These strawberry cheesecake ice cream bars bring together everything I love about a classic cheesecake and turn it into a frozen, sliceable treat. You get that creamy cheesecake filling, pockets of jammy strawberries, and a buttery graham swirl all in one bite. It's similar to a no-churn ice cream, but with a lighter, mousse-like texture that holds beautifully once frozen.
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Skill Level: Beginner
Flavor Remix: Swap for blueberries!
Allergy Watch: Gluten-Free when GF graham crackers are used. No Eggs, and Nut-Free.
Strawberry desserts, like my buttermilk strawberry ice cream, always feel like summer, but this version is worth making because of the texture. Instead of blending everything smoothly, the strawberries are gently cooked and folded in, so you get real pockets of fruit instead of just flavor. It's closer to a strawberry cheesecake ice cream bar you'd buy from a specialty shop, but made at home.
Another thing that makes this recipe stand out is how the whipped cream is handled. Beating it to soft peaks before folding keeps the mixture airy, which prevents that rock-solid freezer texture that can happen with homemade ice cream. It's a small step that makes a big difference.
Ingredient Notes
- Strawberries: Fresh strawberries give the best flavor, especially in peak season. If using frozen, thaw and drain excess liquid so the mixture doesn't become icy.
- Cream Cheese: Use full-fat cream cheese for the smoothest texture. Let it soften for at least 1 hour.
- Heavy Whipping Cream: Do not substitute with milk or half and half or the bars won't set properly.
- Powdered Sugar: Powdered sugar blends seamlessly into the creamy base, do not use granulated sugar as it will make the texture grainy.
- Graham Crackers: Use gluten free graham crackers if needed. Break them into small pieces rather than fine crumbs so you get that cheesecake crust texture throughout.
How to Make Strawberry Cheesecake Ice Cream Bars
A step-by-step visual guide for making Strawberry Cheesecake Ice Cream Bars. You can skip to the recipe for the full written instructions.
Make the Strawberry Compote
Cooking the strawberries with lemon juice concentrates the flavor and creates a soft, jammy texture instead of icy fruit chunks. Let this mixture cool completely before adding it to the cream base so it doesn't deflate the whipped cream.
Beat the Cream Cheese and Sugar
In a separate bowl, beat the cream cheese and remaining powdered sugar until smooth and slightly fluffy. Then add the cream, and mix until soft peaks form.
Combine and Freeze
Gently fold in the cooled strawberry mixture and graham crackers.
Divide the mixture into popsicle molds and insert sticks, stopping short of pushing them all the way through. Freeze until fully set.
Recipe Tips
- Folding in the berries instead of mixing keeps the air in the whipped cream, which prevents dense or icy bars.
- Let the strawberry mixture cool completely before folding it in. Warm fruit will melt the whipped base.
- Chop graham crackers into small chunks, not crumbs, for better texture.
- If your molds are tricky, run them briefly under warm water to release cleanly.
Make Ahead and Storing
Make Ahead: Freeze for at least 8 hours to ensure the bars are fully set and easy to unmold.
Storing: Store fully frozen bars in an airtight container or zip top bag in the freezer for up to 1 month.
📖 Recipe
Strawberry Cheesecake Ice Cream Bars
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Ingredients
- 1 ½ cups strawberries roughly chopped
- 2 tablespoons lemon juice
- 1 cup powdered sugar divided
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 2 cups graham cracker sheets gluten free if needed
Instructions
- Place strawberries, lemon juice, and ¼ cup of the powdered sugar in a small saucepan over medium heat. Stirring often, cook the strawberry mixture for about 8-10 minutes, or until the strawberries are just beginning to soften and release their juices. Remove from heat and set aside to cool.1 ½ cups strawberries, 2 tablespoons lemon juice, 1 cup powdered sugar
- While the strawberry mixture is cooling, place the cream cheese and the remaining ¾ cup of powdered sugar in a medium mixing bowl. Using a hand mixer, beat until well combined and slightly fluffy. Add the heavy cream and mix on medium speed until soft peaks form.1 cup powdered sugar, 8 ounces cream cheese, 1 cup heavy whipping cream
- Add the strawberry mixture and crushed graham crackers. Very gently fold until just combined.2 cups graham cracker sheets
- Divide the mixture evenly into your popsicle molds. Insert the popsicle sticks, making sure not to push them all the way to the bottom of the molds (which will become the top of the popsicles).
- Place the popsicles in the freezer and freeze for at least 8 hours.
Equipment
- Stand or hand mixer
Notes
- To unmold, briefly run the popsicle molds under hot water and very gently pull the popsicles out.
Nutrition
Recipe Questions
No I don't recommend making this recipe dairy free.
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