No Churn Raspberry Cheesecake Ice Cream


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Raspberry Cheesecake Ice Cream is so easy to make! Plus, you will not need an ice cream machine for this super tasty cold treat.

Raspberry Cheesecake Ice Cream in a white bowl

No Churn Raspberry Cheesecake Ice Cream

It’s summertime, and homemade ice cream is the best dessert for a hot summer day. No Churn ice cream is incredibly easy to make. The flavor combinations are endless.

Raspberry swirled cheesecake ice cream in a metal loaf pan

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I do not own an ice cream machine. Amazingly, we can make ice cream without one. I have shared my No Churn Reese’s Peanut Butter Ice Cream, Oreo Ice Cream (cookies and cream), and also No Churn Blueberry Cheesecake Ice Cream.

Ice cream scoop with a full scoop in a metal pan

Last week I switched it up a bit and made a raspberry cheesecake version. I had quite a few raspberries that I needed to use. I made this ice cream recipe similar to my blueberry cheesecake version. It was delicious, and I was confident the raspberries would be just as tasty.

Ice cream cone with raspberry cheesecake ice cream in a clear glass

Fruit and cheesecake go together like bread and butter. You can pair just about any fruit with this homemade ice cream recipe with cream cheese. I plan to try a few additional combinations this summer.

Raspberry Cheesecake Ice Cream in a sugar cone on a white plate

Grab your ingredients and have fresh homemade ice cream chilling in the freezer in no time at all. It’s delicious in a bowl or on a cone.

text on image three scoops of raspberry cheesecake ice cream in a white bowl

Ingredients to Make No Churn Raspberry Cheesecake Ice Cream

  • Raspberries – fresh or frozen berries will be great for this recipe.
  • Cream Cheese – You will need it softened.
  • Sugar
  • Sweetened Condensed Milk
  • Heavy Whipping Cream – I like to place mine in the freezer for about 10 minutes. The super-cold will whip best.
  • Lemon juice- fresh squeezed or store-bought will be equally as good.

Ingredients to make raspberry cheesecake homemade ice cream

How to make Homemade Raspberry Cheesecake Ice Cream

First, add the raspberries, sugar, and lemon juice to a medium saucepan. Turn the heat to medium and stir and allow to boil until the berries have released their juices. Remove from heat and set aside. Then chill for about one hour.

Raspberries are full of seeds. They do not bother me at all. If you are not a fan of seeds, go ahead and strain the raspberry sauce after cooking.

Raspberries, sugar, and lemon in a medium saucepan

Next. add cream cheese to large mixing bowl. Beat with a hand mixer until smooth. Then, add the sweetened milk and vanilla and beat again until combined.

Cream cheese, condensed milk and vanilla in a clear mixing bowl with hand mixer

In another large mixing bowl or stand mixer, beat the heavy whipping cream until stiff peaks form.

Whipped heavy whipping cream in a large bowl

Now, fold in the cream cheese mixture with the whipped cream.

Combined whipping cream and cream cheese mixture with a spatula

Add half of the mixture to a loaf pan or dish.

Ice Cream mixture in loaf pan with a spatula

Top it with half of the raspberry mixture.

Raspberry topping on ice cream mixture in loaf pan

Then repeat with another layer of each. Use a knife and swirl deep in the pan to create swirls of raspberry.

Layered raspberry cheesecake ice cream in a loaf pan with knife to make swirls

Refrigerate for 6 hours or until firm.

Closeup of raspberry ice cream scoop

5 from 1 vote

No Churn Raspberry Cheesecake Ice Cream

By: Jen CIncyshopper
Raspberry Cheesecake Ice Cream is so easy to make! Plus, you will not need an ice cream machine for this super tasty cold treat.
Prep: 15 minutes
Cook: 1 minute
Freeze Time: 2 hours
Servings: 6 Servings


  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 8 oz softened Cream Cheese
  • 2 tsp Vanilla
  • 2 cup Raspberries
  • 3 tbsp Sugar
  • 2 tbsp Lemon Juice


  • Cook raspberries, sugar, and lemon juice over medium high heat.
  • Bring to a boil, ensuring berries crush and release juice.
  • Allow to boil until it starts to thicken.
  • Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
  • In a large bowl, beat cream cheese until creamy and smooth.
  • Add condensed milk and vanilla, whisking until smooth
  • In another bowl, whip vanilla extract and heavy cream on high speed until soft peaks form.
  • Fold cream cheese mixture into whipped cream mixture.
  • Spread half of this mixture into a loaf pan.
  • Spoon half of chilled raspberry sauce over the whipped mixture.
  • Top with remaining cream mixture, spreading evenly.
  • Spoon remaining raspberry sauce over the top.
  • Using a knife, drag or swirl the raspberry mixture into the cream mixture.
  • Cover with foil and freeze for 6 hours or until firm.


Calories: 664kcal, Carbohydrates: 51g, Protein: 10g, Fat: 48g, Saturated Fat: 29g, Cholesterol: 173mg, Sodium: 236mg, Potassium: 417mg, Fiber: 3g, Sugar: 45g, Vitamin A: 1864IU, Vitamin C: 15mg, Calcium: 286mg, Iron: 1mg
Like this recipe? Rate and comment below!

Long collage with No Churn Raspberry Cheesecake Ice Cream

Long collage with text Raspberry Cheesecake cone

Long collage with scoop of raspberry ice cream

About Jen Cincyshopper

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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5 from 1 vote

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  1. 5 stars
    Oh my ! I definitely need to make this. It looks delicious and raspberry cheesecake is my favorite