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 developed and reviewed.

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-inspired summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, 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 "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.

Prep: 20 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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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.

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