Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Mix up the pie filling flavor to easily customize.

Cherry cheesecake was pretty much my favorite dessert growing up. 

My mom had a few go-to dessert recipes and her no-bake cherry cheesecake was one that I always enjoyed!

Whenever we would go out for ice cream, I always always got New York Cherry Cheesecake — it is still one of my favorites!

These days, I’ve expanded my list of favorites even more but I still come back to a big bowl of this no churn ice cream now and then

What is no churn ice cream?

Although no churn ice cream isn’t traditional ice cream, it is still a fun and cool summer treat.

The bonus? It’s easy to make and requires no ice cream maker!

Just two main ingredients (cream and sweetened condensed milk), and you can mix and match almost any add ins you want from there.

Then, it’s just a few hours in the freezer and it’s ready to enjoy.

How to make no churn ice cream:

1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
3. Add in any mix ins you want! For this recipe we use cherry pie filling and crushed graham crackers.
4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

Ingredients and variations:

• Swap out the cream for lactose-free whipping cream for a homemade ice cream that is easier on sensitive tummies (you can do the same with the cream cheese)
• Swap the cherry pie filling for blueberry, strawberry, any flavor you enjoy!
• Swap the graham crackers for chocolate or Oreo cookie crumbs for black forest vibes

More no churn ice cream recipes!

• No Churn Oreo Ice Cream Cupcakes
• No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
• No Churn Turtle Ice Cream
• Easy No-Churn Coconut Cream Pie Ice Cream

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy No Churn Cherry Cheesecake Ice Cream

Smooth, creamy No Churn Cherry Cheesecake Ice Cream made with only 5 ingredients! Cherry Cheesecake ice cream was always one of my favorites growing up, and I think this homemade version is even better than the ice cream parlour! Mix up the pie filling flavor to easily customize.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 8 oz cream cheese (250 grams)
• 14 oz can sweetened condensed milk
• 1 ½ cups heavy cream 35%
• ¾ cup cherry pie filling
• 6-8 graham crackers

Instructions

• With an electric or stand mixer, beat the cream cheese until smooth. Add in sweetened condensed milk and beat until smooth, scraping down the sides as necessary.
• In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and set aside.
• Add the graham crackers to a zip top bag and crush with a glass or another heavy object.
• Place cherry pie filling into a small food processor or blender and process until smooth (this isn't completely necessary, but the whole cherries will turn icy as the ice cream freezes. I prefer a smooth swirl and no cherry ice cubes).
• Swirl half of the cherry pie filling and the graham cracker crumbs into the cream mixture.
• Pour half of your cream mixture into a 9×5" loaf pan. Drizzle with cherry pie filling and graham cracker crumbs and swirl. Pour remaining cream mixture on top. Drizzle with cherry pie filling and graham cracker crumbs and swirl again.
• Freeze until desired firmness — about 6-8 hours minimum.

Video

Nutrition

Calories: 474cal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 404mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg

The post Easy No Churn Cherry Cheesecake Ice Cream appeared first on The Recipe Rebel.

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies! Includes step by step recipe video

When I came up with these brownies, I thought I was a complete genius.

I ate a lot of cheesecake in my University days.

When we lived in the city while I attended, we had a weekly “tradition”, if you will, with friends of ours: the guys went for wings and the girls went for cheesecake.

Kind of the best tradition ever, right?!?

Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen.

These Cherry Cheesecake Brownies are one of my favorites (and I don’t make them nearly enough!), but this No Bake Oreo Cheesecake or even this classic Easy Cheesecake Recipe will do the trick just fine!

Luckily though, my good friend and cheesecake-eating partner was out for a visit the day that I made these the first time, so I had someone to share them with. She approved, and so here we are today!

