Three Ways to Make Strawberry Cheesecake Ice Cream in the Ninja Creami
Updated: Jul 16
Watch the Blind Taste Test
Want to see which one won before you make it? Watch our full Ninja Creami blind taste test on YouTube, where we compare all three recipes side by side and reveal our honest reactions.
Original, Lighter & High Protein Recipes
If you love strawberry cheesecake ice cream but want options that fit different goals, you're in the right place.
For this recipe, we made three completely different versions in the Ninja Creami and blind taste-tested them side by side. The surprising part? Every single one was delicious.
Whether you're looking for a rich, traditional ice cream, a lighter frozen yogurt you can enjoy more often, or a high-protein dessert that actually tastes like dessert, there's a version here for you.
After our blind taste test, Laith picked the High Protein version as his favorite, while I kept coming back to the Lighter Frozen Yogurt version because it's the kind of treat I could happily enjoy on a regular weeknight without feeling like I'd overdone it.
The best part? All three start with real ingredients and are incredibly easy to make.
Equipment We Use
❇️ Ninja Creami ❇️ KitchenAid Immersion Blender
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder ❇️ Organic Vanilla Extract ❇️ FlavCity Protein Smoothie Powder
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Version 1: Original Strawberry Cheesecake
This version is closest to traditional premium ice cream. The extra cream cheese and heavy cream create the richest texture and the most authentic cheesecake flavor.
Ingredients
4 oz cream cheese
¾ cup half & half
¾ cup heavy cream
¼ cup allulose blend
1 tbsp nonfat milk powder
½ tsp vanilla
Pinch of salt
¼ cup strawberries
Best for: Classic ice cream lovers who want the richest, creamiest experience.
Version 2: Lighter Strawberry Cheesecake Frozen Yogurt
Don't let the lighter ingredients fool you. This version is creamy, tangy, refreshing, and incredibly satisfying.
Using Greek yogurt gives it that cheesecake flavor while reducing the fat considerably. It quickly became my personal favorite because it feels indulgent without being heavy.
Ingredients
2 oz cream cheese
¾ cup Fairlife 2% milk
½ cup plain Greek yogurt
¼ cup allulose blend
1 tbsp nonfat milk powder
½ tsp vanilla
Pinch of salt
⅓ cup strawberries
Best for: Everyday desserts and anyone wanting a lighter option that still feels like a treat.
Version 3: High Protein Strawberry Cheesecake
If you've ever wished protein ice cream tasted like real ice cream, this recipe might surprise you.
Adding FlavCity Strawberry Protein Powder boosts the protein while still delivering a creamy cheesecake flavor. In our blind taste test, this was Laith's winner.
Ingredients
2 oz cream cheese
1 cup Fairlife 2% milk
½ cup plain Greek yogurt
1 scoop FlavCity Strawberry Protein Powder
¼ cup allulose blend
1 tbsp nonfat milk powder
Pinch of salt
¼ cup strawberries
Best for: Anyone looking to increase protein without sacrificing flavor.
Ninja Creami Instructions
All three recipes use the exact same process.
Blend all ingredients until completely smooth.
Freeze for at least 24 hours.
Process using the Lite Ice Cream setting (or your preferred setting).
If the mixture looks crumbly, add 1–2 tablespoons of Fairlife milk.
Run one Re-Spin cycle.
Add graham cracker pieces and cheesecake chunks.
Run the Mix-In cycle.
Grab a spoon and enjoy!
Which One Should You Choose?
Each version has its own strengths.
Version | Best For |
Original | Rich, premium ice cream texture |
Lighter | Lower-fat everyday dessert |
High Protein | Higher protein while staying creamy |
The fun part is that there isn't a wrong answer.
If you're craving classic cheesecake ice cream, make the Original.
If you want something you can fit into your weekly routine more easily, try the Lighter version.
And if protein is a priority, the High Protein recipe proves that healthier doesn't have to mean boring.
Our Favorite?
After tasting all three side by side:
Laith's Pick: High Protein Strawberry Cheesecake
Maria's Pick: Lighter Strawberry Cheesecake Frozen Yogurt
Honestly, we'd make all three again, it just depends on what we're in the mood for.
If you try one, let us know which version becomes your favorite!
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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