I want to share with you a tasty treat I recently made: Cuisinart Cheesecake Ice Cream. If you love creamy cheesecake and cold ice cream, this is a perfect mix for you.

Cheesecake ice cream is a smooth, rich dessert that tastes like cheesecake but in frozen form. Making this at home can feel tricky, but with the help of a Cuisinart ice cream maker, it’s easier than you think!

The Cuisinart machine does a great job mixing and freezing your ice cream quickly and evenly. Watching it work is fun, and you can add your favorite mix-ins through the spout anytime during the freezing process.

You will love how fresh and homemade this ice cream tastes, much better than store-bought.

If you enjoy frozen treats, you might also like making Cuisinart Blueberry Cheesecake Ice Cream at home, which is similar but a bit lighter. Give this recipe a try, and I’m sure you’ll find it a favorite to make again and again.

Why You Love This Cuisinart Cheesecake Ice Cream

This Cuisinart Cheesecake Ice Cream is a total winner, and here’s why:

1. Creamy and Tangy: It’s like eating cheesecake, but colder and scoopable!
2. Easy to Make: My Cuisinart machine does most of the work.
3. Fun for Everyone: Kids and adults can’t get enough of it.
4. Perfect Anytime: Great for summer days or cozy nights.

I can’t get over how this ice cream tastes like a slice of cheesecake but feels so light and fun. The Cuisinart makes it quick, so you’re not stuck in the kitchen forever.

Cuisinart Cheesecake Ice Cream Ingredients

Here’s everything you need to make this yummy ice cream. I’ll explain each ingredient so you know why it’s important:

• Cream Cheese (8 oz, softened): This gives the ice cream its cheesecake flavor. Softened cream cheese blends smoothly, so leave it out for about 30 minutes before using. I use full-fat for the best taste.
• Heavy Cream (1 cup): Makes the ice cream super creamy and rich. It whips up nice and thick in the Cuisinart.
• Whole Milk (1 cup): Adds smoothness without making it too heavy. Whole milk keeps it balanced.
• Granulated Sugar (¾ cup): Sweetens the mix. Stir it well so it melts completely for a smooth texture.
• Vanilla Extract (1 tsp): Brings a warm, sweet flavor that pairs perfectly with the tangy cream cheese. Use pure vanilla for the best taste.
• Lemon Juice (1 tbsp): Adds a tiny zing to mimic cheesecake’s tang. Fresh is best, but bottled works too.
• Graham Cracker Crumbs (½ cup, optional): Sprinkle these in for a crunchy cheesecake crust vibe. I crush my own for extra freshness.

Helpful Swaps

Sometimes you don’t have every ingredient, and that’s okay! Here are some easy swaps:

• Cream Cheese: Use Neufchâtel cheese for a lighter option. It’s similar but less rich.
• Heavy Cream: Half-and-half can work, but the ice cream won’t be as creamy.
• Whole Milk: 2% milk is fine, but avoid skim—it makes the texture too icy.
• Sugar: Try honey or maple syrup, but use a bit less (about ½ cup) since they’re sweeter.
• Lemon Juice: Lime juice or a tiny splash of vinegar can replace it for tang.
• Graham Cracker Crumbs: Swap with crushed vanilla wafers or skip for a smoother ice cream.

Kitchen Equipment Needed

To make Cuisinart Cheesecake Ice Cream, you’ll need these tools. They’re simple and make the process easy:

1. Cuisinart Ice Cream Maker: The star of the show! It churns the mix into creamy ice cream. Freeze the bowl for 16–24 hours first.
2. Mixing Bowl: A big one to blend your ingredients smoothly.
3. Whisk or Electric Mixer: To mix the cream cheese and other ingredients until lump-free.
4. Measuring Cups and Spoons: For getting the amounts just right.
5. Spatula: Helps scrape the bowl and pour the mix into the machine.
6. Airtight Container: For storing the ice cream in the freezer if you want it firmer.

How to Make Cuisinart Cheesecake Ice Cream

Let’s make this Cuisinart Cheesecake Ice Cream step by step. I’ll keep it clear so even beginners can follow along. Here’s what I do:

Step 1 | Freeze the Bowl

Put your Cuisinart freezer bowl in the freezer for 16–24 hours. I keep mine in the back where it’s coldest. Shake it—if you don’t hear liquid sloshing, it’s ready.

Step 2 | Mix the Cream Cheese

In a big bowl, whisk the softened cream cheese until it’s smooth. I use a whisk, but an electric mixer works faster. No lumps allowed!

