Cherry Cheesecake Frozen Yogurt

Recipe View 3 mins In a large bowl, combine the softened cream cheese and granulated sugar. Using a mixer or sturdy whisk, mash together until smooth and fully incorporated. (Approximately 3 minutes)

Recipe View 1 mins Add the fresh lemon juice to the cream cheese mixture and stir until well combined, ensuring no lumps remain. (Approximately 1 minute)

Recipe View 5 mins Gradually incorporate the plain Greek yogurt, adding it one cup at a time and stirring until the mixture is smooth, creamy, and uniform in color and texture. (Approximately 5 minutes)

Recipe View 2 mins Gently fold in the pitted and chopped fresh cherries, distributing them evenly throughout the yogurt mixture. Be careful not to overmix, as this can cause the cherries to bleed and discolor the yogurt. (Approximately 2 minutes)

Recipe View 4 hrs Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the yogurt mixture to prevent ice crystal formation. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to chill thoroughly. (Approximately 240 minutes)

Recipe View 20 mins Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer's instructions. This typically takes around 20-25 minutes. (Approximately 20 minutes)

Recipe View 2 hrs Once the frozen yogurt has reached a soft-serve consistency, transfer it to a freezer-safe container. For a firmer texture, pack the frozen yogurt tightly and freeze for an additional 2-3 hours before serving. (Approximately 120 minutes)