Cookie Crust Ice Cream Cheesecake Recipe

Breyers® Cookie Crust Ice Cream Cheesecake Recipe

This delicious recipe was co-created with Tasty

Prep time

40 min

Freeze Time

4 h

Cook time

10 min

Chill time

1 h


10 servings




  • 1 cup (2 sticks) unsalted butter, divided
  • 1 1/3 cups granulated sugar, divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup Breyers® Chocolate Ice Cream, melted
  • 1 large egg
  • 2 tsp. vanilla extract, divided
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 16 ounces cream cheese
  • 1 container (1.5 qt.) Breyers® Natural Strawberry Ice Cream, melted
  • 1 cup chopped strawberries, PLUS 12 sliced strawberries for garnish
  • 3 small scoops Breyers® Original Vanilla, Chocolate and Strawberry Ice Cream
  • Serving Size 

    Amount per serving


    • Energy 0
    • Protein 0.0g
    • Carbohydrate incl. fibre 0.0g
    • Carbohydrate excl. fibre 0.0g
    • Sugar 0.0g
    • Fibre 0.0g
    • Fat 0.0g
    • Saturated Fat g0.0
    • Unsaturated Fat 0.0g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.0g
    • Trans Fat 0.0g
    • Cholesterol mg0
    • Sodium 0mg
    • Salt 0.00g
    • Calcium <1%
    • Iron <1%
    • Potassium <1%
    • Vitamin C <1%
    • Vitamin A <1%


  1. To make Cookie Crust: Line 2 baking sheets with parchment paper. Melt 1 stick butter in large microwave-safe bowl. Add 1/3 cup of the granulated sugar and the brown sugar and beat with electric mixer until creamy. Beat in melted Breyers® Chocolate Ice Cream then egg, 1 tsp. of the vanilla, baking soda and salt.

  2. On low speed, slowly beat in flour, then cocoa powder. Using a 2 Tbsp. ice cream scoop, scoop dough 2-in. apart onto prepared baking sheets. (You should have 24 cookies.) Cover with plastic wrap and refrigerate at least 1 hour.

  3. Preheat oven to 350°. Flatten cookies slightly to about ¾-in.thick. Bake 9 to 10 minutes, until set. Remove to wire rack; cool.

  4. Working in batches, pulse 18 cookies in food processor into crumbs. Transfer to medium bowl. Reserve remaining cookies for another use.

  5. Melt remaining ½ cup butter and combine with crumbs. Line bottom and sides of 9-in. springform pan with parchment paper. Press crumbs into bottom of pan. Freeze 1 hour.

  6. To make Cheesecake Filling, beat remaining 1 cup sugar and cream cheese in large bowl with electric mixer until smooth and fluffy. Beat in melted Breyers® Natural Strawberry Ice Cream and remaining 1 tsp. vanilla. Fold in chopped strawberries. Pour cheesecake filling over frozen cookie crust. Freeze at least 4 hours, or until ready to serve.

  7. To serve, remove sides of cake pan. Arrange sliced strawberries on top of cake. Top with Breyers® Original Vanilla, Chocolate and Strawberry Ice Cream. Serve immediately. Enjoy!