THE SPLIT PLATE / RECIPE

Marbled Stuffed Cheesecake Creami

CrumblCreamiCut Week 1, Flavor 1 — two-freeze marbled chocolate + vanilla protein Creami pint, stuffed with frozen cheesecake frosting + Lily's chips + Teddy Graham finish. 335 cal / 45g protein whole pint.

YIELD1 serving
TOTAL TIME15 min active + 48 hr freeze (2 × 24 hr layers)
COOK METHODSee method
EST. / SERVING~335 cal | ~45g protein
KEY TO SUCCESS: Freeze each layer for a full 24 hours on a level surface — no shortcuts. The chocolate layer must be SOLID before the vanilla goes on top or they blend instead of marble.

Ingredients

CREAMI BASE (blended, then split for two-freeze marble)

  • 1 cup Fairlife 2% ultra-filtered milk
  • 2 tbsp monk fruit / erythritol sweetener
  • 1 serving unflavored whey isolate (~28g protein — adjust by brand)
  • 1/8 tsp guar gum (level measure)
  • 1 pinch salt

FINISH (added after Mix-In cycle)

  • 7g Teddy Grahams (crushed)

CHOCOLATE LAYER ADD-IN

  • 1/2 tbsp black cocoa

STUFFED MIX-INS (added after processing)

  • 15g Protein Cheesecake Frosting (~1/2 serving; freeze firm and chop — cross-recipe /cookbook/protein-cheesecake-frosting)
  • 7g Lily's milk-chocolate-style baking chips

You want a visually distinct whole-pint protein dessert and can plan for two separate 24-hour freezes. This is a Ninja Creami technique showcase — the marble comes from two freezes, not from swirling. Ep. 1 of the CrumblCreamiCut series: reverse-engineered Crumbl flavors as Creami pints.

Method

  1. 1.BLEND BASE. Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Zero lumps — Creami texture depends on this.
  2. 2.SPLIT + CHOCOLATE HALF. Divide the base evenly into two portions. Blend 1/2 tbsp black cocoa into ONE half. Keep the vanilla half in a covered container.
  3. 3.FREEZE #1 (24 HR). Pour the chocolate half into a level Creami pint. Freeze upright for 24 hours. Keep the reserved vanilla half covered + refrigerated during this window.
  4. 4.FREEZE #2 (24 HR). Pour the vanilla half OVER the fully-frozen chocolate layer. Freeze upright for another 24 hours. Two layers, two freezes — this is the marbling technique.
  5. 5.PREP FROSTING. While the pint finishes freezing, freeze 15g [Protein Cheesecake Frosting](/cookbook/protein-cheesecake-frosting) until firm (~30 min in the freezer). Chop into small mix-in pieces.
  6. 6.SPIN. Briefly run warm water over the OUTSIDE of the frozen pint to release the layers. Process on Regular Ice Cream (NOT Lite). Use Respin if the first spin comes out powdery.
  7. 7.MIX-IN. Make a narrow center well in the spun ice cream. Drop in the chopped frozen frosting pieces + 7g Lily's chips. Run the Mix-In cycle.
  8. 8.FINISH + SERVE. Scoop into a bowl. Top with 7g crushed Teddy Grahams — added AFTER all machine cycles so they stay crisp. Eat immediately.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

Keys to success

  • Keep the reserved vanilla base covered + refrigerated during the first 24-hour freeze. Room-temp separation lets the whey settle.
  • Use Regular Ice Cream, not Lite Ice Cream. Lite hits a different texture profile that fights the marbling.

If something fails

The layers blend instead of forming a marble: Freeze the chocolate layer SOLID for the full first 24 hours. If you pour the vanilla on top of a soft chocolate layer, they mix. Keep the pint level in the freezer.

The first spin is powdery: Use Respin. Or brief warm-water pass on the OUTSIDE of the pint before spinning — 15-30 sec.

The result is too soft: Warm-water pass was too long. Only the OUTSIDE of the pint needs to release — you didn't want a full melt.

Texture is gummy: Guar gum was heaped, not level. Use a LEVEL 1/8 tsp. Also check whey isolate brand — some are grittier than others.

Mix-ins collect at the bottom: Cut the frozen frosting smaller and add to a NARROW center well before running Mix-In. Wide + shallow additions sink.

Graham topping softens: You added them before Mix-In. Add ONLY after all machine cycles + immediately before serving.

Storage and reheating

Store: Store the layered pint frozen + level. Keep the reserved vanilla base refrigerated (covered) during the first 24-hour freeze window. Once spun, eat immediately — protein Creami doesn't refreeze cleanly.

Reheat: N/A — serve immediately after Mix-In. If you must refreeze leftovers, level the surface first and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with mix-ins doesn't refreeze well — the texture goes icy. Batch multiple pints if you want a week of dessert; process them one at a time.

Estimated nutrition

~335 cal | ~45g protein.

~335 cal / 45g protein per whole finished pint (single serving). Component breakdown: 1 cup Fairlife 2% (~120 cal / 13g protein) + 1 serving unflavored whey isolate (~110 cal / 25g protein — varies by brand) + 15g Protein Cheesecake Frosting (~30 cal / 3g protein) + 7g Lily's milk chocolate chips (~35 cal / 0.5g protein) + 7g Teddy Grahams (~30 cal / 0.5g protein) + trace from monk fruit + guar gum + salt + cocoa = ~325 cal / 42g protein raw component sum. Rounds to the creator-provided 335 / 45 target — the delta comes from exact whey brand + Fairlife label version. Marked estimated. Verify exact Fairlife / whey isolate / Lily's / Teddy Grahams labels + the linked Protein Cheesecake Frosting macros before publishing as label-verified.

thesplitplate.com/cookbook/marbled-stuffed-cheesecake-creami

Marbled Stuffed Cheesecake Creami
CrumblCreamiCutSplit Cook Method™Creami

Marbled Stuffed Cheesecake Creami

CrumblCreamiCut Week 1, Flavor 1 — two-freeze marbled chocolate + vanilla protein Creami pint, stuffed with frozen cheesecake frosting + Lily's chips + Teddy Graham finish. 335 cal / 45g protein whole pint.

