No-Bake Berry Greek Yogurt Pie

If you want a burst of blueberry flavor in every bite, these pie bombs are for you! With just four ingredients and an air fryer, you can have a sweet treat that is as easy to make as it is delicious! It’s like a without all the fuss of making one!

Ingredients

Biscuits: Look for a can of Pillsbury Grand biscuits (not the flaky layers variety). It makes this dessert super easy and they fry up to a nice golden brown color in the air fryer. You could also make these with pie crust dough, puff pastry dough (without the cinnamon), or even crescent roll dough. If you use a different kind of dough, the cooking times may vary a bit.

Blueberry Filling: All you need is a cup of blueberry pie filling. Store-bought and homemade both work great.

Can I Make Homemade Blueberry Pie Filling?

Yes! If you don’t want to use a can of pie filling, you can make your own. Use the filling from my No-Bake Blueberry Pie. You will have some of the filling left over; store it in the refrigerator for up to 5 days.

Can I Bake These in the Oven?

We did not like these deep fried, they tasted like oil and not blueberry.

How to Store & Freeze Blueberry Pie Bombs

Cook them as instructed. Then, let the pie bombs come to room temperature. Once at room temperature, store them in the refrigerator in an airtight container for up to 3 days. I recommend heating them up in the microwave before serving; they are best when warm.

To freeze, let the pie bombs come to room temperature. Then, freeze them on a baking sheet until frozen. Once frozen, store them in a freezer-safe bag or container for up to 3 months. Be sure to label and date the bag.

Can I Use a Different Kind of Pie Filling?

Definitely! Use your favorite kind of pie filling to add to this treat. Some of my favorites are peach pie filling, apple pie filling, raspberry pie filling, and cherry pie filling.

Can I Add Cream Cheese to Pie Bombs?

Yes! You can either spread room-temperature cream cheese over each biscuit before adding the pie filling or you can cube cold cream cheese and add a cube (or two) to each pie bomb before sealing.

(8-count) Pillsbury Grand biscuits, not flaky layers
(262 g) blueberry pie filling, store-bought or homemade*
(1 stick / 113g) unsalted butter,

Remove the biscuits from the can and use your hand to peel and separate each biscuit into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
Use your fingers to pull sides together and pinch to seal. Roll into balls.
Brush all sides of the bombs with the melted butter and sprinkle each with sugar.
Air fry at 330°F for 7-8 minutes**, or until golden brown. Serve warm.

*You can use the blueberry pie filling in this blueberry pie recipe if you prefer from scratch.

**Oven and deep frying instructions are in the post.

Did you make this recipe?

Categorized in: Air Fryer, Dessert

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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

This easy No Bake Blueberry Cheesecake with sweetened condensed milk is such a timesaver when you need to whip out a quick dessert. Prepared in minutes if using store-bought pie crust, or make from scratch instructions using cookies. The best part is that it can be prepared the night before serving!

Why You’ll Love This Recipe

Easy – use a store bought pie crust, or easy cookie crust instructions
4 Ingredients – the cheesecake filling only needs 4 ingredients
Fast – made in 20 minutes, just needs to set in the fridge before serving

Pie Crust – homemade or store bought
Cream Cheese – Philadelphia is what I usually use, but any will do
Sweetened Condensed Milk – canned, sweet and milky
Lemon Juice – fresh squeezed or bottled
Vanilla – Vanilla Bean Paste recommended for best flavor

How to Make Cookie Pie Crust for Cheesecake

You can buy ready made pie crusts, either with pastry or a cookie base. I have bought pie crusts before when I made my No Bake Cherry Cheesecake. For this recipe I made it from scratch using cookies.

Grease an 8″ round pan with butter (can use springform).
Process the cookies in food processor until they resemble crumbs. Alternatively, use a rolling pin and smash for the same result.
Add the melted butter and mix together until combined. Press the cookie mixture into the greased pan forming your pie base.
Refrigerate for 20 minutes allowing it to set.

Which Cookies Are Best for Pie Crust?

You could use any sweet cookie from the grocery store, quite often plain cookies are best, so they don’t overpower your cheesecake. In this recipe as pictured, I used Gingersnap cookies, but here are some cookie suggestions.

Graham Crackers
Maria Cookies
Lemon Cookies
Shortbread Cookies
Gingersnaps
McDonaldland Cookies or Animal Crackers

How to Make No Bake Blueberry Cheesecake

It really only minutes to prepare the blueberry cheesecake pie filling. All you need to do is to beat the ingredients together, pour into pie pan and allow to set!

