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Raspberry Ice Cream Cheesecake

Indulgent Raspberry Ice Cream Cheesecake to Wow Your Guests

A delightful Raspberry Ice Cream Cheesecake that perfectly blends creamy richness and tartness, ideal for impressing your guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 45 minutes
Course Desserts
Cuisine American
Servings 10 slices
Calories 400 kcal

Equipment

  • 9-inch springform pan
  • medium bowl
  • small saucepan
  • large bowl
  • mixer
  • spatula

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs use processed biscuits if you prefer a different flavor
  • ¼ cup granulated sugar adds sweetness to your crust
  • ½ cup melted butter binds the crumbs together for a crispy base

For the Raspberry Sauce

  • 2 cups fresh or frozen raspberries either works wonderfully; frozen saves prep time
  • ⅓ cup granulated sugar enhances the natural sweetness of the raspberries
  • 1 tablespoon lemon juice brightens the flavor of the sauce
  • 1 tablespoon cornstarch thickens the sauce for a nice texture
  • 1 tablespoon water used to dissolve the cornstarch

For the Cheesecake Filling

  • 450 g cream cheese ensure it's at room temperature
  • 1 cup powdered sugar sweetens the filling while keeping it smooth
  • 1 teaspoon vanilla extract adds depth of flavor
  • 2 cups vanilla ice cream softens slightly before mixing
  • 1 cup whipped cream folded in gently for lightness

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, combine 2 cups of graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Stir until the mixture resembles wet sand, then press it into the bottom of a 9-inch springform pan.
  • Chill the crust in the refrigerator for 10–15 minutes until firm.
  • In a small saucepan, combine 2 cups of raspberries, ⅓ cup granulated sugar, and 1 tablespoon of lemon juice over medium heat. Simmer for 5–7 minutes.
  • In a small bowl, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water, add to the raspberry sauce and stir until thickened, then cool.
  • Beat 450 g of cream cheese until smooth, then gradually mix in 1 cup of powdered sugar and 1 teaspoon of vanilla extract.
  • Gently mix in 2 cups of slightly softened vanilla ice cream until fully combined.
  • Fold in 1 cup of whipped cream until smooth and airy.
  • Layer half of the cheesecake filling onto the crust and drizzle with half of the raspberry sauce, swirling gently.
  • Repeat with the remaining filling and raspberry sauce, then chill for at least 6 hours or overnight.
  • Before serving, let it sit at room temperature for 10-15 minutes for easier slicing.

Notes

Use room temperature ingredients for smoother mixing. Chill the crust properly to maintain its shape.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Keyword Cheesecake, dessert, Ice Cream, no bake, raspberry, Raspberry Ice Cream Cheesecake
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