Strawberry Cheesecake Ice Cream Cake

Name: Strawberry Cheesecake Ice Cream Cake
Prep time: 30 min
Yield: 12, 12 slices
Ingredients: 1/4 cup granulated sugar; 6 tablespoons unsalted butter (melted); 1-3/4 cups graham cracker crumbs (honey-flavored, 12 to 13 full sheets of graham crackers); 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt); 1/2 gallon strawberry ice cream (8 cups, I love Tillamook’s Oregon Strawberry); 1 (17-ounce) prepared frozen cheesecake (see note 1); Toppings as desired (see note 2)

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This easy Strawberry Cheesecake Ice Cream Cake has a buttery graham cracker crust and a creamy, two-ingredient strawberry-cheesecake filling. Simple and delicious!

By: Chelseasmessyapron (via Chelseasmessyapron)

Last Updated: Mar 1, 2026

Prep: 30 mins

Yields: 12, 12 slices

Ingredients

1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)
1-3/4 cups graham cracker crumbs (honey-flavored, 12 to 13 full sheets of graham crackers)
1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
1/2 gallon strawberry ice cream (8 cups, I love Tillamook’s Oregon Strawberry)
1 (17-ounce) prepared frozen cheesecake (see note 1)
Toppings as desired (see note 2)

Instructions

Graham Cracker Crust: Melt butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process graham crackers until they are crumbs (reblend any large chunks). Measure to get 1 and 3/4 cups crumbs and add to a large bowl. Add sugar and salt. Use a spatula to scrape all the cooled, melted butter into the bowl. Gently stir with a wooden spoon until well combined.
Pour the mixture into a 9-inch springform pan. Press the crumbs into the bottom of the pan and about 1/2 inch up the sides. Use the bottom of a measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Place in the freezer while you make the pie filling.
Allow ice cream to soften about 5–10 minutes, depending on the temperature of your kitchen. (You don’t want the ice cream to get too melty or it becomes icy when refrozen.) Scoop ice cream into a very large bowl.