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Memorial Day Lemon Blueberry Cheesecake Frozen Yogurt

This Lemon Blueberry Cheesecake Frozen Yogurt makes for a great, refreshing treat with the warm temperatures setting in - the perfect addition to your Memorial Day weekend plans!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Servings: 10
Calories: 144kcal
Author: Kaylee Pauley


  • 4 frozen bananas sliced
  • 8 ounce cream cheese {I used Neufchatel Cheese}
  • 3 tbsp raw honey
  • 1/4 cup fresh squeezed lemon juice
  • 2 tsp vanilla extract
  • 1 1/2 cup blueberries
  • 1 1/2 tbsp raw honey
  • 2 tbsp fresh squeezed lemon juice
  • Optional Topping or Mix-in: dark chocolate chips {highly recommended}


  • Add blueberries, raw honey, and lemon juice to small sauce pan. Cook over medium heat and bring to a boil, reduce to simmer and cook 5-7 minutes or until blueberries have released juices and sauce begins to thicken. While sauce is simmering, take fork and gently mash blueberries. Once cooked, remove from heat and pour into bowl, add to refrigerator or freezer to cool while you make the frozen yogurt.
  • Meanwhile, add frozen bananas, cream cheese, honey, lemon juice and vanilla extract to food processor. Process on high for 30 seconds, then remove and scrape down sides, before processing for another 30-60 seconds or until smooth consistency has been reached.
  • Pour half frozen yogurt into freezer safe container {I used a pyrex dish with rubber lid}, then drop half cooled blueberry compote in large spoonfuls over ice cream. Top with remaining ice cream, then remaining blueberries. Use a butter knife to swirl blueberry compote into ice cream.
  • Cover container with lid or plastic wrap and put in freezer for 8 hours or until firm enough to scoop.
  • Enjoy!


Nutritional info does not include the optional topping/mix-in of chocolate chips.


Serving: 1g | Calories: 144kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 88mg | Fiber: 2g | Sugar: 20g