Raspberry Swirled Cheesecake Ice Cream

Homemade raspberry ripple cheesecake ice cream in a waffle cone

When the days start warming up and the kids are all hot and sticky from said warming up days, it’s time to pull out the ice cream maker!

Today I want to introduce you to this creamy homemade ice cream configuration … not a new one, but certainly all yum …

Stay cool with this absolute creamy Raspberry Swirled Cheesecake Ice Cream! Recipe found @LittleFiggyFood

Raspberry ice cream? It’s more like,

SWIRLED Raspberry Cheesecake Ice Cream!

My favorite thing ever is ice cream. It’s the one food that can take me straight back to my childhood memories every time, especially when it’s all covered in sprinkles.

Over the last few weeks, the thermometer has been creeping up and some days it just seemed to be skipping digits straight to the top. Please remind me, this is springtime right?!? OK, even if I have missed spring and it really is summer, ice cream will make it all better.

Two scoops of swirled raspberry cheesecake ice cream in a waffle cone that's sitting in a jar

Basically, this ice cream is all of the flavor and goodness of a raspberry cheesecake whipped up and frozen into a creamy ice cream and then swirled with a raspberry coulis and crushed graham crackers. Oh yes, it is. If you are not a fan of Raspberries or simply want to change it up, try substituting strawberries, blackberries or blueberries instead, adjusting for sweetness as needed.  Done.

FYI, the Cheesecake ice cream base is pretty darn good all on its own!

Welcome to hot days and plenty of creamy ice cream.

Stay cool with this absolute creamy Raspberry Ice Cream! Recipe found @LittleFiggyFood

Swirled Raspberry Cheesecake Ice Cream

Yield: 1 1/2 - 2 qts
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

A must for any hot summer day, homemade Swirled Raspberry Cheesecake Ice Cream.


Raspberry Coulis:

  • 12 oz fresh Raspberries
  • 1/2 cup Sugar
  • Juice from 1 Lime

Ice Cream Base:

  • 8 oz Cream Cheese, softened
  • 1/2 cup Sugar
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 2 oz Graham Cracker crumbs


For the Raspberry Coulis:

  1. In a saucepan over medium high heat, add the Raspberries, 1/2 cup Sugar and Lime Juice. Stirring occasionally, bring to a gentle boil and cook until berries have softened and sugar has dissolved, about 5 minutes. Allow to cool.
  2. Transfer Raspberry mixture to a blender and puree. Strain puree to remove seeds. Chill in the refrigerator until ready to use.

For the Ice Cream Base:

  1. Using a stand or hand mixer, beat the softened Cream Cheese with 1/2 cup Sugar and mix until smooth and creamy. If you rub a small amount between your fingers and it still feels grainy from the sugar, continue to beat for a few more minutes until smooth.
  2. Slowly add in the Milk and Heavy Cream, mixing until well combined. Allow mixture to chill for about 1 hour in refrigerator.
  3. Once ice cream base is chilled, add to your ice cream maker along with 1/2 of the Raspberry Coulis and freeze according to directions. The Raspberries will give it a light pink hue and a subtle hint of flavor to the ice cream base.
  4. When the ice cream is ready, transfer to a freezer proof container, layering the ice cream then the reserved Raspberry Coulis and a thin dusting of Graham Cracker Crumbs. Continue to layer 2 - 3 times.
  5. Continue to freeze in your freezer for about 2 hours or until firm.
  6. Serve and Enjoy!


You can make the Raspberry Coulis and Ice Cream Base the day before. Make sure mixtures are completely chilled before adding to the ice cream maker.Use whole milk for best results.If you don't have a Lime, then the juice a 1/2 of a Lemon can be used instead.You can substitute the berries for any soft berry of your choice. Check the Coulis for sweetness and adjust if needed. Strawberries, Blackberries or Blueberries are ideal for this recipe.

Two scoops of swirled Raspberry Cheesecake ice cream in a waffle cone.

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  1. I must admit the raspberry swirl drew me in. Then my starved for homemade ice cream taste buds took over and danced after the first dollop. The rest is recent history–This Raspberry Swirled Cheesecake beauty has become my all-time favorite chart-topper!

  2. Oh my goodness- you totally had me at Raspberry Cheesecake! YUM!! This ice cream looks so delicious and would be perfect on a hot summers afternoon. I’m dragging out my ice cream maker to fix this one!

  3. Oh man, I LOVE homemade ice cream! But with all the snow we got this week, it’s hard to imagine it will ever be hot enough to want a scoop. Love how pretty those raspberry swirls are!

  4. This sounds amazing and I love that you don’t have to churn it! We always get a ton of raspberries from my dad in the summer and I run out of things to do with them. Pinning this to try!

    1. Thank you Carol! Oh I miss having fresh from the garden raspberries, you can send some of those a little further south if you need to 😉

  5. Those raspberry swirls look positively captivating! I will definitely be needing some no-churn ice cream recipes this summer, as we’ll be moving so my Kitchenaid attachment will be packed up for most of the summer. Pinning this one to save the day!

  6. I’m a little jealous since it’s still snowing here in Boston, but since I’ll eat ice cream no matter what the temperature is outside, I’m all about this! Raspberry cheesecake is such a fun flavor!

  7. I literally just ate raspberry cheesecake swirl ice cream yesterday at a little place in Santa Cruz and came home wanting to make a batch myself. Cannot wait to try your recipe bc dang that swirl of raspberry looks incredible!

  8. I’m going to admit something…I’ve never made my own ice cream. But this recipe is pushing me to try! It looks delicious, perfect for spring.

  9. Very recently I discovered how easy it is to make homemade ice cream. Ever since I’m looking for nice recipes, and I really love this one! I can’t wait for the sunnier days to return to try this one for my family.

  10. I love cheesecake and I love raspberries. There is something about the tartness that is so addicting. Your cheesecake ice-cream looks amazing, I’m going to have to try this.

    1. Thank you Erin….I’m with you on that, those swirls in ice cream lure me in every time!

    1. Hi Tonya! Yay! I’m so glad you enjoyed it, it’s one of my favorites and we can’t seem to make enough here. Thank you … enjoy!!

  11. This looks delicious and I bought everything I need to make it. I always associate cheesecake with some vanilla flavor. Everything else looks great but I’m wondering if I should add a small amount of vanilla? I’m a beginner and will appreciate any words of of wisdom you could pass my way. Thx!!!

    1. Hi Karen! Of course you can add in vanila, maybe start off with 1/2 teaspoon and if you really like a stronger vanilla flavor then go for between 1 – 2 teaspoons. I hope you enjoy and thank you for trying my recipe!! 🙂

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