Cherry Cheesecake Dairy-Free Ice Cream (High Protein, No Banana)

This cherry cheesecake ice cream is rich, creamy, and feels like a true dessert shop treat right at home. The silky base has that classic cheesecake flavor, while the cherry swirl adds a sweet, slightly tart contrast that makes every bite exciting. It’s the kind of recipe I make when I want something that feels a little more special, like a reward after a long day. Even though it tastes luxurious, it’s still made with simple ingredients and keeps that budget-friendly spirit I love.

Ingredients

1 Block (12–14 oz) Silken Tofu

7.05 oz pkg. Vegan Cream Cheese (room temperature)

2–4 Tablespoons Agave or Maple Syrup

1/2 tsp Vanilla Extract

1–2 Tablespoons Lemon Juice

Pinch of Salt

Cherry Swirl

2 cup Frozen Cherries

1–2 Tablespoons Agave

Vegan Graham Crackers or any Vanilla Cookies

A Little Note From Me ❤️

This one is my treat-yourself moment. It’s rich, creamy, and has that classic cheesecake flavor with a sweet cherry swirl that takes it over the top. When I make this, it honestly feels like I’m eating something from a dessert shop. And I love that even though it feels indulgent, it’s still made with simple, plant-based ingredients.

Instructions

CHERRY SWIRL

Add the cherries and agave syrup to a small pan.

Cook over medium heat until soft and jammy, about 10 minutes.

Let cool completely before using.

ICE CREAM BASE

Add the tofu, vegan cream cheese, maple syrup (or agave) and vanilla to the blender.

Blend until smooth and creamy.

Add the lemon juice and salt. Blend again.

ASSEMBLE

Spoon 1/2 the ice cream base into a freezer safe container.

Add half of the cherry swirl and some broken up cookie pieces. Gently mix for a marbled effect. Repeat the step with the remaining ice cream base, cherries and broken up cookies.

Top with additional crumble cookies if using.

Serve

Enjoy immediately or freeze 1–2 hours for scoopable texture.

Makes 4 Servings ($2.79 per serving)