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

Blueberry Cheesecake Frozen Yogurt (No Machine)

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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.

4.12 from 18 votes
Blueberry Cheesecake Frozen Yogurt - Just a few all natural ingredients and no ice cream machine needed!
Blueberry Cheesecake Frozen Yogurt
Prep Time
5 mins
Total Time
5 mins

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

Course: Dessert
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
  • 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
  1. Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
  3. Swirl in the blueberry puree and the crushed graham crackers
  4. 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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. BARBARA on August 14, 2019 at 1:24 pm

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

    • Gemma Stafford on August 15, 2019 at 3:56 am

      Hi Barbara,
      Yes, for some of the recipes, the sorbet and froyo should work well.
      The ice cream is designed to be no-churn. The cream is whipped for this ice cream which makes it too bulky and unsuitable to churn for all sorts of reasons.
      I hope this helps,
      Gemma 🙂

  2. labyrinth on July 12, 2019 at 9:40 am

    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?

    • Gemma Stafford on July 12, 2019 at 3:03 pm

      Hi! Thanks for dropping a line. Yes, this is a question I get a lot. Aside from using room temperature cream cheese, whipping it, whipping it real good is important! Make sure to whip it from all corners of the bowl. Get the help of your spatula to fold in the cream cheese that is pushed to the side. whip it good, fold it in and repeat until you get a lovely smooth texture. Do not be afraid to whip as this will not overwhip and turn into butter like a whipped cream would. Gemma ????

  3. Parminder Singh on May 20, 2019 at 5:13 am

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

    • Gemma Stafford on May 21, 2019 at 2:39 am

      Yes, you can use my 2 ingredient ice cream and add these mixing to it.


  4. Zeina on September 9, 2018 at 1:40 pm

    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

    • Gemma Stafford on September 9, 2018 at 2:52 pm

      yes you can used canned no problem. And Yes your own homemade yogurt should work also.

      Best of luck with the recipe.

  5. CelineBewsher on June 1, 2018 at 6:15 pm

    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!

    • Gemma Stafford on June 2, 2018 at 3:37 am

      Hi there,
      Tell me about the yogurt you used?
      A natural yogurt has a very high ‘water’ content, and water freezes solid, think ice. Greek yogurt/strained yogurt has had the ‘water’ strained off, and is high in milk fats and solids, and will not freeze hard. The higher the fat content too the better.
      The water content in fruits will also freeze like ice. This is why we use frozen fruits for this froyo. This suspends the ice crystals in the mix and prevents it freezing solid.
      I hope you can find in this what happened. Thank you for being in touch,
      Gemma 🙂

      • celine on June 5, 2018 at 11:18 am

        I used fresh fruit. i will try it with frozen fruit next. I also did not use full fat yogurt. I will try it with full fat yogurt.Thank you!

        • Gemma Stafford on June 6, 2018 at 3:44 am

          Hi Celine,
          Yes, the fresh fruit will freeze like ice, hard.
          The yogurt should be strained natural yogurt, Greek yogurt is an example of this. Not Greek style, strained.
          Thank you for being in touch,
          Gemma 🙂

  6. Dysfunction13 on May 31, 2018 at 9:36 pm

    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?

    • Gemma Stafford on June 1, 2018 at 2:30 am

      Hi there,
      Yes, the problem is that you would need to strain the yogurt. You do this in a fine sterile cloth, in a sieve, over a bowl in the fridge. This is what Greek yogurt is. It is then low in water, and really thick. Full fat milk gives the best result too. Water freezes hard, like ice, and low water things freeze soft, especially with the little fat.
      i hope this will help,
      Gemma 🙂

  7. Hazel Carney on May 31, 2018 at 12:10 pm

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

    • Gemma Stafford on May 31, 2018 at 12:48 pm

      It’s so good :). Yes I like to add a tablespoon of sugar as it stops them from freezing really hard.


