Pickori

Frozen desserts

Strawberry cheesecake frozen yogurt

Published

Frozen strawberries, Greek yogurt, cream cheese, lemon, and vanilla become a tangy frozen dessert with real cheesecake flavor and no ice cream machine.

Makes 4 servingsAbout 12 minutesThick frozen blend
Strawberry cheesecake frozen yogurt with fresh strawberries and graham cracker crumbs

What you need

  • 3 cups frozen strawberries
  • 1 cup whole-milk Greek yogurt
  • 4 ounces cream cheese, chilled and cubed
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • A pinch of fine salt
  • Sliced strawberries and graham cracker crumbs for serving

Method

  1. Let the frozen strawberries stand at room temperature for five minutes so the hardest edges soften slightly.
  2. Add the yogurt, cream cheese, honey, lemon juice, vanilla, and salt to the jar before adding the strawberries.
  3. Begin on low speed and use the blender's tamper or stirring aid to keep the mixture folding into the blades. Increase speed only after the fruit begins moving steadily.
  4. Stop as soon as the mixture is smooth and thick. Serve immediately for a soft texture, or freeze in a shallow container for 30 to 45 minutes for firmer scoops.
  5. Finish with fresh strawberries and graham cracker crumbs.

Why frozen yogurt is harder than a smoothie

Frozen yogurt uses enough dairy to become creamy but not enough free liquid to form an easy vortex. The blender has to move dense frozen fruit through the blades while the cream cheese adds resistance. A machine that needs repeated splashes of milk may finish the recipe, but it changes the dessert into a drink. Jar shape, useful low-speed control, and a tamper matter more here than another automatic program.

A tamper or built-in stirring system
Low-speed control for starting a dense mixture
Enough thermal protection for a heavy frozen load
A jar sized to keep four servings above the blades

Products that fit this frozen desserts

As an Amazon Associate I earn from qualifying purchases.

Technique notes

Use full-fat yogurt for the creamiest texture and less iciness after freezing.
Taste the strawberries before blending and adjust the honey for their sweetness.
Freeze leftovers in a shallow container and let them soften for 10 minutes before scooping.

More from Blenders

Salted chocolate peanut butter banana shakeFrozen banana, cocoa, and peanut butter become a cold, spoonable shake with enough salt to keep the chocolate from tasting flat.Open the guide →Tropical mango coconut smoothie bowlA bright, low-liquid bowl with mango, pineapple, coconut, lime, and enough body to hold a generous layer of toppings.Open the guide →Roasted tomato basil bisqueDeeply roasted tomatoes, garlic, basil, and cream turn into a silky soup without losing the browned flavor that makes it worth cooking.Open the guide →
← Back to Blenders