No-Bake Berry Yogurt Cheesecakes

For 8 servings, No-Bake Berry Yogurt Cheesecakes keeps the list centered on granulated sugar, rectangular graham crackers and granulated sugar. Set aside about 20 minutes.

• Yield 8 servings
• Ready in 20 minutes

Ingredients

Berry Topping

• 16 ounces ( 454 g ) fresh strawberries , washed, hulled and diced
• 6 ounces ( 170 g ) fresh raspberries , washed and patted dry
• 1 teaspoon granulated sugar

Crust

• 9 rectangular graham crackers , 1 sleeve of crackers, crushed into fine crumbs
• 4 tablespoons ( 57 g ) salted butter , melted
• 1 tablespoon granulated sugar

Cheesecake

• 16 ounces ( 454 g ) light cream cheese , softened
• ½ cup ( 57 g ) powdered sugar
• 1 teaspoon fresh lemon juice , just a squeeze
• ½ teaspoon vanilla extract
• 1 cup low fat Greek vanilla yogurt

Instructions

1. For the berry topping, combine the strawberries, raspberries and sugar in a medium bowl. Give the mixture a good stir and let it sit for 10-15 minutes while the rest of the dessert is being made and assembled. The berries will macerate - which basically means the sugar will help the fruit become a bit syrupy while resting.
2. For the crust, combine the crushed crackers with the sugar and butter; mix. Divide the mixture evenly among 8 (6- to 8-ounce) bowls, ramekins or individual trifle dishes and press lightly into the bottom of the dishes.
3. For the cheesecake, in a medium bowl (or in the bowl of an electric stand mixer), beat the cream cheese and powdered sugar together until the mixture is very light and creamy, 2-3 minutes. Mix in the lemon juice and vanilla. Add the yogurt and beat until well-combined and fluffy, 30 seconds to a minute.
4. Give the fruit/sugar mixture a good stir. Spoon a bit of the fruit mixture on top of each crust (keep in mind you'll only use half for this layer; the other half will go on top of the cheesecake layer).
5. Spoon an even amount of cheesecake filling on top of the fruit (about 1/3 cup or until all the filling is divided evenly among the dishes) and top with a spoonful of the remaining fruit.
6. Refrigerate until ready to serve.

Chill the cheesecake until the center is fully set.