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Ninja Creami Pumpkin Cheesecake Ice Cream

Ninja Creami pumpkin cheesecake ice cream is a warm-spiced, creamy frozen dessert with a tangy cream cheese flavor and pumpkin pie spice depth. It’s churned in the Ninja Creami for a scoopable texture, then finished with graham cracker crumble and a cinnamon dust.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cheesecake ice cream base
  • 1 cup whole milk
  • 0.5 cup pumpkin puree
  • 2 tbsp cream cheese, softened soften to avoid lumps
  • 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
  • 1 tbsp milk only if needed for re-spinning
  • 1 whipped cream for serving
  • 1 pinch cinnamon for dusting

Equipment

  • 1 Ninja Creami

Method
 

Blend and freeze
  1. Blend whole milk, pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth with no cream cheese lumps remaining, scraping down as needed for a uniform orange-tan base.
  2. Pour the mixture into the Ninja Creami pint container, level the top, and freeze for 24 hours until fully solid.
Churn, mix in, and serve
  1. Process on the Ice Cream setting; when the texture looks tight or not fully broken down, re-spin once more with 1 tablespoon milk to loosen, stopping when it reaches a thick, scoopable consistency.
  2. Use the Mix-In function to fold in the crushed graham crackers for a cheesecake-like crunch throughout.
  3. Top with whipped cream and dust with cinnamon before serving.

Notes

For the smoothest churn, make sure the cream cheese is truly softened before blending so you don’t leave any tangy lumps. Storage: keep sealed and frozen for up to 2 days; for best texture, let it sit 2–3 minutes at room temperature before scooping. Freezing again after churning can firm it up—scoop and re-process only if your Ninja Creami prompts it. Dietary swap: use lactose-free whole milk and lactose-free cream cheese to make it lactose-free while keeping the cheesecake tang.