Blueberry Cheesecake Protein Ice Cream (42g Protein Ninja Creami)

Blueberry cheesecake protein ice cream made in the Ninja Creami with Fairlife milk, real cream cheese, and frozen blueberries. It tastes like blueberry cheesecake in scoopable, high-protein form, graham cracker crunch and all. Thick, creamy, and nothing like a sad icy protein shake.

Blueberry cheesecake in frozen, high-protein form, graham crust crunch included. The cream cheese is what makes this taste like real cheesecake and not just blueberry ice cream, and the Ninja Creami spins it thick and creamy every time.

Blueberry cheesecake protein ice cream is a high-protein frozen dessert made by blending milk, cream cheese, blueberries, protein powder, and pudding mix, freezing it for 24 hours, then spinning it in the Ninja Creami and folding in graham crackers. The cream cheese brings the tangy cheesecake flavor, the protein powder and Fairlife milk bring the protein, and the pudding mix keeps it smooth instead of icy.

I use Fairlife milk and frozen blueberries for the base, and the little bit of cream cheese is the part I won’t skip. It’s the difference between this tasting like actual cheesecake and just tasting like a berry shake.

If you love this ninja creami recipe you may also enjoy my Strawberry Cheesecake Protein Ice Cream or my Ninja Creami Berry Smoothie Bowl.

Ingredients You Need

• Fairlife 2% milk — the creamy, high-protein base. Fairlife has about 14g of protein per cup, so it does real work here. Skim, 1%, or whole Fairlife all work, with higher fat making it creamier.
• Unsweetened almond milk — thins the base just enough to spin smooth while keeping the calories balanced.
• Frozen blueberries — they bring natural sweetness and that deep purple color. Frozen blend smoother than fresh and won’t water down the base, but fresh work too.
• Light cream cheese — the key to real cheesecake tang. Without it, you have blueberry ice cream, not blueberry cheesecake.
• Sugar-free vanilla pudding mix — locks in the creamy texture and stops the ice crystals that make protein ice cream icy.
• Vanilla whey protein powder — adds protein and a vanilla-cream backbone. PEScience Gourmet Vanilla is my go-to, code BAILEY saves you a bit.
• Graham wafers — added at the mix-in stage for that pie-crust crunch. Pre-crush them so they spread evenly.

How to Make Blueberry Cheesecake Protein Ice Cream

1. Add the Fairlife milk, almond milk, blueberries, cream cheese, pudding mix, and protein powder to your Ninja Creami pint up to the max fill line. Blend with an immersion blender or milk frother until fully smooth. Take your time here, cream cheese clumps will mess with the texture.
2. Cover and freeze flat for 24 hours, until solid all the way through.
3. Take the pint out and run the outside under hot water for 60 to 90 seconds. Make sure the top is level to protect the blade.
4. Lock the pint into the machine and press Lite Ice Cream for the first spin.
5. If it looks powdery or crumbly, add a tablespoon of milk and press Re-Spin until it’s creamy and smooth.
6. Dig a well in the center, add the crushed graham wafers, and press Mix-In. Then scoop and enjoy.

Tips for the Creamiest Texture

Mix the base until it’s completely smooth before freezing. Cream cheese is the one ingredient that clumps, and a frozen clump of cream cheese spins up lumpy. A frother or immersion blender right in the pint handles it.

Freeze the pint dead level. A domed or tilted top freezes uneven and can push against the blade, and uneven freezing is the main reason a spin comes out icy on one side.

The hot-water step matters. Running the frozen pint under hot water for 60 to 90 seconds melts the edges just enough for the blade to catch and gives you a creamier first spin.

Go easy on the spins once the graham crackers are in. Each extra spin softens and melts the ice cream a little more, so add the mix-ins, spin once, and serve.

Variations to Try

Higher protein — blend 2 tablespoons of cottage cheese into the base. It disappears completely and pushes the protein over 50g per pint with no chalkiness.

Other berries — swap the blueberries for strawberries, raspberries, or blackberries for a different cheesecake flavor.

Cheesecake pudding — use sugar-free cheesecake pudding mix in place of vanilla to lean even harder into that cheesecake flavor.

Berry swirl — swirl in a spoonful of blueberry jam or sauce before freezing for ribbons of blueberry throughout.

Dairy-free — use coconut milk in place of Fairlife, dairy-free cream cheese, and a plant-based protein powder. Slightly less creamy, still really good.

How to Store

Store leftovers right in the Ninja Creami pint with the lid on, and smooth the top flat with a spoon before it goes back in the freezer. It keeps its best texture for up to 2 weeks.

When you want more, let the pint rest at room temperature for about 5 minutes, then Re-Spin (add a splash of milk if needed) to bring back that fresh-churned, silky texture.

Blueberry Cheesecake Protein Ice Cream FAQ

Can I leave out the cream cheese? You can, but it’s what makes this taste like cheesecake. Without it, you’ll still get a creamy blueberry protein ice cream, it just tastes like blueberry ice cream rather than blueberry cheesecake. A couple tablespoons of cottage cheese, blended smooth, is a good swap if you want the tang plus extra protein.

Should I use the Ice Cream or Lite Ice Cream setting? Use Lite Ice Cream for this one. The higher protein and lower fat spin best on Lite Ice Cream for a smooth, scoopable result. The regular Ice Cream setting runs at a lower blade speed for denser, full-fat bases, which isn’t what this recipe is built on.

Can I use a protein shake instead of milk and protein powder? Yes. A vanilla protein shake in place of the Fairlife milk and protein powder is a quick shortcut, just keep the cream cheese, blueberries, and pudding mix so you still get the cheesecake flavor and thick texture.

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Blueberry Cheesecake Protein Ice Cream (Ninja Creami)

Blueberry cheesecake protein ice cream made in the Ninja Creami with Fairlife milk, real cream cheese, and frozen blueberries. It tastes like blueberry cheesecake in scoopable, high-protein form, graham cracker crunch and all. Thick, creamy, and nothing like a sad icy protein shake.

Prep Time5 minutes mins

Chill Time1 day d

Total Time1 day d 5 minutes mins

Course: Ninja Creami Ice Cream

Cuisine: American

Servings: 1 pint

Calories: 423kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 cup Fairlife 2% milk
• ½ 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

Serving: 1pint | Calories: 423kcal | Carbohydrates: 47g | Protein: 42g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 965mg | Potassium: 486mg | Fiber: 4g | Sugar: 28g | Vitamin A: 403IU | Vitamin C: 15mg | Calcium: 469mg | Iron: 0.5mg

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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More Protein Ninja Creami Recipes To Try

• Banana Cream Pie Protein Ice Cream
• Birthday Cake Ice Cream In The Ninja Creami
• Ninja Creami Pineapple Sorbet
• Ninja Creami Raspberry Sorbet Recipe
• Protein Rich Vanilla Base Ice Cream

Made this blueberry cheesecake protein ice cream? Leave a star rating and a comment below and tell me how it turned out, I read every one. And tag me on Instagram @basicswithbails or save it on Pinterest with #basicswithbails.