Hi All! It’s Gina from Kleinworth & Co. Are you ready for a cool down? I know most of the country is really looking forward to fall right about now. Here in North Idaho, the summer is just getting started. It’s been an exceptionally cool summer for us, so I’m hoping that doesn’t carry over to our winter. But, for now, that means I’m finally pulling out some of my most favorite frozen dessert recipes. One that I have been making for many years is this double berry cheesecake frozen yogurt. It curbs that cheesecake craving & cools you down. A win, win for me because I can never seem to get enough berry cheesecake.
Many years ago, I had tried making Stephanie’s strawberry cheesecake frozen yogurt. Then over the years I would adapt it here & there, finally ending up with this version with a multitude of berries & great cheesecake flavor. It has become a staple of summer in this house. None of us can get enough, that’s for sure. I mean, the great flavor of berries & cheesecake in a delicious frozen treat- you can’t go wrong. Oh it’s so good!
It came out so good that I think I will be making it again for the munchkin’s birthday. Topping with some frozen berries made it all the yummier! It’s definitely the perfect addition to any summer day. I have definitely been in full frozen yogurt mode around here & the family is sure happy about that. I wish I could make this frozen yogurt every day. Creating flavors can be so much fun. I love to think of flavors that would taste good all mixed together into one little cup of happy.
Double Berry Cheesecake Frozen Yogurt
Ingredients
- 1- 32 oz container strawberry yogurt
- 1- 8 oz pkg cream cheese - softened
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1- 14 oz can sweetened condensed milk
- 1/2 cup raspberry marmalade
- crunched graham crackers for topping
Instructions
-
In mixer bowl, whip cream cheese until soft & fluffy.
-
Add in yogurt, sweetened condensed milk, lemon juice, vanilla.
-
Beat until well combined - scrape down bowl as needed.
-
Add to ice cream maker & churn 20 minutes.
-
Transfer to airtight container & fold in raspberry marmalade leaving ribbons of it through the mixture.
-
Add crunched graham crackers- fold in just a little.
-
Freeze approx 4-6 hours before serving.
-
Top with additional graham crackers & frozen berries if desired.
Thank you so much for spending some time with me today. See you next time!
Looking for more of our favorite summer recipes?
