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Recipe by Estee Kafra

Cheesecake Ice Cream Cake

Cheesecake Ice Cream Cake add or remove this to/from your favorites
Dairy Dairy
Easy Easy
12 Servings
Allergens
2 Hours, 20 Minutes
Diets

This title sounds more like a shopping list than it does a title. Yes, it’s all those good things in one!

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Crust

  • 1 bag cookies (I prefer Ostreicher’s lemon or marble flavored cookies)

  • 1/2 cup melted butter

Ice Cream Filling

  • 8 ounces cream cheese

  • 3/4 cup sugar

  • 1 small dessert whip

  • 3/4 cups orange juice

  • 1 bag frozen strawberries, defrosted

Directions

For the Crust

1.

Grind up the cookies to a fine crumb using a food processor. Transfer to a bowl and mix with melted butter. Press into the bottom of a springform pan, using the back of a spoon to create a nice even layer. Set aside.

For the Filling

1.

Beat cream cheese with sugar on high in an electric mixer. Mix for about 2 minutes.

2.

In a separate bowl, whip up dessert whip. Add orange juice.

3.

Place the slightly defrosted strawberries into the food processor fitted with the blade attachment, and blend until there are only a few larger pieces left. (I like when it’s a bit chunky.) Add the strawberries to the whipped cream, and mix with a spoon to combine.

4.

Combine the two mixtures together, whisking to blend well.

5.

Pour into prepared crust and freeze until it hardens. Garnish with kiwis or strawberries.

Notes:

Must be thawed on counter for 20 minutes before serving.
Cheesecake Ice Cream Cake

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