There’s nothing better than a creamy, tangy, and refreshing frozen treat—especially when it’s homemade! This blueberry cheesecake frozen yogurt has all the flavor of a classic blueberry cheesecake but in a cool, scoopable form. Plus, it’s easy to make, can be customized to fit a keto or sugar-free lifestyle, and works perfectly with the Ninja CREAMi or any ice cream maker. Whether you’re craving a healthy frozen yogurt alternative or a fun twist on a traditional cheesecake, this recipe is sure to be a new favorite! Use my Keto Graham Crackers as a topping or mix in for the ultimate cheesecake experience!
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Why This Blueberry Cheesecake Frozen Yogurt Recipe is the Best
Making homemade sugar-free frozen yogurt is a game-changer, especially when you use the Ninja CREAMi. This blueberry frozen yogurt is smooth, creamy, and bursting with real blueberry cheesecake flavor. Here’s why you’ll love it:
- Healthier Alternative – This recipe is naturally lower in sugar, higher in protein, and can easily be made with no added sugar using allulose as the sweetener.
- Ultra Creamy Texture – The combination of Greek yogurt, cream cheese, and heavy cream ensures a rich and creamy consistency.
- Customizable – You can make this using the Ninja CREAMi or any other ice cream maker, as well as make it sugar free or keto friendly if needed.
Frozen Yogurt Ingredients
Greek Yogurt
A high-protein base that adds tanginess and a naturally thick consistency, making it perfect for sugar-free frozen yogurt.
Cream Cheese
Essential for that cheesecake flavor! It adds richness and a slight tang that makes this taste just like blueberry cheesecake.
Milk or Heavy Cream
Heavy cream makes this extra creamy, but you can also use your favorite milk or milk alternative for a lighter option.
Frozen Blueberries
You can use any frozen blueberries, but I like to use wild blueberries for their intense flavor and natural sweetness. Plus, they add a beautiful purple color!
Allulose Sweetener or Cane Sugar
If you’re making this sugar-free, I highly recommend using allulose because it prevents crystallization, keeping your frozen yogurt soft and scoopable. If you’re not avoiding sugar, cane sugar works just as well. I like to use an organic unrefined cane sugar option.
Vanilla Extract
Enhances the overall flavor and adds a warm depth to balance the tangy yogurt and cream cheese.
Mix-ins: Crushed Graham Crackers, Extra Blueberries, and Cream Cheese Cubes
The mix-ins are optional, but in my opinion, the chunks and swirls take this frozen yogurt to the next level! I added crushed graham crackers (you can use my Keto Graham Crackers recipe) or any store bought graham crackers you like – there are a few brands out there that make lower sugar, gluten free graham crackers. I also stirred in some cream cheese chunks, and extra frozen blueberries.
How to Make Blueberry Cheesecake Frozen Yogurt
Step 1: Blend the Base
In a blender, combine Greek yogurt, cream cheese, milk or heavy cream, frozen blueberries, sweetener, and vanilla extract. Blend until completely smooth.
Step 2: Freeze the Mixture
Pour the blended mixture into the Ninja CREAMi pint container and freeze for at least 12 hours (up to 24 hours for best results). If using a traditional ice cream maker, follow your machine’s instructions.
Step 3: Process in the Ninja CREAMi
Once frozen, place the pint into the Ninja CREAMi and process using the lite ice cream setting. If the texture seems crumbly (this can happen if your freezer is very cold), respin until smooth.
Step 4: Add the Mix-ins
If adding mix-ins, use a spoon or butter knife to create a hole in the center of the frozen yogurt, add the crushed graham crackers, extra blueberries, and cream cheese cubes. Process again on the mix-in setting, or you can also stir them in by hand to have more control over how they get distributed.
Step 5: Serve and Enjoy!
Enjoy immediately for a soft-serve consistency, or freeze for an hour or two if you prefer a firmer scoopable texture.
Tips for Success
- Use Allulose or Cane Sugar for a Softer Texture – Unlike erythritol or other sugar substitutes, allulose keeps the frozen yogurt smooth and creamy instead of icy.
- Let It Sit Before Scooping – If freezing for later, let the frozen yogurt sit at room temperature for a few minutes before scooping for the best texture.
- Respin If Needed – The Ninja CREAMi sometimes needs an extra spin to achieve the creamiest consistency. If it looks crumbly, just run it through again!
Blueberry Cheesecake Frozen Yogurt Flavor Variations
Lemon Blueberry Cheesecake
Add 1 teaspoon of lemon zest to the base for a bright, citrusy twist.
Chocolate Blueberry Cheesecake
Stir in some sugar-free chocolate chips or cocoa powder for a chocolatey variation.
Strawberry Cheesecake Frozen Yogurt
Swap the blueberries for strawberries for a classic strawberry cheesecake flavor.
FAQs
Can I make this without the Ninja CREAMi?
Yes! If you don’t have a Ninja CREAMi, you can use a different ice cream maker. If you don’t have an ice cream maker, try freezing the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.
Is this frozen yogurt keto-friendly?
Yes! Use allulose as the sweetener and replace the graham crackers with my keto graham cracker recipe for a fully keto-friendly frozen yogurt.
How do I store leftovers?
Store in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping.
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries will also work. I just prefer using frozen because everything is going to be frozen anyway!
Give This Recipe a Try!
I’d love to see your creations! If you try this blueberry cheesecake frozen yogurt, please rate the recipe, leave a comment, and tag me on Instagram with your photos. Can’t wait to hear what you think!
XO,
Sarah
Blueberry Cheesecake Frozen Yogurt
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Frozen yogurt:
- 1 cup plain unsweetened greek yogurt
- ½ cup cream cheese
- ½ cup milk of choice or heavy cream
- ½ cup frozen blueberries
- ⅓ cup allulose sweetener or cane sugar
- 1 tsp vanilla extract
Mix-ins (optional):
- ½ cup Keto Graham Crackers crumbled
- 2 tbsp cream cheese cubed
- ¼ cup frozen blueberries
Instructions
- Blend the Base: In a blender, combine Greek yogurt, cream cheese, milk or heavy cream, frozen blueberries, sweetener, and vanilla extract. Blend until completely smooth.
- Freeze the Mixture: Pour the blended mixture into the Ninja CREAMi pint container and freeze for at least 12 hours (up to 24 hours for best results). If using a traditional ice cream maker, follow your machine’s instructions.
- Process in the Ninja CREAMi: Once frozen, place the pint into the Ninja CREAMi and process using the lite ice cream setting. If the texture seems crumbly (this can happen if your freezer is very cold), respin until smooth.
- Add the Mix-ins: If adding mix-ins, use a spoon or butter knife to create a hole in the center of the frozen yogurt, add the crushed graham crackers, extra blueberries, and cream cheese cubes.
- Process again on the mix-in setting, or you can also stir them in by hand to have more control over how they get distributed.
- Serve and Enjoy! Enjoy immediately for a soft-serve consistency, or freeze again for a few hours if you prefer a firmer scoopable texture. Top with extra graham cracker crumbs, if desired.
Love the flavor of this froyo!
Amazing flavor!!
Soo delicious!! And I love the color