Step 3 | Add Sugar and Liquids

Slowly mix in the sugar, then pour in the heavy cream, whole milk, vanilla extract, and lemon juice. Keep whisking until it’s all smooth and creamy. This takes about 2 minutes.

Step 4 | Chill the Mix (Optional)

If you have time, pop the mixture in the fridge for 30 minutes. This helps it freeze faster, but I skip this when I’m in a hurry.

Step 5 | Set Up the Machine

Take the frozen bowl out and place it on the Cuisinart base. Add the mixing paddle, then lock the lid on tight.

Step 6 | Start Churning

Turn the machine on (flip the On/Off switch). Pour the mixture through the spout right away. Don’t wait, or the bowl will start to thaw!

Step 7 | Add Crumbs (Optional)

If you’re using graham cracker crumbs, sprinkle them in through the spout after about 15 minutes of churning. This keeps them crunchy.

Step 8 | Check the Texture

In 15–20 minutes, the ice cream should be thick and soft, like soft-serve. If you want it firmer, keep churning a bit longer.

Step 9 | Serve or Store

Scoop it out with a spatula for soft ice cream, or transfer it to an airtight container and freeze for 2 hours for a harder scoop.

Recipe Tips for Success

Here are some quick tips to make your Cuisinart Cheesecake Ice Cream perfect. These aren’t in the steps but help a lot:

• Freeze the Bowl Well: A fully frozen bowl makes creamier ice cream. Store it in the freezer all the time if you can.
• Soften Cream Cheese: Warm cream cheese blends better. Cut it into chunks to soften faster.
• Don’t Overfill: Stick to 1½ quarts of mix or less, or it won’t freeze right.
• Clean the Machine: Wipe the bowl after use so it’s ready for next time.
• Taste the Mix: Before churning, taste it. Add a bit more sugar or lemon if needed.
• Work Fast: The bowl thaws quickly, so pour the mix in right after turning the machine on.

Cuisinart Cheesecake Ice Cream Serving Suggestion

Here’s how to enjoy your Cuisinart Cheesecake Ice Cream to make it extra special:

1. Top with Berries: Add fresh strawberries or blueberries for a fruity pop.
2. Drizzle with Sauce: Caramel or chocolate sauce makes it super yummy.
3. Sprinkle More Crumbs: Extra graham cracker crumbs add crunch.
4. Serve in Cones: Scoop it into waffle cones for a fun treat.
5. Pair with Pie: Serve a scoop with apple pie for a cheesecake twist.

How to Store Cuisinart Cheesecake Ice Cream

Storing your Cuisinart Cheesecake Ice Cream is easy and keeps it fresh:

Don’t leave it in the Cuisinart bowl—it’ll stick and might damage it. Instead, scoop the ice cream into an airtight container. I use a plastic one with a tight lid.

Smooth the top with a spatula to keep air out. Pop it in the freezer, and it’ll stay good for about 2 weeks. For the best taste, eat it within a week.

When you’re ready to scoop, let it sit at room temperature for 5 minutes to soften. Freezing it this way keeps the texture creamy and delicious for every bite!

Cuisinart Cheesecake Ice Cream FAQs

1. Why is my ice cream not freezing?

Your freezer bowl might not be cold enough. Freeze it for at least 16–24 hours at 0°F. Also, make sure your ingredients are cold before churning, and don’t overfill the bowl. If it’s still not freezing, check that the machine is on and the paddle is turning. Sometimes, a warm kitchen can slow things down, so work fast!

2. How do I clean the Cuisinart freezer bowl?

Wash it with warm, soapy water after it thaws to room temperature. Don’t put it in the dishwasher—it can damage the cooling liquid inside. Dry it completely before freezing again. I wipe the base with a damp cloth to keep it clean, but never soak it.

3. Can I make this without a Cuisinart machine?

It’s trickier, but yes! Mix the ingredients, pour them into a shallow dish, and freeze. Stir every 30 minutes for 2–3 hours to break up ice crystals. It won’t be as smooth, but it still tastes great. A Cuisinart makes it way easier, though!

4. Why does my ice cream have lumps?

Lumps usually come from unmixed cream cheese. Make sure it’s softened and whisk it until smooth before adding other ingredients. An electric mixer helps. Also, stir the sugar well so it dissolves completely. Taste the mix before churning to check for smoothness.

5. Can I add other mix-ins?

Totally! Besides graham crumbs, try chocolate chips, cookie pieces, or fruit chunks. Add them through the spout in the last 5 minutes of churning so they mix evenly. Don’t add too much—about ½ cup is perfect—or it might not freeze well.

Did you make this Cuisinart Cheesecake Ice Cream? Please leave a ⭐ rating and review!