Forks, Recipes, Sweets

No-Bake IceCream Cheesecake

Back in November when I mentioned to my mom that I would make a pumpkin cheesecake for Thanksgiving, She held me to it. The only problem was that I had to bring my pescatarian contribution to the dinner or risk not having an alternative dish, so I forgoed the cheesecake and made a seafood dish. Every week since then my mom has reminded me of the cheesecake. So this week while on vacation, I decided it was time to finally make this cheesecake.

Since I was on vacation, I wanted to make things quick and easy. So I nixed the pumpkin idea and went the no-bake route. It literally took me about 20 minutes to make and all you need is a few ingredients and 4- 8hours of chill time. I topped it off with some Cranberry Pistachio Walnut trail mix which gave it the perfect mixture of sweet or salty and voila:  No-Bake Ice cream- Cheesecake!

You might be thinking Ice cream Cheesecake? But it’s literally what this cheesecake tastes like.  The perfect combo of vanilla ice cream and cheesecake. If you’re curious like I was to see if this cheesecake would melt after a few hours. The answer is, NO!! The cheesecake soften a bit giving it a nice creamy consistency but it doesn’t lose its shape or melt

This recipe is definitely a must try, and it’s perfect for the upcoming holidays. I hope that you and your loved ones enjoy this as much as mines did. Happy Holidays!

Check out the recipe below:

No-Bake Ice Cream Cheesecake


  • 1 stick of butter
  • 2 packs of honey graham crackers


  • 2  8oz packs of cream cheese (room temperature)
  • 1 can of condensed milk
  • 1 carton  of heavy cream
  • a few splashes of vanilla extract
  • splash of orange juice
  • zest of a lemon
  • 1 tablespoon of rum or any liquor of your choice (optional)
  • Cranberry Pistachio Walnut trail mix blend (optional)
  1. With a food processor or with a medium sized zip-lock bag and a rolling pin, crush the graham crackers to crumbs.
  2. Melt the stick of butter in a microwave-safe bowl.
  3. Combine the graham cracker crumbs and the melted butter and use a fork to combine ingredients well.
  4. Press the graham cracker crumbs into a lightly buttered springform pan. Place in the freezer while you blend the filling.
  5. In a large mixing bowl, Mix the cream cheese condensed milk, and heavy cream till thoroughly combined.
  6. Add the vanilla extract, rum, orange juice and lemon zest, blend till combined.
  7. Pour the cream cheese mixture into the pan.  Cover with plastic wrap.
  8. Freeze for 4 to 8 hrs.
  9. Remove the cake from the freezer and let sit for 5 minutes, and try to remove the cake slowly.
  10. If the cake doesn’t release, Dip a knife in hot water and go along the side of cake to separate from the pan and try again.
  11. Top with fruits, nuts or sauce of your liking.
  12. Store in fridge when done.

Happy Eating.



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