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Easy Ninja Creami Pumpkin Cheesecake Ice Cream

Author: Laurie Fleming
Published: September 27, 2025

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If you are looking for an easy Ninja Creami Pumpkin Cheesecake Ice Cream recipe, you are in exactly the right place. Baskin Robbins Pumpkin Cheesecake has always been my favorite fall treat, so I set out to make a copycat version I could enjoy at home all season long — and this one tastes like the real thing.

Ninja Creami Pumpkin Cheesecake Ice Cream served in a bowl, topped with whipped cream and a sprinkle of pumpkin spice.

By the time September rolls around, I’m reaching for everything pumpkin — pumpkin cheese balls, copycat Cheesecake Factory pumpkin cheesecake, you name it. Now that I live in Tucson, it’s hard to tell when fall actually arrives. We have a wonderful Oktoberfest, but I do miss the New Hampshire fall days, watching the leaves turn.

The one thing that always puts me in the mood, no matter the weather: a bowl of pumpkin ice cream. Combining creamy cheesecake and warm pumpkin spice in the Ninja Creami is pure fall magic.

Easy Ninja Creami Pumpkin Cheesecake Ice Cream served in a bowl, topped with whipped cream and a sprinkle of pumpkin spice.

Why You’ll Love This Recipe

This Ninja Creami Pumpkin Cheesecake Ice Cream tastes almost exactly like my Copycat Cheesecake Factory Pumpkin Cheesecake — but frozen, and ready to scoop. Here’s why it earns a permanent spot in my fall rotation:

Built for mix-ins. Graham cracker crumbs or gingersnaps turn it into a true cheesecake experience.
Tastes like the Baskin Robbins original. Real pumpkin and tangy cream cheese give it that authentic pumpkin-cheesecake flavor.
Just 8 simple ingredients. No eggs, no cooking a custard, no churning — the Ninja Creami does the work.
Ultra-creamy texture. Full-fat dairy plus cream cheese means rich, smooth scoops, not icy ones.
Make-ahead friendly. Freeze the base overnight and spin it whenever a craving hits.

More Ninja Creami Pumpkin Recipes to Try

Ingredients Needed

Heavy Cream – The rich base that gives the ice cream its smooth, creamy texture.
Whole Milk – Balances the cream for a silky, scoopable consistency.
Granulated Sugar – Sweetens the base and brings out the pumpkin flavor.
Pumpkin Purée – Use pure pumpkin (not pie filling) for authentic flavor and color.
Cream Cheese – The secret to that tangy, true cheesecake taste and velvety body.
Pumpkin Pie Spice – Warm cinnamon, nutmeg, ginger and clove in every bite.
Vanilla Extract – Rounds out and deepens the dessert flavors.
Graham Cracker Crumbs (optional mix-in) – Adds crunch and a classic cheesecake-crust touch. Crushed gingersnaps work beautifully too.

How to Make Ninja Creami Pumpkin Cheesecake Ice Cream

Important — read first: This base makes about 3 Ninja Creami pints (it yields 6 servings). A single Creami pint holds 16 oz, so divide the mixture evenly between three pint containers before freezing. Spin one at a time as you want them. To make just one pint, see the single-pint quantities in the recipe notes below.

Pumpkin purée, cream cheese and spices whisked with cream and milk for the ice cream base.

Step One – Blend the base. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, pumpkin purée, softened cream cheese, pumpkin pie spice and vanilla until completely smooth. (A blender makes quick work of the cream cheese lumps.)

Pumpkin cheesecake ice cream base poured into a Ninja Creami pint container before freezing.

Step Two – Freeze. Divide the base between three Ninja Creami pint containers, leaving about ½ inch of headspace in each. Seal the lids and freeze upright on a level shelf for at least 24 hours.

Step Three – Spin. Place one frozen pint in the Ninja Creami outer bowl, lock it into the machine, and select the “Ice Cream” setting. If the texture looks crumbly or powdery, run the “Re-Spin” function once or twice until it’s smooth and creamy.

Step Four – Add mix-ins & serve. Make a 1½-inch well down the center of the pint, add graham cracker crumbs (or extra pumpkin pie spice), and run the “Mix-In” setting to distribute. Scoop into bowls or cones and finish with whipped cream, more graham crumbs, or a drizzle of caramel for the perfect fall treat.

Frozen pumpkin base inside the Ninja Creami processing on the ice cream setting.

Recipe Tips

Use full-fat dairy. Heavy cream and whole milk create that rich, creamy texture. Low-fat versions freeze icy.
Soften the cream cheese first. Room-temperature cream cheese blends in smoothly with no lumps — a quick blitz in the blender guarantees it.
Don’t skip the 24-hour freeze. A fully, evenly frozen pint is the single most important factor for a creamy spin.
Taste and adjust sweetness. If your pumpkin purée is unsweetened, you may want a touch more sugar.
Re-spin if icy. It’s normal for the first spin to look crumbly — re-spinning is what makes it creamy.
Mix-in ideas. Graham crackers, crushed gingersnaps, white chocolate chips, or candied pecans are all delicious.
Serve right after spinning. Ninja Creami ice cream is creamiest fresh out of the machine.

Variations

Lower sugar: Swap granulated sugar for a 1:1 monk fruit or allulose blend for a lighter version.
Extra cheesecake-y: Stir an extra 2 oz of cream cheese into the base.
Pumpkin spice latte twist: Add 1 teaspoon of instant espresso powder to the base.
Maple pumpkin: Replace ¼ cup of the sugar with pure maple syrup.

Bowl of homemade Ninja Creami pumpkin cheesecake ice cream topped with whipped cream and graham cracker crumbs.

Storing Instructions

Store leftover pumpkin cheesecake ice cream in the Ninja Creami pint container with the lid sealed tightly to prevent freezer burn. For the best texture and flavor, enjoy within 1–2 weeks. If it firms up solid in the freezer, run it through the “Re-Spin” cycle before serving to bring back the creamy texture.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin purée? Use pure pumpkin purée. Pie filling already contains added sugar and spices, which throws off the flavor balance and texture.

Do I have to use full-fat cream cheese? Yes — full-fat cream cheese gives the ice cream its rich, cheesecake-like body. Reduced-fat versions produce a less creamy base.

Can I make it without graham cracker crumbs? Absolutely. The crumbs are an optional mix-in for crunch and that cheesecake-crust vibe; the ice cream is delicious on its own.

My ice cream came out icy — what happened? That’s normal on the first spin. Use the “Re-Spin” function until it reaches the creamy consistency you want. Make sure the pint was frozen flat for a full 24 hours.

How long does it last in the freezer? Stored properly it stays good for up to 2 weeks, though it’s creamiest in the first few days.

Can I make just one pint? Yes — see the single-pint quantities in the recipe notes below.

More Copycat Ninja Creami Recipes

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Ninja Creami Copycat Dairy Queen Butterfinger Blizzard

Ninja Creami Mint Oreo Blizzard

Ninja Creami Heath Blizzard (Copycat Recipe)

Ninja Creami Turtle Pecan Cluster Blizzard

Ninja Creami Dairy Queen Ice Cream Copycat

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