Introduction

This No-Churn Lemon Cheesecake Ice Cream is the ultimate easy 5-ingredient dessert for summer. It delivers the perfect balance of tangy lemon and creamy cheesecake flavor without needing an ice cream maker. For more simple, no-bake treats, try the Buttery Cranberry Pistachio Shortbread Cookies Recipe or the Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe.

Ingredients

This Lemon Cheesecake Ice Cream recipe delivers a perfect balance of tangy citrus and rich, creamy cheesecake flavor, with a buttery crumb crust and sweet-tart swirls in every scoop.

8 oz (225 g) cream cheese, softened to room temperature
1 can (14 oz / 397 g) sweetened condensed milk
1 3/4 cups (420 ml) heavy whipping cream, cold
1 tablespoon powdered sugar (optional, for stabilizing whipped cream)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2/3 cup (60 g) graham cracker crumbs or crushed vanilla wafer cookies
3–1/2 tablespoons (50 g) unsalted butter, melted (to combine with crumbs)
1/2 cup lemon curd (store-bought or homemade) for swirls

Timing

Prep Time	30 minutes
Cook Time	10 minutes
Total Time	4 hours 40 minutes (includes freezing)

Context: This Lemon Cheesecake Ice Cream recipe is about 20% faster than similar recipes that require a cooked custard base.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Mixture

In a large bowl, beat softened cream cheese with an electric mixer until completely smooth and lump-free. This is crucial for a silky texture in your Lemon Cheesecake Ice Cream. Gradually beat in the granulated sugar until fully incorporated and the mixture is creamy.

Step 2 — Add Lemon & Dairy

Zest and juice fresh lemons, straining the juice to remove seeds. Beat the lemon zest, juice, and a pinch of salt into the cream cheese base. Slowly pour in the heavy cream and whole milk while mixing on low speed until the custard base is homogenous and slightly thickened.

Tip: Use full-fat dairy for the richest, creamiest ice cream texture. The mixture will be quite liquid at this stage.

Step 3 — Chill the Base Thoroughly

Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. The base must be very cold (below 40°F / 4°C) before churning for best results.

Step 4 — Prepare the Graham Cracker Swirl

While the base chills, make the cheesecake swirl. Crush graham crackers into fine crumbs. Melt butter and mix it with the crumbs and a tablespoon of sugar until it resembles wet sand. Set aside. For a quick sauce, you can also warm lemon curd slightly to make it more pourable.

Step 5 — Churn the Ice Cream

Pour the chilled Lemon Cheesecake Ice Cream base into your ice cream maker and churn according to the manufacturer’s instructions. Churn until it reaches a thick, soft-serve consistency. This typically takes 20-30 minutes.

Doneness cue: The ice cream should mound on the paddle and hold its shape when scooped.

Step 6 — Layer & Freeze

Spread one-third of the churned ice cream into a chilled loaf pan or airtight container. Sprinkle with a layer of the graham cracker crumbs and drizzle with lemon curd. Repeat the layers twice more, ending with crumbs and curd on top. Use a knife to gently swirl the layers.

Step 7 — Firm Up

Press a piece of parchment paper directly onto the surface of the ice cream. Seal the container with a lid and freeze for at least 6 hours, or until firm. For the best scoopable texture, let the frozen Lemon Cheesecake Ice Cream sit at room temperature for 5-10 minutes before serving.

Nutritional Information

Calories	~320 kcal
Protein	~5 g
Carbohydrates	~28 g
Fat	~21 g
Fiber	~0.5 g
Sodium	~180 mg

Note: These are approximate values for one serving of Lemon Cheesecake Ice Cream. Actual nutrition can vary based on specific brands and exact quantities of ingredients used.

Healthier Alternatives

This creamy lemon cheesecake ice cream is already a treat, but you can easily tailor it to fit different dietary needs or health goals. Here are some simple ingredient swaps that maintain the delicious flavor.

