If you love blueberries and cheesecake, this Ninja Creami Blueberry Cheesecake Ice Cream is for you! It's smooth, creamy, and packed with sweet blueberry flavor, all made easily in your Ninja Creami.
Blueberry cheesecake ice cream is the best of two worlds. It's like eating cheesecake but in creamy, frozen form, complete with that signature tang from real cream cheese.
It tastes just as good, if not better, than store-bought versions. The best part? No weird additives, just real, clean ingredients. Plus, you're getting the antioxidant benefits of blueberries (they're a superfood for a reason!) wrapped up in a delicious frozen treat.
If you love cheesecake flavors, you should also check out my Strawberry Cheesecake Ice Cream for another fruity twist, or my Blackberry Cheesecake Ice Cream for a deeper berry flavor. And if you just want pure blueberry goodness without the cheesecake, my favorite vanilla base with blueberry mix-ins works beautifully!
Jump to:
- Why You'll Love This Recipe
- Why Blueberries Are a Superfood (Yes, Even in Ice Cream!)
- The Macerating Trick (Don’t Skip This!)
- 🛒Ingredients You’ll Need
- Substitution and Additions
- How to Make Blueberry Cheesecake Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- 👪Serving Size
- 🌀Tools You’ll Need
- Tips for Success
- Recipe FAQs
- Cream Cheese-Based Ice Cream Recipes
- More Purple Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Blueberry Cheesecake Ice Cream
Why You'll Love This Recipe
- Super creamy and rich – Just like real cheesecake in frozen form
- No pudding mix or gums – 100% real ingredients for the best homemade taste
- Sweet and tangy – Perfect balance of fresh blueberries and creamy cheesecake
- Packed with antioxidants – Blueberries are nature's superfood
- Way cheaper than store-bought – Premium flavor at a fraction of the cost
- Beautiful purple color – Naturally gorgeous from real blueberries
- Only 10 minutes active prep – The freezer does the heavy lifting
- Fully customizable – Add graham crackers, lemon zest, or white chocolate
Why Blueberries Are a Superfood (Yes, Even in Ice Cream!)
Blueberries are doing the most, even in dessert form.
- Antioxidant rich: That deep blue color comes from anthocyanins, which help protect your cells.
- Brain friendly: Studies link blueberries to better memory and slower cognitive aging.
- Heart supportive: Regular intake may help with blood pressure and cholesterol.
- Light but filling: About 84 calories and 4g fiber per cup.
- Wild vs regular: Wild blueberries are smaller and often higher in antioxidants, but both work great here.
And yes, once we add the creamy stuff, it’s still dessert. Just a dessert with perks.
The Macerating Trick (Don’t Skip This!)
Macerating sounds fancy, but it’s simple. You toss fruit with a little sugar and let it sit. The sugar pulls out the juices, which intensifies the flavor and creates a natural syrup.
For this recipe, macerating means deeper purple color, stronger blueberry flavor, smoother blending, and more even sweetness throughout the ice cream.
To do it, add the blueberries to a bowl, sprinkle them with the 2 tablespoons of sugar from the recipe, and gently toss. Let them sit for about 10 minutes, or up to 30 minutes if you want even more juice. Use both the berries and all that syrup in your ice cream base.
🛒Ingredients You’ll Need
- Half and half – Makes the ice cream extra creamy.
- Blueberries – Fresh or frozen for that sweet, fruity flavor.
- Sweetened condensed milk – Adds natural sweetness and richness.
- Cream cheese – The key ingredient for that classic cheesecake taste.
- Vanilla extract – Enhances the flavor beautifully.
- Sugar – Helps balance the tartness of the blueberries.
See recipe card for quantities.
Substitution and Additions
- Replace half and half → Use equal parts heavy cream and whole milk.
- Replace condensed milk → Use honey or maple syrup for a natural sweetener.
- Replace fresh blueberries → Use frozen blueberries, thawed, for a similar effect.
- A squeeze of lemon juice for extra tanginess.
- A sprinkle of graham cracker crumbs for more cheesecake vibes.
