When I want a show-stopping frozen dessert that’s rich, creamy, and full of caramel goodness, I make this caramel cheesecake ice cream dessert. It’s a no-bake layered treat that blends the smooth tang of cheesecake with velvety caramel swirls and crunchy cookie bits. It’s cold, indulgent, and absolutely irresistible on a hot day—or any day, really.
Why You’ll Love This Recipe
I love this dessert because it brings together all the best parts of cheesecake and ice cream into one frozen slice. The texture is creamy and satisfying, the caramel adds that rich, buttery sweetness, and the graham cracker crust holds everything together perfectly. It’s the kind of dessert that looks impressive, tastes incredible, and takes very little effort to make ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs or crushed digestive biscuits
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Granulated sugar
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Unsalted butter (melted)
For the cheesecake ice cream layer:
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Cream cheese (softened)
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Sweetened condensed milk
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Vanilla extract
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Heavy cream (cold)
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Caramel sauce (store-bought or homemade)
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Crushed cookies or graham cracker bits (optional mix-in or topping)
For topping (optional):
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Extra caramel drizzle
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Whipped cream
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Crushed nuts or toffee bits
Directions
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I start by mixing the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. I press this into the bottom of a lined or greased 9×9-inch pan to form the crust, then chill it while I prep the filling.
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In a mixing bowl, I beat the softened cream cheese until smooth, then add the sweetened condensed milk and vanilla extract.
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In a separate bowl, I whip the heavy cream until stiff peaks form.
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I gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
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I spoon half of the mixture over the crust, then drizzle caramel sauce over that layer. I repeat with the remaining cheesecake mixture and more caramel on top.
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I swirl the caramel gently into the top layer with a knife or skewer for a marbled look.
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I cover and freeze the dessert for at least 6 hours, or overnight, until firm.
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Before serving, I top it with more caramel, whipped cream, and crushed cookies if I’m feeling fancy.
Servings and timing
This recipe makes 9–12 squares.
Prep time is 20 minutes, and freeze time is at least 6 hours. I usually make it the night before serving for best results.
Variations
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I mix in chopped toffee or white chocolate chips for a little crunch.
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For a chocolate version, I add a fudge swirl or use crushed chocolate cookies in the crust.
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I sometimes layer sliced bananas into the filling for a banoffee twist.
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I use a store-bought cheesecake ice cream base if I want to cut down the steps.
Storage/reheating
I store this dessert tightly covered in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes to soften slightly for clean slicing. I never reheat it—just thaw slightly and enjoy straight from the freezer.
FAQs
Can I use store-bought caramel sauce?
Yes, I use any thick, good-quality caramel sauce—salted or unsalted both work beautifully.
Can I make this dairy-free?
Yes, I’ve used dairy-free cream cheese, coconut cream, and a vegan caramel sauce with great results.
Do I need an ice cream maker?
Not at all—this is a no-churn dessert. The whipped cream keeps the texture light and scoopable.
Can I use a different crust?
Absolutely. I’ve used chocolate cookie crumbs, Biscoff, or even pretzels for a salty-sweet base.
How do I get clean slices?
I dip a sharp knife in warm water and wipe it between cuts. It makes the bars look neat and picture-perfect.
Conclusion
Caramel cheesecake ice cream dessert is everything I want in a summer treat—cool, creamy, rich, and easy to make ahead. Whether I’m serving it at a party, holiday, or just craving something sweet and frozen, it never lasts long in the freezer. Every bite is smooth, sweet, and totally dreamy.
Print
Caramel Cheesecake Ice Cream Dessert
- Prep Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 9–12 servings
- Category: Dessert, Frozen Treat
- Method: No-Bake, Freezer
- Cuisine: American
- Diet: Vegetarian
Description
This no-churn caramel cheesecake ice cream dessert is a dreamy frozen treat layered with creamy cheesecake filling, buttery caramel swirls, and a crunchy graham cracker crust. A perfect make-ahead summer dessert that’s indulgent, rich, and irresistibly easy.
Ingredients
- For the crust:
- 1½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake ice cream layer:
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- ½ cup caramel sauce (plus more for swirling and topping)
- Optional: ½ cup crushed cookies or graham cracker bits (for mix-in or topping)
- For topping (optional):
- Additional caramel drizzle
- Whipped cream
- Crushed nuts or toffee bits
Instructions
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Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into a greased or lined 9×9-inch pan to form a crust. Chill while preparing filling.
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Beat cream cheese in a large bowl until smooth. Add sweetened condensed milk and vanilla extract; mix until combined.
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In a separate bowl, whip cold heavy cream until stiff peaks form.
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Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
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Pour half the cheesecake mixture over the crust. Drizzle with caramel sauce.
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Repeat with remaining cheesecake filling and another drizzle of caramel. Swirl the top with a knife or skewer for a marbled look.
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Cover and freeze for at least 6 hours, or overnight, until firm.
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Before serving, drizzle with more caramel and top with optional whipped cream or crushed toppings. Slice and enjoy!
Notes
- For a chocolatey twist, use crushed Oreos or chocolate cookies in the crust.
- Add banana slices between layers for a banoffee-style variation.
- No need for an ice cream maker—this is 100% no-churn.
- For clean slices, run a sharp knife under warm water and wipe between cuts.
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