Some desserts transcend the ordinary, weaving creamy indulgence with vibrant, fruity elegance. Strawberry Cheesecake Gelato is one such delight—a luscious combination of tangy cheesecake and the natural sweetness of ripe strawberries, swirled with strawberry coulis and a crunchy crumble for the perfect finish.

Each spoonful is a melody of textures—the smooth, velvety gelato balanced by the bright coulis and the satisfying crunch of golden crumble. Its layered presentation and refreshing flavor profile make it an eye-catching centerpiece for any occasion.

What makes this gelato extraordinary? The marriage of rich cheesecake creaminess and refreshing strawberry brightness. It’s the ultimate treat for those who adore desserts that are both luxurious and invigorating. Whether enjoyed on a sunny afternoon or as a decadent dessert, it’s sure to delight.

This recipe invites you to craft a dessert that’s as delightful to make as it is to savor. Let’s create Strawberry Cheesecake Gelato that will impress your guests and satisfy your sweet tooth with every creamy, fruity bite!

Strawberry Cheesecake Gelato

Creamy and indulgent, this gelato blends the rich flavors of cheesecake with the refreshing sweetness of ripe strawberries. A hint of vanilla and swirls of graham cracker crumble add irresistible texture. Perfectly smooth and luscious, it's a delightful treat for any dessert lover.

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Prep Time 45

Cook Time 40

Chill Time 12

Total Time 13 25

Course Dessert

Cuisine American

Servings 8 people

Calories 300 kcal

Equipment

Ice cream/gelato machine
Hand blender or blender
Sieve
Medium saucepan

Ingredients

225 g Full Fat Cream Cheese
460 g Fresh Strawberries
530 g Whole Milk
3 g Ice Cream Stabiliser
Pinch of Sea Salt Flake
2 Pinches of Baking Powder
40 g Unsalted Butter
20 g Lemon Juice
25 g Caster/White Sugar
¼ Lemon zest
20 g Caster/White Sugar
70 g Skimmed Milk Powder
120 g Dextrose
Strawberry Coulis
45 g Plain/All-Purpose Flour
165 g Strawberry Puree
30 g Ground Almonds

Instructions

Blend strawberries and cream cheese in a bowl.
Combine sugar and stabilizer in a separate dish.
Heat milk, cream, skimmed milk, sugar, and dextrose to 45°C.
Add the stabilizer mixture, whisk, and heat to 85°C.
Pour over strawberries and cream cheese, blend, then strain.
Cool in an ice bath to ~12–15°C, cover with clingfilm, and refrigerate overnight.
Heat strawberry purée to 40°C, whisk in sugar and pectin, boil for 1 minute, add lemon juice, and refrigerate.
Mix crumble ingredients into a dough, roll thin, freeze, bake at 175°C until golden, and crumble.
Churn gelato, layer with coulis crumble in a container, and freeze for an hour before serving.

Notes

Let the gelato soften for 10 minutes before serving if frozen for extended periods.

Nutrition Information:

Calories: 300 || Total Fat: 18g || Carbohydrates: 30g || Protein: 6g

What To Avoid While Making this Recipe?

Avoid skipping the overnight refrigeration of the gelato base. This step is essential for improving texture and allowing flavors to fully develop.
Not fully emulsifying the strawberries and cream cheese can leave lumps. Straining the base ensures a silky texture.
Avoid underripe strawberries, low-fat cream cheese, or subpar cream. Fresh, high-quality ingredients make a noticeable difference in flavor and texture.
Don’t skip cooling the gelato base in an ice bath after cooking. Rapid cooling helps preserve the base’s quality and prevents crystallization.

Strawberry Cheesecake Gelato Recipe