Hi, Bold Bakers!
Blueberry Cheesecake is one of my favorite desserts, so I figured why I could not have it in an ice cream yogurt. The sweetness of the blueberries combined with the creamy cheesecake is divine. There is something about creamy and sour that I love in a dessert.
My frozen yogurts can be beaten in just 5 minutes and prepared with just one hand full of ingredients. Best of all, you do not need an ice cream machine. No frozen yogurt machine 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 do not have an ice cream machine and I guess many of you do not either. What I do have 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 I can not do, so when I tried to make my own version of frozen yogurt I knew I was up to the challenge. The results are a smooth and creamy frozen yogurt that has no rival.
Read more: Best Ways to Make Yogurt at Home
Get more flavors of homemade frozen yogurt! And get my recipes for homemade yogurt and homemade cream cheese.
Blueberry Cheesecake Frozen Yogurt
Serves: 1 pint
- 2 cups (16oz / 450g) of plain yogurt (Greek, no fat or fat)
- 8 oz cream cheese
- 3 tablespoons of honey (or agave nectar)
- 2 teaspoons of vanilla
- 4 tablespoons of blueberry puree
- ½ cup (4oz / 120) of Graham crackers, crushed
- Add cream cheese, honey (or agave nectar), yogurt and vanilla in a food processor (or blender).
- Process until creamy, about 2-3 minutes. Scrape the side of the bowl to make sure there are no lumps.
- Swirl in mashed cranberries and crushed graham crackers
- Transfer the mixture to an airtight frozen container and freeze for a minimum of 4 hours, but preferably overnight. Store it in the freezer for up to 2 months.