Blueberry Cheesecake Protein Ice Cream (Ninja Creami)
This Blueberry Cheesecake Protein Ice Cream is rich, creamy, and packed with real blueberry and cheesecake flavor. Made in the Ninja Creami for the ultimate protein-packed treat!
Let’s be real—cheesecake is elite.
But turning it into high-protein, creamy, blueberry-packed ice cream? That’s next-level.
This Blueberry Cheesecake Protein Ice Cream gives you all the indulgent flavors of a rich, creamy cheesecake while packing in the protein and keeping things smooth, dreamy, and totally satisfying.
The secret? Fairlife milk for creaminess, real frozen blueberries for that fresh berry burst, and a little cream cheese to bring in that signature cheesecake tang.
Oh, and don’t forget the graham wafers—because what’s cheesecake without that classic, buttery graham cracker crust?
And the best part? This isn’t some icy, sad protein shake pretending to be ice cream.
Thanks to the Ninja Creami machine and a little pudding mix magic, this recipe comes out thick, creamy, and absolutely delicious.
Whether you need a post-workout treat, a late-night snack, or just an excuse to eat cheesecake in frozen form, this one’s got you covered.
So grab your spoon—this is about to become a new freezer staple.
If you love this ninja creami recipe you may also enjoy my Strawberry Cheesecake Protein Ice Cream or my Ninja Creami Berry Smoothie Bowl.
Table of Contents
WHY YOU’LL LOVE THIS BLUEBERRY CHEESECAKE PROTEIN ICE CREAM
Tastes Like Real Cheesecake – Creamy, tangy, and bursting with blueberry flavor, this ice cream is basically cheesecake in a frozen, high-protein form.
Thick and Creamy Texture – Thanks to Fairlife milk, pudding mix, and cream cheese, this ice cream is smooth and scoopable, not icy or chalky.
Packed with Protein – With vanilla protein powder and high-protein milk, this treat keeps you satisfied while tasting like dessert.
Graham Wafers for the Ultimate Cheesecake Vibe – Because what’s cheesecake without the buttery graham cracker crunch?
Made with Simple, Wholesome Ingredients – No unnecessary fillers or weird additives, just real ingredients blended to perfection.
Perfect for Meal Prep – Make a batch, freeze it, and have a protein-packed dessert ready to go whenever the cravings hit.
So Easy to Make – Mix, freeze, spin, and enjoy—all without the hassle of traditional ice cream-making.
SIMPLE INGREDIENTS YOU NEED FOR THE KETO BLUEBERRY CHEESECAKE ICE CREAM RECIPE
You will need the following full ingredient list below to make this sweet treat (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of this post):
- Fairlife 2% Milk – The secret to a rich, protein-packed base. Can also use Fairlife skim milk, 1% milk or whole milk.
- Unsweetened Almond Milk – Keeps things light and smooth.
- Frozen Blueberries – Adds natural sweetness and that gorgeous blueberry color. Can also use fresh blueberries or wild blueberries if preferred.
- Sugar-Free Vanilla Pudding Mix – The game-changer that makes everything thick and creamy.
- Light Cream Cheese – Brings in that classic cheesecake flavor without the heaviness. Can use low-fat cream cheese.
- Vanilla Whey Protein Powder – Keeps it high in protein while adding extra vanilla goodness.
- Graham Wafers (Mix-In) – Because cheesecake without a crust? Absolutely not.
- Optional – greek yogurt, maple syrup, teaspoon of vanilla extract, other fresh fruit, etc.
HOW TO MAKE THE PROTEIN BLUEBERRY CHEESECAKE ICE CREAM
Add all ingredients except graham wafers to a high-speed blender and blend until combined. Then add to the ninja creami pint container up to the max fill line.
Freeze container for 24 hours until frozen solid.
Remove frozen pint and run it under hot water for 60-90 seconds.
Install the pint into your machine and press the Lite Ice Cream button for the first spin.
Check the texture. If it’s still a bit powdery, pop it back in and press the Re-Spin button.
Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add 1 tbsp of milk and spin again on the respin setting.
Once it’s silky smooth, dig a hole in the center and add graham wafers. Spin once more on mix in setting and enjoy!
TIPS AND TRICKS FOR BEST RESULTS
- Blend Before Freezing – A handheld frother helps mix everything evenly for a smooth, clump-free base.
- Let It Sit Before Spinning – Take the pint out 5-10 minutes before spinning or run it under warm water to soften the edges.
- Re-Spin for Creaminess – If it’s too firm, hit Re-Spin to get that ultra-creamy texture.
