Are You Craving Strawberry Cheesecake Without the Guilt?
That moment when strawberry cheesecake calls your name… but keto rules apply? You don’t have to choose between taste and macros.
Enter the Ninja Creami Keto Strawberry Cheesecake Ice Cream—a dessert that marries the tang of cheesecake with the bright sweetness of strawberries—all in a creamy, low-carb scoop you can whip up at home.
It’s surprisingly simple yet feels indulgent. Real cream cheese, fresh strawberries, and no added sugar—classic flavors without the compromise.
1. What Makes This Recipe a Keto Superstar?
Why is this version so special?
- Real cheesecake flavor from cream cheese and lemon juice
- Natural sweetness and color from strawberries
- Low net carbs thanks to allulose or monk fruit sweetener
- Velvety texture powered by heavy cream and cheesecake fat
- Convenient prep—frozen, spun, ready to scoop
You get all the joy of cheesecake in a frozen treat, while staying keto-compliant.
2. Your Cheat Sheet: Ingredients & Tools
Here’s what builds this dreamy, fruity dessert:
Ice Cream Base:
- ½ cup full-fat cream cheese, softened
- ⅔ cup unsweetened almond milk
- ⅓ cup heavy cream
- 2½ tbsp allulose or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice (to enhance cheesecake tang)
- Pinch of salt
Strawberry Swirl:
- ½ cup fresh or thawed frozen strawberries
- 1–2 tbsp allulose, optional
- ½ tsp lemon juice
Keto Crumble Mix‑In:
- 2 tbsp almond flour
- 1 tbsp butter, melted
- 1 tsp allulose
- Pinch of cinnamon (optional)
Equipment:
- Ninja Creami (with blade and pint)
- Medium bowls, whisk, spoon
- Small saucepan or microwave-safe bowl
- Freezer space for 24‑hour freeze
3. Step 1: Whip Up the Strawberry Swirl
Want that fruity punch and vibrant swirl?
- Place strawberries, sweetener, and lemon juice in a saucepan.
- Simmer until softened (about 5 minutes), then mash lightly—some berry chunks are good.
- Cool fully before using to avoid melting your base.
Set it aside—this cool swirl gives your ice cream bright flavor and color contrast.
4. Step 2: Prep the Keto Crumble
A cheesecake isn’t complete without that crumbly texture:
- In a bowl, mix almond flour, melted butter, sweetener, and cinnamon (if using).
- Break into coarse crumbs.
These bits mimic graham cracker crumble with a keto twist.
5. Step 3: Create the Creamy Cheesecake Ice Cream Base
Here’s where flavor and richness come together:
- In a bowl, blend cream cheese until smooth.
- Add almond milk, heavy cream, sweetener, vanilla, lemon juice, and salt.
- Whisk thoroughly—no lumps.
- Taste and tweak sweetness or tang as needed.
6. Step 4: Assemble and Freeze Your Pint
Into the pint goes:
- Pour cheesecake base into the Ninja Creami pint—stay under the Max Fill line.
- Add half the crumble mix evenly.
- Spoon cooled strawberry swirl on top (don’t mix).
- Seal and freeze upright for 24 hours.
This layering ensures gorgeous ribbon veins of strawberries and crumble in your final scoop.
7. Step 5: Creami Spin – Turning It Into Ice Cream
Time to transform:
- Attach frozen pint to the Creami outer bowl, lock the blade lid.
- Select “Ice Cream” and spin.
- Inspect texture: if crumbly, add 1 tbsp cream or almond milk and hit “Re-spin.”
- You’ve got creamy strawberry cheesecake ice cream—looks divine.
8. Step 6: Mix-In Final Crumble & More Swirls
Let’s take it next level:
- Make a small well in the ice cream.
- Add remaining crumble ± extra strawberry swirl.
- Use “Mix-In” to swirl everything beautifully.
Now your pint holds creamy base, fruit ribbons, and cheesecake crunch.
9. Macro Breakdown: Friendly for Keto Diets
Here’s how the macros break down—per 16‑oz pint (~2 servings):
| Nutrient | Amount per Pint |
|---|---|
| Calories | 480–520 |
| Net Carbs | 6–8 g |
| Fat | 44 g |
| Protein | 9 g |
| Sugar | <4 g (strawberries) |
Rich, creamy, and well within keto limits when portioned mindfully.
Video:
10. Flavor Twist Ideas
Craving variations? Here’s some inspiration:
- Blueberry Cheesecake: Sub fresh blueberries and a dash of vanilla
- Chocolate Strawberry: Add 1 tbsp unsweetened cocoa to base + sugar-free chips
- Lemon Cheesecake: Increase lemon juice/zest for extra tang
- Nutty Crunch: Use pecans in crumble instead of almonds
Each tweak keeps it low-carb and indulgent.
11. Common Mistakes & Fixes
Avoid hiccups with these tips:
- Too icy? Always re-spin with added cream or milk—makes it smoother
- Weak cheesecake tang? Add more cream cheese or lemon juice before freezing
- Swirl lost in base? Layer swirl separately, then re-spin to maintain ribbons
- Sweetness off? Adjust allulose before freezing—cold dulls flavor
A few tweaks during prep ensure stellar results every time.
12. Storage & Re-Serve Tips
Saving some for later?
- Smooth the top then seal and freeze flat
- Before eating again, add 1 tbsp cream or milk and press “Re-spin”
- Stores well for up to 2–3 weeks—creaminess preserved with re-spin
13. Why the Ninja Creami Is Ideal for Keto
Here’s why this tool matters:
- It whips a solid frozen pint into ice cream—no sugar or eggs needed for structure
- Easy customization: swap sweeteners, fruits, crumbs, flavors
- Consistent scoopable texture every time
- Fast and low-effort relative to traditional methods
Homemade keto ice cream just got exciting.
14. Final Thoughts: Should You Make This?
Absolutely. This recipe delivers:
- Authentic cheesecake flavor—creamy and tangy
- Bright fruit swirl and aesthetic appeal
- Low-carb, keto-focused nutrition
- Simple prep with impressive payoff
It’s dessert that delights and supports your lifestyle—why wouldn’t you?
Ready to Blissfully Indulge?
Gather your cream cheese, strawberries, and sweeteners. Prep the swirl and crumble. Freeze a pint tonight, then wake up to spin your way to homemade, keto-friendly strawberry cheesecake ice cream.
This recipe gives you control, flavor, and joy in every scoop—make it your own and savor every moment.
