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Berry Yogurt Cheese Pie

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A lighter cheesecake-style pie made with strained yogurt cheese, cottage cheese, and lime in a buttery graham cracker crust. Topped with fresh strawberries. Creamy, tangy, and no-bake filling.

YIELD

1 pie

PREP

20 min

COOK

10 min

READY

2 hrs

Think of this as cheesecake’s lighter, tangier cousin who happens to be just as gorgeous.

Plain yogurt gets strained overnight into thick, creamy yogurt cheese, then blended smooth with low-fat cottage cheese, sugar, fresh lime zest, and lime juice.

Gelatin sets the filling into something silky and sliceable without weighing it down.

Pour it all into a homemade graham cracker crust and let the fridge do the heavy lifting.

Top with fresh sliced strawberries right before serving for that show-stopping finish.

Kitchen Tips

  • Drain the yogurt for a full 12 hours. Shortcutting this step leaves too much liquid in the filling and it won’t set properly.
  • Blend the filling until completely smooth. Any cottage cheese curds left behind will ruin the silky texture.
  • The lime zest is what makes this pie special. Don’t swap it for lemon unless you really have to. The tropical brightness of lime against the tangy yogurt is the whole personality of this pie.
  • Make the crust and the yogurt cheese the night before. The next day, assembling takes about 15 minutes.

Ingredients

1 0.9
QUART L YOGURT
unflavoured *
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored
½ 118
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML LIME ZEST
grated
2 30
TABLESPOONS ML LIME JUICE
2 473
CUPS ML STRAWBERRIES
sliced
Graham crust
1 ⅓ 315
3 45
TABLESPOONS ML SUGAR
79
CUP ML BUTTER
melted

Directions

Pour yogurt into a cloth-lined strainer set over a deep bowl. Cover and chill at least 12 hours or up to next day.

In a 1 to 1½ quart pan, combine gelatin and ¼ cup water; soften 5 minutes.

Stir over low heat until gelatin dissolves.

In a blender or food processor, whirl drained yogurt, cottage cheese, sugar, peel, juice and gelatin mixture until smooth.

Pour into crust.

Cover and chill until firm, at least 4 hours or up to next day.

Top pie with berries.

For the crust, in a pie pan, mix graham cracker crumbs, sugar, and butter or margarine.

Press evenly over bottom and sides of pan. Bake in a 350℉ (180℃). oven 10 minutes. Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 441 36% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 200mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 43g
Vitamin A 11% Vitamin C 87%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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