Description

Ever wished you could capture the taste of summer in a dessert that’s super easy to make? Imagine a creamy, dreamy Frozen Strawberry Cheesecake that’s bursting with fresh strawberry flavor and requires no baking! This dessert is a game-changer: it’s cool, refreshing, and looks like a treat from a fancy bakery.

Ingredients

Scale

For the Crust:
- 1 ½ cups fine graham cracker crumbs (creates a crunchy, buttery base).
- 6 tablespoons melted unsalted butter (binds the crumbs for a rich crust).
- ¼ cup sugar (adds sweetness to the crust).
For the Filling:
- ½ gallon (about 8 cups) good-quality strawberry ice cream (the star, bringing creamy, fruity flavor).
- 1 store-bought cheesecake (8 or 9 inches, room temperature) (adds rich cheesecake taste without extra work).
For the Strawberry Topping:
- 1 pint fresh strawberries, hulled and cut into pieces (adds fresh, juicy flavor).
- 2 tablespoons sugar (enhances the strawberries’ sweetness).
- ½ lemon, juiced (brightens the topping with a tangy kick).

Why These Ingredients Matter

Each ingredient makes this dessert shine. The graham cracker crust provides a crunchy contrast to the creamy filling. Strawberry ice cream and store-bought cheesecake create a rich, no-bake filling that’s super easy to prepare. The fresh strawberry topping adds a burst of flavor and a beautiful look, making every bite feel like summer.

Substitutions and Variations

Crust: Swap graham crackers for crushed vanilla wafers, digestive biscuits, or Oreos (remove cream filling) for a different flavor.
Ice Cream: Use vanilla ice cream and add ½ cup mashed strawberries for a homemade twist. Low-fat or dairy-free ice cream works, too.
Cheesecake: If you can’t find store-bought cheesecake, use 16 oz softened cream cheese mixed with ½ cup powdered sugar and 1 teaspoon vanilla extract.
Strawberries: Try raspberries, blueberries, or mixed berries for the topping. Frozen berries work if thawed and drained.
Sugar: Swap sugar in the crust or topping for honey or agave, but adjust for sweetness.
Gluten-Free: Use gluten-free graham crackers for the crust.
Dairy-Free: Use dairy-free ice cream and a vegan cheesecake or cream cheese alternative.

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Instructions

Step 1: Soften the Ice Cream

Set ½ gallon strawberry ice cream out at room temperature for about 30 minutes to soften. It should be soft and creamy but not melted.

Tip: Check every 10 minutes to avoid over-melting. Stir gently if needed to soften evenly.

Step 2: Prepare the Crust

In a medium bowl, use a fork to mix 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and ¼ cup sugar until it looks like wet sand.
Press the mixture into the bottom and sides of a 9-inch springform pan using your fingers.
Press again with the flat bottom of a glass to make the crust compact and even.
Set the crust aside (no need to chill yet).

Tip: A springform pan makes it easy to remove the cheesecake. Press firmly to prevent a crumbly crust.

Step 3: Mix the Filling

Place the softened strawberry ice cream in a large mixing bowl.
Beat with a mixer using a paddle attachment (or mix by hand with a wooden spoon) until soft and creamy, but not liquid.
Break the store-bought cheesecake into pieces and beat or fold it into the ice cream until well combined.

Tip: Don’t overmix the filling—it should stay thick and creamy. Fold gently if using a spoon.

Step 4: Assemble the Cheesecake

Pour the ice cream-cheesecake mixture into the prepared crust.
Smooth the top with a spatula for an even surface.
Place the pan in the freezer to set for at least 30 minutes or until firm.

Tip: Cover with plastic wrap to prevent freezer burn if chilling longer.

Step 5: Make the Strawberry Topping

In a non-reactive saucepan (like stainless steel or enamel), combine 1 pint hulled and chopped strawberries, 2 tablespoons sugar, and juice from ½ lemon.
Warm over medium heat for 3-5 minutes, stirring gently, until the strawberries soften and release their juices.
Remove from heat and let cool slightly, then refrigerate to chill.

Tip: Don’t overcook the strawberries—they should be soft but still hold some shape for texture.

Step 6: Serve

When ready to serve, remove the sides of the springform pan.
Place the frozen cheesecake on a cake plate.
Spoon the chilled strawberry topping over the top.
Slice into 8 wedges and serve immediately.

Tip: Run a knife under hot water and wipe dry for clean slices.