Description
Easy no-bake Blueberry Yogurt Pie with creamy Greek yogurt, sweet blueberry swirl, and crunchy graham cracker crust. A light and delicious dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 2 cups plain Greek yogurt (full-fat or low-fat, your preference!)
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups fresh blueberries, divided
- 1 tablespoon cornstarch
- 2 tablespoons water
- Whipped cream or Cool Whip
- Extra fresh blueberries
- Lemon zest
Instructions
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and a pinch of salt.
- Pour the melted butter into the bowl with the dry ingredients. Mix until the crumbs are evenly moistened and resemble wet sand.
- Transfer the graham cracker mixture into a 9-inch pie plate. Press the mixture firmly and evenly across the bottom and up the sides of the pie plate.
- For a sturdier crust, pre-bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let the crust cool completely before adding the filling.
- Ensure the cream cheese is completely softened to room temperature.
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until light and fluffy (2-3 minutes).
- Add the Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture. Beat until well combined.
- In a small saucepan, combine ½ cup of the fresh blueberries, cornstarch, and water. Cook over medium heat, stirring constantly, until the blueberries burst and the mixture thickens into a sauce (3-5 minutes). Remove from heat and let it cool slightly.
- Gently fold in the remaining 1 cup of fresh blueberries into the yogurt mixture.
- Pour the yogurt filling into the prepared graham cracker crust, spreading it evenly.
- Drizzle the cooled blueberry sauce over the top of the yogurt filling. Using a knife or a skewer, gently swirl the sauce into the filling, creating a marbled effect.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once the pie is chilled, remove it from the refrigerator and slice it into wedges.
- Top each slice with a dollop of whipped cream or Cool Whip, a sprinkle of fresh blueberries, and a little lemon zest.
Notes
- Use full-fat Greek yogurt for a richer, creamier filling.
- Don’t overbake the crust if pre-baking.
- Chill thoroughly for the pie to set properly.
- Adjust sweetness to taste by adding more sugar to the filling.
- Experiment with different toppings like chopped nuts, chocolate shavings, or honey.
- Substitute other berries like raspberries, strawberries, or blackberries.
- Add lemon or lime zest to the filling for extra citrus flavor.
- Use chocolate graham crackers for a chocolate crust.
- For a completely no-bake version, skip pre-baking the crust.
- Store leftover pie in the refrigerator, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes