Fresh Cherry Cheesecake Ice-Cream Bars
These Fresh Cherry Cheesecake Ice-Cream Bars are a refreshing summer treat with creamy cheesecake, tart cherries, and a crunchy graham cracker crust.
Servings: 8 servings
Ingredients
- 2 cups fresh cherries pitted and halved
- 1 cup cream cheese softened
- 1 cup heavy cream
- 1/2 cup sugar granulated, divided
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 4 tablespoons butter melted
- 1/4 cup powdered sugar
Instructions
Prepare the Cherry Mixture
- Wash, pit, and halve 2 cups of fresh cherries. Place them in a small saucepan over medium heat with 1/4 cup of granulated sugar. Cook until cherries soften and release juices, about 5-7 minutes, stirring occasionally. Remove from heat and let cool completely.
Make the Cheesecake Filling
- In a large mixing bowl, beat 1 cup softened cream cheese with remaining 1/4 cup sugar and 1/4 cup powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture to create a light, airy filling.
Prepare the Graham Cracker Crust
- Combine 1/2 cup graham cracker crumbs with 4 tablespoons melted butter until crumbs are evenly coated and mixture resembles wet sand. Press firmly into bottom of a lined 8x8-inch pan.
Assemble the Ice-Cream Bars
- Spoon half of the cheesecake filling over the crust and spread evenly. Drizzle half of the cooled cherry mixture over filling and gently swirl with a knife or skewer. Repeat with remaining filling and cherries to create a marbled effect.
Freeze and Serve
- Cover pan tightly with plastic wrap or foil and freeze for at least 6 hours or overnight until firm. Lift block out using parchment paper, slice into bars, and serve.
Equipment
- Small Saucepan
- Large Mixing Bowl
- Whisk or Mixer
- 8x8-inch Pan
- Plastic Wrap or Aluminum Foil
- Knife or Skewer
- Parchment Paper
Notes
- Use ripe, in-season cherries for the best natural sweetness and flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Line the pan with parchment paper extending over edges for easy removal.
- Let bars sit at room temperature for 5 minutes before slicing for cleaner cuts.
- Frozen cherries can be used if thawed and drained well to prevent watery bars.