No-Bake Lemon Yogurt Cheesecake with Blueberry Glaze

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A light, tangy no-bake cheesecake made with Greek yogurt and a vibrant blueberry glaze, perfect for a refreshing dessert. This recipe, ready in about 30 minutes, layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup Greek yogurt
• 2/3 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tsp cornstarch

Instructions

1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter, mixing until crumbs are evenly moistened. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust; refrigerate for 15 minutes to set.
2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup Greek yogurt, 2/3 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract until smooth and creamy.
3. Step 3: Pour the cream cheese mixture over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to firm up.
4. Step 4: While the cheesecake chills, prepare the blueberry glaze by combining 1 cup fresh blueberries, 1/4 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the blueberries release juice and the mixture simmers.
5. Step 5: In a small bowl, whisk together 1 tsp cornstarch with 1 tbsp cold water until smooth, then stir into the blueberry mixture. Continue cooking and stirring for 2-3 minutes until the glaze thickens and coats the back of a spoon. Let cool to room temperature.
6. Step 6: Spread the cooled blueberry glaze evenly over the chilled cheesecake before serving.