If you thought cheesecakes couldn’t get any better, think again. Enter the Mini Cheesecake Ice Cream Cake—where decadence and cold bliss collide. It’s the perfect dessert for those who enjoy making others jealous with their ridiculously good taste. This cake doesn’t settle for the basics. No, it dares to layer creamy cheesecake and ice cream into a mini masterpiece. It’s rich, refreshing, and indulgent—basically, the dessert equivalent of showing off. Whether you’re hosting or just treating yourself, this ice cream cake will make your kitchen look like a five-star bakery. Prepare for instant compliments.
Mini Cheesecake Ice Cream Cake
A divine fusion of cheesecake and ice cream, layered perfectly for those who can’t choose between two favorites.
Ingredients
- 1 pack of graham cracker crumbs for crust
- 2 tbsp melted butter
- 1 pint vanilla ice cream softened
- 1 pint strawberry ice cream softened
- 1/2 cup cream cheese softened
- 1/4 cup powdered sugar
- 1/2 cup whipped cream
- Fresh berries for garnish optional
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter; press into mini springform pans. Bake for 8 minutes, then cool.
- Beat cream cheese with powdered sugar, adding whipped cream until smooth.
- Layer softened vanilla ice cream onto cooled crust, freeze for 1 hour.
- Add strawberry ice cream layer, freeze for 1 more hour.
- Top with whipped cream and fresh berries (optional).
- Freeze until set, about 30 minutes more.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 8%
- Iron: 4%
- Vitamin D: 4%
- Vitamin C: 4%
Additional Notes/Tips
- For extra indulgence, drizzle with chocolate or caramel sauce.
- Freeze overnight for a firmer texture.
- Swap in your favorite ice cream flavor for a personalized touch.
