Strawberry Cheesecake Protein Ice Cream

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PERSONALLY, when I think of strawberry cheesecake, I don’t think of PINK cheesecake.

I think of regular cheesecake with a strawberry TOPPING.

And when I think of strawberry cheesecake ice cream, I think of cheesecake ice cream… still not PINK, with that strawberry topping and graham cracker crust swirled throughout.

Now, with the Ninja Creami.

No matter what I try… so far, at least… I have not figured out how to mix in any pigmented fruit without the ice cream completely turning that color.

Same with the graham cracker crust, HOW DO I MIX IT IN WHILE MAINTAINING SOME TYPE OF SWIRL INSTEAD OF COMPLETE OBLITERATION.

I don’t know yet.

I will figure it out, but I don’t know yet.

But because I don’t feel like trial and erroring 50 times in an attempt to figure it out..

I have come up with what, in my opinion, is an equally as good solution!!

I was really determined to not end up with pink ice cream and then I was like, who is forcing me to use the mix-in setting?

Literally, who is standing with a life-threatening weapon at my throat forcing me to use the mix-in setting?

The answer is NO-ONE!

I think that because it’s a cool setting to have, it simply being there as an option makes it hard to resist, but we must stop having mix-in setting blindness and learn to exercise our free will!

So long story short, I was like I’ll just “fill” the ice cream just like you do a donut and just like I do my froyo.

Quick lesson for all of you reading, to achieve the best froyo eating experience you must swirl the froyo around the inside perimeter of your cup, like creating a wall of froyo around the inside of your cup, a froyo well if you will.

You then fill your little froyo well with all of the toppings that your heart desires!

Trust me this is wayyyyyy better than filling your cup and trying to balance all the toppings on top!

You could even make the well, fill the well, seal the well off w more froyo, and then put even more toppings on!

Not sure it gets any more genius than that.

You’re welcome *takes bow*.

Now where was I… ummm… oh yeah so basically I was like I can fill the ice cream!!

So I made the well, made the filling, made the crust, filled the well, topped it with the crust and was able to achieve my desired aesthetic, which was historically accurate strawberry cheesecake, while keeping all of the flavors distinct and intact.

TA-DAAAA!

And now with this recipe you can do the same, YAAAYYY!!

Now let’s get into it!

Why You’ll Love This Strawberry Cheesecake Protein Ice Cream

• Protein-packed: Cottage cheese and protein powder make this a dessert that actually keeps you full.
• True cheesecake flavor: Sugar-free cheesecake pudding mix and vanilla give you that classic, creamy cheesecake taste.
• No pink ice cream problem: Keeping the strawberries as a topping/filling preserves both color and flavor.
• Layered, not obliterated: Every component stays distinct — cheesecake base, strawberry topping, graham cracker crust.
• Ninja Creami–approved: Designed specifically to spin smoothly and re-spin beautifully.

Ingredients You’ll Need

Here’s everything you’ll need, broken down by component.

Ice Cream Base

• 1 cup (240 mL) 2% milk – Creates a creamy but balanced base.
• 1 cup (226 g) low-fat or fat-free cottage cheese – Blends smooth and gives classic cheesecake richness.
• 1 scoop (31 g) vanilla protein powder – Whey or plant-based both work.
• 14 g sugar-free cheesecake pudding mix – Essential for cheesecake flavor and thickness.
• 1 teaspoon vanilla extract – Enhances sweetness and depth.
• 2 teaspoons stevia (or sweetener of choice, to taste) – Adjust depending on your protein powder.
• ⅛ teaspoon salt – Balances sweetness and sharpens flavor.

Strawberry Topping

• 140 g frozen strawberries – Bright, fresh strawberry flavor.
• 1 teaspoon stevia – Adjust to taste depending on strawberry sweetness.

