This no-bake Greek yogurt cheesecake is perfect for parties or as a post-dinner dessert.


Recipe Summary

20 mins
15 mins
3 hrs 5 mins
3 hrs 40 mins
1 10-inch cheesecake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For Crust:
For Filling:
For Topping:


Instructions Checklist
  • 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

478 calories; protein 9.3g; carbohydrates 27g; fat 38.2g; cholesterol 107.3mg; sodium 409.3mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this with a few variations because I am on a refined sugar free and gluten free diet, and I’m a vegetarian. So I used vegan “jell” instead of unflavored gelatin and Swerve sugar substitute (white for the filling and the brown sugar one for the topping). I used chocolate cookie crumbs from some gluten free sugar free cookies that had crumbled. Believe it or not, it was delicious! Read More
Rating: 3 stars
The cheesecake was simple to assemble. However, there is a misprint for the filling. The on-line version has 1/2 PINCH of white sugar and I later found the magazine version to have 1/2 cup white sugar in the filling. It definitely needs the 1/2 cup and not "pinch." Both times I made it, it did not firm up despite the gelatin and became more of a very soft pudding. If I made it again, I would try an extra 1/2 packet so that the cake would be sliceable. Browning the butter for the crust added to the flavor and I will definitely be incorporating browned butter into other crumb style crusts. Read More