The creamiest strawberry cheesecake Ninja Creami protein ice cream with 41g of protein per pint. Real strawberries, real cream cheese, and 306 calories for the whole pint — tastes like cheesecake, not a chalky protein shake.

strawberry cheesecake ninja creami protein ice cream in pint container

A strawberry cheesecake Ninja Creami protein ice cream is a high-protein homemade ice cream made with Fairlife milk, real strawberries, light cream cheese, vanilla pudding mix, strawberry cheesecake protein powder, and graham wafer mix-ins. One pint packs 41g of protein and only 306 calories — and tastes like real cheesecake, not a sad protein experiment.

This is a flavor twist on my Ninja Creami Vanilla Protein Ice Cream base — same method, with real strawberries blended in and cream cheese for that tangy cheesecake flavor.

If you love this, also try my Banana Cream Pie Protein Ice Cream or Cookies and Cream Protein Ice Cream next.

strawberry protein ice cream recipe in white bowl with silver spoon

Ingredients You’ll Need

(Full measurements in the recipe card at the bottom of the post.)

Fairlife skim milk — pushes the protein up without piling on calories. Fairlife has 14g of protein per cup. 2% or whole Fairlife works too — higher fat = creamier ice cream.
Unsweetened almond milk — keeps the calorie count balanced. Cashew milk, oat milk, or coconut milk also work.
Frozen strawberries — frozen are better than fresh here because they blend smoother and don’t water down the base. Fresh work too — just slice them small.
Sugar-free vanilla pudding mix — locks in the creamy texture and stops the ice cream from going icy. Cheesecake pudding mix also works and pushes the cheesecake flavor harder.
Light cream cheese — the differentiator. This is what gives you that tangy cheesecake flavor instead of a regular strawberry ice cream. Use room temperature so it blends smoothly. Full-fat works too — slightly richer.
Strawberry cheesecake protein powder — I use PEScience Strawberry Cheesecake (code BAILEY saves you on all products). Vanilla protein powder also works — you’ll just rely more on the cream cheese for the cheesecake flavor.
Graham wafers — added at the mix-in stage for that pie crust crunch. Pre-crush them so they distribute evenly.

strawberry cheesecake homemade ice cream

How to Make Strawberry Cheesecake Protein Ice Cream

Mix the base. Add the Fairlife milk, almond milk, frozen strawberries, pudding mix, cream cheese, and protein powder to the Ninja Creami pint up to the max fill line. Use a milk frother or immersion blender to fully combine — cream cheese clumps will mess with the texture.
Freeze 24 hours. Keep the pint flat in your freezer. A domed top can damage the blade.
Run under hot water. Once frozen solid, run the outside of the pint under hot water for 60–90 seconds before loading.
First spin: Lite Ice Cream. Powdery is normal.
Re-spin. This is where the texture goes silky. Re-spin again if needed.
Add graham wafers and mix in. Make a hole in the center, drop in the crushed graham wafers, hit Mix-In. Scoop and eat.

Tips for the Best Texture

Use frozen strawberries, not fresh. Frozen blend smoother and won’t add water to the base. If you only have fresh, slice them small and freeze them for 2 hours before mixing the base.
Bring cream cheese to room temperature before blending. Cold cream cheese clumps and won’t fully incorporate — you’ll get little white chunks throughout instead of a smooth tangy base.
Always re-spin if it looks crumbly. First spin = powdery. Second spin = creamy. Don’t add liquid and panic — re-spin first.
Sprinkle graham wafers on top instead of mixing in if you want maximum crunch. Mixing them through pulverizes them into smaller pieces.
Short on time? Skip the wait, change the buttons. If you only froze 12–16 hours, skip Re-spin entirely. After Lite Ice Cream, go straight to Mix-In. This stops a half-frozen base from getting overworked and soupy.

Close up shot of strawberry dessert recipe with graham crackers in a small bowl.

Mix-In Variations

New York cheesecake: Skip the strawberries entirely and double the cream cheese to 2 tbsp. Top with a drizzle of strawberry sauce after spinning.
Strawberry shortcake: Swap the graham wafers for crushed shortbread cookies or angel food cake pieces
Blueberry cheesecake: Replace strawberries with frozen blueberries and use blueberry jam as a swirl
Lemon cheesecake: Add 1 tsp lemon zest and a splash of lemon juice to the base; skip the strawberries
Higher protein: Add 2 tbsp of cottage cheese to the base. Pushes the protein over 50g per pint with no chalkiness.
Dairy-free: Use full coconut milk instead of Fairlife, vegan cream cheese, and a plant-based protein powder. Texture will be slightly less creamy but still really good.

For more tips and tricks check out my 10 Ninja Creami Tips For The Best Protein Ice Cream.

close up shot of strawberry ice cream with fresh strawberries in white bowl with silver spoon

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Ninja Creami Strawberry Cheesecake Protein Ice Cream

This healthy strawberry cheesecake ninja creami recipe is the perfect healthy treat for a hot summer day. The great thing about making your own ice cream is that this entire pint contains 306 calories and 41 g protein.

Prep Time5

Cook Time1

Total Time1 5

Course: High Protein

Cuisine: American

Servings: pint

Calories: 306kcal

Author: Bailey Campbell

Ingredients

1 cup Fairlife skim milk
½ cup unsweetened almond milk
1 cup frozen sliced strawberries
1 tbsp sugar free vanilla pudding mix
1 tbsp light cream cheese
1 scoop strawberry cheesecake protein powder from PEScience
Optional – graham wafers as a mix in

Instructions

Add all ingredients except graham wafers to the ninja creami container up to the max fill line and mix well with hand held frother.
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 a 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 Strawberry Cheesecake protein powder.

You can use Fairlife 2% 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

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.

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