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No-Bake Greek Yogurt Cheesecake
No-Bake Greek Yogurt Cheesecake
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
175 minutes
Creamy Greek yogurt cheesecake with lemon blueberry topping on a browned butter graham cracker crust set with gelatin.
Ingredients:
  • 0.5 cup butter
  • 9 whole graham crackers
  • 0.25 cup packed dark brown sugar
  • 0.25 teaspoon sea salt
  • 2.5 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 2 cups whole-milk Greek yogurt, at room temperature
  • 0.5 pinch white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 4 cups fresh blueberries
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon juice
Instructions:
  • Heat butter in a small saucepan over medium-low heat until it turns nutty and brown bits form on the bottom, about 15 minutes. Avoid the temptation to increase the heat for a quicker result; burnt butter is not what we're aiming for.
  • In a food processor, blitz graham crackers, brown sugar, and salt until you get fine crumbs. Slowly pour in the browned butter while the processor is on. Press the mixture into a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or refrigerate for 1 hour until firm.
  • Prepare the filling by combining gelatin and cold water in a small bowl. Allow it to rest for 5 minutes, then microwave for about 10 seconds until the gelatin dissolves.
  • In a bowl, use an electric mixer to beat cream cheese for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then mix in gelatin. Pour the mixture into the chilled crust and let it set in the fridge for about 2 hours.
  • Prepare the topping by combining blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest in a bowl; then spoon it over the cheesecake.

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