Nana’s Easy Cheesecake

My nana’s easy cheesecake is a favorite in our family and I know it will become a favorite in yours, too! Top this simple cheesecake with your favorite pie filling or sauce and watch it disappear in no time. My nana had a few “famous” recipes that she would make for almost every holiday. They …

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My nana’s easy cheesecake is a favorite in our family and I know it will become a favorite in yours, too! Top this simple cheesecake with your favorite pie filling or sauce and watch it disappear in no time.

Slices of nana's easy cheesecake topped with cherry pie filling and whipped topping on white plates.

My nana had a few “famous” recipes that she would make for almost every holiday. They included pumpkin roll, pumpkin crunch cake, and this easy cheesecake recipe. 

This cheesecake is something she made for pretty much every occasion – most often she’d top half with lemon pie filling and half with cherry pie filling. 

I still carry on the tradition of making it for holidays along with my aunt Debbie. While Aunt Debbie keeps it pretty traditional, I’ll often play around with different flavor combinations, like adding lemon zest to the crust or using homemade fruit toppings. 

If you’re looking for an easy cheesecake recipe to make for your next family gathering or cookout with friends, this is it! I hope you love it as much as my family does.

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No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining. When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen.  Don’t get me wrong, I love a good meal. But …

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No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.

Glass dish filled with no-bake pumpkin cheesecake set on a white coaster.

When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen. 

Don’t get me wrong, I love a good meal. But give me quick and easy dishes so I can spend time with my family, not focused on the oven.

That’s why I absolutely love no bake cheesecakes. Yes, I love all my cheesecake recipes, but with no-bake cheesecake you get the luscious, creamy flavors you expect with a fraction of the time.

No bake cheesecakes are just as customizable as regular ones too, so you can make no-bake peach cheesecake in the summer and this creamy pumpkin spice cheesecake in the fall and winter.

This no bake pumpkin cheesecake is a little different from my classic no-bake cheesecake because pumpkin puree is folded into the batter in place of some of the cream cheese. 

We also amp up the flavor with classic pumpkin pie spice and a Biscoff cookie crust. Honestly, I might like this dessert even better than baked pumpkin pie!

Plus, because these cheesecakes are made in individual servings, they’re great for serving at parties or part of a dessert spread. 

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Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

Continue Reading Thanksgiving Recipes...

Passionfruit Cheesecake Bars

These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top. The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert. There’s no denying cheesecake is one of the richest […]

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These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.

The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert.

Passionfruit Cheesecake Bars cut into squares, on a piece of white parchment with a gray paring knife and bowl of passionfruit seeds in the background.

There’s no denying cheesecake is one of the richest desserts out there. Which is why you often see it topped with a fruit sauce like raspberry: that hint of acidity cuts the richness of the cheesecake, resulting in a perfectly balanced dessert.

These passionfruit cheesecake bars take that concept and turn it up to 11.

The passionfruit layer can only be described as bright. Like really, really bright. Both in color (seriously, I almost had to dial down the saturation in these photos it was practically glowing), and also in flavor. The tartness is almost like a super-lemon, just as mouth-puckering but with a tropical flair.

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Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert. With a creamy pumpkin filling and a chocolate crust, these mini cheesecakes can even be made gluten free.  This post contains affiliate links. Now that October is nearly over, it’s time to start thinking about Thanksgiving. Ok, maybe I was already thinking about Thanksgiving. What …

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These mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert. With a creamy pumpkin filling and a chocolate crust, these mini cheesecakes can even be made gluten free. 

Two stacked mini pumpkin cheesecakes. The top one is unwrapped and has a bite taken out of it.

This post contains affiliate links.

Now that October is nearly over, it’s time to start thinking about Thanksgiving.

Ok, maybe I was already thinking about Thanksgiving. What can I say, I love planning my Thanksgiving menu! 

From sides like garlic mashed potatoes and cranberry fluff to desserts like mini pecan pies and these mini pumpkin cheesecakes, it’s the best meal of the year.

This recipe comes from my friend Erin over at Texanerin Baking and is a great mini cheesecake twist on pumpkin cheesecake. With a gluten-free chocolate crust, this is a recipe everyone will adore!

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Cherry Cheesecake

Is there anything more classic than a slice of cherry cheesecake? Creamy, tangy cheesecake filling with a hint of almond flavor is topped with cherry pie filling for a slice of perfection. This post contains affiliate links. Here in the Midwest, we are solidly into fall. The leaves are turning, the mornings are chilly, and …

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Is there anything more classic than a slice of cherry cheesecake? Creamy, tangy cheesecake filling with a hint of almond flavor is topped with cherry pie filling for a slice of perfection.

Close up view of the side of a slice of cherry cheesecake, set on a white plate. A second plate of cheesecake is in the background.

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Here in the Midwest, we are solidly into fall.

The leaves are turning, the mornings are chilly, and I’m about to bust out all of my favorite scarves. 

And I know that everyone is craving all things apple and pumpkin recipes right now, but I’m also craving some classics recently.

So I hope you don’t mind that I am taking a little break from the apple and pumpkin to share this cherry cheesecake with you. Trust me, after one bite, you’ll know it was worth it.

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Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!…

A Couple Cooks – Recipes worth repeating.

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!

