GOAAL! Championship Indulgence Frozen No Bake Cheesecake Ice Cream Bars

Directions

1. In a food processor, pulse the graham crackers until finely ground. Transfer to a bowl, then stir in brown sugar, granulated sugar, melted butter, and salt until the mixture resembles wet sand. Set aside.
2. Line a 9×9-inch baking dish with parchment paper. Transfer the graham cracker mixture to the prepared dish and press firmly into an even layer, using the bottom of a measuring cup to pack it tightly. Chill for 15 minutes while you prepare the cheesecake filling.
3. In a large mixing bowl, combine the softened cream cheese and lemon juice. Using the beater attachments on a handheld mixer, beat until soft and creamy, about 1-2 minutes.
4. In a separate mixing bowl, combine Belfonte Heavy Whipping Cream and granulated sugar. Using the whisk attachment on a handheld mixer, mix on medium speed until stiff peaks form, about 2 minutes.
5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6. Spread the mixture into the prepared crust, creating an even layer. Cover and refrigerate for at least 4 hours, up to overnight.
7. Remove the Belfonte GOAAL! Championship Indulgence Ice Cream from the freezer and let it sit at room temperature for 10-15 minutes until slightly softened. Spread it in an even layer on top of the cheesecake. Freeze for another 4 hours, up to overnight.
8. Carefully remove the cheesecake from the pan. Cut into 16 equal-sized bars, using a sharp knife warmed under hot water and wiped dry between each cut for clean edges.
9. Serve immediately.

Prep Time: 20 minutes
Chill Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 16 Cheesecake Bars