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No-Bake Greek Yogurt Cheesecake with Blueberries

For a delightful and airy spring treat try these easy to make and the finest No-Bake Blueberry Cheesecake recipe there is. so creamy, bursting with blueberry flavor and ready in no time.

No-Bake Greek Yogurt Cheesecake with Blueberries

Slight twist to your cheesecake, made healthier with greek yogurt and topped with sweet and tangy blueberry sauce.
Prep Time30 mins
Chilling3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword:  No Bake, Blueberries, Fruity Cheesecake, fruity dessert, No Bake Cheesecake, No-Bake Desserts, No-Bake Greek Yogurt Cheesecake with Blueberries, Summer Dessert
Servings: 10
Calories: 470kcal


  • Measuring Cups/Spoons Set
  • Glass Nesting Bowls
  • High-Heat Scraper
  • 9" Springform Pan
  • 2-Quart Saucepan
  • Cuisinart 14-Cup Food Processor
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Measuring Cup Set



  • 9 Whole graham crackers 
  • ¼ cup ¼ cup packed dark brown sugar (55 g) 
  • ¼ tsp. Sea salt


  • ½ cup Unsalted butter (8 Tbsp.)


  • 2 pkts. unflavored gelatin (¼ oz. each), 5 tsp.
  • ¼ cup cold water


  • 3 pkg. Cream cheese (8 oz. each), room temperature
  • ½ cup Granulated sugar
  • 2 cups Plain whole milk Greek yogurt, room temperature
  • Grated zest of 1 lemon
  • 1 tbsp. Fresh lemon juice
  • 1 tsp. Pure vanilla extract
  • Pinch of sea salt


  • 1 lb. Fresh blueberries
  • 3 tbsp. Dark brown sugar
  • 1 tsp. Grated lemon zest
  • 2 tbsp. Fresh lemon juice
  • 2 tbsp. Poppy seeds


The Crust

  • Pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form.
  • Heat butter in a saucepan over medium-high until it smells nutty and brown bits form on the bottom of the pan. Carefully add butter to the crumbs through the feed tube of food processor while running; process until well combined.
  • Press crust mixture into an 8- or 9-inch springform pan coated with nonstick spray. Refrigerate until set or freeze 20 minutes.

The Filling

  • Dissolve gelatin in cold water and let sit 5 minutes. Microwave gelatin briefly at medium-high to melt, about 10 seconds. (Alternatively, you can warm gelatin mixture in a saucepan over low heat until just melted.)
  • Combine cream cheese and sugar in a food processor; process until smooth. Add yogurt, zest, lemon juice, vanilla, and salt; process until filling is smooth. Scrape down sides of food processor, then blend one more time. While machine is running, pour in gelatin mixture and process until well combined.
  • Pour filling into chilled crust. Refrigerate cheesecake until set, about 2 hours.

The Blueberries

  • Combine blueberries, brown sugar, zest, lemon juice, and poppy seeds in a bowl. (These can be made 1 day in advance and refrigerated.)
  • Serve cheesecake with prepared blueberries.


Per serving, Calories: 470

Nutrition Facts

  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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