Cherry Cheesecake Ice Cream (Ninja Creami Recipe)
Treat yourself to protein-packed Ninja Creami cherry cheesecake ice cream swirled with juicy cherries and graham cracker crunch for the ultimate cheesecake treat.
This thick, creamy protein-packed ice cream is loaded with juicy cherries and rich cheesecake vibes. It’s quickly become a family favorite!
If you’ve got teenage boys, you know the drill — bottomless pits for stomachs, nonstop snacking, and an endless need for protein. Between sports, school, and growing like weeds, they’re basically living in the fridge.
Enter this cherry cheesecake Ninja Creami recipe — dessert-level delicious with a sneaky protein boost to keep them fueled and happy! Bonus that this happens to be Martin’s favorite fruit too.
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Why You’ll Love This Recipe
It’s high in protein, thanks to Premier Protein and cottage cheese, but still has that indulgent cheesecake flavor. Plus, it’s super easy to make with the Ninja Creami ice cream maker!
I’m seriously obsessed with this cheesecake ice cream! It’s become one of my go-to recipes for meal prep each week.
If you love creamy, decadent ice cream with a fruity twist, this one’s for you! Perfect for those with a sweet tooth who are looking to add a little extra protein to their diet.
For more fruity frozen treats, try this bumble berry ice cream, orange sorbet, raspberry frozen yogurt, and peach sorbet.
Ingredients
Let’s start with a few simple ingredients from the grocery store. This is my cheesecake ice cream base and then we add different flavors with fresh or frozen fruit.
- Vanilla Premier Protein shake – A creamy, protein-packed base that makes this ice cream rich and satisfying without heavy cream.
- Cottage cheese, blended – I like to use Dairyland 4% cottage cheese. It gives this ice cream that signature cheesecake tang and an ultra-creamy texture when blended smooth.
- Cheesecake instant pudding mix – This helps thicken the ice cream while boosting that classic cheesecake taste. You can easily swap the cheesecake flavor for a box of vanilla pudding mix.
- Pure vanilla extract – Enhances the overall sweetness and rounds out the flavors with a warm vanilla note.
Mix-ins
- Frozen cherries, pitted and diced – For a sweet-tart burst of fruity flavor and and gorgeous color. Fresh cherries can be used as well!
- Granulated white sugar – Sweetens and helps create a jam-like texture when cooked with the fruit. Or use your sweetener of choice.
- Graham crackers, crumbled – The classic cheesecake crust flavor, adding a satisfying crunchy texture.
Instructions
1. Combine the first four ingredients into the Ninja Creami pint container and use an immersion blender to blend until smooth.
2. Freeze the container on a flat, level surface for 24 hours or until frozen solid.
3. In a small saucepan, combine sugar and cherries. Heat on medium, stirring consistently, until the cherries become tender (about 5 minutes), then use a fork to mash them into jam. Allow to cool completely.
4. Remove the Ninja Creami container from the freezer, run it under hot water for 30 seconds or leave it on the counter for 10-15 minutes, and take off the lid.
5. Place the container into the outer bowl of the Ninja Creami, then lock the outer bowl lid into place.
6. Secure the outer bowl into the Ninja Creami machine. Press the Lite Ice Cream button and allow the cycle to complete.
7. Remove the outer bowl lid. If the ice cream is still powdery after the first spin, then add it back to the machine and press the Re-spin button.
8. Make a small hole in the center of the ice cream, then add the cherry filling and 1/2 the graham crumbs. Mix again using the Mix-in button.
9. Top with graham cracker crumbs or cherries and enjoy!
Tips and Tricks
- Want ultra-creamy ice cream? Add ½ teaspoon xanthan gum before freezing to maintain texture. This can be used in the place of pudding mix as a low carb alternative.
- Chop mix-ins into small pieces so they distribute evenly and blend smoothly.
- Place the pint on a flat surface in your freezer to prevent freezing at an angle.
- If the ice cream is too hard, use the Re-spin function for a softer consistency.
- Let the frozen pint sit at room temperature for 10-15 minutes or run under hot water for 30 seconds before spinning to prevent icy chunks.
- If a dome forms on top while freezing, scrape off any excess before spinning to protect your blades.
