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No-Bake Chocolate Cheesecake Ice Cream dessert in a bowl
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No-Bake Chocolate Cheesecake Ice Cream

This indulgent No-Bake Chocolate Cheesecake Ice Cream combines rich flavors of chocolate and creamy cheesecake goodness, perfect for gatherings or cozy nights in.
Prep Time20 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Ice Cream, Dessert Recipe, Easy Dessert, No-Bake Cheesecake, no-bake dessert
Servings: 8 servings
Calories: 350kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs These add a buttery crunch that complements the creamy filling.
  • 0.25 cups granulated sugar Provides just the right amount of sweetness to the crust.
  • 0.5 cups unsalted butter, melted Binds the graham cracker crumbs together for a firm base.

For the cheesecake filling

  • 24 oz cream cheese, softened The star of our filling, delivering that rich, creamy texture.
  • 1 can sweetened condensed milk (14 oz) Adds sweetness and a luscious creaminess.
  • 1 cups heavy cream Whipped into peaks, it lightens the filling beautifully.
  • 1 teaspoon vanilla extract Enhances the overall flavor with a warm, sweet note.
  • 1 cups chocolate chips, melted Infuses the cheesecake with deep chocolate flavor.
  • 0.25 cups cocoa powder Offers a rich chocolate background to the filling.

For topping

  • to taste chocolate sauce Drizzle on top for an extra chocolatey touch.
  • to taste whipped cream For a fluffy, indulgent topping.
  • to taste graham cracker crumbs For garnish, adding a bit of crunch.

Instructions

Preparation of the crust

  • In a bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
  • Press this mixture firmly into the bottom of a 9-inch springform pan.
  • Place in the freezer to set while you prepare the filling.

Preparation of the cheesecake ice cream

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the sweetened condensed milk, heavy cream, and vanilla extract into the bowl, and mix until combined and smooth.
  • Add the melted chocolate chips and cocoa powder to the cream cheese mixture. Stir until everything is fully incorporated, creating a rich and smooth chocolate cheesecake batter.

Assembly

  • Carefully pour the cheesecake ice cream mixture over the prepared crust in the springform pan.
  • Smooth the top with a spatula for a finished look.
  • Cover the pan with plastic wrap and freeze for at least 6 hours, or even overnight, until the ice cream is fully set.

Serving

  • Before serving, drizzle some chocolate sauce over the top of your cheesecake ice cream.
  • Add dollops of whipped cream and sprinkle graham cracker crumbs for that delightful garnish.
  • Slice and serve your No-Bake Chocolate Cheesecake Ice Cream while cold for the best taste experience.

Notes

Consider adding a splash of your favorite flavored extract for an extra layer of flavor or mix in some chopped nuts or crushed cookies for added crunch and texture. This dessert can be stored in the freezer for up to a month.