I’m going to be honest with you right now.

When I set out to make this fabulous dairy filled dessert I was hoping to create one killer Strawberry no-bake Cheesecake. But sometimes mistakes in recipe development can turn into beautiful disasters. My creamy Strawberry Cheesecake filling was a little on the runny side and wouldn’t hold, so I did the logical thing and threw it in my freezer. That’s when the Strawberry Cheesecake Ice Cream Cake was born.

Strawberry Cheesecake Ice Cream Cake

If you want to get technical, there is no actual “cake” in this dreamy dessert, just a heavenly Strawberry Cheesecake Ice Cream on top of a buttery shortbread cookie crust.

OH-EM-GEE… the crust.

Strawberry Cheesecake Ice Cream Cake

You guuuuyyyssss!!

The crust is out of this world, {I’m talking crazy} good!

Confession: Ok… when I originally started creating this dairy filled dessert I thought it would be fun to do a twist on a Strawberry Shortcake and Cheesecake combo. So instead of a graham cracker crust, I crushed up shortbread cookies.

Best. Idea. Ever.

I want a shortbread cookie crust on every single dessert for the rest of my life. It’s so buttery & flaky, and when paired with the Strawberry Cheesecake Ice Cream?… blissful.

Remember, I set out to make this a no-bake cheesecake. Spring is in the air, and I want to enjoy the fresh breeze blowing through my windows. No ovens please. After I pressed the shortbread cookie crust into my springform pan I popped it into the freezer while I prepared my Strawberry filling.

I’m in love with all things dairy. So I spared no dairy when it came to this refreshing ice cream cake. It’s filled with cream cheese, sweetened condensed milk, and Greek Yogurt. Not to mention the butter in that crust. oh….that crust!!!

There are strawberries in there too, obviously.

Strawberry Cheesecake Ice Cream Cake

Let’s talk about the dairy for a second. Drink your milk!” Did I sound like your mom for a second? Sorry about that…

But did you realize that dairy is such a critical part of a healthy and balanced diet. There are so many nutritional benefits to milk and other dairy products that it’s important to get at least 3 servings a day.

Um… I’ll take three servings of this deee-licious ice cream cake any day!

Strawberry Cheesecake Ice Cream Cake

With the weather warming up, you and your family will love getting a little {or a big} dose of dairy from this Strawberry Cheesecake Ice Cream Cake. Seriously though… who doesn’t love ice cream? or cheesecake? or strawberry shortcake…err…cheesecake??

Strawberry Cheesecake Ice Cream Cake

Trust me… you’ll love it.

Strawberry Cheesecake Ice Cream Cake
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Strawberry Cheesecake Ice Cream Cake

Creamy, fruity, delectable filling with a shortbread crust that you'll LOVE.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 328 kcal
Author: Shawn


For the Crust:

  • 15 cookies
  • 8 tbsp butter
  • 1 tbsp sugar

For the Filling:

  • 8 oz cream cheese
  • 1 cup Greek Yogurt, plain
  • 14 oz milk
  • 3 tbsp lime, or lemon juice
  • 1 cup strawberries
  • 1/4 cup sugar

For the Topping:

  • 1 cup heavy whipping cream
  • 1 - 2 tbsp powdered sugar
  • 1/2 cup strawberries


  • Place the shortbread cookies in a food processor and grind until they turn into fine crumbs.
  • Combine the crumbs with the sugar and melted butter in a medium size bowl; mix until coated. Press flat into the bottom of a 9" springform pan and slightly up the edges about 1 inch. Chill the crust in the freezer for about 10 minutes.
  • Clean out the food processor and add the 1 cup of strawberries and 1/4 cup of sugar. Let sit for a couple minutes so the strawberries can release their juices. Puree the strawberries, set aside.
  • Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese and Greek Yogurt until smooth. Gradually beat in the condensed milk, scraping the sides of the bowl as necessary. Beat in the lime juice and strawberry puree until evenly combined.
  • Pour the mixture into the prepared crust and place back in the freezer for at least 3 hours, or until the center is set.

For the whip cream topping:

  • In the bowl of your stand mixer, fitted with the whisk attachment, beat the heavy cream until soft peaks start to form. Add the powdered sugar according to your preference of how sweet you want it, and beat until stiff peaks form.
  • Top the frozen cheesecake with the whip cream and freshly diced strawberries.
  • Enjoy!


Calories: 328kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 222mg | Potassium: 148mg | Fiber: 1g | Sugar: 13g | Vitamin A: 846IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 1mg
Keywords: cake, Cheesecake, ice cream, strawberry
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

disclaimer: This post is in partnership with Arizona Milk Producers, reminding you how much you really do love dairy! All thoughts and opinions are my own. 

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.
23 Responses
  1. Tiziana

    I decided to make this for my incredibly picky husband on his birthday cause he loves Ben and Jerry’s strawberry cheesecake ice cream and I never imagined he would like it so much! He said and I quote “this is one of the best cheesecakes I’ve ever had” “it’s like ice cream!” “Every time I eat this it’s like orgasm in my mouth”. He finished it all by himself (I’m a chocolate cake kinda girl) in a week! So thank youuuuu for finally helping me in my quest of finding dishes he loves! Haha

  2. Julia

    Gonna try this recipe today for my son’s birthday. Just wanted to let you know that Keebler makes a ready made shortbread crust. I’m gonna try it with that! So excited because he’s not a big fan of cake only the ice cream!

  3. Al

    This was so easy and delicious. My new favourite dessert. It was spectacular. Rave reviews from my dinner guests. Used frozen sliced strawberries and used the juice with a little cornstarch to thicken to make a sauce topped with berries instead of whipping cream.

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    Do not go excessive. Foot doctors agree that the heel of one or two inches is excellent for comfort and feet health.

  5. Dina

    this sounds delish! i love the greek yogurt, cream cheese and condensed milk filling, and the shortbread cookie crust. yum!

  6. Rosie @ Blueberry Kitchen

    This is the most gorgeous looking dessert, definitely a beautiful disaster! The strawberry filling looks so good and I love shortbread crusts too!

  7. Sarah in CA

    what can I say, this is on the table for Mother’s day. Can i ask what brand of shortbread cookies yu used. I have a great recipe for shortbread from Brown Bag Art. but there are times when store bought is just convenient. I love the red cake stand, wish I had one like it.

    1. Shawn

      Oh this will be an awesome Mother’s day dessert, great idea!! As for the shortbread cookies, I tossed the box out after I made the cake. 🙁 But I remember the box being blue and there were the initials PF on the cookies. Hope that helps, but I am sure any shortbread cookie will work. 🙂

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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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