If you’re searching for a light, creamy, and refreshing dessert that perfectly balances tangy and sweet flavors, this Yogurt and Blackberry Cheesecake is exactly what you need. Combining the richness of cream cheese with the subtle tartness of Greek yogurt and the vibrant flavor of blackberries, this dessert is a dreamy twist on the classic cheesecake. It’s the kind of cake that looks elegant on the table, melts beautifully in your mouth, and impresses everyone who tastes it. Perfect for warm afternoons, dinner parties, or simply when you crave something luxuriously smooth and fruity.
🍪 Ingredients
Cookie Base:
- 100g of cookies (Mary type or digestive biscuits)
- 60g of unsalted butter, melted
- 15g of white sugar
Filling:
- 200g of cream cheese (Philadelphia-style preferred)
- 250g of whipping cream (cold)
- 100g of unsweetened Greek yogurt
- 80g of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of gelatin (hydrated in 3 tablespoons of water)
Topping:
- 150g of fresh blackberries (or frozen, thawed)
- 2 tablespoons of sugar
- 1 teaspoon of lemon juice
- 1 teaspoon of cornstarch dissolved in 2 tablespoons of water (optional, for thickening)
🧁 Instructions
1. Prepare the Cookie Base
Start by crushing the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a pin. Transfer the crumbs into a bowl and mix them with the melted butter and sugar until the mixture resembles wet sand.
Press this mixture firmly into the bottom of a springform pan lined with parchment paper. Use the back of a spoon to smooth it out evenly. Place the pan in the refrigerator for about 30 minutes to allow the base to firm up while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy. Add the Greek yogurt and vanilla extract, and continue beating until the mixture is silky and lump-free.
In a separate chilled bowl, whip the cold cream until soft peaks form. Then gently fold the whipped cream into the cream cheese mixture using a spatula.
Next, dissolve the gelatin completely by warming it slightly (a few seconds in the microwave). Add the liquid gelatin to the filling and mix until everything is fully combined. This step ensures that your cheesecake sets perfectly with a creamy yet stable texture.
3. Assemble and Chill
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Tap the pan lightly against the counter to remove any air bubbles. Cover the cake with plastic wrap and refrigerate for at least 6 hours — ideally overnight — to allow it to set completely.
4. Prepare the Blackberry Topping
In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to thicken (about 5–7 minutes).
If you want a thicker sauce, stir in the cornstarch mixture and cook for an additional 1–2 minutes until it reaches your desired consistency. Allow it to cool completely before spreading it on top of the cheesecake.
5. Decorate and Serve
Once the cheesecake has fully set, gently remove it from the springform pan. Spoon the cooled blackberry topping evenly over the surface. For an elegant touch, add a few fresh blackberries and mint leaves as decoration. Slice and serve chilled.
✨ Tips for the Perfect Cheesecake
- Use room-temperature cream cheese for a smooth texture without lumps.
- Make sure your whipped cream is cold before beating — it helps achieve perfect volume.
- If using frozen blackberries, thaw and drain them before cooking to prevent excess liquid.
- For a lighter flavor, you can reduce the cream cheese and add more Greek yogurt.
- To give it a crunchy twist, sprinkle some crushed almonds or granola on top before serving.
💭 Why You’ll Love This Dessert
This Yogurt and Blackberry Cheesecake isn’t just delicious — it’s a perfect balance between indulgent and refreshing. The Greek yogurt adds a subtle tang that cuts through the richness of the cream cheese, while the blackberry topping provides a burst of fruity sweetness. Unlike traditional baked cheesecakes, this no-bake version stays light, airy, and delightfully creamy.
Whether you serve it at a summer gathering, as a festive dessert, or just for a cozy evening treat, it never fails to impress. Plus, it looks stunning — the vibrant purple topping against the pale cheesecake layer creates a dessert that’s as beautiful as it is irresistible.
🍰 Final Thoughts
If you love cheesecakes but crave something less heavy and more refreshing, this Yogurt and Blackberry Cheesecake is your new favorite. It’s easy to prepare, doesn’t require an oven, and the combination of creamy filling, crunchy base, and fruity topping makes it absolutely perfect. Make it once, and you’ll find yourself coming back to this recipe again and again — because sometimes, the best desserts are the ones that balance elegance, simplicity, and pure flavor in every bite.