pumpkin cheesecake frozen yogurt.

So, I’m clearly on a pumpkin kick.


And I see absolutely no end in sight.

After making that chocolate raspberry frozen yogurt a couple months ago [after yet another berry picking binge – in which I had so many I had to freeze over half!], I once again felt like making an autumn-inspired treat.  And what better way to do this than to incorporate pumpkin.

And cheesecake.

Because who the heck doesn’t absolutely love cheesecake?

I knew I also wanted to keep things on the lighter side as we enter the holiday season.  Because it’s pretty much an oxymoron in this house: holiday food + healthier options.  Yeah, it just doesn’t mesh well.

And I’m completely okay with that.  I mean, I have heard that calories don’t actually count during the holiday season.


But, don’t you worry.  I’m also thinking of a not-so-light way to incorporate pumpkin cheesecake into a frozen dessert as well.

Because who doesn’t want to be eating all the frozen treats?

In below freezing temperatures?

If I had my way, ice cream shops would stay open year round.  Because the best frozen treat flavors are when it’s cold outside: eggnog, peppermint crunch, pumpkin, Christmas cookies, gingerbread cookie, and this pumpkin cheesecake.

And there’s nothing better than curling up on the couch with a bowl of this deliciousness and binge-watching the Hallmark Channel’s Christmas movie marathon.  That started the weekend before Halloween. [insert raised eyebrow].  And with such an early start to the holiday movie watching, this pumpkin cheesecake frozen yogurt is a great way to limit the calorie intake prior to the holidays truly starting.


Pumpkin Cheesecake Frozen Yogurt

  • 8 oz. neufchatel cream cheese, at room temperature
  • 1 c. pumpkin puree
  • 1 c. whole milk plain Greek yogurt
  • 1/3 c. coconut sugar
  • 1/2 c. unsweetened cashew almond milk
  • 1/4 c. pure maple syrup
  • 1 tbsp. pumpkin pie spice

In a large mixing bowl, combine the cream cheese, pumpkin puree, Greek yogurt, and coconut sugar.  Using an electric mixer, beat together until smooth.

Add the milk, maple syrup, and pumpkin pie spice, and beat again – starting on slow to save yourself from a mess – until smooth and combined.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions.

Scoop the frozen yogurt into a freezer-safe container and freeze for a couple of hours, or until it reaches a desired consistency.

Once the frozen yogurt has been fully frozen, you must take out of the freezer 15-20 minutes prior to eating so it is easier to scoop.  As I’ve mentioned before in my posts involving frozen treats: what you make at home includes no added chemicals to keep it at a scoopable consistency.  Leaving it out prior to scooping is well worth it.  Trust me.






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