Prepare the Cookie Pie Crust or use a store-bought pie crust.
Beat cream cheese until fluffy in large bowl.
Slowly beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into pie crust. Chill 4 hours until set (can be left overnight).
Top with chilled blueberry filling when ready to serve.

Vanilla Essence or Vanilla Bean

Vanilla Essence adds vanilla flavor, however it’s not real vanilla but synthetic. For better vanilla flavor, you need to use Vanilla Extract. Vanilla extract is made by mixing vanilla pods with alcohol.

Vanilla Bean Paste is the most flavorful of the 3 vanillas. Thick and syrupy with flecks of vanilla pods throughout, which you can see in the white cheesecake mix. These are all used interchangeably, but Vanilla Bean Paste is best to use for cheesecake.

Blueberry Topping for Cheesecake

You can used either canned Blueberry Pie Filling for this recipe or fresh blueberries. Blueberry Pie filling is sweet, economical and easy to use year round. Fresh Blueberries look fancier on the cheesecake, taste fresh, and look great when sprinkled with icing sugar or garnished with fresh mint leaves.

Easy Dessert Recipes You’ll Love

This recipe is so easy to make, and you’ll have most of these ingredients in your pantry already. An Easy No Bake Blueberry Cheesecake which saves you time and tastes delicious. Bon Appetit! Приятного аппетита!

No Bake Blueberry Cheesecake is so easy to make, a timesaver that can be prepared in advance. Made with vanilla bean cream cheese on a cookie base, topped with canned or fresh blueberries. An easy recipe that only takes 20 minutes to make!

(250g) plain sweet cookies like Graham crackers, Maria or gingernut cookies
butter to grease pan

No Bake Cheesecake Filling

(250g) package cream cheese softened at room temperature
(400g) can sweetened condensed milk
vanilla bean paste

Cookie Pie Crust Instructions

Grease an 8″ round pan (can use springform) with butter.
Process the cookies in food processor until they resemble crumbs. Alternatively use a rolling pin and bash away for the same result.
Add the melted butter and mix together until combined. Press the cookie mixture into the greased pan forming your pie base.
Refrigerate for 20 minutes allowing it to set.

No Bake Cheesecake Filling Instructions

Beat cream cheese until fluffy in large bowl.
Slowly beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into pie crust. Chill 4 hours until set (can be left overnight).
Top with chilled blueberry filling when ready to serve.

When it comes to the perfect no-bake dessert, this triple berry cheesecake served in individual glasses may take the cake, pun intended! The light, whipped cream and cream cheese mixture is paired with a combination of three berries. And the graham cracker crust at the bottom is a welcome surprise that adds just a bit of crunch!

This no-bake cheesecake will be on repeat this summer.

For many, cheesecake is the ultimate, delicious, indulgent dessert. But the perfect cheesecake can be really time-consuming. It’s definitely worth it, but during the summer a no-bake option is always welcome! These no-bake triple berry cheesecakes are perfect! They’re simple and taste just like cheesecake, which is ideal for any summer evening at home, with or without company.

Contrary to a typical cheesecake, there are several benefits to this no-bake alternative:

Rather than preparing a baked crust, this easy-to-crumble graham cracker base is a super quick time-saver.
Instead of a dense cheesecake filling with eggs, the mixture is folded together with whipped cream for a light yet decadent texture.
A fresh berry sauce complements that perfect no-bake filling. The berries are the base sauce that’s not cooked yet retains all the fresh flavor. A bit of acidity brings out the flavor of any item, so in this case, a little Limoncello does just that.

Everything you’ll need to make this recipe.

The ingredients for this cheesecake are surprisingly pretty simple and things that most of us have on hand, save for the Limoncello. Here are some of the important ingredients you’ll need:

Lemon juice adds acidity and brightness, which balances out the richness and heaviness of the cream cheese.
Sour cream adds a bit of tanginess, which, in tandem with the lemon juice, works to mellow out the richness of the cream cheese. This leaves the entire mixture tasting better.
Vanilla extract works to impart a bit more sweetness into the mixture. Make sure to try my vanilla extract recipe if you’re looking to make your own at home.
Blueberries, blackberries, and raspberries are in season during the summer so they’re the perfect berries to use. When ripe, they have so much natural flavor and only need a bit of enhancement to be the perfect topping.

