Ninja Creami Strawberry Cheesecake Ice Cream
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Every bite of this Ninja Creami Strawberry Cheesecake Ice Cream reminds me why homemade is worth it. Cream cheese gives you authentic cheesecake tang, fresh strawberries bring natural sweetness, and vanilla cookie pieces add perfect crunch. It’s rich and creamy without being heavy, hitting that perfect balance between sweet and tangy.
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I make this for summer barbecues, birthday parties, Valentine’s and Mother’s Day treats, and family dessert nights when I want something better than store-bought. It scoops easily right from the freezer with perfect creaminess every time. It stays fresh in the freezer for up to 2 months in an airtight container.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ninja Creami Strawberry Cheesecake Ice Cream with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step so you get smooth, creamy ice cream with the perfect cheesecake flavor.
Blend the Base
Add the whole milk, heavy cream, confectioners’ sugar, cream cheese, half the chopped strawberries, and vanilla extract to a blender. I use a high-powered blender for the smoothest results.
You want everything fully incorporated so the ice cream base is silky. Blend until completely smooth with no lumps of cream cheese visible. Any chunks of cream cheese will freeze into hard bits rather than blend into a creamy texture.
Freeze the Mixture
Pour the blended mixture into a Ninja Creami container, leaving about 1/2 inch of space at the top, since the mixture expands slightly when frozen. I love these pint containers because they fit perfectly in the machine.
Secure the lid tightly and place it flat in the freezer. Freeze for 24 hours or until the mixture is completely solid throughout. Don’t skip the full freezing time, or the ice cream won’t spin properly in the machine.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Run the Ice Cream Cycle
Remove the frozen pint from the freezer and install it in your Ninja Creami machine. I use my ice cream maker because it has multiple settings for different frozen treats and makes perfectly creamy ice cream every time.
Select the Ice Cream cycle and run it to completion. The machine will spin and break down the frozen mixture into smooth, creamy ice cream. You’ll hear it working as it transforms the solid block into soft-serve texture.
Add the Mix-Ins
After the first spin, use a spoon to create a small well down the center of the ice cream. Add the remaining half cup of chopped strawberries and half of the crushed vanilla biscuit into the well.
Install the pint back in the Ninja Creami and run the Mix-In cycle to gently fold everything throughout. You want the strawberries and biscuit pieces distributed evenly, without crushing them.
Serve and Top
Scoop the ice cream into bowls and serve immediately while it’s at the perfect soft serve consistency. I always reach for an ice cream scoop with a comfortable grip for easy serving.
Top with the remaining crushed vanilla biscuit and extra fresh strawberries if you want more texture and sweetness. The ice cream is best right after spinning, but you can store it in the freezer for later. Enjoy!
If you’re taking it to a party or picnic, I transfer it to my airtight ice cream storage containers and pack it in an insulated casserole carrier to keep it frozen during transport.
Equipment
Ingredients
- 1 cup whole milk
- ¾ cup heavy cream double cream
- ⅓ cup confectioners’ sugar
- ½ cup full-fat cream cheese softened
- 1 cup fresh strawberries chopped and divided
- ½ teaspoon vanilla extract
- 1 small vanilla biscuit cookie, crushed
Instructions
- Add the whole milk, heavy cream, confectioners’ sugar, cream cheese, ½ cup chopped strawberries, and vanilla extract to a blender.1 cup whole milk, ¾ cup heavy cream, ⅓ cup confectioners’ sugar, ½ cup full-fat cream cheese, 1 cup fresh strawberries, ½ teaspoon vanilla extract
- Blend until completely smooth, making sure there are no lumps of cream cheese.
- Pour the mixture into a Ninja Creami pint container, leaving a little space at the top. Secure the lid. Freeze flat for 24 hours, or until fully solid.
- Remove the pint from the freezer, install it in the Ninja Creami, and run the Ice Cream cycle.
- After the first spin, create a small well down the center of the ice cream. Add the remaining ½ cup chopped strawberries and half of the crushed vanilla biscuit. Run the Mix-In cycle to gently fold everything in.1 small vanilla biscuit
- Scoop and serve immediately. Top with the remaining biscuit crumbs and extra strawberries, if desired.
Notes
- Soften the cream cheese first: Leave it at room temperature for 30 minutes before blending so it incorporates smoothly without leaving lumps in your ice cream base.
- Don’t overfill the pint: Leave half an inch of space at the top because the mixture expands slightly when frozen, and you need room for the Creami blade to spin correctly.
- Freeze completely flat: Make sure the pint sits flat in your freezer so the mixture freezes evenly and the Creami can process it uniformly during the spin cycle.
- Use fresh strawberries, not frozen: Fresh strawberries have better texture and don’t add extra water to the base, which can make the ice cream icy instead of creamy.
- Chop strawberries small: Cut them into quarter-inch pieces so they distribute evenly during the Mix-In cycle and give you little bursts of strawberry in every bite without being too chunky.
- Flash freeze for storage: If you’re making multiple batches, freeze scooped portions on a parchment-lined baking sheet for 1 hour before transferring to containers so they don’t stick together.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Keep leftover ice cream in the original Ninja Creami pint container with the lid secured, or transfer it to a freezer-safe airtight container if you need the pint for another batch. I like using these freezer-safe containers because they seal tightly and prevent freezer burn.
It stays fresh in the freezer for up to 2 months without developing ice crystals. When you’re ready to eat it again, just reinstall the pint in the Ninja Creami and run a quick Re-Spin cycle to restore the creamy texture.
You don’t need to thaw it first, since the machine breaks it down from a frozen state. If you stored it in a different container, scoop it out, and it should still be soft enough to eat straight from the freezer, thanks to the cream cheese and heavy cream base.
What to Serve With Ninja Creami Strawberry Cheesecake Ice Cream
I like serving it with fresh berries, extra crushed graham crackers, or a drizzle of strawberry sauce for even more cheesecake flavor. It’s also great with a slice of pound cake or shortbread cookies on the side for dipping.
You can pair it with chocolate brownies or lemon bars for a full dessert spread at parties, or serve it in waffle cones for a fun twist and delicious taste. The tangy cream cheese flavor works surprisingly well with chocolate desserts and citrus treats.
More Easy Recipes for You to Try at Home
I bet you’ll love these other homemade ice creams I’ve been making on repeat.
- Ninja Creami High-Protein Vanilla Ice Cream
- Ninja Creami Vanilla Bean Ice Cream
- Ninja Creami Cookies and Cream
- Mint Chocolate Ice Cream
- Chocolate Ice Cream
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
