Breyers Ice Cream Cherry Cheesecake
Indulge in the ultimate frozen treat with this Breyers Ice Cream Cherry Cheesecake recipe—where creamy decadence meets fruity delight. Featuring a buttery graham cracker crust, a luscious blend of Breyers Natural Vanilla Ice Cream and velvety cream cheese, and a vibrant layer of tangy-sweet cherry pie filling, this no-bake dessert is as stunning as it is simple. Ready in just 20 minutes of prep time, this frozen cheesecake is the perfect make-ahead dessert for gatherings or special occasions. Topped with whipped cream and fresh cherries for an elegant finish, each bite delivers a harmonious blend of textures and flavors. Perfect for fans of easy desserts, cheesecake lovers, and summer treat enthusiasts alike, this Cherry Cheesecake Ice Cream delight is sure to steal the spotlight.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 3 cups Breyers Natural Vanilla Ice Cream, softened
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Cherry pie filling
- 1 cup Whipped cream
- 0.5 cup Fresh cherries, for garnish (optional)
Instructions
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom of an 8-inch springform pan to form the crust. Use the bottom of a glass or spatula to pack it tightly. Place the crust in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer.
Gently fold the softened Breyers Natural Vanilla Ice Cream into the cream cheese mixture until fully combined. Do not overmix.
Remove the crust from the freezer and pour the ice cream and cream cheese filling on top. Smooth the surface with a spatula.
Spread the cherry pie filling evenly over the top of the cheesecake layer.
Cover the springform pan with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.
Before serving, let the cheesecake sit at room temperature for 5–10 minutes to make it easier to slice.
Garnish with whipped cream and fresh cherries if desired. Slice and serve immediately.
Nutrition Facts
Calories |
4517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.5 g | 330% | |
| Saturated Fat | 151.9 g | 760% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 375.4 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1226 mg | 94% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