These pro tips will make this recipe a success.

When whipping the whipped cream, the temperature of the cream is important. Well-chilled heavy cream is going to whip the best, creating more volume. When it comes to whipped cream, that’s exactly what you want.
The cream cheese should be at room temperature, which will make it easier to mix. You don’t want any lumps when everything is mixed together, so if you start with cream cheese at room temperature, some of this can be avoided.
When mixing the whipped cream into the cream cheese mixture, make sure not to over-mix or fold together roughly. Doing so would reduce the number of air bubbles in the whipped cream, which is what provides the light texture of this recipe. Since there’s no baking involved, all of the levity is achieved through the mixture of whipped cream and the cream cheese mixture.

Frequently asked questions about this recipe.

Can Greek yogurt be used in place of sour cream in the cream cheese mixture?

Of course. In this recipe, these two are pretty much interchangeable. If you’re like me and don’t always keep sour cream on hand, Greek yogurt is the perfect substitute.

Does the Limoncello have to be added to the berry mixture?

The Limoncello adds some sweet, bright acidity to the berries. They will be delicious without as well. If omitting the Limoncello, add a squeeze of fresh lemon instead.

Can this be made in one serving container rather than six individual glasses?

Yes! You can make this in an 8×4 loaf pan. Start with the graham cracker crumbs, layer in the cream cheese filling, and top with the berries. To serve, simply scoop out the desired amount.

Can the crust be made from something other than graham crackers?

Sure! Any crumb-style cookie will work, such as a shortbread cookie or a vanilla sandwich cookie.

How long do these cheesecakes last in the refrigerator? Can they be made in advance of serving?

These are best served right away once the berries are placed on top of the cheesecake. You can leave the berries off and refrigerate the desserts for up to eight hours. Top with berries right before serving.

Would strawberries work as well in the berry topping?

Yes! The topping can be changed seasonally for what is available. If berries aren’t in season, try strawberries, peaches, plums, or apricots.

Watch how to make this recipe.

heavy whipping cream
cup + 1 tbsp white granulated sugar
graham cracker sheets crushed into crumbs

In a large bowl, whip the heavy cream to stiff peaks and set aside.1 cup heavy whipping cream
In a separate bowl, whip the cream cheese, sour cream, lemon juice, salt, vanilla extract, and ¼ cup sugar until smooth.8 oz cream cheese, ¼ cup + 1 tbsp white granulated sugar, 2 tbsp lemon juice, ¼ cup sour cream, ¼ tsp salt, 1 tsp vanilla extract
Fold ⅓ of the whipped cream into the cream cheese mixture and combine until smooth. Add the remaining whipped cream and gently fold until combined and no streaks remain.
Evenly sprinkle graham crackers into each glass or serving dish. Add cream cheese mixture evenly and chill the glasses for 20 minutes while preparing the berries. 8 whole graham cracker sheets
In a small bowl, combine the blueberries, raspberries, and blackberries with 1 tablespoon of sugar and Limoncello. Stir to combine and allow to macerate for 20 minutes.¼ cup + 1 tbsp white granulated sugar, ½ cup blueberries, ½ cup raspberries, ½ cup blackberries, 2 tbsp Limoncello
Before serving, spoon berry mixture over cheesecakes.

No Bake Blueberry Cheesecake Ingredients

You will need:

9 graham cracker sheets one sleeve
½ cup melted butter
1 tablespoon sugar
16 ounces cream cheese softened
8 ounces Cool Whip
1 cup powdered sugar
1 teaspoon lemon juice
21 ounces blueberry pie filling

Substitutions and Additions

BLUEBERRY PIE FILLING: You can also try different flavors of pie filling here to give a completely different flavor to this no-bake dessert. Cherry would be a great one to try or peach. You can even get a mixed berry pie filling to use.

GRAHAM CRACKERS: if you are a chocolate fan, you can always add a layer of melted chocolate immediately above the buttery graham cracker crust. Melt some semi-sweet chocolate and pour on top then pop in the fridge for 15-20 minutes to let it set before continuing the recipe.

BISCUIT BASE: if you can’t get graham crackers, you can use digestive biscuits in their place, and they work just as well.

WHIPPED TOPPING: For the creamy filling, you can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.

How to Make No Bake Blueberry Cheesecake Recipe

STEP ONE: Place graham crackers in the food processor and pulse into fine crumbs.

