Why do I need to use a springform pan?

A springform pan has removable sides, which is essential for serving this dessert. It allows you to present the Frozen Strawberry Cheesecake with its beautiful, clean layers of crust and filling intact, which you couldn't do with a regular cake pan.

My cheesecake just broke into a few giant clumps. What did I do wrong?

Your cheesecake was likely too cold when you added it to the ice cream. For the best results, the cheesecake needs to be at room temperature, which makes it soft and easy to break apart and fold into the ice cream mixture, creating smaller, more pleasant chunks.

Can I make my own graham cracker crust or cheesecake?

Of course! While this recipe for Frozen Strawberry Cheesecake is designed around easy shortcuts, you can absolutely substitute your own homemade graham cracker crust or your favorite baked cheesecake if you prefer.

Frozen Strawberry Cheesecake: The #1 Ultimate No-Bake Recipe

Frozen Strawberry Cheesecake: The Ultimate 2-in-1 Dessert Hack

A simple yet elegant no-bake dessert, this Frozen Strawberry Cheesecake features a creamy filling made by blending good-quality strawberry ice cream with an entire store-bought cheesecake. This rich mixture is poured into a homemade graham cracker crust and frozen until firm. It’s served with a quick, fresh strawberry and lemon juice topping.

Author: Evelyn
Prep Time: 50 minutes (includes 30 min ice cream softening)
Cook Time: 5 minutes
Total Time: 5 hours (includes freezing time)
Yield: 10-12 servings 1x
Category: Dessert
Method: No-Bake, Freezing
Cuisine: American

Ingredients

Scale

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

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Instructions

Set the ice cream out at room temperature to soften for about 30 minutes.
Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl.
Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted.
Break the cheesecake into pieces and beat or fold it into the ice cream.
Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set until firm, at least 4-6 hours.
Combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in a non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes.
Transfer the strawberry topping to the refrigerator to chill.
When you’re ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate.
Spoon the chilled strawberries over the top and serve.

Notes

A 9-inch springform pan is required for this recipe.
Using a good-quality strawberry ice cream is recommended for best results.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 550-650
Sugar: 50-60 g
Sodium: 300-400 mg
Fat: 30-40 g
Saturated Fat: 18-25 g
Carbohydrates: 60-70 g
Fiber: 2-3 g
Protein: 8-10 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/frozen-strawberry-cheesecake/