Scoop&Slush

Strawberry Cheesecake Ice Cream

A tangy cheesecake base with sour cream, spun smooth, then folded with strawberry preserves, crushed graham crackers, and fresh strawberries on the mix in.

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Strawberry Cheesecake Ice Cream
Ninja CreamiPrep
10 minFreeze
24 hoursMakes
1 Deluxe pint · 6 servings

Why you’ll love this

It is a slice of cheesecake you eat with a spoon, tangy and rich, with ribbons of strawberry and buttery graham crunch folded through; every scoop lands a different bite, which keeps you going back. It suits berry season, special Sundays, and anyone who orders cheesecake whenever it is on the menu.

What you’ll need

A few simple ingredients for a big, delicious idea.

Cream cheese
Cream cheese
Golden sugar
Golden sugar
Vanilla extract
Vanilla extract
Heavy cream
Heavy cream
Sour cream
Sour cream
Whole milk
Whole milk
Salt
Salt
Strawberry preserves
Strawberry preserves
Graham crackers
Graham crackers
Fresh strawberries
Fresh strawberries

Strawberry Cheesecake Ice Cream

Ninja CreamiPrep 10 min24 hours

Ingredients

Instructions

  1. Make the base

    Put the cream cheese in a large microwave safe bowl and microwave for 15 seconds. Add the sugar and vanilla and whisk for 2 minutes, until the mixture resembles frosting.

  2. Add the dairy

    Slowly add the heavy cream, sour cream, milk, and salt. Mix until smooth and well combined. The sour cream is the cheesecake tang; do not skip it.

  3. Freeze the Deluxe pint

    Pour the mixture into a clean Deluxe pint up to the scoopable max fill line. Cover with the lid and freeze for 24 hours.

  4. Set up the pint

    Take the Deluxe pint out of the freezer and remove the lid, then set the pint up in the machine.

  5. Select FULL, then ICE CREAM

    Press FULL and then use the dial to select ICE CREAM. The machine will stop when the ice cream is ready.

  6. Add the cheesecake mix ins

    With a spoon, create a 2 inch wide hole that reaches the bottom of the pint. Add the strawberry preserves, crushed graham crackers, and fresh strawberries. Set the pint back in the machine and press MIX-IN.

  7. Serve

    When processing is complete, take the ice cream out of the machine and serve immediately.

Nutrition guide

The nutrition scoop

Per serving · 1 of 6 servings from one Deluxe pint

  • Fat 58%
  • Carbs 37%
  • Protein 5%

Proper dessert energy: rich, creamy, and sweet, with fresh strawberries keeping every bite bright.

Total fat 21 g
Carbohydrates 30 g
Protein 4 g
of which sugars 26 g
Saturated fat 13 g 65% daily value
Cholesterol 70 mg 23% daily value
Sodium 110 mg 5% daily value
Dietary fiber 1 g 4% daily value
Calcium 100 mg 8% daily value
Vitamin C 5 mg 6% daily value

Where the richness lives

The heavy cream and cream cheese bring most of the fat and nearly all of the saturated fat. That is exactly what makes the base taste like real cheesecake.

The bright spot

Fresh strawberries and preserves add real fruit flavor, a little fiber, and a touch of vitamin C for very few of the total calories.

Want a lighter scoop

Swap half the heavy cream for whole milk and use light cream cheese. The pint stays tangy and scoopable, and each serving lands noticeably lighter.

Estimated from the ingredients exactly as written, using standard reference values for each ingredient. Your brands and swaps will shift the numbers a little. Daily values are based on a 2,000 calorie diet.

Make it your own

  • Start with the base recipe, then swap one ingredient at a time.
  • Try a different topping after processing.
  • Keep notes so you can revisit your favorite combination.

Texture tips

  • A level, fully solid freeze gives the smoothest spin.
  • Freeze CREAMi bases level and completely solid.
  • For SLUSHi, check compatible liquids and minimum sugar requirements.

Frequently asked questions

Can I swap the fruit?

Yes. Blueberries, blackberries, raspberries, and even peaches all work. Just swap the same amount of preserves and fresh fruit.

Why sour cream in the base?

Sour cream gives the pint its cheesecake tang and keeps the richness from tasting flat. Full fat sour cream blends in smoothly.

Why do the graham crackers go in last?

Crackers frozen into the base for 24 hours would go soggy and disappear. As a mix in they stay in crunchy little pieces, like crust.

Is there a regular pint version?

This recipe is written for the Deluxe pint, which the cheesecake base fills properly. Halving it for a regular pint leaves the spin short, so the Deluxe is the right call.