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Ninja Creami Pumpkin Cheesecake Ice Cream

Ninja Creami pumpkin cheesecake ice cream with a rich cream cheese tang and warm pumpkin spice depth, churned into a smooth frozen cheesecake-style texture. After a 24-hour freeze, you’ll process it in the Ice Cream setting and fold in graham cracker crumble for a true pumpkin cheesecake vibe.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup whole milk
  • 0.5 cup pumpkin puree
  • 2 tbsp cream cheese, softened
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Mix-in and topping
  • 3 graham crackers, crushed (for mix-in)
  • 1 tbsp milk only if re-spinning is needed
  • 1 whipped cream
  • 0.25 tsp cinnamon for dusting

Equipment

  • 1 Ninja Creami

Method
 

Blend the cheesecake pumpkin base
  1. Blend whole milk, pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth and no cream cheese lumps remain. Stop and scrape as needed so the texture is fully uniform.
Freeze and process with Ninja Creami
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours. Keep it level so it freezes evenly.
  2. Process on the Ice Cream setting, then re-spin with 1 tablespoon milk if needed. Stop when the texture looks thick, scoopable, and smooth.
Add mix-in and finish
  1. Use the Mix-In function to fold in crushed graham crackers. Mix only until the crumbs are evenly distributed.
  2. Top with whipped cream and dust with cinnamon. Serve immediately for the best contrast between creamy base and crunchy crumbs.

Notes

For a thicker, more cheesecake-like scoop, make sure the cream cheese is fully softened before blending and scrape down the blender so no lumps remain. Store any leftovers in the pint with a tight lid in the freezer for up to 2 days; refreeze after processing. Re-spin on Ice Cream for 1 extra cycle if it hardens. To make it lighter, use reduced-fat cream cheese and swap to low-fat milk for a lower-calorie version.