Frozen, creamy, sweet, and salty—this Caramel Cheesecake Ice Cream Dessert combines a buttery graham cracker crust with a luscious no-churn cheesecake filling, all topped with melty vanilla ice cream and a generous caramel drizzle. It’s a perfect summer treat that tastes like your favorite cheesecake and ice cream in one bite!
💛 Why You’ll Love This Recipe
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No ice cream maker required
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Creamy cheesecake meets rich caramel
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Make-ahead and freezer-friendly
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Crunchy crust + smooth filling + melty topping = heaven!
🛒 Ingredients
✨ For the Cheesecake Ice Cream Base
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16 oz cream cheese, softened (2 blocks)
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1 cup granulated sugar
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1½ tsp vanilla extract
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1½ cups heavy cream, cold
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½ cup sour cream
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½ cup caramel sauce (homemade or store-bought)
🍪 For the Crust
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1½ cups graham cracker crumbs
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¼ cup brown sugar
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6 tbsp melted butter
🍮 For the Caramel Drizzle
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½ cup caramel sauce
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2 tbsp heavy cream (optional, to thin the sauce)
🎉 For Topping (Optional but Amazing!)
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1–2 scoops vanilla ice cream
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Crushed toffee bits or chocolate-covered caramel bits
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Extra caramel sauce (because more is more!)
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Pretzel stick or cinnamon stick for a fun garnish
👩🍳 Instructions
1. Make the Crust
In a mixing bowl, combine:
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Graham cracker crumbs
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Brown sugar
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Melted butter
Press into the base of mini cake rings, ramekins, or a lined springform pan. Freeze while preparing the filling.
2. Make the Cheesecake Ice Cream Filling
In a large bowl:
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Beat softened cream cheese, granulated sugar, and vanilla until smooth.
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Add sour cream and caramel sauce, and mix until fully incorporated.
In another bowl:
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Whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble & Freeze
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Spoon or pipe the filling over the chilled crusts.
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Smooth the tops and cover.
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Freeze for 6–8 hours, or until fully set.
4. Garnish & Serve
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Unmold your frozen cheesecakes.
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Top with a scoop of vanilla ice cream.
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Drizzle generously with warm caramel sauce.
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Sprinkle with toffee bits or pecans.
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Garnish with a pretzel stick or cinnamon stick for flair.
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Serve immediately and enjoy the perfect melt!
📌 Tips & Variations
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Add crunch: Mix chopped pretzels into the crust for a salty-sweet twist.
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Use dulce de leche instead of caramel for deeper flavor.
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Mini version: Use a muffin pan with liners for single-serve treats.
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Make ahead: Keep frozen for up to 2 weeks; garnish just before serving.
📋 Recipe Recap
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Prep Time: 25 minutes
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Freeze Time: 6–8 hours
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Total Time: ~8 hours (hands-on: 25 min)
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Yields: 8–10 servings
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Calories: ~420 per serving
