This Ninja Creami Blueberry Cheesecake Ice Cream is creamy, fruity, and packed with tangy cream cheese, juicy blueberries, and buttery graham cracker swirls for a frozen dessert that tastes like cheesecake in a bowl.
If you love this recipe, try my Ninja Creami Strawberry Cheesecake Ice Cream, Ninja Creami Coffee Ice Cream, and Ninja Creami Blueberry Ice Cream next!
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This Ninja Creami blueberry cheesecake ice cream is one of those desserts that never lasts long in my freezer. It is definitely one of my new favorite Creami creations! (I think I say that about every single one, lol.) Every spoonful tastes like a bite of cheesecake, just colder and easier to scoop.
I've tested this recipe a few different ways using Fairlife milk and whole milk, and all versions came out silky and rich. Frozen blueberries work just as well as fresh, so you can enjoy this treat year-round. And while you could skip the graham cracker swirl, I wouldn't. That buttery crunch is what really brings the "cheesecake" part to life.
If you're looking for more Ninja Creami Recipes, check out my Ninja Creami Strawberry Ice Cream, Ninja Creami Cookies and Cream Ice Cream, and Ninja Creami Mint Chocolate Chip Ice Cream next.
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Why You'll Love This Ninja Creami Blueberry Cheesecake Ice Cream
- Cheesecake in a scoop - Tangy cream cheese, juicy blueberries, and buttery graham cracker crumbs capture everything you love about classic cheesecake. If you're craving a baked version, try my Mini Biscoff Cheesecakes, Strawberry Cheesecake Snack Bars, or Pumpkin Cheesecake Bars.
- Simple ingredients - Just cream cheese, milk, cream, sugar, vanilla, blueberries, and graham crackers. No artificial flavors, no pudding mix.
- Ultra-creamy texture - The Ninja Creami transforms the base into a silky, decadent ice cream that's rich and creamy straight from the pint.
- Customizable - Add swirls of blueberry syrup, swap graham crackers for Golden Oreos, or fold in white chocolate chunks.
Recipe Ingredients
- Milk - I used Fairlife 2% milk, but 3% or whole milk will also give you a rich, creamy base.
- Heavy cream - Adds the silky smooth texture that makes this ice cream taste like a premium dessert.
- Cream cheese - Softened cream cheese gives that signature tang and creaminess, just like real cheesecake.
- Blueberries - Fresh or frozen both work. Frozen berries add a slightly thicker texture, while fresh berries taste brighter.
- Sugar - Balances the tanginess of the cream cheese and tartness of the blueberries.
- Vanilla extract - Rounds out the flavor and enhances the cheesecake base.
- Lemon juice - A little squeeze adds brightness and brings out the blueberry flavor.
- Graham cracker swirl - A mix of crushed graham crackers, melted butter, and brown sugar that gets folded in for a buttery, crunchy cheesecake crust layer.
Full amounts are listed in the printable recipe card below.
How to Make Ninja Creami Blueberry Cheesecake Ice Cream
Step 1: Blend the ice cream base
Add cream cheese (4 ounces), blueberries (1 cup, fresh or frozen), Fairlife milk (¾ cup), heavy cream (½ cup), sugar (⅓ cup), vanilla extract (1 teaspoon), and lemon juice (½ teaspoon) to a blender. Blend until smooth, creamy, and fully combined.
Step 2: Fill and freeze the pint
Pour the blueberry-cream cheese mixture into your Ninja Creami pint container. Do not go past the MAX FILL line. Snap on the lid and freeze on a flat surface for at least 24 hours.
Step 3: First spin in the Ninja Creami
Remove the pint from the freezer, take off the lid, and place it into the outer bowl of the Ninja Creami. Lock on the lid assembly and press the Ice Cream button for the first spin.
Step 4: Make the graham cracker swirl
While the pint is spinning, stir together graham cracker crumbs (½ cup), melted butter (1 tablespoon), and brown sugar (1 tablespoon) in a small bowl. Mix until the crumbs are evenly coated and resemble a buttery crumble.
