Ice Cream & Frozen Desserts

Blueberry Cheesecake Frozen Yogurt (No Machine)

4.34 from 30 votes
Make Blueberry Cheesecake Frozen Yogurt in only 5 minutes without an ice cream machine.
By Gemma Stafford | | 46

Last updated on November 11, 2019

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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.

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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.

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

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Blueberry Cheesecake Frozen Yogurt

4.34 from 30 votes
Print Recipe
Make Blueberry Cheesecake Frozen Yogurt in only 5 minutes without an ice cream machine.
Author: Gemma Stafford
Servings: 1 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: 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

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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Zeina
Zeina
3 years 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

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Karengardiner
Karengardiner
11 days ago

I love your recipes and I know this is an old one but I love the cream cheese version , can I add 280 g of frozen fruit to the cream cheese and yogurt as in the berry cream cheese instead of just a blueberry purée? I want to add frozen bananas or mango or pineapple

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Melissa
Melissa
1 month ago

Hi Gemma,

This sounds delicious and I do have a question.

I always have frozen blueberries on hand and I was wondering if frozen or fresh was better for the puree? Also, approximately how much of the berries would I need to make the puree?

Thank you in advance and have a great day 😊

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Aimee S.
10 months ago

I made this and it is delicious but it froze solid and took more than an hour on the counter to soften just a little. I’m not sure what happened. I used vanilla extract with alcohol. When that didn’t work I made more and added some vodka to the mix but it didn’t help either. I have two freezers so I tried both of them but it didn’t matter. Any suggestions?

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Afshan Zahid
Afshan Zahid
1 year ago

Hi Gemma!
Can I use frozen blueberries instead of puree?

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BARBARA
BARBARA
2 years ago

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

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labyrinth
labyrinth
2 years 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?

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Parminder Singh
Parminder Singh
2 years ago

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

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CelineBewsher
CelineBewsher
3 years 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!

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Dysfunction13
Dysfunction13
3 years 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?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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