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A close-up of an ice cream cone with two scoops of Ninja Creami Strawberry Cheesecake Ice Cream, topped with red syrup and crumb topping, resting on a glass jar.

Ninja Creami Strawberry Cheesecake Ice Cream

I love making Ninja Creami Strawberry Cheesecake Ice Cream because it tastes like actual cheesecake, not just strawberry-flavored ice cream. Cream cheese and fresh strawberries create that authentic cheesecake flavor, and vanilla cookie pieces add the perfect crunch. It's creamy and rich without being heavy, hitting that sweet-tangy balance just right. I make it for summer gatherings, birthday parties, Valentine's and Mother's Day treats, and family dessert nights. It stays fresh in the freezer for up to 2 months in an airtight container.
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Prep Time: 15 minutes
Freezing time: 1 day
Total Time: 1 day 15 minutes
Course: Dessert
Cuisine: American
Keyword: Ninja Creami Strawberry Cheesecake Ice Cream
Servings: 4
Calories: 315kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are my best tips for perfect strawberry cheesecake ice cream every time:
  • 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

Calories: 315kcal | Carbohydrates: 21g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 136mg | Potassium: 230mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1140IU | Vitamin C: 21mg | Calcium: 139mg | Iron: 0.3mg
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