Variations on these Cherry Cheesecake Brownies:

• You can swap the cherry pie filling for any flavor of pie filling — strawberry, blueberry or mixed berry would also be great!
• For a holiday twist, color the cheesecake filling with green food coloring (don’t add any mint flavoring though, I’m not sure mint and cherry are a good idea!)
• Make individual cherry cheesecake brownies in a muffin pan or mini muffin pan — use paper liners for easy removal

Tips and Tricks for Making the Cherry Cheesecake Brownies:

• The batter will be thick, so you won’t be able to spread the top layer well. That’s okay! It will just give you a peek of what’s inside.
• I use whole wheat flour because in this recipe you really can’t tell the difference. All purpose works perfectly as well!
• You can healthify the recipe slightly by using light cream cheese (which I usually do) and reduced sugar pie filling or making your own.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 312cal

Author Ashley Fehr

Ingredients

Brownies:

• 1 cup butter melted, cooled slightly
• 2 1/2 cups granulated sugar 500g
• 1 tbsp vanilla
• 4 eggs
• 1 1/2 cups whole wheat flour (or sub all-purpose) 190g
• 1 cup cocoa 95g
• 1/2 tsp salt

Cherry Cheesecake filling

• 1 8 oz package cream cheese
• 1 egg
• 1 tsp vanilla
• 1/3 cup granulated sugar
• 1/2 can cherry pie filling

Instructions

• Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
• BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
• Add flour, cocoa and salt and stir until combined. Batter will be thick.
• Spread half (or just over half) of the batter into the bottom of the pan.
• Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
• Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
• Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
• Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
• Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

Video

Nutrition

Calories: 312cal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 195mg | Potassium: 145mg | Fiber: 2g | Sugar: 35g | Vitamin A: 430IU | Calcium: 22mg | Iron: 1.4mg

Post and recipe updated from February 3, 2015

The post Cherry Cheesecake Brownies appeared first on The Recipe Rebel.

An icebox cake is absolutely a cheater cake, but when a cheater cake looks this good, does anyone care?

I feel like at this point in all of our lives, we can use some easy and delicious baking and no-baking projects. Anyone else feel the same?

Icebox cakes are great for any occasion, and this Black Forest version really is a showstopper!

This No Bake Funfetti Icebox Cake, this No Bake Pumpkin Pie Icebox Cake, and this No Bake Lemon Raspberry Icebox Cake are other versions I know you’ll love as well!

This Black Forest Icebox Cake is just 4 ingredients — 3 if you skip the homemade whipped cream and use frozen whipped topping, which is great for storing for longer periods of time if you’re not making grocery runs often!

For this reason, it’s perfect when you have just 10 minutes to spare but feel like you might need a slice of cake later to get you through the day.

It’s also a really fun baking project to do with the kids, because there’s no cutting, no baking, no heat of any kind, which means that they can just have fun whipping and layering and spreading and you reap all the benefits later.

Tips for making the best Icebox Cake:

• If you’re making your own whipped cream, be sure to whip it until you have very stiff peaks. It should be very thick!
• Whipped cream doesn’t hold up for days on end. If using fresh whipped cream, I recommend serving as soon as possible after it has set. After that, you may get another day before your whipped cream starts to droop. If you want to store it for longer or make it further in advance, it’s a good idea to stabilize your whipped cream. You can do this by adding unflavored gelatin that has been dissolved in warm water according to the package directions. I would use 1/2-1 package of unflavored gelatin for this recipe.
• The chill is important. If you don’t allow adequate time for chilling, the cookies won’t soften, and your cake won’t set.
• You can make this icebox cake in almost any pan. I used a round 9″ Springform pan, but you could use an 8-9″ round pan, or an 8-9″ square pan or a deep dish pie plate. I chose to use a springform pan so I could remove the sides and display all those glorious layers! Using a springform pan also makes it easier to slice and serve.

