No-Bake Lemon Yogurt Cheesecake with Fresh Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and tangy no-bake cheesecake featuring creamy lemon-infused yogurt filling atop a buttery graham cracker crust, topped with juicy summer berries. This American summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, and granulated sugar 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 "Add this recipe to your weekly plan" 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.

Prep: 20 min Serves 8 American cuisine 320 cal/serving
Add this recipe to your weekly plan → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar. Stir until mixture resembles wet sand.
  2. Step 2: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.
  3. Step 3: In a large bowl, beat 8 oz softened cream cheese with 1 cup plain Greek yogurt until smooth and creamy using a hand mixer or whisk.
  4. Step 4: Add 1/2 cup powdered sugar, 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract to the cream cheese mixture. Beat until well combined and fluffy.
  5. Step 5: Pour the lemon yogurt filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours until set.
  6. Step 6: Just before serving, top the cheesecake with 1 1/2 cups mixed fresh berries for a bright summer finish.

Related recipes