PRO TIP: To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.

STEP TWO: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

STEP THREE: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

STEP FOUR: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.

PRO TIP: Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is in a classic cheesecake filling.

STEP FIVE: Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.

STEP SIX: Chill for at least 4 hours. Slice and enjoy!

PRO TIP: Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.

How to Serve

Cheesecake bars are a great dessert to serve at a potluck or party. Make your no-bake cheesecake extra indulgent by serving it with a scoop of vanilla ice cream or spoonful of whipped cream. Enjoy your blueberry cheesecake with raspberry iced tea or pineapple lemonade.

Storage

IN THE FRIDGE: People often ask, ‘does the cheesecake need to be refrigerated’ and the answer is definitely yes. Store any leftovers of this delicious treat in an airtight container or in the baking dish covered in plastic wrap in the fridge until they are eaten so that the cream cheese stays at a safe temperature.

IN THE FREEZER: You can freeze the cheesecake for up to 3 months. You can freeze them either in big sections or cut up into individual bars. Pop them on a plate and freeze them without any covering on. Once frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost them before eating.

No bake blueberry cheesecake is a creamy, decadent dessert bursting with the flavors of sweet blueberries and tangy cheesecake. No need to turn on the oven for this easy dessert that’s destined to become a family favorite. You can even swap out the blueberry pie filling for other fruit flavors and make this no-bake cheesecake over and over again.

Can I freeze this cheesecake?

The cheesecake can be frozen in an airtight container for up to three months.

Can I use a different flavor of pie filling?

You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

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sheets one sleeve
blueberry pie filling

Place graham crackers in the food processor and pulse into fine crumbs.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
Chill for at least 4 hours. Slice and enjoy!

To crush the graham crackers, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
Make sure that you get the cream cheese up to room temperature and softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is in a classic cheesecake filling.
Don’t skip the chilling step! The time is needed for your cheesecake to firm up and make it easier to cut.

Product links may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Fluffy biscuit dough is filled with a cheesecake filling and lots of berries for a yummy and quick treat! Make these Berry Hand Pies when you’re in the mood for something uber decadent but don’t want to spend more than half an hour in the kitchen.

Ingredients for Berry Hand Pies

cream cheese
powdered sugar
vanilla extract
refrigerated biscuits
berry pie filling (or any pie filling you’d like to use)
egg
milk

How to Make Berry Hand Pies

Make the cheesecake filling mixture: Beat together the cream cheese, powdered sugar, and vanilla until well combined using a hand mixer or stand mixer. Once well beaten, set aside.

Shape the biscuits: Place the biscuits onto a large surface and roll them out with a rolling pin so they are larger and thinner.

Fill the biscuits: Place 2 tbsp of the cheesecake mixture in the center of each biscuit, along with 2 tablespoons of the berry pie filling. Fold the biscuits over and press to seal with your fingers, or press the back of a fork along the edges to create a nice seal and a pretty design. Place the pies onto a greased or parchment-lined sheet pan.

Brush and bake: Combine the egg and milk in a small bowl and whisk until well combined. Brush on each hand pie. Bake for 15-18 minutes, or until golden brown.

Serve and enjoy: Dust with powdered sugar and devour!

Recipe Notes

You can use your favorite pie filling. I used mixed berry here, but really you could use apple, cherry, or whatever you like.
Use your favorite brand of refrigerated biscuit dough. I like to use Pillsbury Grands because they have a great buttery flavor and they rise well.

More Easy Dessert Recipes

Caramel Apple Dump Cake

Caramel Butter Bars

Chocolate Peanut Butter Cake Mix Cookies

Recipe by Julia Pacheco

cream cheese, softened
– 16.3 oz can refrigerated biscuits
berry pie filling (or any pie filling you’d like to use)

Directions

Preheat oven to 350℉.
In a medium-sized bowl, beat together the cream cheese, powdered sugar, and vanilla until well combined. Set aside. Place the biscuits onto a large surface and roll them out so they are larger and thinner.
Place 2 tbsp of the cream cheese mixture in the center of each biscuit, along with 2 tablespoons of the berry pie filling. Fold the biscuits over and press the seams down with the back of a fork. Place onto a greased or parchment-lined sheet pan.
To a small bowl add the egg and milk and whisk until well combined. Brush on each biscuit. Bake for 15-18 minutes, or until golden brown. Enjoy!

