No-Churn Raspberry Cheesecake Ice Cream Recipe

Raspberry Cheesecake Ice Cream is a rich, creamy dessert that balances tangy cream cheese and bright raspberry flavor. This homemade treat works brilliantly in the Ninja CREAMi and is surprisingly simple to make with just a few ingredients. Use goat milk for an extra-smooth texture or substitute whole cow’s milk if you prefer—the recipe adapts well to either option.

Raspberry Cheesecake Ice Cream

I make this Raspberry Cheesecake Ice Cream in the Ninja CREAMi because it produces an exceptionally creamy, scoopable texture without a lot of fuss. The combination of cream cheese and maple syrup gives the base a true cheesecake profile, while the fresh raspberries add a lively tartness and vibrant color. Goat milk is my secret for the creamiest results: it tends to produce a silkier mouthfeel than standard whole milk, though both work well.

This recipe is ideal when you want an indulgent dessert that doesn’t require complicated technique or long ingredient lists. It’s quick to prepare, but do plan ahead for freezing time.

Why you’ll love this Raspberry Cheesecake Ice Cream

• Simple ingredients – Only four main ingredients are needed: milk, cream cheese, maple syrup, and raspberries.
• Creamy texture – Using goat milk produces a silky mouthfeel; whole milk is a fine substitute.
• Minimal effort – Blend, freeze, and spin in the Ninja CREAMi for a homemade ice cream that tastes like a treat from a shop.

Ingredients

• 1 1/4 cup milk (goat milk recommended, or whole milk)
• 2 tablespoons cream cheese
• 1 tablespoon maple syrup
• 1 cup fresh raspberries

Tips & Tricks

Prepare in advance: the pint needs at least 18–24 hours in the freezer before processing in the Ninja CREAMi. For the smoothest texture, chill the blended base in the refrigerator briefly before pouring into the pint, then freeze it completely. If the mixture seems crumbly after the first spin, use the respin function one or two more times to achieve a creamier consistency.

Tools to make this easy recipe

• Ninja blender or any high-speed blender – for combining the milk, cream cheese, maple syrup, and raspberries into a smooth base.
• Ninja CREAMi or similar pint-style ice cream processor – designed to turn frozen bases into scoopable ice cream.
• Freezer-safe pint containers with tight-fitting lids – to freeze the base solid before processing.

How to make Raspberry Cheesecake Ice Cream

1. Add the milk, cream cheese, maple syrup, and raspberries to a blender and blend until completely smooth.
2. Pour the blended mixture into a freezer-safe pint container and seal with a lid.
3. Freeze the pint for at least 18–24 hours until fully solid.
4. Remove the lid, place the frozen pint into the Ninja CREAMi pint holder, attach the processing blade lid, and lock in place.
5. Process on the ice cream function. For the best texture, use the respin option one or two times as needed.
6. Scoop and serve immediately or smooth the top and return to the freezer for later.

Substitutions

If goat milk isn’t available, whole cow’s milk (such as a higher-protein option) works fine—expect a slight difference in texture. Raspberries can be substituted 1:1 with blueberries or blackberries; each berry offers a different balance of sweetness and tartness. Blueberries are sweeter and firmer, raspberries are softer and slightly tart, and blackberries are similar to raspberries but can be a touch less tangy.

How to store

Keep the ice cream in its pint container with the lid on in the freezer. Properly sealed, it will maintain quality for about 3 to 6 months. After scooping, smooth the surface, replace the lid, and refreeze. When ready to serve again, process on the ice cream function to refresh the texture if desired.

FAQs

More Delicious Ninja CREAMi Ideas

If you enjoy this raspberry cheesecake version, try other fruit-based ice creams such as strawberry, blueberry, or a strawberry-and-banana blend. You can also experiment with chocolate or peanut-butter additions for a more decadent treat.

PIN THIS RECIPE FOR LATER