Raspberry Cheesecake Ice Cream (Ninja Creami Recipe)
Try this creamy raspberry cheesecake ice cream made in the Ninja Creami! Swirls of sweet raspberry and rich cheesecake flavor come together for a delicious treat.
Our local ice cream shop, Moo Lix, got us hooked on this flavor, and now we’re making it at home! This creamy, protein-packed treat is bursting with fresh raspberries and rich cheesecake flavor.
If you have teenage boys in your house, you know the never-ending hunt for protein-packed snacks is real. Between sports, school and what seems like constant growth spurts, they’re always raiding the fridge.
This raspberry cheesecake Ninja Creami recipe has become a favorite because it tastes like dessert but fuels them up with extra protein!
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Why You’ll Love This Recipe
If you love creamy, decadent ice cream with a fruity twist, this one’s for you. 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!
Raspberry Cheesecake Ice Cream Ninja Creami
This easy ninja creami recipe will quickly become your favorite frozen dessert! Perfect for those with a sweet tooth who a looking to add a little protein to their diet.
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 fruit or mix-ins.
- Vanilla Premier Protein shake – this protein-packed shake gives a creamy base without needing heavy cream.
- Cottage cheese, blended – I like to use Dairyland 4% cottage cheese. It gives this ice cream that signature cheesecake tang when blended smooth.
- Cheesecake instant pudding mix – this is used to help thicken the ice cream. You can easily swap the cheesecake flavour for a box of vanilla flavoured powder.
- Pure vanilla extract – vanilla enhances the overall sweetness and depth of flavor.
Mix ins:
- Fresh raspberries – bursting with natural sweetness.
- Granulated white sugar – or use your sweetener of choice.
- Graham crackers, crumbled – the classic cheesecake crust element, giving a little crunch and flavor.
Instructions
1. Combine the first four ingredients into the Ninja Creami pint container, use a hand 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 raspberries. Heat on medium, stirring consistently until the raspberries become tender (about 5 minutes). Allow to cool completely.
4. Remove from 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, add the raspberry filling and 1/2 the graham crumbs. Mix again using the Mix-in button.
9. Top with graham cracker crumbs or a drizzle of raspberry sauce and enjoy!
Tips & 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
Do I have to use a protein shake?
Nope! You can substitute with almond milk, 2% whole milk or even vanilla protein powder mixed with a non-dairy milk alternative like oat milk, coconut milk or soy milk.
What can I substitute for the cottage cheese?
While the cottage cheese really gives this recipe that creamy texture of cheesecake, you can add a couple of tablespoons of cream cheese in its place. You could also try 1:1 substituting Greek yogurt.
Can I add different mix-ins?
Of course! Dark chocolate chips, crushed pretzels, or chopped nuts would be yummy additions.
How should I store leftovers?
Flatten the top of the ice cream mixture before refreezing in the pint. If it hardens too much, reprocess it using the same mode you originally made it with. If you don’t want to freeze the whole pint, you can move it to an airtight container to store in the freezer.
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, cherry!
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Raspberry 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 fresh raspberries
- 1 tbsp granulated white sugar
- 2 tbsp graham crackers crumbled
Instructions
- Combine the first four ingredients into the Ninja Creami pint container, 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 raspberries. Heat on medium, stirring consistently until the raspberries become tender (about 5 minutes). Allow to cool completely.
- Remove from 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, add the raspberry filling and 1/2 the graham crumbs. Mix again using the Mix-in button.
- Top with graham cracker crumbs or a drizzle of raspberry sauce 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
