This homemade No-Churn Cherry Cheesecake Ice Cream is incredibly delicious, easy to make, and a perfect dessert for sharing. With Valentine’s Day coming up, I wanted to surprise my daughter with her favorite cheesecake turned into ice cream. Last summer we made a no-churn blueberry cheesecake ice cream that was a hit, so this cherry version was an obvious next choice. My daughter has been asking for it for months, and I’m so glad I finally made it.
No Churn Cherry Cheesecake Ice Cream
This recipe is a great example of how simple ingredients can deliver something special. You don’t need an ice cream maker — just a few bowls, a whisk or electric mixer, and a loaf pan. The mixture comes together quickly and the freezer does the rest of the work. The finished ice cream is creamy, tangy from the cream cheese, and studded with bright cherry pie filling for a classic cherry cheesecake flavor.
I love this no-churn method because it saves time and keeps cleanup minimal. It’s perfect for busy evenings or for making ahead when you want a special dessert without planning for hours. The ingredients are inexpensive and easy to find: heavy cream, sweetened condensed milk, softened cream cheese, vanilla, cherry pie filling, and a little sugar. The result is richer and fresher than most store-bought varieties.
This batch is perfect for a Valentine’s Day treat or a weekend dessert. Serve scoops on their own, with extra cherries spooned on top, or alongside warm brownies or pound cake for an indulgent pairing. If you’d like, sprinkle crushed graham crackers or shortbread crumbs over the top to mimic the cheesecake crust.
If you prefer a looser swirl of fruit, reserve a few spoonfuls of cherry filling to ripple in just before freezing. For a firmer texture, freeze overnight. Leftovers keep well in the freezer for up to two weeks if stored in an airtight container; let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Notes and suggestions: use full-fat cream cheese and heavy whipping cream for the creamiest texture. If your cherry pie filling is very sweet, you can reduce the added sugar slightly. Want a different flavor? Substitute blueberry or strawberry pie filling for a new spin on the same method. For a crunchy contrast, fold in 1 cup of crushed graham crackers just before freezing.
INGREDIENTS
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 8 oz softened cream cheese
- 2 tsp vanilla extract
- 2 cups cherry pie filling
- 3 tbsp sugar (optional, adjust to taste)
DIRECTIONS
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and 2 teaspoons vanilla to the cream cheese and whisk until fully combined and smooth.
- In a separate bowl, whip the heavy cream (with the optional 3 tablespoons sugar if using) on high speed until soft peaks form.
- Gently fold the whipped cream into the cream cheese-condensed milk mixture until well combined.
- Spread half of the mixture into a loaf pan or freezer-safe container and smooth the top.
- Spoon the cherry pie filling over the first layer, spreading evenly but leaving some texture for swirls.
- Top with the remaining cream mixture and smooth. Use a knife to swirl the cherry filling into the cream layer to create a marbled effect.
- Cover the pan with foil or plastic wrap and freeze for at least 6 hours, preferably overnight, until firm.
- When ready to serve, let the ice cream sit 3–5 minutes at room temperature to soften slightly for easy scooping.
Serving ideas: top scoops with additional cherry pie filling, a sprinkle of crushed graham crackers, or a drizzle of chocolate. This ice cream also pairs beautifully with a warm dessert like brownies or bread pudding.
Author: Jen Lunsford
Rating: 5 from 1 vote