Variations on this Black Forest Icebox Cake:

• Use different flavors of pie filling in place of the cherry
• Use vanilla wafer cookies or graham crackers in place of the chocolate
• Add a half package of room temperature cream cheese to your whipped cream — beat the cream cheese first in the bowl, then add the cream and beat until thickened, and add the sugar and beat to stiff peaks.
• You could add a spoonful of cocoa powder to the whipped cream for chocolate whipped cream

*This post has been updated and republished since the original in January 2016.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

No Bake Black Forest Icebox Cake

This No Bake Black Forest Icebox Cake is an easy no bake dessert that is perfect for summer! Just FOUR ingredients + video!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 213cal

Author Ashley Fehr

Ingredients

• 2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)
• 1 can cherry pie filling (540ml or 2 cups)
• 2 cups heavy whipped cream (or substitute frozen whipped topping, thawed, and omit sugar)
• 1/2 cup powdered icing sugar

Instructions

• In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*
• Place one layer of chocolate wafer cookies in a 9" Springform pan, breaking to fit or overlapping somewhat is fine. Top with about ⅓ of whipped cream and ⅓ of the cherry pie filling.
• Repeat layers two more times for 3 layers total.
• Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.

Video

Nutrition

Calories: 213cal | Carbohydrates: 20g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 24mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

The post No Bake Black Forest Icebox Cake appeared first on The Recipe Rebel.

PIN THIS RECIPE FOR LATER

Sometimes, when something is working, you just gotta run with it.

And these angel food cake rolls? Apparently, these are working for you just fine

When I first posted this Triple Berry Angel Food Cake Roll last Spring, it went instantly viral. I mean, more instant than I have ever seen before. I think the video had 2 million views in the first 24 hours!

So back around Easter, I obviously needed a new variation, and this Pineapple Lush Angel Food Cake Roll was born. Again, another hit.

Since it’s obvious you’re down with the way this is going, I’m adding this Cherry Cheesecake Angel Food Cake Roll to the mix.

Cherry cheesecake is one of my favorite flavor combinations of all time. Gimme the Cherry Cheesecake Ice Cream, Cherry Cheesecake Crepes, Cherry Cheesecake Brownies…. I will take one of each

I don’t know what it is, but it’s some kind of amazing.

A close second? This No Bake White Chocolate Raspberry Cheesecake the world has been obsessing over — it’s worth it!

It’s also obvious that you are okay with a little cake mix magic every now and then.

I try *really* hard to keep things from scratch around here. And that’s because I think it is really important to have home cooked meals and to nourish your body with the food that you eat.

But I’m not that stubborn about it.

A cake mix thrown in here and there for ease is not going to kill you. It’s not going to turn you into an unhealthy person the second you take a bite.

It’s all going to be okay.

So while I was hesitant to share that first angel food cake roll back in the day, I am not any longer. Life is all about enjoying the things you love, in moderation if necessary, and I’m not going to feel guilty about it

How to Make an Angel Food Cake Roll:

Easy!

• You’ve got to start with hot cake. Don’t skip that part, as the cake will crack and not roll well.
• You’ve got to let it cool completely before you fill and roll it back up. Basically, this cake roll game here is all about patience.
• You’ve got to let it chill again (yes, again!) before you slice it, but only if you want pretty slices It will taste the same either way.
• Don’t go improvising and using another cake mix thinking it will just work out. It won’t. You need the right cake for it to roll properly, so use a cake roll recipe if you’re going to get crazy.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cherry Cheesecake Angel Food Cake Roll

This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It’s made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It’s the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 336cal

Author Ashley Fehr

Ingredients

• 1 angel food cake mix plus ingredients to prepare
• ¼ cup + ¾ cup powdered icing sugar
• 8 oz light cream cheese 1 package, room temperature
• 1 1/2 cups heavy cream 35%, very cold
• 1 teaspoon vanilla extract
• 1 can cherry pie filling
• crushed graham crackers for garnish

Instructions

• Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly (optional – it will climb higher if you leave ungreased)
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 
• To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
• Make sure that it is completely cool and then unroll the cake. Spread with ¾ of the cream cheese filling, and then spread with ¾ of the cherry pie filling.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

Video

Nutrition

Calories: 336cal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 419mg | Potassium: 155mg | Sugar: 24g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 0.3mg

The post Cherry Cheesecake Angel Food Cake Roll + VIDEO appeared first on The Recipe Rebel.