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
-
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.
