Lately I am loving the easy ~5 ingredients recipes (like this banana pudding) that can be whipped up at a moment’s notice. As the weather gets warmer, I want to spend less time in the kitchen, so quick recipes are where it’s at. This cheesecake frozen yogurt bark is a 5-ingredient, 5 minute recipe that you can whip up as a snack, dessert, for a party, etc. It’s creamy, fruity, crunchy, and hits the spot when you want ice cream without eating ice cream.
Making strawberry cheesecake frozen yogurt bark
I made this bark with ingredients that I pretty much always have on hand. It’s also a great recipe that you can customize to fit your tastes and what you have in your fridge. I made it with:
- Nonfat greek yogurt (you can use any yogurt, but I love nonfat greek yogurt because it’s creamy, thick, and high in protein)
- Vanilla extract (skip this if you use vanilla flavored yogurt)
- Agave nectar to sweeten it (you can use honey or maple syrup as well)
- Strawberries, diced (you can use any fruit really – I’ve made this with blueberries, raspberries, etc)
- Crushed nilla wafers to give it some crunch and act as the cheesecake ‘crust’ flavor (you can substitute graham crackers, oreos, chocolate chips, nuts, etc – anything to add some texture!)
Simply mix everything up, spread it into an even flat layer on parchment paper (make sure it’s on a plate or board that you can transport). Pop it in the freezer for an hour or two until its totally solid. Then, just break it up into large chunks and store it in the freezer. Whenever you want a sweet treat, grab a chunk!
Strawberry Cheesecake Frozen Yogurt Bark
- Mixing Bowl
- Flat board
- Parchment paper
- 1 cup nonfat greek yogurt
- 1/2 tsp vanilla extract
- 1 tbsp agave nectar
- 1 cup strawberries diced, some extra saved to sprinkle on top
- 1/4 cup nilla wafers crushed, some saved to sprinkle on top
- Combine all ingredients in a bowl (saving some diced strawberries/crushed cookies for topping) and mix until fully combined.
- Cover a board (cutting board or cheese board etc) with parchment paper and spread mixture into an even layer (about 1/2 inch thick) up to about an inch from the edge of the board/parchment. Freeze for at least 2 hours until frozen solid.
- Remove bark and peel off parchment paper. Using your hands, break it into chunks. Store chunks in an airtight container in the freezer and enjoy!