Print

Creamy No-Churn Strawberry Cheesecake Ice Cream Bars

no-churn strawberry cheesecake ice cream bars - featured image
Print Recipe

A rich yet light no-churn frozen treat combining creamy cheesecake and fresh strawberry swirls on a crunchy graham cracker crust, perfect for summer.

Ingredients

Scale
  • 8 ounces softened cream cheese
  • 1 1/2 cups cold heavy whipping cream
  • 3/4 cup granulated sugar (divided: 2 tablespoons for strawberry puree, 3/4 cup for cheesecake base)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare the crust: In a small bowl, combine graham cracker crumbs with melted unsalted butter. Mix until crumbs are evenly coated and resemble wet sand. Press firmly into the bottom of an 8×8-inch baking pan lined with parchment paper or plastic wrap. Set aside.
  2. Make the strawberry swirl: In a blender or food processor, combine fresh strawberries, 2 tablespoons granulated sugar, and lemon juice. Blend until smooth but still slightly textured. Pour into a small bowl and set aside.
  3. Whip the cream: In a chilled mixing bowl, beat heavy whipping cream with an electric mixer until soft peaks form, about 3-4 minutes on medium-high speed. Avoid overwhipping.
  4. Prepare the cheesecake base: In another bowl, beat softened cream cheese with 3/4 cup granulated sugar and vanilla extract until smooth and creamy.
  5. Fold whipped cream into cheesecake base: Gently fold whipped cream into the cream cheese mixture in three additions using a spatula, folding slowly to keep mixture light and airy.
  6. Assemble the bars: Pour half of the cheesecake mixture over the crust and spread evenly. Spoon half of the strawberry puree over the cheesecake layer and gently swirl with a knife or skewer. Repeat with remaining cheesecake mixture and strawberry puree, swirling again.
  7. Freeze: Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Serve: Remove bars from pan using parchment paper edges and cut into squares. Serve immediately or store in an airtight container in the freezer.

Notes

If cream cheese isn’t soft enough, microwave in 10-second bursts to avoid lumps. Do not overmix strawberry puree to preserve marbling effect. Rinse knife in hot water and dry between cuts for clean edges. Press crust firmly to avoid crumbling. Freeze overnight for best texture.

Nutrition

Keywords: no-churn, strawberry, cheesecake, ice cream bars, summer dessert, easy recipe, frozen treat

Find it online: https://fizzlefork.com/creamy-no-churn-strawberry-cheesecake-ice-cream-bars-recipe-easy-and-perfect-for-summer/