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.