This Strawberry Cheesecake Ninja Creami Ice Cream has everything you’d expect from a real cheesecake, with a creamy texture, tangy sweetness, and buttery crumbs, but turned into a frozen treat. The Creami turns the base silky smooth without cooking anything, and the real strawberry mix-ins give it that fresh, fruity flavor in every scoop.
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If you love cheesecake, this is one of the best recipes to make in your Creami. The cream cheese blends right into the base, creating that signature flavor, and the Mix-In cycle lets you pull biscuit crumbs and chunks of strawberry right through the ice cream. It’s simple, rich, and feels like a dessert straight from an ice cream shop.
Ingredients
- Whole milk – Whole milk makes the best ice cream. I’ve not tested this recipe with almond or other alternative milks.
- Heavy whipping cream – For even more richness and creaminess.
- Powdered sugar – Use powdered (icing) sugar so it dissolves quickly.
- Full-fat cream cheese
- Chopped fresh strawberries – If you can get some dehydrated strawberries, they make a great garnish.
- Vanilla extract – Go ahead, use the inexpensive artificial vanilla extract.
- Nilla wafers or other buttery cookies – Crumbled.
How to Make Strawberry Cheesecake Ninja Creami Ice Cream
Scroll down for the printable recipe card with exact measurements.
Add the whole milk, heavy cream, icing sugar, softened cream cheese, vanilla extract, and ½ cup chopped strawberries to a high-speed blender. Blend until completely smooth and there are no cream cheese chunks. A blender ensures the base turns creamy without over-processing later in the Creami.
Pour the blended mixture into your Ninja Creami pint container, stopping just below the fill line. Place the pint in the freezer on a completely flat surface. Freezing level is important for a smooth spin, so use a small bubble level if you want perfect results. Freeze for 24 hours until fully solid.
Once frozen solid, install the pint into the Creami and run the Ice Cream cycle. After the first spin, it may look powdery—this is normal.
Use a small offset spatula or spoon to create a shallow well in the center. Add half of the crushed biscuit and the remaining chopped strawberries. Run the Mix-In cycle to fold them through the base.
Scoop and serve immediately for a soft texture. Add more biscuit crumbs and extra strawberries on top, or freeze 1–2 hours for a firmer scoop.
Chef Jenn’s Tips
- Soften the cream cheese first, or the base may blend grainy.
- Don’t skip freezing on a level surface—uneven pints don’t blend well.
- If the ice cream looks crumbly after the first Mix-In, add 1–2 teaspoons milk and re-spin.
Serving Suggestions
Serve with a swirl of strawberry compote or sauce for extra fruitiness, or add a dollop of whipped cream for a classic “cheesecake dessert” finish. Crushed biscuits sprinkled on top make it taste like a sundae version of real cheesecake.
Storage
Keep the ice cream right in the Ninja Creami pint container for up to 2 weeks. If it freezes too firm, let it sit at room temperature for 5–10 minutes or use the Re-Mix/Re-Spin function to restore smooth texture.
Strawberry Cheesecake Ninja Creami Ice Cream
Add Preferred SourceEquipment
- Offset spatula optional
Ingredients
- 1 cup whole milk
- ¾ cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ cup full-fat cream cheese softened
- 1 cup chopped fresh strawberries divided
- ½ teaspoon vanilla extract
- 2 Nilla wafers crumbled
Instructions
- Blend the whole milk, heavy cream, icing sugar, softened cream cheese, vanilla, and ½ cup strawberries until smooth.
- Pour into the Creami pint container just below the fill line. Freeze on a level surface for 24 hours.
- Install the pint and run the Ice Cream cycle.
- Make a small well in the center and add crushed biscuit and remaining strawberries.
- Run the Mix-In cycle to fold in the toppings.
- Serve immediately or freeze 1–2 hours to firm up; top with extra biscuit crumbs and strawberries.
Notes
Chef Jenn’s Tips
- Soften the cream cheese first, or the base may blend grainy.
- Don’t skip freezing on a level surface—uneven pints don’t blend well.
- If the ice cream looks crumbly after the first Mix-In, add 1–2 teaspoons milk and re-spin.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.