Ninja Creami Strawberry Cheesecake Ice Cream

I wanted this recipe to taste like the strawberry cheesecake Blizzard from Dairy Queen. It only took me a few tries, but it was worth the effort because it is so dang good!

You only need a few basics—fresh strawberries, cream cheese, sugar, milk, and cream. No gums, stabilizers, or artificial flavors here.

All you have to do is blend the base, freeze overnight, and spin it in your Ninja Creami. Then add the graham cracker swirl for that classic cheesecake flavor - it’s that simple. If you don't have a Ninja Creami ice cream maker, make my No-Churn Strawberry Cheesecake Ice Cream instead!

Ingredients for Ninja Creami Strawberry Cheesecake Ice Cream

Cream Cheese. Use ½ block (4 ounces) of full-fat cream cheese, softened to room temperature. It gives the ice cream its classic cheesecake flavor.
Strawberries. Fresh, ripe strawberries work best. You’ll need about 1 cup, hulled and halved. They blend easily and add a beautiful pink color.
Milk. I used Fairlife 2% milk to add extra protein and give it a creamy base without being too heavy. Whole milk also works well.
Heavy Cream. This is what gives the ice cream its silky, scoopable consistency. Don’t skip it - it makes all the difference.
Granulated Sugar. Just the right amount of sweetness to balance the tang of the cream cheese. You can adjust slightly to taste.
Lemon Juice. Adds a pop of acidity that enhances the strawberry flavor. Just ½ teaspoon is enough.

👉 Exact amounts and full instructions in the printable recipe card below.

How to Make Ninja Creami Strawberry Cheesecake Ice Cream

Quick Overview

Blend all base ingredients until smooth.
Freeze for 24 hours.
Spin once in the Ninja Creami.
Add 1 tablespoon of milk and respin.
Mix in the graham cracker swirl.

Step-by-Step Instructions

Strawberry cheesecake ice cream ingredients in blender with cream cheese, fresh strawberries, milk, cream, sugar, vanilla and lemon juice.

Step 1: Prepare the Ice Cream Base

Add ½ block of cream cheese, 1 cup strawberries, ¾ cup milk, ½ cup heavy cream, ⅓ cup sugar, 1 teaspoon vanilla extract, and ½ teaspoon lemon juice to a high-speed blender. Blend on high speed for 30-45 seconds until completely smooth. Scrape down the sides if needed.

Pouring pink strawberry cheesecake ice cream base into Ninja Creami pint container filled to just below MAX FILL line.

Step 2: Freeze the Base

Pour the blended base into a Ninja Creami container. Level the surface with a spoon or spatula. Place the lid on the container and freeze on a level surface for at least 24 hours. The base must be completely solid before spinning.

Frozen strawberry cheesecake pint inserted into outer bowl.

Step 3: Spin the Ice Cream

Remove the frozen pint from the freezer and take off the lid. Insert the container into the Ninja Creami outer bowl, lock it into the machine, and select the Ice Cream function.

Creating small well in center of processed strawberry cheesecake ice cream and adding tablespoon of milk before RESPIN function.

Step 4: Re-Spin for Creaminess

Use a spoon to make a well in the center of the ice cream and add 1 tablespoon of milk. Return it to the Ninja Creami, and use the Re-Spin function.

Mixing graham cracker crumbs with melted butter and brown sugar in small bowl until all crumbs are evenly moistened.

Step 5: Make the Graham Cracker Swirl

While the ice cream is spinning, combine ¼ cup graham cracker crumbs, 1 tablespoon melted butter, and 1 tablespoon brown sugar in a small bowl. Mix until it resembles wet sand.

Adding graham cracker mixture to a well in the ice cream before MIX-IN function.

Step 6: Add the Swirl

Once your ice cream is smooth and creamy, use the back of a spoon to create a well in the center. Add the graham cracker mixture to the top and insert the pint back into the machine. Select the Mix-In function to distribute the swirl throughout.

Finished ice cream in the pint jar being scooped up with an ice cream scoop, showing the creamy texture.

Step 7: Serve

Serve the ice cream immediately, topping it with leftover graham cracker swirl and fresh strawberries. Enjoy!

Top Tips

Temperature matters. Use room-temperature cream cheese for the smoothest blending.
Don't skimp on freezing time. A full 24 hours of freezing is needed for proper Ninja Creami processing.
The respin is essential. That extra tablespoon of milk and the respin cycle give the perfect creamy texture.
Keep graham cracker swirl separate. Don't add the graham cracker mixture to the base before freezing - it will get soggy.

Substitutions and Variations

Vanilla Cookies: Substitute vanilla wafer crumbs or crushed Golden Oreos for the graham crackers.
Berry Variations: Replace strawberries with raspberries or a mixed berry blend.
Citrus Twist: Add a teaspoon of lemon zest to brighten the flavor.
Chocolate Lover's Version: Add two tablespoons of white chocolate chips along with the graham cracker swirl.

Storage Instructions

Short-term storage: Keep in the Ninja Creami pint container with the lid secured in the freezer for up to 1 week.

Long-term storage: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals and freeze for up to 1 month.

A white bowl filled with strawberry cheesecake ice cream, garnished with fresh strawberries and graham crackers.

Recipe FAQs

Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid.

My ice cream is powdery after processing. What happened?

This is normal! Use the Respin function with a tablespoon of milk to achieve the perfect creamy texture.

Can I make this recipe dairy-free?

Yes, use dairy-free cream cheese, coconut cream instead of heavy cream, and your favorite plant-based milk. The texture won't be identical but still delicious.