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Blueberry Cheesecake Frozen Yogurt
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings (~2/3 cup per serving)
Calories per serving: 281 kcal
Cheesecake Frozen Yogurt
  • 35.3 oz Fage Plain 5% Greek Yogurt
  • 14 oz sweetened condensed milk
  • 1 1/2 scoops Cellucor Vanilla Casein Protein Powder (50 grams)
  • 1/2 cup Philadelphia Cream Cheese, softened to room temperature (4 oz)
  • 1 tsp vanilla extract
  • Optional: 2 oz vodka (helps prevent freezing solid)
Blueberry Swirl
  • 1 cup frozen or fresh blueberries (140 grams)
  • 1 tbsp sugar
  • 1/2 tsp cornstarch
  • 2 tsp warm water
  1. Add blueberries and sugar to a small pan and bring to a boil over medium high heat. Whisk cornstarch into warm water until dissolved, then add to the pan with the blueberries. Mix well and lower heat to medium low and simmer blueberries until juices are released and most of the berries have burst (you can help them along by pressing them against the sides of the pan with the back of a spoon). Set aside to cool.

  2. Add yogurt and casein protein powder to a large bowl and mix with an electric hand mixer (or stand mixer) until smooth. Add remaining cheesecake ingredients and mix until smooth.

  3. Add blueberry mixture on top of the yogurt mixture and gently fold in with a spatula, being careful not to overmix so you retain the "swirled" look.

  4. Pour the yogurt and blueberry mixture into a loaf pan or other freezer safe container. Cover and freeze for 6-8 hours. Remove from freezer at least 30 minutes before serving so the yogurt can soften enough to scoop. The longer you leave it out (anywhere up to about 90 minutes), the creamier it will get!

Nutrition Facts
Blueberry Cheesecake Frozen Yogurt
Amount Per Serving
Calories 281 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 42mg14%
Sodium 144mg6%
Potassium 184mg5%
Carbohydrates 30g10%
Sugar 29g32%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.