Name: No-Bake Greek Yogurt Cheesecake
Prep time: 20 min
Cook time: 15 min
Total time: 220 min
Ingredients: 0.5 cup butter; 9 whole graham crackers; 0.25 cup packed dark brown sugar; 0.25 teaspoon sea salt; 2.5 teaspoons unflavored gelatin; 1 tablespoon cold water; 3 (8 ounce) packages cream cheese, at room temperature; 2 cups whole-milk Greek yogurt, at room temperature; 0.5 pinch white sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 pinch sea salt; 1 teaspoon vanilla extract; 4 cups fresh blueberries; 3 tablespoons packed dark brown sugar; 2 tablespoons poppy seeds; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

3 hrs 5 mins

Total Time:

3 hrs 40 mins

Servings:

10

Yield:

1 10-inch cheesecake

Jump to Nutrition Facts

Ingredients

For Crust:

½ cup butter
9 whole graham crackers
¼ cup packed dark brown sugar
¼ teaspoon sea salt

For Filling:

2 ½ teaspoons unflavored gelatin
1 tablespoon cold water
3 (8 ounce) packages cream cheese, at room temperature
2 cups whole-milk Greek yogurt, at room temperature
½ pinch white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 pinch sea salt
1 teaspoon vanilla extract

For Topping:

4 cups fresh blueberries
3 tablespoons packed dark brown sugar
2 tablespoons poppy seeds (Optional)
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions

Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

Cook's Note:

Use any fresh berries you prefer.

Nutrition Facts (per serving)

478	Calories
38g	Fat
27g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 478
% Daily Value *
Total Fat 38g	49%
Saturated Fat 23g	114%
Cholesterol 107mg	36%
Sodium 409mg	18%
Total Carbohydrate 27g	10%
Dietary Fiber 2g	6%
Total Sugars 19g
Protein 9g
Vitamin C 8mg	42%
Calcium 95mg	7%
Iron 2mg	13%
Potassium 168mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.