Ice Cream & Cherry Cheesecake Recipe

Ice Cream & Cherry Cheesecake Recipe

5-hour 20-Minute recipe Serves 16
A delicious make-ahead showstopper that's perfect for entertaining. Made up of four amazing layers (graham cracker base, ice cream and creamy cheesecake centre with a cherry pie topping) it has something for everyone. And did we mention it's no-bake!?
5-hour 20-Minute recipe Serves 16


1/4 cup
2 250-g blocks
1/2 tsp
1 1.5-L tub
1 540-mL can


Prep: 20-minute
  • 1

    Combine graham cracker crumbs, margarine and 1/4 cup sugar in medium bowl. Press evenly into bottom of a 9-in round spring-form pan. Freeze 15 minutes.

  • 2

    Meanwhile, beat cream cheese, vanilla and remaining 3/4 cup sugar in a large bowl, using an electric mixer on medium, until smooth.

  • 3

    Scoop ice cream into spring-form pan, pressing to form an even layer over crust. Evenly spread on cream cheese mixture. Cover and freeze 5 hours or overnight. Freeze serving platter 30 minutes before serving.

  • 4

    Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. Arrange cake on chilled serving platter.

  • 5

    Top cheesecake with cherry pie filling. Serve immediately.

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Last updated: February 7th, 2021

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