Forget store bought strawberry ice cream bars. These Strawberry Cheesecake Ice Cream Bars are super creamy and delicious! Made with only 7 ingredients, this recipe comes together super quickly using ingredients you likely already have in your kitchen. Make these ice cream bars for a great summertime activity to do with your kids!
Strawberry season is the best season, if you ask me. The weather is not too cool and not too hot. You can almost always find a great strawberry farm to pick your own! We love to go every year and buy buckets full! We freeze as many as we can, but my kids usually eat them faster than we can freeze them.
I am always coming up with ways to use fresh picked strawberries, and this recipe is perfect for doing just that! The recipe is so easy, and you can make a bunch of these ice cream bars to keep your freezer stocked - if they last that long! I also love to use fresh strawberries in my Strawberry Cheesecake Cookies and my Chocolate Donuts with Strawberry Glaze.
Jump to:
- What Ingredients Do I Need for Strawberry Cheesecake Ice Cream Bars?
- How do I make Strawberry Cheesecake Ice Cream Bars?
- Ice Cream Bar Swaps and Substitutions
- Ways to Serve Strawberry Cheesecake Ice Cream Bars
- Tips for Perfecting Strawberry Cheesecake Ice Cream Bars
- Freezing and Storing Ice Cream Bars
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Strawberry Cheesecake Ice Cream Bars
What Ingredients Do I Need for Strawberry Cheesecake Ice Cream Bars?
- Heavy whipping cream - this is a must to create a fluffy and creamy ice cream bar.
- Cream cheese - You can't have cheesecake without cream cheese! This adds the perfect amount of creaminess to these bars.
- Powdered sugar - I use powdered sugar in this recipe because it mixes well with the cream cheese and heavy cream. I also use a bit of it in the cooked strawberry mixture.
- Fresh strawberries - You can substitute frozen strawberries if you would like.
- Lemon juice - use fresh lemon juice only! Lemon juice balances the sweetness of strawberries in these ice cream bars.
- Graham crackers - graham crackers are a must in a cheesecake ice cream bar!
- Coarse Kosher salt - you have to have a little salt to balance out the sweetness in these ice cream bars!
How do I make Strawberry Cheesecake Ice Cream Bars?
- Place strawberries, lemon juice, and ¼ cup of the powdered sugar in a small saucepan over medium heat.
- Stirring often, let the strawberry mixture cook for about 8-10 minutes, or until the strawberries are just beginning to soften and release juices. Remove from the heat, and set aside to cool.
- While the strawberry mixture is cooling, place the cream cheese and remaining ¾ cup of powdered sugar in a medium mixing bowl. With a hand mixer, beat the mixture until well combined and slightly fluffy. Add the heavy cream, and mix on medium speed until soft peaks form.
- Once the heavy cream mixture has formed soft peaks, add the strawberry mixture and crushed graham crackers. VERY gently fold the mixture until just combined.
- Divide the mixture evenly among your favorite popsicle molds. I used a 10 mold popsicle mold.
- Add popsicle sticks, but be sure you do not stick the popsicle sticks all the way to the bottom of the popsicle mold (what will eventually become the top of the popsicle).
- Place the ice cream bars in the freezer, and freeze for at least 8 hours. To unmold, briefly run the popsicle molds under hot water and very gently pull the popsicles out. The popsicles can be stored in zip top bags in the freezer for up to 1 month.
Ice Cream Bar Swaps and Substitutions
- Powdered sugar: I do not recommend swapping out the sugar in the heavy cream mixture, but you can use granulated sugar in the strawberry mixture instead!
- Strawberries: If you would like to make this recipe with a different variety of berry, you can swap it out in a one to one ratio. Raspberries or blueberries would be amazing!
- Gluten free graham crackers: I eat mostly gluten free, and I love this brand. You can use regular gluten free graham crackers if you prefer.
Ways to Serve Strawberry Cheesecake Ice Cream Bars
- Strawberry Cheesecake Ice cream bars are wonderful served as is, BUT if you want to add a little something extra, drizzle some melted dark chocolate on the finished bars.
- If you don't have popsicle molds, have no fear! You can spread this mixture into a parchment lined loaf pan, and let freeze for 24 hours. Once frozen, you can scoop and serve as a bowl of ice cream!
Tips for Perfecting Strawberry Cheesecake Ice Cream Bars
Ice cream bars a pretty simple dessert, but here are some tips and tricks to be sure you have success every time!
- Do not over-whip the heavy cream. Over-whipping the cream will cause it to curdle and the bars will not be as fluffy and smooth.
- Watch the strawberries closely on the stove. Strawberries can burn easily, so keep a close eye on them while they are cooking.
- Fold the strawberries and graham crackers until the mixture JUST comes together. Do not overmix the ice cream mixture. It will deflate the heavy whipping cream and the graham crackers will become too crumbly.
Freezing and Storing Ice Cream Bars
To Freeze: The ice cream bars must be frozen for at least 8 hours. If you are going to make the ice cream in a loaf pan as a "no churn" ice cream, then I recommend freezing for 24 hours to ensure the mixture is fully frozen.
To Store: Strawberry cheesecake ice cream bars are great for making ahead and storing in your freezer. They last for up to one month when frozen and placed in zip top bags.
Recipe FAQ's
I have not personally tested this recipe with dairy free ingredients. If you eat a dairy free diet, I recommend that you try this with coconut cream and dairy free cream cheese. I cannot, however, guarantee the results. You will also need to find a dairy free alternative to graham crackers.
I have not tested this recipe with sugar free ingredients, but I imagine you could use a sugar free powdered sugar substitute. I cannot guarantee the results if you substitute the powdered sugar.
This is the popsicle mold I used, and this recipe filled it perfectly.
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Strawberry Cheesecake Ice Cream Bars
Ingredients
- 1 ½ cups strawberries, roughly chopped
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 cup powdered sugar, divided
- 1 block (8 ounces) cream cheese
- 1 cup heavy whipping cream
- 2 cups graham cracker sheets, broken into pieces (3-6 sheets depending on the kind you are using)
Instructions
- Place strawberries, lemon juice, and ¼ cup of the powdered sugar in a small saucepan over medium heat.
- Stirring often, let the strawberry mixture cook for about 8-10 minutes, or until the strawberries are just beginning to soften and release juices. Remove from the heat, and set aside to cool.
- While the strawberry mixture is cooling, place the cream cheese and remaining ¾ cup of powdered sugar in a medium mixing bowl. With a hand mixer, beat the mixture until well combined and slightly fluffy. Add the heavy cream, and mix on medium speed until soft peaks form.
- Once the heavy cream mixture has formed soft peaks, add the strawberry mixture and crushed graham crackers. VERY gently fold the mixture until just combined.
- Divide the mixture evenly among your favorite popsicle molds. I used a 10 mold popsicle mold.
- Add popsicle sticks, but be sure you do not stick the popsicle sticks all the way to the bottom of the popsicle mold (what will eventually become the top of the popsicle).
- Place the ice cream bars in the freezer, and freeze for at least 8 hours. To unmold, briefly run the popsicle molds under hot water and very gently pull the popsicles out. The popsicles can be stored in zip top bags in the freezer for up to 1 month.
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