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Cheesecake lovers, we’ve got another delicious treat for you: raspberry cheesecake ice cream!
Using fresh raspberries and half of a cheesecake flavored instant pudding packet, this Ninja Creami ice cream recipe is surprisingly easy and refreshing! It’s also become one of my new favorite flavors to make!
Growing up, I was never a cheesecake fan. Mixing cheese and cake together always seemed a bit strange. I love both of the ingredients individually, but the flavor and texture of cheesecake was never my cup of tea.
Not anymore with our cheesecake ice creams! We’ve done chocolate cheesecake ice cream (which was amazing), and now we wanted to expand into the world of fruity cheesecakes. What better than raspberries to pair with a new cheesecake flavor?
Raspberry cheesecake is one of the classic flavors of cheesecake that cheesecake lovers adore. I’ve also heard strawberry cheesecake is amazing, but we’ll save that for another ice cream recipe later down the road.
Our recipe calls for half of a cheesecake flavored instant pudding packet, which you should be able to find in the baking aisle at most local grocery stores. And by only using half for this recipe, you can make 2 pints or split it with our chocolate cheesecake recipe!
Please note: the ice cream mixture might become thick and hard to stir because of the pudding mix, but keep stirring and it will get a bit easier (it just may take a bit longer than normal)!
So grab some pudding mix, a Ninja Creami pint, and get spinning!
To Make Dairy-Free Raspberry 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!
- Can I use frozen raspberries? Sure! We find that fresh are easiest to use in a mortar and pestle or food processor, but you can simply put the frozen raspberries in the microwave to soften them up before mixing them in. Hard, frozen fruit may cause damage to the machine or the blade.
- 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 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!
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!
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 Raspberry Cheesecake Ice Cream
Description
Raspberry cheesecake ice cream uses fresh raspberries and cheesecake pudding powder to create a delicious treat you can enjoy any season of the year!
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 2 tsp raspberry extract 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.
(Optional) Whisk in 1 drop of red food coloring.
Crush a large handful of raspberries (around 10 - 12). I used a mortar and pestle, but you could easily use a spoon or food processor. Just make sure there are no large chunks.
Add the crushed raspberries to the mixture.
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 raspberry 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 orange creamsicle ice cream here.