This Blueberry Cheesecake Frozen Yogurt with Dark Chocolate Chunks is so easy to make with a food processor. Plenty of blueberries are added to the mixture with cream cheese, dark chocolate chunks and graham crackers. The end result is a creamy combination that won’t leave you missing that heavy whipping cream. The biggest problem was trying to stop tasting it before it went in the freezer.
I love frozen yogurt and wanted to make a combination that would make me forget that the frozen custard stand up the street even existed. Well, I did forget about that custard while I was devouring this delightful yogurt with no added sugar (besides the necessary sweet additions of course). I guess you could decide to be even healthier by leaving out the graham crackers, dark chocolate, and cream cheese. However, that wouldn’t be near as fun for your taste buds.
I do recommend freezing the yogurt in an airtight container to avoid ice crystals. My recipe also includes a bit of vodka to keep things from getting too hard for the old scooper (any excuse to break out the liquor). Hmmm…perhaps seeing the vodka reminded me of my old friend the Godiva Salted Caramel Chocolate Martini (a must try now/later situation). Concentration is absolutely critical during times like this!
I was ecstatic that my frozen yogurt was partially melted by the time I indulged. I would even go as far as recommending it straight out of the food processor…holy yum tum! Speaking of blueberries, have you tried my Blueberry Purple Rain Martini yet? Another great use of your vodka…we are powering up on those antioxidants now! 🙂
- 5 Graham Crackers; crushed into small chunks
- 4.25 oz. Dark Chocolate Candy Bar; roughly chopped
- 1 8 oz. Light Cream Cheese; softened
- 3 C. Whole Greek Plain Yogurt
- 4 C. Frozen Blueberries
- Zest of 1 lemon
- Juice of half a lemon
- 1/3 C. Agave Nectar or sugar
- 3 Tbsp. Vodka
Add cream cheese, yogurt, blueberries, lemon zest, lemon juice, agave nectar and vodka to food processor bowl.
Process for around 3-5 minutes until creamy.
Stir in graham cracker crumbs and dark chocolate chunks.
Transfer to an airtight container.
Lightly stir the yogurt mixture after around 1 1/2 hours to ensure it freezes evenly.
Freeze for 3-4 hours, or until desired firmness is reached.