You’re gonna love this one. It’s creamy, sweet, and packed with strawberry cheesecake flavor—but it’s also high in protein and super easy to make.
All you need is a few ingredients, a blender, and your Ninja Creami. That’s it. This is one of my go-to desserts when I want something cold, sweet, and satisfying without a bunch of junk. It tastes like real ice cream, not diet food. And yes, it’s protein-packed and good for you.
What You’ll Need
- 1 cup (240g) Fairlife skim milk or any high-protein milk
- 1 scoop (30g) vanilla whey protein powder
- 1 tbsp (15g) sugar-free cheesecake pudding mix
- 1 tbsp (12g) fat-free cream cheese
- 1 tsp vanilla extract
- 1/2 cup (75g) frozen strawberries
- Optional: 1 tbsp (5g) graham cracker crumbs for topping
Why I Love This Recipe
Okay, so this started as one of those “let’s see if this works” kitchen experiments. I wanted that real strawberry cheesecake flavor but in a high-protein, low-sugar version. After a few tweaks, I nailed it. This one feels like a total treat, and I don’t even miss the sugar.
- It’s thick and creamy like real ice cream
- No added sugar
- High in protein (30g+ per serving!)
- Super easy to prep
- Tastes like cheesecake and strawberries had a baby
Servings and Time
Servings: 1
Prep Time: 5 minutes
Freeze Time: 24 hours
Spin Time: 3 minutes
Why This Recipe Works (Quick Science)
The sugar-free cheesecake pudding mix and cream cheese create a thick, creamy base without the fat of full cream. Whey protein adds structure and scoopability. Fairlife milk gives a higher protein and creamier texture compared to regular milk. The Ninja Creami re-blends the frozen base into a silky smooth ice cream without needing churners or special ingredients.
Common Mistakes
- Not freezing long enough: You must freeze the base for 24 hours, flat and level, or it won’t spin right.
- Too much fruit: Adding too many strawberries before freezing can make the base icy. Keep it to 1/2 cup.
- Forgetting to soften cream cheese: Cold chunks won’t blend smoothly.
- Skipping the re-spin: If it looks crumbly after the first spin, just respin—it fixes everything.
Tools Needed
- Ninja Creami
- Ninja Creami pint container
- Blender or immersion blender
- Measuring cups and spoons
- Rubber spatula
Substitutions and Variations
- Use cottage cheese instead of cream cheese for a tangier taste
- Almond milk or oat milk work, but the texture may be less creamy
- Chocolate protein powder = chocolate strawberry cheesecake
- Add crushed graham crackers after spinning for crunch
- Want sweeter? Add 1–2 tsp of zero-cal sweetener like allulose or monk fruit
Make Ahead Tips
- Make 2–3 pints at once and keep them frozen—just spin when ready
- You can freeze the base for up to 1 month before spinning
How to Make Ninja Creami Strawberry Cheesecake Protein Ice Cream
Step 1: Blend Your Base
In a Ninja Creami pint container, use a hand frother to mix:
- 1 cup Fairlife milk
- 1 scoop vanilla whey protein powder
- 1 tbsp sugar-free cheesecake pudding mix
- 1 tbsp softened fat-free cream cheese
- 1 tsp vanilla extract
Mix until totally smooth, about 30 seconds.
Step 2: Freeze
Freeze upright for 24 hours.
Step 3: First Spin
Remove pint from freezer. Insert into Ninja Creami machine. Spin on “Lite Ice Cream” setting.
Step 4: Add Strawberries + Re-Spin
Scrape the middle of the ice cream to make a small hole. Add 1/2 cup chopped frozen strawberries into the center. Re-spin on “Mix-In” setting.
Step 5: Optional Re-Spin
If the texture is still crumbly, hit “Re-Spin.” It’ll come out super creamy.
Step 6: Serve and Top
Scoop ice cream into a bowl. Sprinkle with graham cracker crumbs if using.
Macros (Approximate per serving)
- Calories: 250
- Protein: 30g
- Carbs: 15g
- Fat: 6g
- Fiber: 2g
Tips for Leftovers and Storage
- If you don’t eat it all, level out the top and refreeze
- Next time you want it, just pop it back in the Creami and re-spin
- Best eaten within 1 week for the creamiest texture
What to Serve With
- A protein bar for a full post-workout treat
- Hot coffee or iced latte on the side
- A drizzle of sugar-free chocolate syrup
- Crushed nuts or toasted coconut for crunch
FAQ
Can I use fresh strawberries?
Nope—frozen only. Fresh ones add too much water and can make it icy.
Can I use a different pudding flavor?
Sure! White chocolate or vanilla work great too.
Do I need a Ninja Creami?
Yes. This recipe was made for it. Regular blenders won’t get the texture right.
It’s crumbly after spinning—what do I do?
Just hit “Re-Spin.” That fixes it almost every time.
Final Thoughts
This Strawberry Cheesecake Protein Ice Cream seriously tastes like dessert, but fuels you up like a protein shake. It’s one of those recipes that keeps me coming back because it hits all the cravings without wrecking my goals. Give it a try and drop a comment if you make it—I’d love to hear how yours turned out or what fun twists you try.
