Berry Yogurt Cheese Pie
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 piePREP
20 minCOOK
10 minREADY
2 hrsThink 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
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.
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