Raspberry Cheesecake Ice Cream

Hey there! I’m Mandy from Mandy’s Recipe Box and I am super excited to be here while Alyssa is off snuggling (no doubt) her new baby girl! I have know Alyssa for a while through blogging and finally got to meet here (we were roomies) in February at the Build Your Blog Conference in SLC. She is just as cute as can be and even sweeter! Alyssa filled in for me when I had my baby boy last year so I am thrilled to return the favor. I’m a huge fan of The Recipe Critic. Umm have you seen her Cookie Dough Brownies or Copycat Chick-fil-a Sandwich? Yum. I have such a yummy treat that’s perfect for summer and new moms… Raspberry Cheesecake Ice Cream!

Raspberry Cheesecake Ice Cream with a scoop being removed.

This ice cream recipe is perfect in that it doesn’t use a machine. Not everyone owns an ice cream maker so this is one that everyone can make. It’s so easy, too. Only 5 ingredients and some overnight freezing until delicious happiness. I love the bits of graham crackers and raspberries through out it all. I hope you like it!

Raspberry Cheesecake Ice Cream with an ice cream scoop.



Raspberry Cheesecake Ice Cream

Prep Time 20 minutes
Freeze 8 hours
Total Time 8 hours 20 minutes
Author Alyssa Rivers
Servings 6 Servings

A delicious raspberry cheesecake ice cream and no ice cream maker is required!

Course Dessert
Cuisine American
Keyword ice cream, ice cream recipe, raspberry cheesecake ice cream


  • 1 package Cream Cheese 8 oz., softened
  • 1 can sweetened condensed milk 14 oz.
  • 1/3 cup heavy cream
  • 1 can raspberry pie filling 21 oz.
  • 3 whole graham crackers crushed


  1. Beat the cream cheese until smooth. Add the sweetened condensed milk and heavy cream.
  2. Beat again.
  3. Stir in the pie filling and graham crackers until well combined.
  4. Pour into a freezable container and freeze at least 8 hours or overnight until firm.
  5. Serve.
Nutrition Facts
Raspberry Cheesecake Ice Cream
Amount Per Serving
Calories 416 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g70%
Cholesterol 82mg27%
Sodium 256mg11%
Potassium 319mg9%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 39g43%
Protein 8g16%
Vitamin A 876IU18%
Vitamin C 2mg2%
Calcium 238mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hi Mandy. I don’t believe I’ve ever seen raspberry pie filling in our stores so was wondering if I could successfully substitute sweetened frozen raspberries? Would they have to be drained, do you think? Would love to try this recipe but am needing a bit of a Plan B. Thanks!

  2. This looks amazing! May I ask what exactly you mean by heavy cream? And since I don’t live in the U.S. And may not have access to it (didn’t check yet though!), is there a replacement for it? Thanks!

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