- Add Graham Wafers at the End – Toss them in after the first spin so they stay crunchy instead of getting fully blended in.
- Customize Your Mix-Ins – Try adding extra blueberries, white chocolate chips, or a drizzle of honey for a fun twist.
- Store Properly – Keep leftovers covered in the pint container and Re-Spin before eating again for the best texture.
FAQS
WHY DO I NEED THE INSTANT PUDDING MIX?
The pudding mix helps thicken the ice cream and prevents iciness. It’s the secret to getting that smooth, creamy consistency without extra fat or sugar.
WHAT IF MY BLUEBERRY PROTEIN ICE CREAM TURNS OUT CRUMBLY?
No worries! Just press Re-Spin until it’s creamy again. If needed, add a splash of milk before spinning for extra smoothness.
WHAT PROTEIN POWDER WORKS BEST?
A good-quality vanilla protein powder (like PEScience) works best for a creamier texture. Avoid chalky protein powders, as they can affect the texture of the ice cream.
CAN I MAKE THIS BLUEBERRY CHEESECAKE ICE CREAM DAIRY-FREE?
Yes! Swap Fairlife milk for almond, coconut, or cashew milk and use a dairy-free protein powder and pudding mix. The texture may be slightly different, but it’ll still be delicious.
Keep in mind the higher in fat the milk = richer, smoother, dreamier ice cream.
For more tips and tricks check out my 10 Ninja Creami Tips For The Best Protein Ice Cream.
Other High Protein Ice Cream Recipes And Fruit Sorbets You May Enjoy!
- Chocolate Hazelnut Ice Cream
- Snickers Chocolate Protein Ice Cream
- Ninja Creami Chocolate Ice Cream
- Banana Cream Pie Protein Ice Cream
- Biscoff Protein Ice Cream
- Birthday Cake Ice Cream In The Ninja Creami
- Protein Monster Cookie Ninja Creami
- Cinnamon Toast Crunch Protein Ice Cream
- Peanut Butter Cup Protein Ice Cream
- Butter Pecan Protein Ice Cream
- Moose Tracks Ice Cream
- Ninja Creami Pineapple Sorbet
- Ninja Creami Raspberry Sorbet Recipe
- Protein Rich Vanilla Base Ice Cream
- Eggnog Protein Ice Cream
- Pumpkin Pie Protein Ice Cream
- Viral Cottage Cheese Ice Cream
Blueberry Cheesecake Protein Ice Cream (Ninja Creami)
This Blueberry Cheesecake Protein Ice Cream is rich, creamy, and packed with real blueberry and cheesecake flavor. Made in the Ninja Creami for the ultimate protein-packed treat!
Ingredients
- 1 cup Fairlife 2% milk
- 1/2 cup unsweetened almond milk
- 1 cup frozen blueberries
- 1 tbsp sugar free vanilla pudding mix
- 1 tbsp light cream cheese
- 1 scoop vanilla protein powder
- Optional - graham wafers as a mix in for "crust"
Instructions
- Add all ingredients except graham wafers to a high-speed blender and blend until combined. Then add to the ninja creami pint container up to the max fill line.
- Freeze container for 24 hours until frozen solid.
- Remove frozen pint and run it under hot water for 60-90 seconds.
- Install the pint into your machine and press the Lite Ice Cream button for the first spin.
- Check the texture. If it’s still a bit powdery, pop it back in and press the Re-Spin button.
- Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add 1 tbsp of milk and spin again on the respin setting.
- Once it’s silky smooth, dig a hole in the center and add graham wafers. Spin once more on mix in setting and enjoy!
Notes
Can use code BAILEY at checkout on all PEScience products such as the Gourmet Vanilla protein powder.
You can use Fairlife skim milk in this recipe instead. Keep in mind the higher in fat the milk = richer, smoother, dreamier ice cream.
You don't necessarily have to wait the full 24 hours of freezing time. Yes, waiting the full 24 hours will give you the best, most consistent results. But if you only froze it for 12-16 hours and you’re desperate for a frozen treat, you’re not out of luck. Skip the respin button and instead, hit the Mix-Ins button after the Lite Ice Cream cycle. This prevents the ice cream from getting overworked and soupy, which can happen when the base hasn’t fully solidified.
If your ice cream comes out powdery or crumbly after the first spin, instead of immediately reaching for the milk, try hitting the respin button first. More often than not, that’s all you need to get it creamy.
I always pre-chop or crush your mix-ins ahead of time.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 307mgCarbohydrates: 34gFiber: 5gSugar: 26gProtein: 36g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS HEALTHY DESSERT PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS ICE CREAM BASE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
