By Bring No-Bake Chocolate Cheesecake Ice Cream to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
No-Bake Chocolate Cheesecake Ice Cream captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, No-Bake Chocolate Cheesecake Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Ice Cream:
24 oz (680g) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
1 cup chocolate chips, melted
¼ cup cocoa powder
For the Topping:
Chocolate sauce
Whipped cream
Graham cracker crumbs
PREPARATION STEPS
For the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined
Press the mixture into the bottom of a 9-inch springform pan
Place in the freezer to set while preparing the filling.
For the Cheesecake Ice Cream:
In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, heavy cream, and vanilla extract. Mix until smooth.
Add melted chocolate chips and cocoa powder to the cream cheese mixture. Mix until fully incorporated.
Pour the Cheesecake Ice Cream Mixture:
Pour the cheesecake ice cream mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Freeze:
Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until the ice cream is set.
Before Serving:
Drizzle chocolate sauce over the top of the cheesecake ice cream. Add dollops of whipped cream and sprinkle graham cracker crumbs for garnish.
Slice and Serve:
Slice and serve the no-bake chocolate cheesecake ice cream cold.
Prep Time: 20 minutes
Freezing Time: 6 hours+
Servings: 10-12 servings
Calories: ~300 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
