Blueberry Cheesecake Frozen Yogurt (No Machine)

Name: Blueberry Cheesecake Frozen Yogurt
Prep time: 5 min
Total time: 5 min
Yield: 1 pint
Ingredients: 2 cups (16oz/450g) plain yogurt (greek, non-fat or full fat); 8 oz cream cheese; 3 tablespoons honey ((or agave nectar)); 2 teaspoons vanilla; 4 tablespoons blueberry puree; ½ cup (4oz/120) graham crackers, crushed

4.12 from 18 votes

Make Blueberry Cheesecake Frozen Yogurt in only 5 minutes without an ice cream machine.

By Gemma Stafford | February 23, 2017 | 35

Blueberry Cheesecake Frozen Yogurt - Just a few all natural ingredients and no ice cream machine needed!

Hi Bold Bakers!

Blueberry Cheesecake is one of my favorite desserts so I thought why couldn’t I have it in a frozen yogurt. The sweetness of the blueberries combined with the creamy cheesecake is divine. There is something about creamy and tangy that I just love in a dessert.

My Frozen Yogurts can be whipped up in just 5 minutes and are made using just a hand full of ingredients. Best of all there’s no ice cream machine required. No Machine Frozen Yogurt means not having to worry about not owning an ice cream machine. I like to make recipes that are accessible to everyone as much as I can. I don’t own an ice cream machine and I’m guessing a lot of you don’t either. What I do own is a food processor.

My food processor is used for a multitude of recipes in my kitchen and I love it. There’s not much it can’t do so when I tried to make my own version of frozen yogurt in it I knew it was up to the challenge. The results are a smooth and creamy Frozen Yogurt that is second to none.

Get more Homemade Frozen Yogurt flavors! And get my Homemade Yogurt and Homemade Cream Cheese recipes.

Watch The Recipe Video!

Blueberry Cheesecake Frozen Yogurt

4.12 from 18 votes

Print Recipe

Make Blueberry Cheesecake Frozen Yogurt in only 5 minutes without an ice cream machine.

Author: Gemma Stafford

Servings: pint

Prep Time 5 mins

Total Time 5 mins

Make Blueberry Cheesecake Frozen Yogurt in only 5 minutes without an ice cream machine.

Author: Gemma Stafford

Servings: pint

Ingredients

2 cups (16oz/450g) plain yogurt (greek, non-fat or full fat)
8 oz cream cheese
3 tablespoons honey (or agave nectar)
2 teaspoons vanilla
4 tablespoons blueberry puree
½ cup (4oz/120) graham crackers, crushed

Instructions

Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
Swirl in the blueberry puree and the crushed graham crackers
Transfer the mixture to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.

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Comments & Reviews

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Member

gldny2b

3 months ago

Hi Can I use an ice cream maker for your recipes Thank you

Guest

labyrinth

4 months ago

Hi Gemma, thank you for your recipe and videos!
Question: whenever I mix cream cheese for frozen desserts, they always end up as lumps in the mix. I’ve tried getting it out hours before using it so it gets to room temperature and microwaving it, but neither worked great. What do you do with your cream cheese to prevent it from lumping and mix well?

Member

Parminder Singh

6 months ago

Hello Gemma , can we make blue berry ice cream with same method, if any modifications need to apply please share

Member

zazoo119

1 year ago

Hi Gemma,

I want to make the blueberry yogurt ice cream but i have a couple question. I live in Africa so I don’t have the fresh fruit to freeze and I don’t have the greek yogurt. I do my own yogurt and for the fruit I will use can. So will it work?

Thank you

Member

CelineBewsher

1 year ago

Hi Gemma,

I made the blueberry cheesecake frozen yogurt but it is solid hard. The same happened with the strawberry cheesecake ice-cream. The other ice-creams turned out beautiful. I am thinking it has something to do with the cream cheese in these recipes which make it so hard. Any suggestions?

Thank you!

Member

Dysfunction13

1 year ago

I attempted to make this using your homemade yogurt in this recipe, and unfortunately we got soup. Yummy soup, but soup none the less 🙁
Any suggestions?

Guest

Hazel Carney

1 year ago

I want to make the Blueberry cheese cake Frozen Yogurt . Do I have to add anything to the blueberries when I puree them?

Guest

Charlotte Burnett

1 year ago

Do you know the nutritional break down of this recipe? Specifically calories and carbs.

Guest

Shane

1 year ago

Hi Gemma, thanks for the awesome recipes, i have made this and also the berry fro-you. The problem I have with this one, before I swirl through my bicky and berry puree is that my yoghurt mixture is quite runny making it impossible to swirl, it basically just mixes in. The end result is still amazing, just not swirly as it should be. I’m thinking it’s the yoghurt that I am using, i think it is Greek ‘style’.
Thanks again, from Aus.

Guest

Arshah Ali

2 years ago

I made the frozen yoghurt and was really excited. I used low fat yoghurt. However my frozen yoghurt was icy and wasn’t smooth at all as in the video. Also the mixture itself was really watery and not creamy. Could u please tell me where I went wrong as I have 1 pint of frozen yoghurt now and I don’t think it tastes as good as yours.