Recipe

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These Strawberry Cheesecake Ice Cream Sandwiches are filled with Greek yogurt and fresh strawberries and it's a summertime treat everyone loves.

When temperatures are high, I make this healthy dessert for my family. Since we live outside of New Orleans, this basically means we make this on repeat for months! No one complains, though; these easy ice cream sandwiches filled with strawberries and Greek yogurt are delicious.

Strawberry Cheesecake Ice Cream Sandwiches on a serving plate

I love pressing down the two graham cookies and letting the softened creamy berries ooze out. It’s a guilty pleasure I can’t kick. I probably have a really funny face while I am enjoying these; but I can attest that my family members make the same face when they eat chocolate. I guess we are even.

It might be late August but strawberries are still abundant where I live. I love this dessert so much, however, that I’ve made this with frozen berries mid winter. It’s true! Berries are berries; and frozen berries are picked at their ripest… so they are super delicious.

Speaking of freezer berries, how long have yours been in there? It’s time to get them out and use them for this recipe! If you don’t use your stand mixer enough, here is an excuse to use it! Or, go to a friend’s house (like I did) and make the recipe together.

mixing the ingredients of Strawberry Cheesecake Ice Cream Sandwiches

What you need

I skipped a step and used store-bought graham crackers. Some brands are better than others but I’ll let you determine your purchase. This recipe is very forgiving, so even if you’ve tried to make your own graham cracker recipe and they failed miserably, I suggest you use them as sandwich cookies!

You’ll see that making these Strawberry Cheesecake Ice Cream Sandwiches takes just a few simple ingredients. The measurements are in the recipe card, but before making any swap, check why we use each one:

Strawberries: add them diced. You can use blueberries too!
Light cream cheese: to give the filling a cheesecake consistency.
Vanilla Greek yogurt: adds protein and a creamy texture.
Lemon juice: adds a bright flavor and gives the filling a nice texture.
Vanilla: classic dessert flavor!
Honey or maple syrup: for sweetness.
Graham crackers: your favorite homemade or store-bought graham crackers.

Ok. Trying to make the graham cracker at home was horrible: not sweet enough, too soft, and overall bland. However, I was able to save my ingredients by using the failed crackers in this recipe! They were great and no one complained!

assembling the Strawberry Cheesecake Ice Cream Sandwiches

How to Make Strawberry Cheesecake Ice Cream Sandwiches

Do you know what’s the most challenging part of this recipe? Keep yourself from eating the Cheesecake Ice Cream Sandwiches before they are frozen! Trust me, it’s just mix ingredients, assemble, and freeze:

Make the filling
Combine the cream cheese, Greek yogurt, lemon juice, vanilla, and honey (or maple syrup) in the stand mixer. Once the cream cheese is whipped with the yogurt into a smooth filling, add the strawberries and fold them with a spatula.
Assemble
You’ll cover the bottom of a baking dish with the graham crackers and then pour the strawberry yogurt mixture on top. Then, add another layer of graham crackers and cover with plastic wrap. This protects the graham crackers from any excess moisture.
Freeze
Freeze the dessert for a minimum of 4 hours.
Serve
With a knife, follow the pre-cut graham cracker squares to get a sandwich. Each square is a sandwich. Lift each sandwich out of the tray and serve.

Easy, right? After you devour this delicious recipe, you need to try my PB&J Mini Ice Cream Sandwiches and these Peppermint Ice Cream Sandwiches. I’m drooling!

Easy Strawberry Cheesecake Ice Cream Sandwiches

Servings: 12

Prep Time: 10

Freeze: 4

Total Time: 4 10

These Strawberry Cheesecake Ice Cream Sandwiches are filled with Greek yogurt and fresh strawberries and it's a summertime treat everyone loves.

5 from 10 votes

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Ingredients

2 cups diced strawberries
8 ounces light cream cheese
3 cups vanilla Greek yogurt, or 4, 6oz containers
1 tablespoon lemon juice
1 teaspoon vanilla
3 tablespoons honey or maple syrup
12 graham crackers

Instructions

Make the filling:

In a large bowl or the bowl of your stand mixer, combine the cream cheese, Greek yogurt, lemon juice, vanilla, and the honey or maple syrup. Start mixing on low and then increase your speed to combine and whip the cream cheese and the yogurt mixture. Once the cream cheese is whipped with the yogurt into a smooth filling, add the strawberries and fold them into the mixture with a spatula.
Line a 13 x9-inch baking dish with foil or parchment paper. Break each graham cracker in half and cover the bottom of the dish with a single layer of graham crackers, with 12 squares.
Pour the strawberry yogurt mixture on top of the graham crackers. Using the spatula, spread it into an even layer. Top it with the other 12 graham cracker squares. Cover with plastic wrap. This protects the graham crackers from any excess moisture.

Freeze:

Place the tray flat in the freezer and freeze for a minimum of 4 hours.

Serve:

Remove the plastic wrap and use a knife to follow the pre-cut graham cracker squares. Each square is a sandwich. Lift each sandwich out of the tray and serve.
Individually wrap each sandwich in plastic wrap or a zip bag and keep it in the freezer for up to a week. While they're still good to eat, the graham crackers tend to absorb moisture after that.