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No-Bake Berry Yogurt Cheesecakes

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

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

Ingredients

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.