why make this recipe
No-Bake Berry Yogurt Cheesecakes are a delicious and easy dessert that is perfect for any occasion. They are light, creamy, and fruit-filled, making them a refreshing treat, especially during warm weather. Plus, they require no baking and are quick to prepare. This recipe is great for those who want to impress guests without spending hours in the kitchen.
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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 it sit for 10-15 minutes while you prepare the rest of the dessert. The sugar will help the fruit become syrupy.
For the crust, mix the crushed graham crackers with the melted butter and sugar. Divide the mixture evenly among 8 bowls, ramekins, or individual trifle dishes. Press lightly into the bottom of each dish.
In another bowl (or using an electric mixer), beat the cream cheese and powdered sugar together until light and creamy, about 2-3 minutes. Add in the lemon juice and vanilla extract, then mix well. Fold in the yogurt and beat until fluffy, about 30 seconds to a minute.
Give the fruit mixture a stir. Spoon some of the fruit on top of each crust, saving half for later.
Top with an even amount of cheesecake filling (about 1/3 cup) on each fruit layer. Then, add a spoonful of the remaining fruit on top.
Refrigerate the cheesecakes until you are ready to serve.
how to serve No-Bake Berry Yogurt Cheesecakes
Serve these cheesecakes cold straight from the refrigerator. They are perfect as a light dessert after dinner or as a sweet treat during a summer gathering. You can add a dollop of whipped cream or a sprinkle of mint for an extra touch.
how to store No-Bake Berry Yogurt Cheesecakes
Store any leftovers in the refrigerator. Cover them with plastic wrap or a lid to keep them fresh. They should stay good for about 2-3 days.
tips to make No-Bake Berry Yogurt Cheesecakes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- You can use any mix of berries you like. Blueberries and blackberries also work well.
- For a sweeter dessert, feel free to adjust the sugar in the berry topping.
variation
You can change up the flavor by using different types of yogurt, like strawberry or blueberry. Additionally, consider adding crushed nuts or granola on top for some crunch.
berry yogurt cheesecakes are the perfect blend of creamy texture and fruity sweetness, making them a refreshing dessert for any occasion or family gathering.
For more fresh and flavorful recipe inspiration, explore spicy Korean cucumber salad ideas or try this easy Asian cucumber salad recipe. You can also discover this easy cowboy caviar appetizer recipe for a colorful side dish pairing.
FAQs
Can I make these cheesecakes in advance?
Yes! You can prepare them a day ahead and keep them in the refrigerator until serving.
What can I use instead of Greek yogurt?
You can use regular yogurt, but Greek yogurt gives it a creamier texture.
How can I make this recipe dairy-free?
You can substitute the cream cheese with dairy-free cream cheese and use a non-dairy yogurt.
Enjoy your No-Bake Berry Yogurt Cheesecakes as a delightful treat that’s easy to make and full of fresh berry goodness!
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PrintNo-Bake Berry Yogurt Cheesecakes
These No-Bake Berry Yogurt Cheesecakes are light, creamy, refreshing, and packed with fresh berry flavor. Made with Greek yogurt, cream cheese, and juicy strawberries and raspberries, this easy no-bake dessert is perfect for summer gatherings, parties, or a quick sweet treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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
Optional whipped cream for serving
Optional fresh mint leaves for garnish
Instructions
1. Combine strawberries, raspberries, and 1 teaspoon sugar in a bowl and stir well.
2. Let the berries sit for 10 to 15 minutes until slightly syrupy.
3. Crush graham crackers into fine crumbs.
4. Mix graham cracker crumbs with melted butter and 1 tablespoon sugar.
5. Divide the crust mixture evenly into 8 serving dishes or ramekins.
6. Press the crust lightly into the bottom of each dish.
7. In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
8. Add lemon juice and vanilla extract and mix well.
9. Fold in the Greek yogurt and beat until light and fluffy.
10. Spoon a layer of berry mixture over each crust, reserving some berries for topping.
11. Add an even layer of cheesecake filling over the berries.
12. Top each cheesecake with the remaining berry mixture.
13. Refrigerate until chilled and ready to serve.
14. Serve cold with whipped cream or mint if desired.
Notes
Allow cream cheese to soften fully before mixing for the smoothest texture.
You can substitute blueberries or blackberries for some of the berries.
Adjust the sugar depending on the sweetness of the fruit.
Keep cheesecakes refrigerated until serving.
These mini cheesecakes are best enjoyed within 2 to 3 days.
Use Greek yogurt for a thicker and creamier filling.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 260
- Sugar: 14g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
