Enjoy the classic flavors of pumpkin cheesecake, but in ice cream form, with this easy Ninja Creami recipe.
Ninja Creami pumpkin cheesecake ice cream is a perfectly creamy fall dessert, full of warm spices and silky sweetness.
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When fall rolls around every year, I’m more than ready to start enjoying ALL of the pumpkin desserts.
But since I live in the southern US, our fall days aren’t always cool and crisp. Sometimes, they’re sweltering!
So I’m always game for making pumpkin treats that don’t require any baking.
This Ninja Creami pumpkin cheesecake ice cream is loosely based on my frozen pumpkin cheesecake, and both are fantastic ways to enjoy the flavors of the season, even when the weather isn’t cooperating!
I love the way the pumpkin spice pairs with the slight tang of cream cheese, plus the sweetness of brown sugar.
All in a silky smooth, ultra-creamy frozen treat, which earned it a spot on our list of the best Ninja Creami recipes.
More Ninja Creami Recipes You’ll Love:
- Ninja Creami Chocolate Ice Cream
- Ninja Creami Mint Chocolate Chip Ice Cream
- Ninja Cream Chunky Monkey Ice Cream
- Ninja Creami Vanilla Gelato
- Ninja Creami Orange Soda Ice Cream
- Ninja Creami Rocky Road Ice Cream
- Ninja Creami Lemon Gelato
- Ninja Creami Copycat Blizzard
- Ninja Creami Vanilla Ice Cream
- Ninja Creami Pistachio Gelato
- Ninja Creami High Protein Pumpkin Ice Cream
- Ninja Creami Chocolate Cottage Cheese Ice Cream
Pumpkin Cheesecake Ice Cream in the Ninja Creami
To bring in the full flavor of quintessential pumpkin pie for this ice cream, I used pumpkin puree and pumpkin pie spice.
Cream cheese and cheesecake pudding mix give the ice cream just the right amount of tang, and also help promote a rich, creamy texture.
The result is an indulgent fall treat that’s delicious on its own, or you can serve a scoop over a slice of pecan pie for Thanksgiving dessert.
You could also add some chopped graham crackers as a mix-in, which would give it the effect of a graham cracker crust!
More Pumpkin Recipes for Fall:
- No-Bake Pumpkin Oatmeal Cookies
- Easiest Pumpkin Bundt Cake
- Cake Mix Pumpkin Muffins
- Instant Pot Pumpkin Cheesecake
How to Make Ninja Creami Pumpkin Cheesecake Ice Cream
It’s really easy to make this delicious treat.
Ingredients You’ll Need:
- Pumpkin puree (NOT pumpkin pie filling)
- Cream cheese
- Cheesecake instant pudding mix
- Pumpkin pie spice
- Brown sugar
- Vanilla extract
- Milk
- Heavy cream
How to Make It:
(Full printable recipe is available below)
Combine ingredients. First, you’ll combine the pumpkin puree, softened cream cheese, instant pudding mix, pumpkin pie spice, brown sugar, vanilla extract, and milk in a small mixing bowl or large liquid measuring cup.
Blend. Use an immersion blender to blend everything together until smooth, then stir in the heavy cream by hand.
Pour the mixture into a Ninja Creami pint container.
Freeze. Close the lid on the Ninja Creami pint container and place it on a level surface in the freezer for at least 24 hours.
Spin. Last, you’ll, remove the pint from the freezer and take off its lid.
Place the container into the outer bowl of the Ninja Creami, securing the outer bowl lid.
Lock the outer bowl into place in the Ninja Creami machine and press the Ice Cream button.
Allow the cycle to complete.
Re-spin, if needed. Remove the pint from the machine and check the ice cream’s texture.
If it looks a little crumbly or powdery, insert it back into the machine and use the Re-spin button.
If it’s still crumbly after that, add a tablespoon of milk to the ice cream and Re-spin again.
Notes and Adaptations:
- I used regular cream cheese and 2% milk. I think reduced fat cream cheese (such as Neufchatel) would work fine, but I personally wouldn’t use fat-free cream cheese. If you’re using regular cream cheese, you could opt for skim milk if preferred.
- If you’d like, you could add some crushed graham crackers to the ice cream as a mix-in, to replicate a graham cracker crust. To do that, create a well in the center of the ice cream, that’s about an inch wide and extends to the bottom of the pint. Add a few tablespoons of crushed graham crackers to the well, then use the Mix-in button to incorporate them throughout the ice cream.
Recommended Equipment:
Ninja Creami Pumpkin Cheesecake Ice Cream
Enjoy the flavors of fall in a cool and creamy treat, thanks to this Ninja Creami pumpkin cheesecake ice cream!
Ingredients
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 3 oz cream cheese, softened
- 2 Tablespoons instant cheesecake pudding mix
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup milk
- 1/4 cup heavy cream
Instructions
- In a small mixing bowl or large liquid measuring cup, combine pumpkin puree, cream cheese, cheesecake pudding mix, pumpkin pie spice, brown sugar, and vanilla extract.
- Use an immersion blender to blend everything together until smooth.
- Stir in the heavy cream by hand, then pour the mixture into a Ninja Creami pint container.
- Close the lid on the pint container and transfer it to a level surface in your freezer for at least 24 hours.
- Remove the pint from the freezer and take off its lid. Transfer the pint to the outer bowl of the Ninja Creami, locking the outer bowl lid into place. Secure the outer bowl into the Ninja Creami machine and press the Ice Cream button. Allow the cycle to complete.
- When the cycle is complete, remove the pint from the machine and check the ice cream's texture. If it looks kind of crumbly or powdery, insert it back into the machine and press the Re-spin button. If it's still crumbly after that, add a tablespoon of milk to the ice cream and Re-spin once more. It should be nice and creamy when it's ready!
Notes
- I used regular cream cheese and 2% milk. I think reduced fat cream cheese (such as Neufchatel) would work fine as a substitute. If you're using regular cream cheese, you could opt for skim milk if preferred.
- If you'd like, you could add some crushed graham crackers to the ice cream as a mix-in, to replicate a graham cracker crust. To do that, create a well in the center of the ice cream, that's about an inch wide and extends to the bottom of the pint. Add a few tablespoons of crushed graham crackers to the well, then use the Mix-in button to incorporate them throughout the ice cream.
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Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 185Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 107mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your Ninja Creami board on Pinterest!
Can you make this recipe without a ninja creamy?
Hi Mary! Unfortunately, this particular recipe won’t work well without a Ninja Creami, because it isn’t aerated or churned. It freezes into a solid block, which the Ninja Creami sort of “shaves” into a creamy ice cream. If you have a traditional ice cream maker, you could try churning the mixture to see how it turns out that way.