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Raspberry Ice Cream Cheesecake

Delicious No-Bake Raspberry Ice Cream Cheesecake to Impress

This Raspberry Ice Cream Cheesecake is an effortless, creamy dessert that will impress guests at any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Dessert
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute processed biscuits for added flavor.
  • 2 tablespoons Granulated Sugar Sweetens the crust.
  • 5 tablespoons Melted Butter Binds the crumbs together.
For the Raspberry Sauce
  • 2 cups Fresh or Frozen Raspberries Frozen saves prep time.
  • 1 cup Granulated Sugar Enhances the sweetness.
  • 1 tablespoon Lemon Juice Brightens the flavor.
  • 2 tablespoons Cornstarch Thickens the sauce.
  • 2 tablespoons Water Dissolves cornstarch.
For the Cheesecake Filling
  • 8 oz Cream Cheese At room temperature for smooth mixing.
  • 1 cup Powdered Sugar Sweetens the filling.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 2 cups Vanilla Ice Cream Softened before mixing.
  • 1 cup Whipped Cream Folds into the filling.

Equipment

  • mixing bowl
  • 9-inch springform pan
  • Medium saucepan
  • electric mixer
  • spatula

Method
 

Prepare the Crust
  1. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10-15 minutes.
Make Raspberry Sauce
  1. In a saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat until syrupy, about 5-7 minutes.
Thicken Sauce
  1. Dissolve cornstarch in water and stir into the raspberry sauce. Cook for an additional 2-3 minutes until thickened.
Prepare Cheesecake Filling
  1. Beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract. Gently fold in softened vanilla ice cream.
Fold in Whipped Cream
  1. Fold in the whipped cream carefully to maintain airiness.
Layer Cheesecake
  1. Pour half of the cheesecake filling over the crust, drizzle half of the raspberry sauce, swirl with a knife, and repeat.
Chill Thoroughly
  1. Cover the cheesecake and refrigerate for at least 6 hours or overnight.
Serving Preparation
  1. Let the cheesecake sit at room temperature for 10-15 minutes before serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill the crust to help maintain its shape.