g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 40mg, Sodium: 131mg, Potassium: 165mg, Fiber: 1g, Sugar: 12g, Vitamin A: 509IU, Vitamin C: 58mg, Calcium: 75mg, Iron: 1mg
