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Strawberry Cheesecake Ice Cream Pie

  • Author: Meagan


Another highlight of the strawberry season as interpreted by Smitten Kitchen.  It was wonderful as is…but I’ve made a note to try it next time with double the cream cheese, I feel like the pie can take it.  This is also another make ahead dessert that works so wonderfully well for all of those summer barbecues – enjoy!



Strawberry Cheesecake Ice Cream Pie


2 c. graham cracker crumbs AND 3 T. sugar

1/2 t. salt AND 7 T. butter, melted

Preheat the oven to 350.  Combine all of the crust ingredients in a medium bowl and then press the mix into a 9 1/2 inch Pyrex pie plate, making sure the sides and bottom are an even thickness – I use a measuring cup for the pressing, and it helps keep things even.  Bake for 10 minutes at 350 and leave to cool completely.

Cheesecake Filling

1 package (250 g/8 oz) cream cheese, room temperature – (though next time I’m going to try 2!)

1 can (300 mL) sweetened condensed milk

1 t. EACH lemon zest AND vanilla

Beat the cream cheese in your electric mixer for a couple of minutes until fluffy, then slowly beat in the condensed milk and continue to beat until the mix is smooth.  Lastly beat in the zest and vanilla, then pour into your cooled crust and freeze for 8 hours (or overnight) – if it’s going to be in the freezer for longer, make sure you cover it.

Whipped Cream Topping – 1 c. heavy cream AND 1 t. vanilla AND 1 T. sugar

Whip all 3 ingredients together until soft peaks form then spread on top of the frozen cheese cake filling and put in back into the freezer to firm up for a couple of hours.  This step can either be done well in advance (making sure to cover the pie well), or, right before you plan on serving it so that the whipped cream isn’t too hard.

Strawberry Sauce – make this enough in advance that it can be chilled for serving

1 lb. strawberries, hulled and halved

2 T. EACH sugar AND freshly squeezed lemon juice (half a lemon) AND water

1 T. cornstarch


Combine all ingredients in a medium pot and allow the mix to sit and macerate for about a half hour.  After ‘sitting’, bring the mix to a simmer over medium-low heat and allow it to cook for a couple of minutes, while stirring, until it thickens up a bit.  Chill the sauce completely.

When you’re ready to serve, you can either pour all of the sauce over the pie, or individually decorate each slice – it’s so tasty no one will be worried about the presentation!

  • Category: Freezes Well, Make-ahead, Strawberry, Cheesecake, Ice Cream, Pie


From Meagan's Kitchen

One Comment

  • Sabrina says:

    This was delicious. I doubled the cream cheese as recommended and it turned out great.

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