Strawberry Cheesecake Ice Cream Torte

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Strawberry Cheesecake Ice Cream Torte


My twins turn 12 tomorrow.  I can’t believe it, TWELVE.  How did this happen? I have been making a lot of desserts lately for the celebrations…and I am not even close to being done.  Don’t get me started on the 20-some pies I make for Thanksgiving next week!  Josie had a sleepover with her friends last Friday and when I asked her what she wanted for her “cake” she thought for a moment and said, what if we make an ice cream cake that ‘s like a cheesecake? In her mind this Strawberry Cheesecake Ice Cream Torte was born.  I am giving her full credit for this idea, and boy, was it a dandy! This is going on the will make again list FOR SURE.  Josie has a knack for things like this, though, did you see her guest post on my blog a couple of weeks ago?  (Josie’s Red Velvet Truffles) She’s very talented in the kitchen for a girl her age!

Here is a photo of her and her friends!

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I made a strawberry sauce to top the torte with, and it was yummy, too bad the photo turned out so cruddy and didn’t do it justice.

Strawberry Cheesecake Ice Cream Torte

For her actual birthday, she has requested French Silk Pie, her twin brother,  Peanut Butter Cup Ice Cream Cake.

Stay tuned for what his buddies are having this Friday night at his sleepover!


Strawberry Cheesecake Ice Cream Torte on a black plate
5 from 1 vote
Print Recipe

Strawberry Cheesecake Ice Cream Torte

A refreshing twist on Strawberry Cheesecake. Strawberry Cheesecake ice cream and a Graham Cracker crust.
Prep Time10 minutes
Cook Time5 minutes
Additional Time3 hours
Total Time3 hours 15 minutes
Cuisine: American
Keyword: Strawberry Cheesecake Ice Cream Torte
Servings: 1 Torte
Calories: 6406kcal
Author: Michaela Kenkel


  • For the Crust:
  • 2 cups Graham Cracker Crumbs about 1 1/2 packages
  • 1/4 cup sugar
  • 1/3 cup butter
  • For the Middle:
  • 1.5 quart Strawberry Cheesecake Ice Cream
  • For the Top:
  • 1 pint whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • For the Sauce:
  • 23 ounce package frozen strawberries
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • For the Garnish:
  • Fresh strawberries


  • For the Crust: Line the bottom of a spring form pan with non stick foil. Preheat oven to 425 degrees. Combine crust ingredients and press into the bottom of the pan. Bake for 5 minutes. Cool.
  • For the middle: Allow ice cream to soften and scoop into the pan spreading over the top of the crust. Freeze for a few hours. Prepare the whipped cream by placing cream, powdered sugar and vanilla in your mixer, and with the whisk attachment, whip together until cream thickens and forms peaks. Spread over frozen ice cream and return to freezer.
  • For the Sauce: in a saucepan over medium heat, stir together strawberries, sugar and vanilla, Continue heating ans stirring occasionally for about 15-20 minutes, sauce will begin to thicken. Place in the refrigerator and chill until ready to serve. Will continue to thicken.
  • To serve, top with fresh strawberries for garnish, slice and serve with strawberry sauce.


Serving: 1g | Calories: 6406kcal | Carbohydrates: 673g | Protein: 63g | Fat: 398g | Saturated Fat: 221g | Polyunsaturated Fat: 141g | Trans Fat: 10g | Cholesterol: 1101mg | Sodium: 3438mg | Fiber: 31g | Sugar: 475g


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