This post may contain affiliate links. Please see my full disclosure for details.
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.
Gemma’s Pro Chef Tips
- You can use either regular or Greek yogurt for this.
- Lowfat or non-fat yogurt will work for this recipe but for the creamiest texture use full fat.
- When adding in the blueberries and graham crackers, only fold in 2 or 3 times to keep the swirled look.
- You can replace the blueberries with raspberries, strawberries or even lemon curd!
- Instead of swirling in graham crackers, make our no-bake cookie crust and freeze the frozen yogurt in this to make a Blueberry Cheesecake Frozen Yogurt Pie!
Try These Recipes!
Watch The Recipe Video!
Blueberry Cheesecake Frozen Yogurt
Ingredients
- 2 cups (16 oz/450 g) plain yogurt
- 1 cup (8 oz/225 g) cream cheese
- 3 tablespoons honey (or agave)
- 2 teaspoons vanilla extract
- ¼ cup (1 ¼ oz/45 g) blueberries, pureed
- ½ cup (4 oz/115 g) Graham crackers, crushed
Instructions
- Add the yogurt, cream cheese, honey (or agave) and vanilla into a food processor and process for 1-2 minutes, scraping down the sides of the bowl once or twice, until smooth, creamy and lump-free.
- Add in the blueberry puree and the crushed Graham crackers and fold in no more than 2 or 3 times.
- Transfer the mixture to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 2 weeks.
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
Hi Gemma,
I was wondering, how do you make the blueberry puree?
I love your recipes so quick and easy. I was wondering if I could leave out the graham crackers or would that mess up the final product?
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
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 ????
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?
Hi Gemma!
Can I use frozen blueberries instead of puree?
Hi Can I use an ice cream maker for your recipes Thank you
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?
Hello Gemma , can we make blue berry ice cream with same method, if any modifications need to apply please share