Recipe Video

With a buttery graham cracker crust and a delicious raspberry filling, this no-bake raspberry pie recipe is a must-try.

Super easy to make and loaded with flavor, this no-bake raspberry pie recipe is great to have any time- whether you’re in the mood to enjoy a sweet treat or want to whip up something nice and decadent for some guests you are hosting.

What’s best is that you’ll need just a handful of simple ingredients to put the pie together. It just doesn’t get better than this!

Ready to give it a shot? Here’s all you need to know about the recipe.

Ingredients For the Recipe

You’ll need two sets of ingredients to make the no-bake raspberry pie.

2 cups graham crackers
⅓ cup brown sugar
½ cup melted butter

½ cup water
3 pints fresh raspberries
1 cup sugar
3 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon of margarine

How to Make the No Bake Raspberry Pie

Once you have all the ingredients ready, here’s what you need to do to make the pie from scratch.

Smash 1 pint of raspberries.

Combine the smashed raspberries with the water, sugar, salt, and cornstarch and cook at a low temperature until you get a thick mixture.

Add the butter and allow the mixture to cool to room temperature.

When the mixture is completely cooled, add the rest of the raspberries and stir until coated.

For the crust, add the graham crackers to a food processor and process until they are crumbs.

Add the sugar and melted butter, and mix with a spoon until the crumbs are wet.

Add the mixture to a cake pan and press into an even layer.

Add the raspberry mixture on top of the crust and spread it evenly.

You can decorate the cake with whipping cream and some fresh raspberries on top.

Leave it in the refrigerator for at least 3 hours before you serve it.

Can I Use Frozen Raspberries Instead?

You can definitely use frozen raspberries instead of fresh ones. Just remember to get them out of the freezer and allow them to thaw, and then use them for the recipe.

Based on how juicy the raspberries turn out, you might need to adjust the amount of water you add while making the pie filling.

Is Cornstarch Really Necessary?

You’ll notice cornstarch come up in almost every single pie filling recipe. The reason why it is used is that it tends to thicken the mixture and get it to that perfect consistency you are looking for.

While you can always use any other thickener, cornstarch is the best choice, since it is very easily available and even easier to use.

What Can I Use Instead of Graham Cracker Crumbs?

Most no-bake pie recipes call for the use of graham cracker crumbs for the pie crust, and that is simply because they have the best texture and flavor that you would want your pie to have.

The subtle flavor of the graham crackers makes them go well along with almost any flavor or ingredient you’re working with.

If you don’t have graham crackers, you could make do with any subtle flavored digestive biscuits or Nilla wafers instead.

If you want to lend your no-bake raspberry pie a bit of chocolate flavor, you could use Oreo crumbs.

What Else Can I Add to the No Bake Raspberry Pie ?

Want to bring in a bit of variation to the no-bake raspberry pie? You can add some of the raspberry pie filling mixture to some whipped cream mixed with icing sugar and create a nice strawberry cream. This can then work as an additional layer in your pie.

If you love cheesecakes, you could mix the raspberry pie filling with some whipped cream cheese and use it as the main layer of the pie.

Tips & Tricks to Nail the Recipe

Think you’ve got the recipe all covered? Wait up! You might want to keep these little tips and tricks in mind to nail the recipe.

Make sure you turn the heat down when you are adding the cornstarch into the pie filling mixture. This will ensure that there are no lumps in the mixture. Also remember to keep stirring the mixture continuously.
To enhance the flavor of the raspberry pie filling, squeeze in a bit of lemon juice and some lemon zest.
Remember to allow the pie filling and the pie crust to both cool down completely before you layer the filling on the crust. Cooling the mixture down will help it thicken even more, and will keep the crust from soaking up the liquid and turning all soggy.
When adding the crumb mixture to prepare the crust, make sure you pack all the grains tightly using the back of a spoon. This will help the base set well, and hold on to the pie filling easily.
To get those perfect slices of your no-bake raspberry pie, dump the knife in the freezer for a few minutes to cool it down, and then use it. Also remember to wipe the knife clean with a damp cloth after every cut that you make into the pie.
Remember that your no bake pie relies on refrigeration for it to set and hold its shape, so giving it up to 12 hours of chilling time in the refrigerator is ideal.
Don’t forget to serve each slice with some mint leaves on the top for a little pop of color and some extra freshness.