Step 5: Re-spin for creaminess
After the first spin, the ice cream may look crumbly. Use a spoon to make a small well in the center and pour in 1 tablespoon of milk. Process again using the Re-Spin function until smooth and creamy.
Step 6: Add the graham cracker swirl
Make another well in the center of the ice cream. Spoon in ¼-⅓ cup of the graham cracker mixture. Lock the lid and run the Mix-In function to fold the buttery swirl evenly throughout the ice cream.
Step 7: Serve and enjoy
Scoop the ice cream into bowls and top with extra graham cracker crumbs or a few fresh blueberries for garnish.
Variations
Blueberry Swirl: Instead of blending the blueberries into the base, blend half of them and leave the other half whole for a chunkier ice cream.
Mixed Berry: Swap half the blueberries for raspberries, blackberries, or strawberries.
Chocolate Chip: Mix in 2 tablespoons of mini chocolate chips.
Dairy-Free: Use dairy-free cream cheese, almond milk, and canned coconut cream in place of regular dairy for a creamy vegan version.
High Protein: Add 2 tablespoons of vanilla protein powder to the base ingredients before blending.
Ninja Creami Machine
The One I Use
Click below on the affiliate link to get the same Ninja Creami machine I use and love.
Storing and Serving Tips
How to Store Blueberry Cheesecake Ice Cream
Store any leftover ice cream right in the Ninja Creami pint with the lid secured tightly. Place it back in the freezer immediately after scooping. For the best flavor and texture, use within 1-2 weeks.
How to Serve After Freezing
Once the ice cream has been in the freezer, it will firm up. Let the pint rest at room temperature for about 5 minutes, then run it through the Re-spin function. This brings back that silky, freshly-made consistency.
Recipe FAQs
You can use digestive biscuits, vanilla wafers, or shortbread cookies as a substitute. Just mix with melted butter and sugar the same way to create the swirl.
The cream cheese is what gives this recipe that signature cheesecake tang. If you leave it out, the ice cream will still be delicious, but it will taste more like blueberry ice cream than blueberry cheesecake.
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Printable Recipe
Ninja Creami Blueberry Cheesecake Ice Cream
Ingredients
- 4 ounces cream cheese (softened)
- 1 cup blueberries (fresh or frozen)
- ¾ cup Fairlife 2% or 3% milk (or whole milk)
- ½ cup heavy cream
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
Graham Cracker Mixture
- ½ cup graham cracker crumbs
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
Optional Add-ins or Toppings
- Extra graham cracker mixture for sprinkling
- Fresh blueberries for garnish
- A drizzle of blueberry syrup or sauce
Instructions
- Add the cream cheese (4 ounces), blueberries (1 cup, fresh or frozen), milk (¾ cup), heavy cream (½ cup), sugar (⅓ cup), vanilla extract (1 teaspoon), and lemon juice (½ teaspoon) to a blender. Blend until smooth and fully combined.
- Pour the blueberry cream cheese mixture directly into your Ninja Creami pint container. Make sure the liquid does not go past the MAX FILL line. Secure the lid tightly and place the pint flat in your freezer for at least 24 hours.
- Remove the pint from the freezer and take off the lid. Insert it into the outer bowl of your Ninja Creami, lock on the lid assembly, and process using the ICE CREAM function.
- While the pint is spinning, combine graham cracker crumbs (½ cup), melted butter (1 tablespoon), and brown sugar (1 tablespoon) in a small bowl. Stir until the mixture resembles buttery crumbs.
- After the first spin, the ice cream may appear powdery or crumbly - that's normal. Use a spoon to make a small well in the center and add 1 tablespoon of milk or cream. Process again using the RE-SPIN function. The texture will now be smooth and creamy.
- Make another well in the center of the pint and spoon in ¼-⅓ cup of the graham cracker mixture. Secure the lid again and run the MIX-IN function to fold the mixture evenly throughout the ice cream.
- Scoop the blueberry cheesecake ice cream into bowls and garnish with extra graham cracker crumbs or fresh blueberries. Serve immediately and enjoy!
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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