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If I’m being completely honest, I’ve never been a cheesecake fan. I’ve tried many different flavors, but I’ve never been able to love it. However, the game has been totally changed with cheesecake ice cream (more specifically, chocolate cheesecake ice cream).
I’ve been to the Cheesecake Factory a few times and I can say that this chocolate cheesecake ice cream would be a star on their menu! It has a great cheesecake flavor up front, with a hint of chocolate that slides right in to steal the show.
When thinking of ways to make cheesecake ice cream, we had to get a bit creative since we didn’t want to just spin actual cheesecake (although I’m sure that would be amazing).
We came across Jell-O instant pudding mixes, and saw they made a cheesecake flavor.
Since powders are extremely easy to mix up for Ninja Creami ice cream, we knew we had found the winner!
What I’ve loved about using these pudding packets is that they are so versatile. You can combine almost any favor with them (although once you make this chocolate cheesecake ice cream it may be the only flavor you’ll want to make with them)!
So grab a Ninja Creami pint, a pudding packet, and get spinning!
To Make Dairy-Free Chocolate Cheesecake Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- How much of the Jell-O instant pudding mix should I use? For 1 pint, you only need half of the pudding packet (which comes out to around 2 tablespoons.
- What if the pudding mix isn’t fully mixing into the ice cream mixture? We found that the pudding mix thickened up the mixture, making it tough to evenly mix. However, if you keep stirring, it should all mix together just fine; it just takes a bit of extra elbow grease!
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Ninja Creami Chocolate Cheesecake Ice Cream
Description
Chocolate cheesecake ice cream uses cheesecake Jell-O instant pudding mix and cocoa powder to create a delicious and sweet ice cream treat!
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp vanilla extract, 2 tsp unsweetened cocoa powder, and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
Add in 2 tbsp cheesecake pudding powder. Whisk thoroughly, ensuring everything is mixed together.
Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.
The mixture may be slightly chunky from the cheesecake pudding thickening up, but keep stirring until the mixture is smooth throughout. If you cannot stir in the chunks, you can always cook it over low heat on the stove for a few minutes.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your chocolate cheesecake ice cream is ready to enjoy!
Note
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for brownie batter gelato here.
You had me at cream cheese! YUM!
This looks great, can’t wait to try it. I love that there’s a dairy-free option. Thank you for sharing. I look forward to trying more of your recipes.
Jay | Eager Books
This looks great!! I have cheesecake pudding mix in the cupboard so I’m planning on making this on the weekend.
OMG, yum!!! This looks absolutely delicious! I haven’t tried making ice cream yet! Thanks for sharing the recipe!🍦✨
In jersey channel island we don’t have jell o pudding mix what can I use instead please
There are homemade instant pudding mix recipes you can find online to make your own! You could use 1 part modified cornstarch to 2 parts sugar. For example, 2 tsp cornstarch and 4 teaspoons of sugar!