In a medium saucepan over medium-high heat, combine 1 cup of blueberries and 1 tablespoon of sugar, stirring occasionally. Cook until the mixture comes to a boil and most berries burst, about 5 minutes.

In a small bowl, mix 1/2 teaspoon of cornstarch with 2 teaspoons of warm water, then add this to the pan, simmering for another 2-3 minutes until thickened. Remove from heat and let it cool completely.

In a large mixing bowl, blend 35.3 oz of Fage Plain 5% Greek Yogurt with 1 1/2 scoops of vanilla protein powder until smooth and creamy.

Gradually fold in 1/2 cup of softened Philadelphia Cream Cheese and 14 oz of sweetened condensed milk, ensuring all ingredients are well combined.

Finally, add 1 teaspoon of vanilla extract and mix thoroughly until the base is velvety and uniform.

Once the blueberry mixture has cooled, gently layer it over the yogurt base in your large mixing bowl.

Using a spatula, carefully fold the two together to create beautiful swirls, taking care not to overmix.

Pour the combined mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula.

Cover the container tightly with a lid or plastic wrap, then place it in the freezer for 6-8 hours or until completely set.

Allow the frozen yogurt to soften at room temperature for 30-90 minutes before scooping and serving.

Scoop the luscious No-Churn Blueberry Cheesecake Frozen Yogurt into bowls and serve it with extra fresh blueberries or a drizzle of blueberry sauce for added flair.