Ninja Creami Cheesecake Ice Cream
Description
Tangy Greek yogurt and real cream cheese make a dense, high-protein Ninja Creami cheesecake ice cream that tastes like New York cheesecake — no heavy cream, no baking.
Ingredients
- 1¼ cups whole-milk plain Greek yogurt
- 2 oz block cream cheese, softened
- ¼ cup whole milk, plus 1–2 tablespoons for re-spinning
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 graham cracker sheets, crushed (optional)
Instructions
- Blend the cream cheese, ¼ cup milk, sugar, lemon juice, vanilla, and salt until completely smooth with no visible flecks.
- Mix in the Greek yogurt just until combined. Do not overmix.
- Pour into a Creami pint, filling below the MAX FILL line. Tap to settle and level the surface.
- Freeze 24 hours on a level shelf.
- Spin on LITE ICE CREAM (NC300/NC301) or FROZEN YOGURT (Deluxe NC501).
- Add 1–2 tablespoons milk and RE-SPIN until creamy. A crumbly first spin is normal.
- If using graham crackers, dig a well in the center, add them, and run MIX-IN. Serve immediately.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
- Blender or hand mixer
Notes
Block cream cheese only — whipped and tub-style carry added air, gums, and water. Soften it fully or it leaves permanent lumps. Whole-milk yogurt is not optional; nonfat spins up icy. Avoid erythritol-based sweeteners, which recrystallize and turn the pint gritty. Never fill past MAX FILL — the base expands and can jam the paddle.
Nutrition
Serving: 1ServingCalories: 287kcalCarbohydrates: 44gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 13mgSodium: 494mgPotassium: 337mgFiber: 1gSugar: 36gVitamin A: 70IUVitamin C: 3mgCalcium: 288mgIron: 1mg