Blueberry Ice Cream Cheesecakes

Blueberry Ice Cream Cheesecakes

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Cheesecake ice cream cakes with blueberries and a graham cracker crust.



  • 5 cups frozen blueberries
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 7 ounces Arla® Original Cream Cheese Spread
  • 9 ounces Arla® Skyr Cream Cheese Spread
  • 1½ cup crushed graham crackers


  • fresh blueberries




Bring blueberries and sugar to a boil in a thick-bottomed pot. Cook it for approx. 1 min. and add lemon juice and vanilla extract. Put the mixture in a food processor for a smooth texture. Stir cream cheese and skyr in a bowl and add the berry mixture into it. Put the mix into a refridgerator for approx. ½ hour - until it has a creamy consistency. Pour the mixture into a pan (about 8 x 9 inch) and place it covered in the freezer for at least 6 hours. Make 8 cheese cake ice cream as follows: Use a cutout shape (about 2 inches in diameter) and cut out a piece of ice cream, and style it on graham cracker crust. Slowly put ice cream on a cold serving dish - repeat with the rest. Decorate ice cream and serve.


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