Description
A creamy, no-churn frozen dessert inspired by the light tang and delicate flavor of Japanese cheesecake, made with Greek yogurt, cream cheese, lemon, and vanilla.
Ingredients
Scale
- 2 cups plain full-fat Greek yogurt
- 8 ounces cream cheese, softened
- 3/4 cup sweetened condensed milk
- 1 cup heavy cream, cold
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Place a freezer-safe loaf pan or container in the freezer to chill.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the Greek yogurt, sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and fine salt. Mix until smooth and creamy.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Gently fold the whipped cream into the yogurt mixture in two or three additions until fully combined and airy.
- Transfer the mixture to the chilled container and smooth the top.
- Cover and freeze for 6 hours, or until firm but scoopable.
- Let sit at room temperature for 5 to 8 minutes before scooping and serving.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- For a brighter flavor, add a little extra lemon zest right before serving.
- Store tightly covered in the freezer for up to 1 week.