Description
A light and delicious no-bake dessert featuring fresh berries and a creamy yogurt filling, perfect for warm summer days.
Ingredients
Scale
- 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