Blueberry Cheesecake Frozen Yogurt
This Blueberry Cheesecake Frozen Yogurt is a creamy, tangy, and refreshing treat that tastes just like classic blueberry cheesecake! Made with Greek yogurt, cream cheese, and real blueberries, this easy Ninja CREAMi recipe is naturally lower in sugar and can be customized for a keto-friendly version.
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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.
Notes
Sweetener Choice: For a sugar-free version, I highly recommend using allulose, as it prevents crystallization and keeps the frozen yogurt soft. Other sugar-free sweeteners like erythritol may crystallize when frozen.
Dairy Options: I used Greek yogurt and heavy cream, but feel free to experiment with dairy-free yogurt, dairy free cream cheese, and a dairy free milk alternative for a dairy free version.
No Ninja CREAMi? You can still make this recipe using a traditional ice cream maker or try freezing the mixture in a shallow dish, stirring every 30 minutes until set.
Storage Tips: Store in an airtight container in the freezer. Let it sit at room temperature for about 5-10 minutes before scooping for the best texture.
Respin as Needed: If the frozen yogurt seems crumbly after the first spin in the Ninja CREAMi, simply run it through the machine again for a smoother consistency.
Graham Cracker Options: For a keto-friendly version, use my homemade keto graham crackers recipe instead of store-bought ones. Regular graham crackers or gluten free graham crackers also work if you’re not following a low-carb diet.
Nutrition
Calories: 148kcalCarbohydrates: 6gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 31mgSodium: 148mgPotassium: 124mgFiber: 1gSugar: 5gVitamin A: 393IUVitamin C: 2mgCalcium: 122mgIron: 0.1mg
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