New York Cheesecake Protein Ice Cream

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I ❤️ NY and CHEESECAKE. So why would I not want to experience them combined into one so that I can be living the dream?! Wait… and ice cream… I ❤️ ICE CREAM. So why would I not want them all to come together and sing me sweet songs that make me want to dance in the moonlight? And if you too want to dance in the moonlight, then you need to try this New York Cheesecake Protein Ice Cream recipe. It’s creamy, tangy, and has all the rich, decadent vibes of a classic New York cheesecake, with 1000x the protein and 1/1000th of the calories. But you will still be satisfied, the spot will still be hit, and you will be mad at yourself for not finding this recipe sooner. Alright, enough said, let’s get into how to make it!

Why “New York Cheesecake”?

You might be wondering why I’m calling this “New York Cheesecake” instead of just “Cheesecake Protein Ice Cream.” The name itself evokes a certain richness and creaminess that’s synonymous with the iconic New York dessert. Unlike regular cheesecakes, New York-style cheesecake is known for being dense and creamy, and this recipe mirrors that same texture in a frozen treat. Plus, “New York Cheesecake” just sounds fancier, doesn’t it?

What Makes This Recipe So Special?

• High Protein: With cottage cheese, vanilla protein powder, and sugar-free pudding mix, you’re getting a dessert that’s both indulgent and packed with protein.
• Lower Calorie: It’s made with 2% milk, low-fat cottage cheese, and sugar-free ingredients, keeping it light while still rich in flavor.
• Easy to Make: Blend, freeze, and spin. That’s it! The Ninja Creami does all the heavy lifting.
• Customizable: You can adjust the sweetness, add different toppings, or even tweak the recipe to fit your cravings (more on that later).

The Ingredients You’ll Need

Here’s what you need to make your own high-protein New York Cheesecake ice cream:

• 360 ml (1 ½ cups) 2% milk: This keeps the base creamy without adding unnecessary fat.
• 170 g (¾ cup) low-fat cottage cheese: Adds creaminess and a protein boost.
• 31 g (1 scoop) vanilla protein powder: Choose a high-quality brand for the best flavor.
• 14 g sugar-free cheesecake pudding mix: The secret to nailing that cheesecake flavor.
• ½ tsp vanilla extract: Enhances the overall flavor.
• 2 tsp stevia or sweetener of choice: Adjust to your preferred sweetness level.
• Pinch of salt: Don’t skip this—it brings out all the flavors.

For the Graham Cracker Crust Topping:

• 2 graham cracker sheets: Crushed into small pieces.
• 18 ml sugar-free maple syrup: Helps bind the crust together.
• Pinch of salt: Enhances the flavor of the crust.

Step-by-Step Instructions

1. Blend Your Ice Cream Base

Add all the ingredients—milk, cottage cheese, protein powder, cheesecake pudding mix, vanilla extract, sweetener, and salt—into a blender. Blend until the mixture is completely smooth. This step is key because you want a silky texture for your ice cream.

2. Freeze the Base

Pour the blended mixture into your Ninja Creami pint, making sure it’s on a level surface. Freeze for 24 hours. Yes, the waiting is the hardest part, but trust me, it’s worth it.

3. Make the Graham Cracker Crust

While your ice cream base is freezing, prepare the crust. Crush two graham cracker sheets into a bowl and add the sugar-free maple syrup 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. Refrigerate the crust until you’re ready to use it.

4. Spin the Ice Cream

After 24 hours, remove the pint from the freezer and run it under hot water for 1–2 minutes on all sides. This helps loosen the edges. Place the pint in your Ninja Creami and spin it on the “Light Ice Cream” setting. Depending on your desired consistency, you may need to re-spin it 1–2 times.

5. Add the Graham Cracker Crust

Take your crust out of the refrigerator and break it into small pieces. Add the pieces to your ice cream by sprinkling them over the top. You can also fold them in manually if you prefer larger chunks throughout.

6. Optional: Add Whipped Cream

For an extra touch of indulgence, top your ice cream with a dollop of sugar-free whipped cream or Cool Whip.

Tips for Perfect New York Cheesecake Ice Cream

1. Blend Thoroughly: Make sure your base is completely smooth before freezing. Any lumps of cottage cheese will affect the texture.

2. Adjust Sweetness: Everyone’s taste is different, so feel free to adjust the amount of sweetener to your liking. Start with 1 teaspoon and add more if needed.

3. Experiment with Toppings: The graham cracker crust is a classic cheesecake addition, but you can also drizzle some sugar-free caramel or strawberry sauce for extra flavor.

4. Don’t Skip the Re-Spins: The first spin might be slightly crumbly, but re-spinning will give you that creamy, dreamy texture.

Customizations and Variations

Want to switch things up? Here are some ideas:

• Strawberry Cheesecake: Add fresh or frozen strawberries to the base or as a topping for a fruity twist.
• Chocolate Cheesecake: Use chocolate protein powder and sprinkle some sugar-free chocolate chips on top.
• Key Lime Cheesecake: Replace the vanilla extract with lime juice and zest for a refreshing citrus version.
• Peanut Butter Cheesecake: Swirl in a tablespoon of powdered peanut butter for a nutty flavor.

The possibilities are endless, and you can customize this recipe to fit whatever cheesecake mood you’re in!

Why You’ll Love This Recipe

This New York Cheesecake Ninja Creami recipe is more than just a dessert—it’s an experience. From the creamy, high-protein base to the classic graham cracker topping, every bite tastes like indulgence. And the best part? You can enjoy it guilt-free, knowing it’s packed with protein and low in calories.

More Cheesecake-Inspired Recipes:

• Deconstructed Blueberry Cheesecake
• Strawberry Cheesecake Frozen Cereal
• Blueberry Cheesecake Protein Smoothie
• Strawberry Cheesecake Overnight Oats

FAQ Section

Q: Can I use a different type of milk for this recipe?

A: Absolutely! While 2% milk gives the perfect balance of creaminess and low calories, you can use almond milk, oat milk, or even whole milk if you prefer. Just keep in mind that using non-dairy milk might slightly affect the texture.

Q: I don’t have a Ninja Creami. Can I still make this recipe?

A: Yes! If you don’t have a Ninja Creami, you can freeze the mixture in an ice cube tray, then blend the frozen cubes in a high-speed blender until smooth. It may not be as creamy, but it’s still delicious!

Q: Can I skip the graham cracker crust?

A: Of course! The graham cracker crust adds an authentic cheesecake vibe, but the ice cream base is flavorful enough to stand on its own.

Q: What protein powder works best for this recipe?

A: A high-quality vanilla whey or casein protein powder works best for creaminess and flavor. Plant-based protein powders can also work but might result in a slightly grainy texture.

Q: How do I make it sweeter?

A: You can add more stevia, monk fruit, or your favorite sweetener to taste. It’s always easier to add more sweetener before freezing, so adjust it during the blending step.

Q: Can I store leftovers?

A: Yes! If you have leftovers, place the pint back in the freezer. Before enjoying it again, run it under hot water for a minute and re-spin in the Ninja Creami for the best texture.

Final Thoughts

If you’ve been searching for a way to enjoy the flavors of cheesecake without throwing your health out the window, this recipe is it. It’s quick, easy, and endlessly customizable, making it perfect for cheesecake lovers and all you muscle mommies and daddies alike.

So get your Ninja Creami, whip up this New York Cheesecake Protein Ice Cream, and prepare to fall in loveeee.