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No-Bake Berry Yogurt Cheesecakes

Yield: 8 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

Berry Topping:

  • 16 ounces (454 g) fresh strawberries, washed, hulled and diced
  • 6 ounces (170 g) fresh raspberries, washed and patted dry
  • 1 teaspoon granulated sugar

Crust:

  • 9 rectangular graham crackers, 1 sleeve of crackers, crushed into fine crumbs
  • 4 tablespoons (57 g) salted butter, melted
  • 1 tablespoon granulated sugar

Cheesecake:

  • 16 ounces (454 g) light cream cheese, softened
  • ½ cup (57 g) powdered sugar
  • 1 teaspoon fresh lemon juice, just a squeeze
  • ½ teaspoon vanilla extract
  • 1 cup low fat Greek vanilla yogurt (see note)

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.