No-Bake Berry Yogurt Cheesecakes

Name: No-Bake Berry Yogurt Cheesecakes
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 16 16 ounces fresh strawberries; 6 6 ounces fresh raspberries; 1 1 teaspoon granulated sugar; 9 9 rectangular graham crackers; 4 4 tablespoons salted butter; 1 1 tablespoon granulated sugar; 16 16 ounces light cream cheese; ½ ½ cup powdered sugar; 1 1 teaspoon fresh lemon juice; ½ ½ teaspoon vanilla extract; 1 1 cup low fat Greek vanilla yogurt (see note)

User Reviews

4.6

57 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
8 servings
Course
Dessert
Cuisine
American

No-Bake Berry Yogurt Cheesecakes

Iris Warren

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

42 people made this

Print

11 people printed this

Save this

34 people saved this

Ingredients

Servings

Berry Topping:

16 16 ounces fresh strawberries washed, hulled and diced
6 6 ounces fresh raspberries washed and patted dry
1 1 teaspoon granulated sugar

Crust:

9 9 rectangular graham crackers 1 sleeve of crackers, crushed into fine crumbs
4 4 tablespoons salted butter melted
1 1 tablespoon granulated sugar

Cheesecake:

16 16 ounces light cream cheese softened
½ ½ cup powdered sugar
1 1 teaspoon fresh lemon juice just a squeeze
½ ½ teaspoon vanilla extract
1 1 cup low fat Greek vanilla yogurt (see note)

Add to Shopping List

Instructions

For the berry topping, combine the strawberries, raspberries and sugar in a medium bowl. Give the mixture a good stir and let it sit for 10-15 minutes while the rest of the dessert is being made and assembled. The berries will macerate - which basically means the sugar will help the fruit become a bit syrupy while resting.
For the crust, combine the crushed crackers with the sugar and butter; mix. Divide the mixture evenly among 8 (6- to 8-ounce) bowls, ramekins or individual trifle dishes and press lightly into the bottom of the dishes.
For the cheesecake, in a medium bowl (or in the bowl of an electric stand mixer), beat the cream cheese and powdered sugar together until the mixture is very light and creamy, 2-3 minutes. Mix in the lemon juice and vanilla. Add the yogurt and beat until well-combined and fluffy, 30 seconds to a minute.
Give the fruit/sugar mixture a good stir. Spoon a bit of the fruit mixture on top of each crust (keep in mind you'll only use half for this layer; the other half will go on top of the cheesecake layer).
Spoon an even amount of cheesecake filling on top of the fruit (about 1/3 cup or until all the filling is divided evenly among the dishes) and top with a spoonful of the remaining fruit.
Refrigerate until ready to serve.

Notes

Yogurt: I use thick Greek yogurt (vanilla or honey-vanilla flavored). If you use non-Greek yogurt, the cheesecake mixture might be a bit thinner so experiment accordingly. If you have homemade yogurt, that could work as well - the thicker the better (if your yogurt is plain, consider adding a bit of honey or agave nectar or sugar to sweeten it up just slightly).
Berries: keep in mind that since the fruit mixture is spooned over the crust, if the assembled desserts are refrigerated or sit longer than 30 minutes, the crust may get a bit soft or dare I say, soggy. If you want to avoid that, you can omit spooning berries over the crust and instead top the cheesecake filling with the entire allotment of berries for each serving.
Sugar: if your fruit isn't really ripe/juicy, you may want to increase the sugar just a bit in the berries.

Nutrition Information

Show Details

Serving 1 Serving Calories 313kcal (16%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 47mg (16%) Sodium 430mg (18%) Fiber 3g (12%) Sugar 21g (42%)