Greek Yogurt for Cream Cheese — Use full-fat or 2% plain Greek yogurt for a protein boost and tangy flavor that mimics cheesecake, while reducing overall fat.
Monk Fruit or Allulose for Sugar — These keto-friendly sweeteners dissolve well in cold mixtures and provide the sweetness without the carbs or blood sugar spike.
Coconut Cream for Heavy Cream — A rich, dairy-free alternative that whips up beautifully and adds a subtle tropical note that pairs well with lemon.
Almond Flour or Gluten-Free Graham Cracker Crumbs for the Crust — An easy swap to make this lemon cheesecake ice cream completely gluten-free without sacrificing the classic texture.
Avocado or Silken Tofu Base — For a uniquely dairy-free and nutrient-dense version, blend with lemon and sweetener for an incredibly smooth, creamy consistency.
Reduced-Sodium Graham Crackers — If watching sodium, seek out a low-sodium brand for the crust mix-in to keep that iconic flavor profile.
Lemon Zest & Extract for Lemon Curd — Intensify the citrus punch without extra sugar by amplifying zest and adding a drop of pure extract to the base.
Cottage Cheese (Blended Smooth) for Cream Cheese — A high-protein, lower-fat alternative that creates a surprisingly rich and creamy ice cream base when pureed until completely smooth.

Serving Suggestions

This vibrant Lemon Cheesecake Ice Cream is a versatile dessert star. Here are some delicious ways to serve it and make any occasion special.

Perfect Pairings & Toppings

Drizzle with a quick blueberry compote or a tart raspberry sauce for a classic flavor combination.
Add crunch with crumbled graham crackers, buttery shortbread cookies, or toasted slivered almonds.
For an elegant touch, garnish with fresh berries, a twist of lemon zest, or a sprig of mint.

Ideal Occasions

Serve scoops in cones or cups for a refreshing summer barbecue or pool party treat.
Plate it elegantly for a dinner party dessert, perhaps alongside a slice of actual cheesecake.
It makes a wonderful Mother’s Day or Easter dessert, offering a bright, creamy finish to the meal.

Plating & Presentation Tips

For a beautiful presentation, warm your ice cream scoop in hot water for smoother, rounder scoops. Serve the Lemon Cheesecake Ice Cream in chilled bowls or martini glasses to keep it firm longer. Creating a “deconstructed” cheesecake plate with separate piles of crumb crust, fruit sauce, and a scoop of ice cream is a fun and interactive way to serve this dessert.

Common Mistakes to Avoid

Mistake: Using bottled lemon juice. Fix: Always use fresh lemon juice and zest for the brightest, most authentic flavor in your lemon cheesecake ice cream.
Mistake: Not chilling the custard base thoroughly. Fix: Chill the mixture for at least 4 hours, preferably overnight, to ensure it freezes quickly and smoothly in your ice cream maker.
Mistake: Overmixing the cheesecake swirl. Fix: Gently fold in the cream cheese or cheesecake pieces at the very end to create distinct, flavorful ribbons.
Mistake: Skipping the tempering step with eggs. Fix: Slowly whisk hot cream into the egg-sugar mixture to create a stable custard without scrambled eggs.
Mistake: Using low-fat cream cheese or dairy. Fix: Full-fat ingredients are essential for the rich, creamy texture that mimics real cheesecake.
Mistake: Adding graham cracker crust too early. Fix: Fold in crushed crust pieces just before transferring to the freezer container to prevent them from becoming soggy.
Mistake: Under-sweetening the base. Fix: Remember that cold dulls sweetness; taste the chilled base and adjust if needed before churning.
Mistake: Churning warm base. Fix: Ensure your mixture is completely cold (below 40°F) before adding it to the machine for proper aeration and texture.
Mistake: Not pre-freezing your ice cream maker bowl. Fix: Freeze the bowl for a full 24 hours to guarantee it’s cold enough to properly freeze the lemon cheesecake ice cream base.

Storing Tips

Fridge: Store your freshly churned lemon cheesecake ice cream in an airtight container in the refrigerator for up to 3 days before it fully sets. This allows the flavors to meld beautifully.
Freezer: For long-term storage, transfer the ice cream to a freezer-safe, airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. It will keep its best quality for 2-3 months at 0°F (-18°C) or below.
Reheat: Ice cream is not reheated. For optimal serving texture, let the frozen lemon cheesecake ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.

