why make this recipe
No-Bake Berry Yogurt Cheesecakes are an easy and delicious dessert that is perfect for warm weather. With fresh berries and a creamy yogurt filling, this dessert is light yet satisfying. You won’t need an oven for this recipe, making it a great option for those hot summer days when you want something sweet without heating up your kitchen. Plus, this dessert can be made ahead of time, allowing you to enjoy the lovely flavors without any last-minute stress.
Table of Contents
Table of Contents
how to make No-Bake Berry Yogurt Cheesecakes
Ingredients:
- 16 ounces fresh strawberries (washed, hulled and diced)
- 6 ounces fresh raspberries (washed and patted dry)
- 1 teaspoon granulated sugar
- 9 rectangular graham crackers (1 sleeve of crackers, crushed into fine crumbs)
- 4 tablespoons salted butter (melted)
- 1 tablespoon granulated sugar
- 16 ounces light cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice (just a squeeze)
- 1/2 teaspoon vanilla extract
- 1 cup low fat Greek vanilla yogurt (see note)
Directions:
For the berry topping, combine the strawberries, raspberries, and sugar in a medium bowl. Stir well and let the mixture sit for 10-15 minutes while preparing the rest of the dessert. This allows the berries to release their juices and create a syrupy topping.
For the crust, mix the crushed graham crackers with the melted butter and sugar. Divide this mixture evenly among 8 bowls, ramekins, or individual trifle dishes and press it lightly into the bottom.
For the cheesecake filling, beat the cream cheese and powdered sugar together in a medium bowl or using an electric mixer until light and creamy, about 2-3 minutes. Mix in the lemon juice and vanilla extract. Then, add the yogurt and beat for another 30 seconds to a minute until everything is well combined and fluffy.
Stir the berry mixture once more. Spoon some of the fruit on top of each crust (you will use half of the fruit mixture now; save the other half for later).
Top the fruit with an even amount of cheesecake filling (about 1/3 cup in each dish). Finally, add a spoonful of the remaining fruit mixture on top.
Refrigerate the cheesecakes until you are ready to serve them.
how to serve No-Bake Berry Yogurt Cheesecakes
Serve the No-Bake Berry Yogurt Cheesecakes chilled. You can garnish them with a few extra berries or a dollop of whipped cream for an added touch. These desserts are perfect for parties, picnics, or simply as a refreshing treat at home.
how to store No-Bake Berry Yogurt Cheesecakes
Store any leftovers in the refrigerator. Cover each dessert with plastic wrap or keep them in an airtight container. They will last about 3-4 days in the fridge. However, it’s best to consume them fresh for the best taste and texture.
tips to make No-Bake Berry Yogurt Cheesecakes
- Make sure the cream cheese is softened properly to avoid lumps in your filling.
- Use fresh berries for the best flavor, but frozen berries can work if needed; just be sure to thaw and drain them.
- You can adjust the sweetness to your liking by adding more or less sugar to the yogurt mixture or the berry topping.
variation
You can customize this recipe by using different fruits like blueberries, blackberries, or peaches. You can also experiment with flavored yogurt, such as strawberry or peach, for an extra twist!
This refreshing No-Bake Berry Yogurt Cheesecake combines creamy yogurt, sweet berries, and a smooth cheesecake filling for the perfect light dessert recipe.
For more fresh and flavorful dishes, enjoy this vibrant Spinach Strawberry Salad with Feta or try this healthy Strawberry Spinach Salad Recipe. You can also discover this colorful Fresh Spring Salad Recipe for another seasonal favorite.
FAQs
Can I use a different type of crust?
Yes! You can use crushed cookies like Oreos or Nilla Wafers instead of graham crackers for a different flavor.How long do these cheesecakes need to chill?
Generally, a couple of hours in the refrigerator is enough, but you can chill them overnight for better flavor.What can I do if I don’t have Greek yogurt?
You can substitute plain regular yogurt, but keep in mind that the consistency might be a bit thinner compared to Greek yogurt.
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No-Bake Berry Yogurt Cheesecakes
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and delicious no-bake dessert featuring fresh berries and a creamy yogurt filling, perfect for warm summer days.
Ingredients
- 16 ounces fresh strawberries (washed, hulled and diced)
- 6 ounces fresh raspberries (washed and patted dry)
- 1 teaspoon granulated sugar
- 9 rectangular graham crackers (crushed into fine crumbs)
- 4 tablespoons salted butter (melted)
- 1 tablespoon granulated sugar
- 16 ounces light cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup low fat Greek vanilla yogurt
Instructions
- For the berry topping, combine the strawberries, raspberries, and sugar in a medium bowl. Stir well and let the mixture sit for 10-15 minutes.
- For the crust, mix the crushed graham crackers with the melted butter and sugar. Divide this mixture evenly among bowls or ramekins and press it lightly into the bottom.
- For the cheesecake filling, beat the cream cheese and powdered sugar together until light and creamy, about 2-3 minutes.
- Mix in the lemon juice and vanilla extract. Then, add the yogurt and beat for another 30 seconds until well combined.
- Stir the berry mixture once more. Spoon some of the fruit on top of each crust.
- Top the fruit with an even amount of cheesecake filling and add a spoonful of the remaining fruit mixture on top.
- Refrigerate the cheesecakes until you are ready to serve them.
Notes
Serve chilled, garnished with extra berries or whipped cream. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
