Pumpkin Cheesecake Protein Ice Cream
The reason I love this blog of mine is because on here, I do what I want *cartman voice*. And what I want to do right now is talk about oatmeal, but what I’m going to do right now is talk about Crocs. Did y’all know that Crocs is coming out with South Park stuff?! A collab I never expected but much appreciate.
Um, anyway… I just made savory oatmeal for the first time because I have zero groceries but was desperate for a savory bite of literally anything… obviously. And I have mixed emotions. It wasn’t bad, but my life isn’t necessarily changed. I’m still trying to digest the fact that I even just ate it. Might make it again… might gag at the thought of it in a few hours… only time will tell. The mixed feelings could also be because of the struggle ingredients I dumped in it, so maybe I’m not giving it a fair chance. Idk.
Ummmm now about this ice cream. It is Pumpkin Cheesecake Protein Ice Cream, which honestly sounds so basic. I wish I could call it something like “I made this recipe bc I feel like I had to for the season’s sake protein ice cream,” but then no one would ever find it 😔.
All jokes aside tho LOL I do love this flavor and really tried to make it stand out from any other pumpkin cheesecake Ninja Creami recipe—specifically in the way it’s prepared, just to make it a little more fun to eat. But honestly, it’s just as good no matter which way you choose to go about it. Let your mood determine your Creami fate.
And without further ado, let’s get into the recipe!
Why You’ll Love This Pumpkin Cheesecake Protein Ice Cream
- High-protein: Thanks to cottage cheese and protein powder, this dessert will actually keep you full.
- Cheesecake vibes without the work: No oven, no water bath, no cracked tops—just creamy cheesecake flavor in every bite.
- Customizable: Make it pumpkin-heavy or keep the pumpkin as a swirl for a cool layered effect.
- Sweet but balanced: Sugar-free pudding mix, stevia, and a touch of maple syrup give you that classic cheesecake sweetness without overload.
- Seasonal and cozy: Pumpkin pie spice makes this taste like fall in a pint.
Ingredients You’ll Need
Here’s everything you’ll need to make this recipe, divided by the base, mix-ins, and graham cracker crust.
Ice Cream Base
- 1 cup (240 mL) 2% milk – Creates a creamy but not overly heavy base.
- 1 cup (226 g) low-fat or fat-free cottage cheese – Adds protein and rich cheesecake creaminess once blended.
- 1 scoop (31 g) vanilla protein powder – Choose your favorite brand; whey or plant-based both work.
- 14 g sugar-free cheesecake pudding mix – Key for that cheesecake tang and thick, creamy texture.
- 1 teaspoon pumpkin pie spice – Cozy fall flavor in one scoop.
- 1 teaspoon vanilla extract – Enhances the sweetness and depth.
- 2 ½ teaspoons stevia (or sweetener of choice, to taste) – Adjust depending on how sweet your protein powder already is.
- Pinch of salt – Balances the sweetness and brings out the flavors.
Mix-In
- ½ cup (122 g) pumpkin puree – Adds real pumpkin flavor and gorgeous color.
Graham Cracker Crust Topping
- 2 graham cracker sheets – Crushed into crumbs.
- 2 teaspoons (8 g) brown sugar substitute – Adds that caramelized sweetness.
- 10 mL sugar-free maple syrup – Helps bind the crust together.
- Pinch of salt – Balances the sweetness.
Optional toppings: sugar-free whipped cream, extra pumpkin pie spice for dusting.
How to Make Pumpkin Cheesecake Protein Ice Cream
Blend the base:
In a blender, combine the milk, cottage cheese, vanilla protein powder, cheesecake pudding mix, pumpkin pie spice, vanilla extract, stevia, and salt. Blend until completely smooth.
Freeze:
Pour the blended mixture into a Ninja Creami pint container. Freeze on a level surface for 24 hours.
Spin the base:
After 24 hours, remove the pint from the freezer. Run the container under hot water for 1–2 minutes, then insert it into the Ninja Creami. Spin on Light Ice Cream mode. Re-spin 1–2 times if needed for creaminess.
Add the pumpkin swirl:
Spoon the pumpkin puree on top of the ice cream. Spin the top half only on Mix-In mode. This keeps the pumpkin in the top half for a layered gradient effect—pumpkin cheesecake on top, plain cheesecake on the bottom.
* Shortcut option:
Mix the pumpkin directly into the base before freezing if you don’t care about the gradient look.