Graham Cracker Crust

• 2 graham cracker sheets – Crushed into crumbs.
• 10 mL sugar-free maple syrup – Helps bind the crust.
• Pinch of salt – Brings out the buttery graham flavor.

How to Make Strawberry Cheesecake Protein Ice Cream

1. Blend the base

Add the milk, cottage cheese, vanilla protein powder, cheesecake pudding mix, vanilla extract, sweetener, and salt to a blender. Blend until completely smooth. The base should look thick, creamy, and uniform with no cottage cheese texture remaining.

2. Freeze

Pour the mixture into a Ninja Creami pint container. Place it on a flat, level surface in the freezer and freeze for 24 hours.

3. Spin the ice cream

After 24 hours, remove the pint from the freezer. Run the outside under hot water for 1–2 minutes.

Insert the pint into the Ninja Creami and spin on Lite Ice Cream mode. Re-spin 1–2 times until smooth and creamy.

Once finished, place the pint back into the freezer while you prepare the toppings.

How to Make the Strawberry Topping

Add the frozen strawberries and stevia to a microwave-safe bowl. Microwave for 1 minute.

Remove from the microwave and mash with a fork until you reach your desired consistency. You can leave it chunky, lightly mashed, or closer to a sauce — all work.

How to Make the Graham Cracker Crust

Add the graham crackers to a bowl and crush into fine crumbs.

Add the sugar-free maple syrup and a pinch of salt. Mash and stir until the mixture starts to come together into a slightly sticky, crumbly crust.

It may feel too dry at first — keep mashing and trust the process. If absolutely necessary, add a tiny bit more syrup.

How to Assemble the Ice Cream

Remove your ice cream pint from the freezer.

Using a spoon, create a well in the center of the ice cream if one doesn’t already exist.

Fill the well with the strawberry topping.

Add the graham cracker crust on top. You can sprinkle it evenly or line it around the inside perimeter of the pint for a classic cheesecake look.

Grab a spoon and enjoy.

Tips for Success

• Blend thoroughly: A smooth base is key for creamy texture.
• Always rinse the pint: This prevents crumbly ice cream.
• Re-spin patiently: Protein ice creams almost always need it.
• Keep components separate: This preserves flavor and appearance.
• Trust the well method: It’s the easiest way to keep everything intact.

Customizations

• Use raspberries or mixed berries instead of strawberries.
• Add lemon zest to the base to enhance the flavorsssss.
• Use chocolate graham crackers for a twist.
• Add crushed freeze-dried strawberries for extra intensity.
• Swap vanilla extract for almond extract for bakery-style flavor.

More Ninja Creami Recipes to Try

If you loved this Strawberry Cheesecake Protein Ice Cream, try these next:

• Oreo Cheesecake Protein Ice Cream
• Guava Cheesecake Protein Ice Cream
• New York Cheesecake Protein Ice Cream
• Red Velvet Cheesecake Protein Shake
• Pumpkin Cheesecake Protein Ice Cream
• Blueberry Cheesecake Protein Smoothie

Frequently Asked Questions

Can I use Greek yogurt instead of cottage cheese?

Yes, but cottage cheese adds thickness and gives a more authentic cheesecake flavor.

Do I have to use pudding mix?

It’s highly recommended for both flavor and texture. If skipping, expect a thinner result.

Can I store leftovers?

Yes. Keep the pint sealed in the freezer. Before eating again, rinse and re-spin.

Can I make this without a Ninja Creami?

You can use an ice cream maker or freeze-and-stir method, but the Creami gives the best texture.

Final Thoughts

This Strawberry Cheesecake Protein Ice Cream proves you don’t have to sacrifice flavor, texture, or aesthetics to make a high-protein dessert work.

It’s creamy, balanced, and intentionally built so every component shines. If you’re someone who cares about how your food tastes and looks — this one belongs in your Ninja Creami rotation.

Prep it tonight, freeze it flat, and tomorrow you’ll have a pint of strawberry cheesecake perfection waiting for you.