The search for dairy desserts (DD) makes the dairy industries present innovations with new ingredients added, enabling products with new flavors and nutritious products that, in addition to favoring greater consumption, add practicality and longer shelf life. This work aimed to develop and characterize a dairy dessert made with sheep's milk flavored with yerba mate jelly (YMJ). The experiment was carried out in a 2² factorial experimental planning (milk cream and yerba mate jelly), resulting in five formulations. For the DD elaboration process, quark cheese, milk cream, yerba mate jelly, sodium chloride, potassium sorbate, colorless gelatin, and whey were used. Desserts were placed in polyethylene pots with lids with a volume of approximately 100 g, stored under refrigeration at 7 °C until the moment of analysis (moisture, ash, protein, fat, total solids (TS), pH, titratable acidity, and activity of water). Data were analyzed through analysis of variance and comparison of means by Tukey test at 5% significance. It was possible to observe the high protein content in all treatments (averages between 7.23% and 10.29%). The fat content was representative in the treatments with the highest percentage of cream, while the solids content in the treatments with the highest proportion of YMJ. It was observed that treatments that received less amount of cream had lower acidity content. At the end of the shelf life (45 days), the treatments showed little alteration in the results for this parameter. Regarding the evolution of pH, there was no significant difference (p˃0.05). Therefore, the physicochemical characteristics of DD were influenced by the variables milk cream and YMJ. The results showed that the dairy dessert of sheep's milk and yerba mate jelly is a differentiated product with market potential.