Make the graham cracker crust:
In a small bowl, crush the graham crackers. Add the brown sugar substitute, maple syrup, and salt. Stir until the mixture is crumbly but slightly sticky. Add more syrup if needed.
Assemble:
Crumble or press the graham cracker mixture over the top of your ice cream. Add whipped cream and a dusting of pumpkin pie spice if you’re feeling extra festive. Enjoy immediately or place back in the freezer to firm up a little for later.
Tips for Success
- Level freeze: Make sure your pint freezes on a flat, level surface so the blade spins evenly.
- Re-spin as needed: Protein ice creams often need at least one re-spin for that silky texture. Don’t be afraid to spin again.
- Gradient trick: Only spinning the pumpkin into the top half makes it look extra fancy without more effort.
- Crust texture: If your graham mixture is too dry, add a splash more syrup. If it’s too wet, stir in more crushed cracker.
- Sweetener swap: Monk fruit, allulose, or erythritol all work here—just adjust to your taste.
Customizations
- Make it richer: Use whole milk or full-fat cottage cheese for a creamier result.
- Add protein crunch: Stir in pumpkin-spice granola, protein cereal, or roasted nuts as a mix-in.
- More cheesecake tang: Swap in a little cream cheese for part of the cottage cheese.
- Pumpkin spice latte vibe: Add a teaspoon of instant espresso powder to the base for a PSL-inspired ice cream.
- Dairy-free option: Use almond or oat milk and a dairy-free protein powder, plus a vegan pudding mix.
Pumpkin Cheesecake Protein Ice Cream
Ingredients
Method
- Add all of the Ice Cream Base ingredients to a blender and blend until smooth.
- Pour the mixture into your Ninja Creami pint and freeze for 24 hours on a level surface.
- Take the pint out of the freezer and run it under hot water for 1-2 minutes (all sides, including the bottom).
- Spin on Lite Ice Cream mode.
- Respin 1-2 times until smooth and creamy.
- Once smooth, spoon the pumpkin puree on top of the ice cream. Spin the top half only on Mix-In mode.
- Place your ice cream in the freezer while you prepare the crust. Crush two graham cracker sheets into a bowl and add the sugar-free maple syrup, brown sugar substitute, and a pinch of salt. Mash everything together until it forms a slightly sticky, crumbly mixture. If it’s too dry, add a tiny bit more syrup.
- Press or crumble the crust on to the top of your ice cream and enjoy!
More Ninja Creami Protein Ice Cream Recipes to Try
If you loved this Pumpkin Cheesecake Protein Ice Cream, here are more flavors to add to your fall lineup:
- New York Cheesecake Protein Ice Cream
- Pumpkin Pie Protein Ice Cream
- Pumpkin Snickerdoodle Protein Ice Cream
- Pumpkin Spice Latte Protein Ice Cream
- Everything but the Kitchen Sink Protein Ice Cream
- Honey Roasted Almond Protein Ice Cream
Each one has its own vibe, but they all follow the same Ninja Creami magic formula: protein, flavor, and creamy texture you can actually scoop.
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes, but it won’t be quite as creamy. Cottage cheese blends silky smooth and gives the best cheesecake flavor.
What protein powder works best?
Vanilla whey protein blends best, but plant-based works too. Just note the texture may be slightly denser.
Do I have to use pudding mix?
The sugar-free cheesecake pudding mix really makes this taste like cheesecake and adds creaminess, but if you skip it, add 1–2 extra teaspoons of protein powder for thickness.
How do I store leftovers?
Keep the pint in the freezer with a tight lid. Before eating again, run under hot water for a minute and re-spin in the Ninja Creami to restore creaminess.
Can I make this without a Ninja Creami?
Technically yes—blend the base and churn in an ice cream maker or freeze in a dish and stir every 30 minutes. But the Creami gives you the most authentic texture.
Final Thoughts
Pumpkin Cheesecake Protein Ice Cream is the kind of recipe that feels indulgent but sneaks in a solid dose of protein, too. It’s creamy, spiced, a little tangy, and finished off with that crunchy graham cracker crust that makes it feel like a true dessert.
Whether you go for the layered gradient effect or stir everything together for pumpkin flavor in every bite, you’re getting a fall-inspired frozen treat that doesn’t miss. Grab your pint container, prep it tonight, and by tomorrow you’ll have a scoop (or two, or all) of cozy pumpkin cheesecake perfection waiting in your freezer.