- A swirl of blueberry sauce for extra flavor.
How to Make Blueberry Cheesecake Ice Cream
- Macerate – Sprinkle sugar over the blueberries and let them sit for about 10 minutes to release their natural juices and enhance the flavor.
- Blend – Add the macerated blueberries and the remaining ingredients to a blender or food processor and blend until smooth.
- Freeze – Pour into a Ninja Creami pint container, cover, and freeze for 24 hours on a level surface.
- Spin – Place in the Ninja Creami and use the Ice Cream mode to churn. If the texture is crumbly, respin until it’s smooth and creamy.
- Serve & enjoy – Scoop into a bowl, add toppings, and dig in!
🍒Fun Mix-Ins and Topping Ideas
- Graham Cracker Crumbles 🍪 – Adds that classic cheesecake crust texture.
- Fresh Blueberries 🫐 – Extra juicy bursts of fruit in every bite.
- White Chocolate Chips 🍫 – A touch of creamy sweetness to complement the tangy blueberries.
- Lemon Zest 🍋 – Enhances the tartness of the cheesecake base.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe, so it serves 4 people.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Tips for Success
- Flatten the top before freezing leftovers so the Ninja Creami blade doesn’t get damaged when re-spinning.
- Thaw slightly before eating, or use the microwave on ice cream mode.
- Re-spin in the Ninja Creami for a fresh, creamy texture.
- If using mix-ins (like nuts or chocolate chips), they may get pulverized when re-spinning.
Recipe FAQs
It’s rich and creamy with a sweet, tangy flavor from the blueberries and cream cheese. It’s like eating frozen cheesecake with a fruity twist!
Classic New York-style, chocolate, strawberry, and blueberry cheesecake are some of the favorites. This ice cream captures the essence of blueberry cheesecake in frozen form!
Absolutely! Thaw them completely and pat dry with paper towels first. This removes excess moisture that could make your ice cream icy. Frozen wild blueberries actually work better than fresh out-of-season berries.
Technically no, but I highly recommend it. Macerating (sprinkling with sugar and letting sit) releases the berry juices, intensifies flavor, and gives you that gorgeous purple color. It only takes 10 minutes!
Nothing! This is completely normal with fruit-based recipes. Just add 1-2 tablespoons of milk and use the Respin function. Usually one respin fixes it.
More Purple Ice Cream Flavors
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Blueberry Cheesecake Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Container Pint
- 1 Blender
Ingredients
- 1¼ cups half and half
- ¾ cup blueberries
- ½ cup sweetened condensed milk
- ½ cup cream cheese
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Instructions
- Macerate – Sprinkle sugar over the blueberries and let them sit for about 10 minutes to release their natural juices and enhance the flavor.¾ cup blueberries, 2 tablespoons sugar
- Blend – Add the macerated blueberries and the remaining ingredients to a blender or food processor and blend until smooth.1¼ cups half and half, ½ cup sweetened condensed milk, ½ cup cream cheese, 1 teaspoon vanilla extract
- Freeze – Pour into a Ninja Creami pint container, cover, and freeze for 24 hours on a level surface.
- Spin – Place in the Ninja Creami and use the Ice Cream mode to churn.
- Respin – If the texture is crumbly, respin until it’s smooth and creamy.
- Serve & enjoy – Scoop into a bowl, add toppings, and dig in!
Notes
- Macerate the berries – This step intensifies flavor and color. Don't skip it!
- Room temp cream cheese – Cold cream cheese won't blend smoothly.
- If crumbly: Add 1-2 tablespoons milk and respin.
- Flatten leftovers before freezing to protect the blade.
- Taste before freezing – Base should be slightly sweeter than desired.
- Add graham crackers AFTER spinning using the Mix-In function.
Rose says
This Blueberry Cheesecake Ice Cream is one of my family’s favorites! It’s smooth, creamy, and packed with the perfect mix of sweet blueberries and tangy cheesecake flavor. I hope you love it just as much—let me know if you try it! 😊