Strawberry Cheesecake Ice Cream

In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, featuring zingy-sweet fruit against a creamy vanilla base and soft graham cracker chunks. Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!

Ingredients in strawberry cheesecake ice cream

This strawberry cheesecake ice cream recipe has several components and takes a bit of time to put together. But if you’re up for the challenge of making a showstopper of a dessert recipe, it’s absolutely worth it! This recipe uses our base cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can also shortcut the recipe a bit by using purchased strawberry jam, which makes it more manageable. Here’s what you’ll need for this recipe:

  • Cream cheese
  • Cornstarch
  • Whole milk
  • Granulated sugar
  • Heavy cream
  • Kosher salt
  • Vanilla extract
  • Graham crackers
  • Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon
Strawberry cheesecake ice cream

Homemade strawberry sauce and a shortcut

The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart flavor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors accent the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.

But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.

Strawberries

Required equipment: ice cream maker

Strawberry cheesecake ice cream requires an ice cream maker, so make sure to have one hand before you start! You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice creams year round. There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use. It’s a little more expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the base of the ice cream maker overnight before churning.
  • Automatic ice cream maker (expensive, but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please.

How to make strawberry cheesecake ice cream (basic steps)

This strawberry cheesecake cream recipe is a classic ice cream: you’ll make a custard base, then churn in an ice cream maker, then add mix-ins and freeze it again in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:

  • Make the custard (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk and vanilla. Pour it over the cream cheese and whisk to combine.
  • Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Make the strawberry sauce (during the cool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill.
  • Churn (25 minutes): Then churn the custard in the ice cream maker.
  • Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using).
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.
Strawberry cheesecake ice cream

Storage info

Some homemade ice cream recipes turn into a frozen block after storing for more than a day. But this strawberry cheesecake ice cream stays creamy over the storage time! (The secret? Cornstarch keeps it creamy over time.) The flavor is best right away, but you can store this ice cream for up to 2 weeks and it still tastes delicious.

After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.

More ice cream recipes

There are so many ways to use your ice cream maker to make homemade treats! Here are a few of our favorite ice cream recipes:

This strawberry cheesecake ice cream recipe is…

Vegetarian. For gluten-free, use gluten-free graham crackers.

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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 quart

Description

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!


Ingredients

For the ice cream

  • 8 ounces cream cheese, softened
  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • ⅛ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 whole graham crackers, chopped

For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)

  • 2 cups diced strawberries (¾ pound)
  • ¼ cup sugar
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon cinnamon

Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

  1. Soften the cream cheese by placing it on a plate and microwaving for 10 seconds per side. Place the cream cheese in a large metal bowl and cut into a few pieces.
  2. In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to bubble and the mixture thickens.
  3. Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining ½ cup whole milk, heavy cream, salt and vanilla extract.
  4. Place the bowl with the custard in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  5. Meanwhile, make the strawberry sauce (or make it ahead): Clean, hull and dice the strawberries. Add them to a medium saucepan with sugar, balsamic vinegar and cinnamon and cook over medium heat, stirring occasionally while it bubbles gently. Cook about 9 to 10 minutes, until all the berries are cooked down. Immediately transfer to a medium bowl and place in the refrigerator to cool (we recommend first placing it in the freezer for about 10 minutes to speed up the cooling process.)
  6. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer half the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and more graham crackers and strawberry sauce. Insert a butter knife vertically into the pan and draw an S pattern through the ice cream a few times to distribute the graham crackers and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Strawberry cheesecake ice cream

A Couple Cooks - Recipes worth repeating.

Cherry Cheesecake Cupcakes

Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party! This post contains affiliate links. I like to keep a few impressive but easy recipes in my back pocket. You never know when you’re going to …

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Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party!

Cherry cheesecake cupcakes arranged on a wire cooling rack.

This post contains affiliate links.

I like to keep a few impressive but easy recipes in my back pocket.

You never know when you’re going to want to make a nice dessert for dinner guests, take something to a potluck that will wow your friends, or drop off something special to the neighbors.

That’s when I turn to recipes like black magic cake, layered pistachio pudding dessert, brownie trifle, funfetti cupcakes, and these cherry cheesecake cupcakes.

We love a crowd-pleasing dessert that doesn’t take hours of work to make!

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Blueberry Cheesecake

Creamy, rich cheesecake flavored with a bit of lemon zest is crowned with blueberry topping in this lovely blueberry cheesecake. This is one dessert you’ll want to make all year round! This post contains affiliate links. Well, we’re officially back to school. Now that the busyness of getting ready to go back to school is …

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Creamy, rich cheesecake flavored with a bit of lemon zest is crowned with blueberry topping in this lovely blueberry cheesecake. This is one dessert you’ll want to make all year round!

Slice of cheesecake on a white plate, topped with blueberry sauce.

This post contains affiliate links.

Well, we’re officially back to school.

Now that the busyness of getting ready to go back to school is over, we get to enter the busyness of getting back into the swing of things for the school year. Plus figuring out our new routine for all of the after-school activities, getting homework done, and everything else that comes with fall.

I’m already exhausted.

For me, cheesecake is the ultimate comfort dessert. There’s nothing like a slice of sweet, tangy cheesecake, especially when it’s topped with blueberry sauce.

If you’re also looking for a bite of comfort this week, give this blueberry cheesecake a try. It’s an instant classic! 

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