No-Bake Strawberry Yogurt Pie
This impressive no-bake dessert features a buttery graham cracker crust, a creamy strawberry yogurt filling that tastes like a cross between cheesecake and a fruit parfait, and a glossy pile of fresh berries on top. With just twenty minutes of hands-on work, the refrigerator does all the heavy lifting, making it the perfect make-ahead treat for warm weather gatherings.
Equipment
- 9-inch pie dish Glass recommended for even chilling
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer Essential for smooth cream cheese
- Rubber spatula For folding and scraping
- Small microwave-safe bowl For blooming gelatin
- Measuring cups
- Measuring spoons
- Flat bottomed glass or measuring cup For pressing crust
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 180g
- ¼ cup granulated sugar 50g
- 6 tablespoons unsalted butter 85g, melted
For the Filling
- 8 ounces cream cheese 227g, softened to room temperature
- ½ cup powdered sugar 60g
- 1 teaspoon vanilla extract 5ml
- 2 containers strawberry Greek yogurt 5.3 ounces / 150g each, full-fat recommended
- 1 packet unflavored gelatin ¼ ounce / 7g
- 2 tablespoons cold water 30ml
- 1½ cups whipped topping 360ml, thawed, or freshly whipped heavy cream
For the Topping
- 1½ cups fresh strawberries about 225g, hulled and sliced
- ⅓ cup strawberry glaze or seedless strawberry jam 80ml, warmed for glazing
Instructions
- Combine graham cracker crumbs and granulated sugar in a medium bowl. Pour in melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides. Freeze for 10-15 minutes to firm up.
- Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until fully liquid and clear, then set aside to cool slightly.
- Beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla, beating until fully combined and no streaks remain.
- Add strawberry Greek yogurt to the cream cheese mixture and beat on low until smooth. Drizzle in the cooled liquid gelatin while mixing to incorporate evenly.
- Gently fold the whipped topping into the strawberry mixture using a rubber spatula, using a scoop-and-turn motion until no white streaks remain.
- Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours until fully set.
- Just before serving, arrange sliced fresh strawberries on top. Warm the strawberry glaze and brush or drizzle over the berries for a glossy finish.
Notes
- Make sure cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
- Do not skip the gelatin blooming step — it prevents gritty bits and ensures a smooth, sliceable texture.
- Chill the crust in the freezer for at least 10 minutes before adding the filling to help it hold its shape when sliced.
- Give the pie the full 4 hours in the refrigerator for the cleanest slices; cutting early will result in soft, messy pieces.
- For a time-saving shortcut, use a store-bought graham cracker crust instead of making your own.
- Add the fresh strawberry topping right before serving so the berries stay bright, juicy, and don't weep.
- Store covered in the refrigerator for up to 3 days. The topping is best within the first 24 hours.
- Freeze the pie without the topping for up to 1 month. Thaw overnight in the fridge and add fresh berries and glaze before serving.
- For a different flavor, swap the strawberry yogurt for raspberry, peach, or another fruit variety.
- Make individual mini pies by pressing the crust into a muffin tin and dividing the filling among the cups.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 31gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 35mgCalcium: 10mgIron: 2mg
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