How to Serve the No Bake Raspberry Pie

The best way to serve this no-bake raspberry pie is to first allow it to chill in the refrigerator for at least 3 hours, and then cut it into slices and serve. You can also top each pie slice with a sprinkle of chopped fresh raspberries for some extra juiciness.

To take it all up a notch, serve it with some vanilla ice cream on the side.

Loved making this easy raspberry pie? On the hunt for some more fun no-bake recipes, you can work with? Here are a few good options worth checking out.

2 cups (200g) graham crackers
⅓ cup (65g) brown sugar
½ cup (118ml) melted butter

½ cup (118ml) water
3 pints (1500g) fresh raspberries
1 cup (200g) sugar
3 tablespoon (23g) cornstarch
¼ teaspoon (1.5g) salt
1 tablespoon (4.5g) margarine

Yield

1Amount Per Serving: 1g 1g 0g 0g

A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek or Regular Yogurt. The Perfect Summertime Dessert.

I decided to make this amazing No-Bake Berry Greek Yogurt Pie. My daughters and I first discovered Yogurt Pie when we were grocery shopping one day. Boxed cake and pie mixes were not very big in Italy at that time.

When we saw the Spring/Summer boxed Yogurt Pie we decided that we needed to try it. It was pretty darn good for a box. So when Spring would roll around and out would come The Desserts we would always grab a box of our favourite cake.

The other day when I was in the Super Market I noticed our favourite Yogurt Dessert was on the shelf. I also saw that I was not the only one gawking at the desserts.

Almost as if she was reading my mind a woman beside me commented “you always know when Spring has arrived” a third woman responded “if you want to eat an even better Yogurt Pie, I’ve got the recipe for you”.

Music to my ears. I don’t think the other woman was much interested, but I already had my pen and paper out of my purse.

I let her know that I was more than interested in her recipe. And this my friends is how my No Bake Berry Greek Yogurt Pie became one of the Italians favourite desserts.

Graham crack crumbs – or crushed cookies, I especially like digestive cookies crushed
Butter – salted butter
Milk – whole or 2% milk
Gelatine – powder or leaves
Cream – whole, heavy or whipped cream, it should have at least 30% fat
Powdered sugar – powdered sugar will combine better with yogurt, depending on how sweet your yogurt is you may want to increase or decrease the sugar.
Berries – Fresh summer berries are the best, although frozen will work too

How to make a Berry sauce

There is no extra sugar in this recipe, if you find it not sweet enough then you can always serve it with a berry sauce.

1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
1/4 cup + 2 tablespoons sugar
1/2 tablespoon cornstarch
pinch cinnamon if desired
2 tablespoons water
1/2 tablespoon lemon juice

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.

How to make No Bake Yogurt Pie

Mix the graham cracker / cookie crumbs and melted butter, press down on the bottom of a springform cake pan or line a regular cake pan with plastic wrap. Place in the refrigerator while you make the filling.

In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, combine well.

In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat.

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In a medium bowl stir together the greek yogurt and powdered sugar, then stir in the gelatine. Fold the yogurt/gelatine mixture into the whipped cream mixture and combine well.

Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce before serving.

The difference between regular yogurt and Greek yogurt

The difference is that Greek yogurt has been strained to remove its whey, this makes it a thicker consistency than that of regular yogurt which is not strained, although they both have the same distinctive sour taste.

Can you substitute with regular yogurt?

Yes you can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream. Because regular yogurt is thinner, the extra cream is needed and less milk.

How to store it

The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.

Just like my Easy Yogurt Cake. Pick your favourite Yogurt flavor and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!

More No Bake Recipes

A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.

COOKIE BASE

milk (whole or 2%)*
gelatine (or 4 sheets)
cream whole, heavy or whipping cream (at least 30% fat)
any flavour greek yogurt (remove from fridge 30-45 minutes before using)*

*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.

In a medium bowl beat cream until thick peaks form.
In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

To make with gelatine sheets – Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.

This pie can also be made with regular yogurt, instead of 5 tablespoons of milk use 2 tablespoons of milk and 2 tablespoons of cream.

For the Berry Sauce

You could also make a cold berry sauce, place the berries sliced or chopped in a bowl and stir in 1-2 tablespoons of granulated sugar. Let sit 30-60 minutes then spoon over the yogurt pie. Keep refrigerated.

cake made with greek yogurt, greek yogurt no bake cake

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Need some help with Gelatin? Check it out here David Lebovitz