  8. Charlotte Burnett on May 9, 2018 at 3:21 pm

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

    • Gemma Stafford on May 9, 2018 at 6:04 pm

      I don’t Charlotte but if you want to find out I use a website called . It’s really easy to use.


  9. Shane on February 8, 2018 at 5:27 pm

    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.

    • Gemma Stafford on February 9, 2018 at 3:32 am

      Hi Shane,
      You hit the nail on the head!
      Greek style yogurt is usually thickened, in some way, so it is just natural yogurt with a setting agent. Greek yogurt is strained. That is the water content has been reduced, so it blends well, and freezes well. The problem is that it is hard to tell which is which, as the Greeks have controlled the use of the name, so some strained yogurts are also called Greek Style!
      So, take a look at the label, the yogurt should say strained, and there should not be any Carrigeenan/agar/gelatin in the mix, it should just be natural yogurt.
      Thank you for this input, it is confusing,
      Gemma 🙂
      Gemma 🙂

  10. Arshah Ali on August 31, 2017 at 1:57 pm

    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.

    • Gemma Stafford on September 1, 2017 at 3:37 am

      hi there,
      It sounds like you use a natural yogurt, not a strained/greek yogurt.
      Regular yogurt has a high water content, and water freezes like ice. if you cannot get Greek/Strained yogurt you can strain it yourself. Do not use greek Style yogurts, these have just been thickened, not strained.
      Place a sterile cloth in a sieve, over a bowl in the fridge. Pour in the yogurt and allor it to strain over about 8 hours. the whey will drain away (water) and you will have a thick curd, this is what you use for froyo.
      I hope this helps,
      Gemma 🙂

  11. Shruthi Achut on July 20, 2017 at 12:15 am

    We can use these fruit homemade yoghurts for icing our homemade cakes, can’t we ?

    • Gemma Stafford on July 20, 2017 at 1:56 am

      Hi Shruthi,
      This is frozen, it will melt, unless you are using it on a frozen dessert/cake.
      Yogurt would really not usually be used in a frosting. Stick to the conventional ones, like buttercream frosting, fondant, royal icing, water icing/glaze, chocolate etc,
      Gemma 🙂

  12. Alli521 on May 30, 2017 at 12:38 pm

    This is delicious (if you like cheesecake, of course). I made 1/2 a recipe and put it into ice pop molds to freeze. It tasted just like blueberry cheesecake. Thanks for the inspiration and recipes, Gemma!

    • Gemma Stafford on May 31, 2017 at 8:15 am

      Hi there,
      Yes, lots of these recipes will make perfect popsicles. Good job you,
      Gemma 🙂

  13. nlculbre77 on May 22, 2017 at 11:10 am

    This is so amazing i can not stop making this one

    • Gemma Stafford on May 22, 2017 at 1:53 pm

      I’m delighted to hear that 🙂

  14. Brookee404 on April 30, 2017 at 6:42 am

    Can u try a black raspberry mint ice cream? And a pink lemonade ice cream?

  15. Brookee404 on April 30, 2017 at 6:39 am

    Hey Gemma,
    Can u try a black raspberry mint ice cream?
    Thanks for the recipes, Brookee404

    • Gemma Stafford on May 1, 2017 at 1:03 pm

      Hi there Brooke,
      Thank you for these suggestions! I am not sure about raspberry and mint! I will need to try this one.
      More ice creams on the way this week, stay tuned!
      Gemma 🙂

  16. supersissy5000 on March 5, 2017 at 8:40 am

    Gemma, this recipe is amazing I tried it out and it works wonderful. I love the taste and the texture of the frozen yogurt.
    Thanks for these amazing recipes, Sissy?

    • Gemma Stafford on March 6, 2017 at 1:27 am

      Hi there,
      I am so glad you are getting on well with the recipes. I am happy to have you with us. there will be lots more to come, so stay tuned,
      Gemma 🙂

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