Creamy Strawberry Cheesecake Ice Cream Made in the Ninja Creami

If you love creamy desserts and fun kitchen gadgets, this Ninja Creami Strawberry Cheesecake Ice Cream is going to feel like a little win. It’s rich, smooth, and loaded with real strawberry flavor, plus that classic cheesecake vibe we all love. Every spoonful tastes like something you’d order from a fancy dessert shop, but it’s made right at home with ingredients you probably already have.

What I really love about making ice cream in the Ninja Creami is how easy it is to get that ultra creamy texture without any complicated steps. You blend, freeze, spin, and suddenly you’ve got a dessert that looks and tastes like it took way more effort than it actually did. The little swirl of vanilla biscuit and fresh strawberries at the end makes it feel extra special without being fussy.

This recipe is perfect when you’re craving something sweet but still want it to feel homemade and cozy. It’s great for a weekend treat, a summer dessert, or honestly just one of those evenings when you want something cold and comforting from the freezer. If you’re a cheesecake fan and an ice cream lover, this one’s going to earn a permanent spot on your repeat list.

You might also like:

• Ninja Creami Cookies and Cream Ice Cream

Equipment

• Ninja Creami: This is the star of the show and the reason this ice cream turns out unbelievably creamy with that perfect cheesecake texture.

• Blender: You’ll use this to get everything silky smooth so the cream cheese blends in without any lumps.

• Ninja Creami pint container: This is what holds your ice cream base while it freezes and spins, so make sure you leave a little space at the top.

• Measuring cups: These help keep the creaminess just right and make sure the flavors balance perfectly.

• Spatula or spoon: Handy for scraping every last bit of the mixture into the pint because wasting cheesecake ice cream would be a tragedy.

• Knife and cutting board: You’ll need these to chop up the fresh strawberries so they’re ready to swirl in later.

• Freezer space: Not fancy, but essential. Your pint needs a solid 24 hours to freeze flat so it spins properly and comes out ultra creamy.

Ingredients

• 1 cup (240 ml) whole milk: This gives the ice cream a smooth, creamy base without making it too heavy.

• ¾ cup (180 ml) double cream (heavy cream): This is where that rich, scoop-shop creaminess comes from and it makes the ice cream feel extra indulgent.

• ⅓ cup (70 g) confectioners’ sugar: It sweetens everything gently and blends in easily so the base stays silky smooth.

• ½ cup (100 g) full-fat cream cheese, softened: This is the key to that classic cheesecake flavor, so full-fat really makes a difference here.

• 1 cup chopped fresh strawberries: Fresh strawberries add natural sweetness, a pop of color, and that fruity bite that balances the richness perfectly.

• ½ tsp vanilla extract: A little vanilla ties all the flavors together and makes everything taste warmer and more dessert-like.

• 1 small vanilla biscuit, crushed (for swirl/topping): This adds a buttery crunch and gives you that cheesecake crust vibe in every spoonful.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Add the whole milk, double cream, confectioners’ sugar, cream cheese, ½ cup of the chopped strawberries, and vanilla extract to a blender.

2. Blend until the mixture is completely smooth and the cream cheese is fully incorporated.

3. Pour the base into your Ninja Creami pint, leaving a little room at the top.

4. Freeze on a flat surface for 24 hours until the mixture is fully solid.

5. When frozen, place the pint into your Ninja Creami and run the Ice Cream cycle.

6. After the first spin, make a small well in the center and add half of the crushed biscuit along with the remaining ½ cup chopped strawberries.

7. Run the Mix-In cycle to blend everything evenly.

8. Scoop and serve, topping with the remaining biscuit crumbs and extra strawberries.

Tips & Tricks for Perfect Ninja Creami Strawberry Cheesecake Ice Cream

• Make sure your cream cheese is fully softened before blending so it mixes in smoothly and you don’t end up with little lumps in the base.

• Blend the base really well. A full, thorough blend helps everything freeze evenly and gives you that ultra creamy cheesecake texture after spinning.

• Freeze the pint completely flat for a full 24 hours. I know it’s tempting to rush it, but a solid freeze makes a huge difference in how well it spins in the Ninja Creami.

• If your ice cream looks a little crumbly after the first spin, don’t panic. That’s totally normal. Just run a re-spin and it’ll turn smooth and scoopable.

• Add the strawberries and biscuit crumbs during the Mix-In cycle, not before freezing. This keeps the fruit fresh and the biscuit pieces nice and crunchy.

• Chop the strawberries fairly small so they mix in evenly and you get a little burst of fruit in every bite.

• For an extra cheesecake vibe, save a few biscuit crumbs to sprinkle on top right before serving. That little crunch at the end makes it feel bakery-level fancy with zero extra effort.

Serving

• Serve this ice cream straight after spinning for a soft, creamy texture that feels just like fresh scoops from an ice cream shop.

• Top each bowl with extra chopped strawberries and a sprinkle of biscuit crumbs to really lean into that strawberry cheesecake vibe.

• This is perfect on its own, but it’s also delicious served with a simple butter cookie or a waffle cone on the side.

• For an extra treat, drizzle a little strawberry sauce over the top right before serving. It makes it feel extra special with almost no effort.

• If you’re serving guests, let everyone add their own toppings. It turns dessert into a fun little build-your-own moment that everyone loves.

• This one’s rich, so smaller scoops go a long way. You’ll still get that creamy, indulgent flavor without feeling overwhelmed.

Storing

• If you have leftovers, smooth the top of the ice cream in the pint before popping it back in the freezer. It helps keep the texture nicer for next time.

• Store it right in the Ninja Creami pint with the lid on tight so it doesn’t pick up any freezer smells.

• When you’re ready to enjoy it again, let the pint sit on the counter for about 5 minutes, then run a re-spin in the Ninja Creami to bring back that creamy texture.

• If it’s been in the freezer for a few days and feels extra hard, adding a tiny splash of milk before re-spinning can help smooth it out.

• This ice cream keeps well in the freezer for up to a week, but the texture is best within the first few days.

• Try not to dig straight into the pint with lots of refreezing in between. Scooping what you want and smoothing the top helps it stay creamy longer.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can. Just let them thaw slightly first and pat them dry so you don’t add extra water to the base, which can affect the creaminess.

Why does my ice cream look crumbly after the first spin?

Totally normal. Just run a re-spin in the Ninja Creami and it’ll turn smooth and creamy.

Do I have to use full-fat cream cheese?

For the best cheesecake flavor and texture, yes. Lower-fat cream cheese can make the ice cream less creamy and slightly icy.

Can I make this sweeter?

Absolutely. Taste the base before freezing and add a little more confectioners’ sugar if you like your ice cream on the sweeter side.

What if I don’t have vanilla biscuits?

No problem at all. Graham crackers, digestive biscuits, or even shortbread cookies work great for that cheesecake crust feel.

How long does this need to freeze before spinning?

A full 24 hours is best. The pint needs to be completely solid for the Ninja Creami to work its magic.

Can I double the recipe?

You can, but it needs to be frozen in separate pints. Overfilling a single pint won’t spin properly.

Is this a soft-serve or scoopable ice cream?

It’s somewhere in between. Right after spinning it’s soft and creamy, and after re-freezing it becomes more scoopable with a quick re-spin.