Always use clean utensils to scoop your ice cream to maintain food safety and prevent premature freezer burn. If the ice cream develops an off odor, flavor, or significant ice crystallization, it’s best to discard it.

Conclusion

This no-churn Lemon Cheesecake Ice Cream is the perfect, easy way to enjoy a creamy, tangy dessert. If you love this cheesecake-inspired treat, try our Key Lime Pie Cheesecake Piña Colada Recipe for another citrusy delight. Give this recipe a try, rate it, and subscribe for more sweet ideas!

No-Churn Lemon Cheesecake Ice Cream

Print Recipe

Creamy no-churn lemon cheesecake ice cream with swirls of lemon curd and crunchy graham/vanilla cookie crumbs — made without an ice cream maker and layered for a cheesecake-like texture.

Author: Sophie Lane
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 8 hours 20 minutes
Yield: 8 1x
Method: Dessert
Cuisine: American

Ingredients

Scale

8 oz (225 g) cream cheese, softened to room temperature
1 can (14 oz / 397 g) sweetened condensed milk
1 3/4 cups (420 ml) heavy whipping cream, cold
1 tablespoon powdered sugar (optional, for stabilizing whipped cream)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2/3 cup (60 g) graham cracker crumbs or crushed vanilla wafer cookies
3–1/2 tablespoons (50 g) unsalted butter, melted (to combine with crumbs)
1/2 cup lemon curd (store-bought or homemade) for swirls

Instructions

Line a loaf pan (about 8×4–9×5 inches) with parchment paper for easy removal and set aside.
Make the cookie crumble: combine graham cracker or vanilla wafer crumbs with melted butter until evenly moistened; set aside.
In a large bowl, beat the softened cream cheese with the sweetened condensed milk, lemon zest, lemon juice, and vanilla extract until smooth and fully combined (about 2–3 minutes).
In a separate chilled bowl, whip the cold heavy cream (with powdered sugar if using) to stiff peaks.
Gently fold half of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until uniform and airy.
Fold in two-thirds of the cookie crumble into the ice cream base, leaving the remaining crumbs for layering/topping.
Spoon one-third of the ice cream mixture into the prepared pan, smooth the layer, and drizzle with 2–3 tablespoons of lemon curd; sprinkle a layer of cookie crumble.
Repeat layering twice more (ice cream base, lemon curd swirls, cookie crumbs), finishing with a swirl of lemon curd and remaining crumbs on top. Use a skewer to make swirls—don’t overmix.
Cover pan tightly with plastic wrap or foil and freeze for at least 6–8 hours or overnight until firm.
Before serving, let sit at room temperature 5–10 minutes for easier scooping. Scoop and serve.

Notes

1) For a firmer scoopable texture, allow the ice cream to soften 8–10 minutes at room temperature before scooping. 2) Substitute half-and-half or canned coconut milk for heavy cream for a slightly different texture; if using dairy-free cream cheese, ensure it’s fully softened. 3) To add brightness, stir in 1–2 teaspoons lemon zest into the top layer before freezing.

Nutrition

Calories: 380
Sugar: 24
Sodium: 180
Fat: 26
Saturated Fat: 15
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 30
Fiber: 0
Protein: 5
Cholesterol: 85

FAQs

Can I make this Lemon Cheesecake Ice Cream without an ice cream maker?

Yes, you can. After mixing the base, pour it into a shallow, freezer-safe container. Freeze for about 2 hours, then remove and vigorously stir or whisk it to break up ice crystals. Repeat this process 2-3 more times for a creamy texture similar to churned ice cream.

How long does homemade Lemon Cheesecake Ice Cream last in the freezer?

For best texture and flavor, enjoy your Lemon Cheesecake Ice Cream within 1-2 weeks. Store it in an airtight container with parchment pressed directly on the surface to prevent ice crystals from forming.

Can I use bottled lemon juice instead of fresh?

We recommend fresh lemon juice for the brightest, most vibrant flavor in this Lemon Cheesecake Ice Cream. Bottled juice can have a muted or processed taste that won’t deliver the same fresh, tangy punch.