- If you’re looking to reduce sugar content, consider using natural sweeteners like honey or agave syrup for a different flavor profile.
Be sure to check out my Guide to Perfect Ninja Creami Recipes where I share more in-depth details!
Frequently Asked Questions
Can I use fresh cherries instead of frozen cherries?
Yes! Fresh cherries work beautifully in this recipe. Just pit and dice them first, then cook them with the sugar to create the cherry swirl.
Do I have to use a protein shake?
Nope! You can substitute the protein shake with milk, almond milk, or a homemade protein drink, though the protein content and creaminess may vary slightly.
Can I make this recipe without cottage cheese?
Yes. You can substitute an equal amount of Greek yogurt for a similar tangy flavor, or use a few tablespoons of cream cheese for a richer cheesecake taste.
What other mix-ins work well with cherry cheesecake ice cream?
Dark chocolate chips, crushed pretzels, chopped nuts, or even small cheesecake bites make delicious additions.
How do I keep ice cream creamy after freezing leftovers?
Flatten the top before refreezing and let the pint sit at room temperature for 10–15 minutes before respinning. Running the original cycle again will restore the creamy texture.
Why is my Ninja Creami ice cream crumbly after the first spin?
Crumbly ice cream is usually caused by a base that is very cold or low in fat. Add a small splash of milk or protein shake and use the Re-spin function to achieve a smooth, creamy texture.
Loving This Ninja Creami Cheesecake Ice Cream Recipe?
- Try this strawberry cheesecake protein ice cream made with fresh strawberries too!
- Or this amazing blueberry cheesecake ice cream made with fresh blueberries.
- You gotta have this Oreo cheesecake Ninja Creami!
- Or a fun fall twist with this pumpkin cheesecake Ninja Creami recipe with pumpkin pie filling.
- And of course the classic Ninja Creami cheesecake ice cream recipe, raspberry!
Looking for more inspiration? Explore my huge library of delicious and healthy Ninja Creami Recipes. Or join our Ninja Creami Community on Facebook!
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Cherry Cheesecake Ice Cream (Ninja Creami Recipe)
Ingredients
- 1 cup vanilla Premier Protein shake
- ½ cup cottage cheese blended
- 1 Tbsp cheesecake instant pudding mix
- 1 tsp pure vanilla extract
Mix-ins
- 1 cup frozen cherries
- 1 Tbsp granulated white sugar
- 2 Tbsp graham crackers crumbled
Instructions
- Combine the first four ingredients into the Ninja Creami pint container and use a hand blender to blend until smooth.
- Freeze the container on a flat, level surface for 24 hours or until frozen solid.
- In a small saucepan, combine sugar and cherries. Heat on medium, stirring consistently, until the cherries become tender (about 5 minutes), then use a fork to mash them into jam. Allow to cool completely.
- Remove the Ninja Creami container from the freezer, run it under hot water for 30 seconds or leave it on the counter for 10-15 minutes, and take off the lid.
- Place the container into the outer bowl of the Ninja Creami, then lock the outer bowl lid into place.
- Secure the outer bowl into the Ninja Creami machine. Press the Lite Ice Cream button and allow the cycle to complete.
- Remove the outer bowl lid. If the ice cream is still powdery after the first spin, then add it back to the machine and press the Re-spin button.
- Make a small hole in the center of the ice cream, then add the cherry filling and 1/2 the graham crumbs. Mix again using the Mix-in button.
- Top with graham cracker crumbs or cherries and enjoy!
Notes
- Want ultra-creamy ice cream? Add ½ teaspoon xanthan gum before freezing to maintain texture. This can be used in the place of pudding mix as a low carb alternative.
- Chop mix-ins into small pieces so they distribute evenly and blend smoothly.
- Place the pint on a flat surface in your freezer to prevent freezing at an angle.
- If the ice cream is too hard, use the Re-spin function for a softer consistency.
- Let the frozen pint sit at room temperature for 10-15 minutes or run under hot water for 30 seconds before spinning to prevent icy chunks.
- If a dome forms on top while freezing, scrape off any excess before spinning to protect your blades.
- If you’re looking to reduce sugar content, consider using natural sweeteners like honey or agave syrup for a different flavor profile.
Nutrition
