Snickerdoodle Cheesecake Ice Cream

If you’re a fan of cinnamon and sugar with a delightful cookie crunch and you also happen to adore cheesecake, then you’re going to love this Snickerdoodle Cheesecake Ice Cream. This simple {no machine/ no churn} ice cream recipe is absolutely what the doctor ordered.

Snickerdoodle Cheesecake Ice Cream

Those tiny bits of cinnamon sugar crunch in the ice cream are my husband’s brilliant idea.

The first try on this ice cream was delicious, but all I did was toss in a handful of Cinnamon Toast Crunch, which resulted in a chewy, less than desirable texture. My husband suggested coating the cereal in chocolate to preserve the crunch and it worked like a charm!

Snickerdoodle Cheesecake Ice Cream

The base of the ice cream is a simple cream cheese and cool whip blended with sweetened condensed milk. I took the idea from my no churn Chocolate Cherry Cheesecake Ice Cream and gave it a sweet cinnamon twist. It’s the perfect dessert to transition yourself from Summer to Fall, don’t you think?

Snickerdoodle Cheesecake Ice Cream

I also really wanted to show off my cute nails… 

But seriously – the ice cream! Make it, you’ll love it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

An ice cream cone with a scoop of snickerdoodle cheesecake ice cream standing in a clear glass cup
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Snickerdoodle Cheesecake Ice Cream

Snickerdoodle Cheesecake Ice Cream is a delicious no churn recipe that makes a deliciously easy dessert!
Prep Time4 hrs 20 mins
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 399 kcal
Author: Shawn


  • 4 oz white chocolate candy melts
  • 2 cups Cinnamon Toast Crunch cereal
  • 8 oz cream cheese, softened
  • 8 oz Cool Whip, thawed
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  • Melt the white chocolate candy melts in a microwave according to package instructions, then toss in the cereal and coat evenly. Spread out onto a wax paper lined baking sheet to cool. (I spread each cereal piece out individually so they aren't large chunks)
  • Meanwhile, in the bowl of your stand mixer (or using a hand mixer) beat the cream cheese at medium speed until light and fluffy. Add the thawed cool whip, sweetened condensed milk, vanilla and cinnamon. Beat until thoroughly mixed and smooth. Gently fold in the candy coated cereal pieces and then place the mixture in a freezable container (I like to use a bread loaf pan).
  • Place in freezer for at least 4 hours or until desired texture is reached. Enjoy!


Calories: 399kcal | Carbohydrates: 37.7g | Protein: 5.8g | Fat: 26g | Cholesterol: 45.1mg | Sodium: 249.4mg | Sugar: 29.2g | Vitamin A: 17IU | Vitamin C: 5mg
Keywords: Cheesecake, ice cream, snickerdoodle
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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