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A delicious plate of Strawberry Ice Cream Cheesecake

Strawberry Ice Cream Cheesecake

A refreshing and delightful dessert that combines the rich flavors of cheesecake with the creamy texture of ice cream, all topped with the sweetness of strawberries.
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Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 30 minutes
Total Time 5 hours
Servings: 1 cheesecake
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 2 cups fresh or frozen (thawed) strawberries
  • 1 cup sugar
  • 18 ounces cream cheese softened
  • 1.5 quart vanilla ice cream softened
  • g additional berries plus whipped cream for garnish
Pretzel Crust
  • 2 cups small pretzels
  • 2 tablespoons brown sugar
  • 1/4 cups unsalted butter melted

Equipment

  • 8-inch Springform Pan

Method
 

  1. Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
  2. Place the pretzels in a food processor and pulse until they resemble sand.
  3. Add crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine.
  4. Spoon the mixture into the prepared pan and press down to form an even crust. Freeze for 30 minutes.
  5. Place the strawberries in a saucepan over medium heat. Cook for 3-5 minutes until they break down.
  6. Strain the cooked strawberries through a sieve into a bowl. Set aside to cool.
  7. Beat the cream cheese and sugar in a large bowl until well-blended.
  8. Add the ice cream and mix well. Fold in the strawberry puree.
  9. Pour the mixture over the prepared crust and freeze for 4 hours or until firm.
  10. Remove from freezer 30 minutes before serving. Garnish with fresh berries and whipped cream.

Notes

For an extra touch, try adding a drizzle of chocolate sauce on top before serving. Make sure to remove the cheesecake from the freezer 30 minutes prior to serving for optimal texture.