introduction
This easy no-bake dessert uses Greek yogurt and cream cheese for a light, creamy cheesecake. It needs only simple mixing and chilling. You may also like other blueberry treats like blueberry cheesecake dessert roll-ups.
why make this recipe
Make this when you want a quick, cool dessert with less fuss. It uses plain ingredients and a ready crust. The yogurt adds protein and a fresh tang. If you enjoy small, fun twists on cheesecake, try blueberry cheesecake taquitos for another idea.
how to make Creamy Greek Yogurt Blueberry Cheesecake
Mix the yogurt, cream cheese, sweetener, vanilla, and lemon until smooth. Fold in the blueberries gently. Pour into a ready crust and chill until set. This is a simple, calm process that needs little skill.
Ingredients :
- 2 cups Greek yogurt
- 1 cup cream cheese, softened
- 1/2 cup sugar or sweetener to taste
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 pre-made graham cracker crust or cookie crust
- Whipped cream (optional, for topping)
Directions :
- In a large bowl, combine Greek yogurt, cream cheese, sugar, vanilla extract, and lemon juice until smooth.
- Gently fold in blueberries.
- Pour the mixture into the pre-made graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and top with whipped cream if desired.
how to serve Creamy Greek Yogurt Blueberry Cheesecake
Cut into slices and serve cold. Add a dollop of whipped cream or a few fresh blueberries on top. For a plate with more berry flavor, serve alongside a small piece of blueberry crumble cheesecake.
how to store Creamy Greek Yogurt Blueberry Cheesecake
Cover the cheesecake with plastic wrap or place in an airtight container. Keep in the fridge up to 3–4 days. Do not freeze if you want the best texture, but you can freeze for up to 1 month in a sealed container and thaw in the fridge.
tips to make Creamy Greek Yogurt Blueberry Cheesecake
- Use softened cream cheese so mixing is smooth.
- If using frozen blueberries, thaw and drain them a bit to avoid extra water.
- Taste the filling before chilling and add more sugar or lemon if you like.
- Chill at least 4 hours to let the filling set well.
variation (if any)
- Swap blueberries for strawberries or raspberries.
- Add a thin layer of blueberry jam on top for more sweet flavor.
- Use a cookie crust like chocolate or oatmeal for a different base.
FAQs
Q: Can I use low-fat Greek yogurt?
A: Yes. Low-fat yogurt works fine but the texture may be slightly less rich.
Q: Can I bake this cheesecake?
A: This recipe is no-bake. If you want a baked version, use a different recipe that calls for eggs and oven time.
Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it in the fridge until serving.
Q: Are the blueberries safe if I use frozen ones?
A: Yes. Thaw and drain frozen berries a bit, then fold gently into the filling.
Q: How long should I chill it before serving?
A: Chill at least 4 hours. Overnight gives the best set.
Conclusion
For another clear, similar recipe idea, see Blueberry Greek Yogurt Cheesecake – Marie Bostwick.
Print
Creamy Greek Yogurt Blueberry Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy no-bake dessert combines Greek yogurt and cream cheese for a light, creamy cheesecake that is simple to make and refrigerates until set.
Ingredients
- 2 cups Greek yogurt
- 1 cup cream cheese, softened
- 1/2 cup sugar or sweetener to taste
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 pre-made graham cracker crust or cookie crust
- Whipped cream (optional, for topping)
Instructions
- Combine Greek yogurt, cream cheese, sugar, vanilla extract, and lemon juice in a large bowl until smooth.
- Fold in blueberries gently.
- Pour the mixture into the pre-made graham cracker crust and spread evenly.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled and top with whipped cream if desired.
Notes
Use softened cream cheese for easier mixing. If using frozen blueberries, thaw and drain them to avoid excess water in the mixture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cheesecake, no-bake dessert, blueberry cheesecake, Greek yogurt dessert, easy dessert