Make this when

You want a visually distinct whole-pint protein dessert and can plan for two separate 24-hour freezes. This is a Ninja Creami technique showcase — the marble comes from two freezes, not from swirling. Ep. 1 of the CrumblCreamiCut series: reverse-engineered Crumbl flavors as Creami pints.

Total time
15 min active + 48 hr freeze (2 × 24 hr layers)
Yield
1 serving
Protein / serving
~45g
Cal / serving
~335
Flavor target

First scoop: chocolate and vanilla in the same bite, visibly marbled. Middle: soft frozen cheesecake-frosting pocket + a milk-chocolate chip. Top: crisp Teddy Graham crumble that hits like a cheesecake crust. Reads indulgent, hits at 335 cal / 45g protein.

Ingredients

Batch cookYields 1 servings — quantities below are the full batch.

CREAMI BASE (blended, then split for two-freeze marble)

CHOCOLATE LAYER ADD-IN

STUFFED MIX-INS (added after processing)

FINISH (added after Mix-In cycle)

Method

  1. 1
    BLEND BASE

    Combine Fairlife 2% milk + monk fruit + whey isolate + guar gum + salt. Immersion blender until completely smooth. Zero lumps — Creami texture depends on this.

  2. 2
    SPLIT + CHOCOLATE HALF

    Divide the base evenly into two portions. Blend 1/2 tbsp black cocoa into ONE half. Keep the vanilla half in a covered container.

  3. 3
    FREEZE #1 (24 HR)

    Pour the chocolate half into a level Creami pint. Freeze upright for 24 hours. Keep the reserved vanilla half covered + refrigerated during this window.

  4. 4
    FREEZE #2 (24 HR)

    Pour the vanilla half OVER the fully-frozen chocolate layer. Freeze upright for another 24 hours. Two layers, two freezes — this is the marbling technique.

  5. 5
    PREP FROSTING

    While the pint finishes freezing, freeze 15g [Protein Cheesecake Frosting](/cookbook/protein-cheesecake-frosting) until firm (~30 min in the freezer). Chop into small mix-in pieces.

  6. 6
    SPIN

    Briefly run warm water over the OUTSIDE of the frozen pint to release the layers. Process on Regular Ice Cream (NOT Lite). Use Respin if the first spin comes out powdery.

  7. 7
    MIX-IN

    Make a narrow center well in the spun ice cream. Drop in the chopped frozen frosting pieces + 7g Lily's chips. Run the Mix-In cycle.

  8. 8
    FINISH + SERVE

    Scoop into a bowl. Top with 7g crushed Teddy Grahams — added AFTER all machine cycles so they stay crisp. Eat immediately.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written — whole pint = 1 adult serving at 335 cal / 45g protein.

Kid plate

Kid

Same base works for kids. Skip the two-freeze technique and do a single-color pint (just chocolate or just vanilla) with the same mix-ins for simplicity — kids don't care about marbling, they care about the graham crunch.

Three keys to success

  1. 1Freeze each layer for a full 24 hours on a level surface — no shortcuts. The chocolate layer must be SOLID before the vanilla goes on top or they blend instead of marble.
  2. 2Keep the reserved vanilla base covered + refrigerated during the first 24-hour freeze. Room-temp separation lets the whey settle.
  3. 3Use Regular Ice Cream, not Lite Ice Cream. Lite hits a different texture profile that fights the marbling.

Go deeper

Storage and nutrition

Storage: Store the layered pint frozen + level. Keep the reserved vanilla base refrigerated (covered) during the first 24-hour freeze window. Once spun, eat immediately — protein Creami doesn't refreeze cleanly.

Reheat: N/A — serve immediately after Mix-In. If you must refreeze leftovers, level the surface first and reprocess only when the frozen top is flat.

Lasts: Frozen pint (pre-spin) keeps 1 week. Spun Creami with mix-ins doesn't refreeze well — the texture goes icy. Batch multiple pints if you want a week of dessert; process them one at a time.

Watch the full cook

Brands I use

Fairlife
Fairlife
2% Ultra-Filtered Milk
Supplies the high-protein milk base with enough fat to support a creamier Creami texture. Fat-free version works but the pint reads thinner. 1 cup + whey isolate = the whole protein + creaminess story.
Lily's
Lily's
Milk Chocolate Style Baking Chips (~50 cal / 1g protein per 14 chips)
Adds small milk-chocolate pockets without wrecking the whole-pint macro target. Sweetened with stevia — no sugar spike, still tastes like real chocolate.
Teddy Grahams
Teddy Grahams
Honey Graham Snacks (~5 cal / 0.2g protein per teddy — 7g = ~4-5 teddies)
The cheesecake-crust finish. Stays crisp because it's added AFTER all machine cycles. Sub any graham cracker crumble but Teddy Grahams' tiny size = perfect topping shape.
The Split Plate
Protein Cheesecake Frosting (~30 cal / 3g protein per 15g)
Freezes into the stuffed cheesecake mix-in bites. Batch it once and use it here + on the viral dot cake + as a general frosting anywhere.
#Dessert#High-protein dessert#Power-Ups#Ninja Creami#Crumbl-inspired#Whole-pint dessert#Make-ahead