Easy Cheesecake Ice Cream – Yummy Toddler Food

With an easy no-churn method, bright flavor, and the creamiest texture, this Cheesecake Ice Cream is one of the best homemade desserts. Plus, it’s low in added sugar and higher in protein!

I am a huge fan of easy frozen dessert recipes, including Greek Frozen Yogurt, Strawberry Popsicles, and Mango Popsicles, and this new recipe for Cheesecake Ice Cream ranks right up there.

This easy ice cream is luscious, has the flavor of cheesecake, and is just sweet enough to be decadent and delicious. Plus, you can stir it together in about 5 minutes without any special equipment needed.

You can make this on the same day you plan to serve it or make it farther ahead of time. It’s so versatile!

(You might also like my No-Bake Cheesecake Dip, Strawberry Cheesecake Dip, and no-churn Banana Ice Cream too.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Cheesecake Ice Cream so you know what to pick up from the store or have ready.

• Greek yogurt: I use plain whole-milk Greek-style yogurt since it’s thick and lower in moisture content than regular-style yogurt. It ensures the mixture is thick and creamy.
• Cream Cheese: Full-fat cream cheese helps to thicken the mixture when it’s combined with the yogurt.
• Honey: I use honey (for kids over age 1) or maple syrup to sweeten the ice cream.
• Lemon juice: A little fresh lemon juice brightens the flavor of the mixture without making it lemony.
• Vanilla: Adding vanilla extract ensures the mixture has the classic cheesecake flavor.

Step-by-Step Instructions

Here’s a preview of how to make this Cheesecake Ice Cream so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add all of the ingredients to a medium freezer-safe bowl or container. 

Step 2. Whisk until creamy. Taste and increase sweetness as desired. Freeze.

How to Store

Store Cheesecake Ice Cream covered in the freezer for up to 1 month in an airtight container. About 10-20 minutes before serving, pull the container out of the freezer and let it sit at room temperature so it can soften up before you serve it.

Best Tips for Success

• To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
• Serve with fresh fruit, such as raspberries, sliced peaches, pineapple, or diced strawberries if desired.
• Top with crushed graham crackers if you’d like.
• Turn this into Chocolate Cheesecake Ice Cream by stirring in 2 tablespoons unsweetened cocoa powder.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Line a fine mesh sieve or colander with a paper towel. Measure out the yogurt and place over the paper towel. Allow to drain for at least 1 hour. (This removes water content and ensures the ice cream is creamy, rather than icy.)

• Add the thickened yogurt and the rest of the ingredients to a medium freezer-safe bowl or container. Whisk until well mixed and creamy. Taste and increase sweetness as desired.

• Place the mixture into freezer and freeze for 2 hours. Stir and freeze for 2 more hours.

• Let sit at room temperature briefly to soften as needed and enjoy.

• Store Cheesecake Ice Cream covered in the freezer for up to 1 month.
• To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
• Serve with fresh fruit or graham cracker crumbs.
• Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.

Serving: 0.25 cup, Calories: 201kcal, Carbohydrates: 15g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 40mg, Sodium: 131mg, Potassium: 111mg, Fiber: 0.04g, Sugar: 14g, Vitamin A: 509IU, Vitamin C: 2mg, Calcium: 75mg, Iron: 0.1mg