Fruit-Topped Greek Yogurt Pie

Fruit-Topped Greek Yogurt Pie

Made with Greek-style yogurt and cream cheese, this pie has a tangy, not-too-sweet flavor and a rich, creamy texture that works perfectly with a variety of fruit toppings. The recipe includes our fresh cherry topping, but there are a couple of variations in the recipe notes as well.

Fruit-Topped Greek Yogurt Pie

  • Ingredients:
  • 8 ounces cream cheese, softened (reduced fat is okay)
  • 1/4 cup raw honey
  • 1/4 cup milk
  • 1 envelope unflavored gelatin
  • 1 cup plain Greek-style yogurt
  • 9-inch single pie crust, baked and cooled (or a graham cracker crust)
  • For the cherry topping:
  • 4-1/2 to 5 cups fresh cherries, pitted (about 1-3/4 lbs)
  • 3 tablespoons sugar (or more if needed)
  • 1 tablespoon lemon juice
  • 6 tablespoons water, divided
  • 1 tablespoon cornstarch

Place the cream cheese and honey in a mixing bowl and beat with an electric mixer on medium-high speed until creamy and smooth. Set aside.

Add the milk to a small, heatproof prep bowl and sprinkle the gelatin over the top. Stir to combine.

Bring about 3/4-inch of water to a simmer in a small saucepan and set the bowl of milk and gelatin inside. Stirring constantly, heat the mixture until the gelatin dissolves completely. Remove from the pan and set aside for about 2 minutes to cool.

Add the cooled gelatin-juice mixture and yogurt to the cream cheese and honey and beat on medium-low speed until thoroughly blended.

Pour the filling into the baked pie shell, smooth the top and refrigerate until very firm, a minimum of 6 hours.

To make the topping, place the cherries in a medium saucepan and add the sugar, lemon juice, brandy and 4 tablespoons of water.

Cook over medium heat, stirring often, until the cherries are tender, 5 to 7 minutes. Taste and add a little more sugar if needed, then raise the heat to medium-high.

Whisk the remaining 2 tablespoons of water together with the cornstarch until well combined. Add to the cherry mixture and stir until the liquid has thickened to the consistency of a thick syrup. Transfer to a bowl and allow to cool. Cover and refrigerate until needed.

Just before serving, spread the cherry topping over the pie. Be sure to refrigerate any leftovers.

Makes 8 servings

Recipe Variations:
If cherries aren't in season, you can replace them with 4-1/2 to 5 cups of strawberries (hulled and halved lengthwise), blueberries, raspberries or blackberries. The first time we made this pie, we used a medley of berries and spiked the mixture with a splash of rum.

comments & replies

looks like a love pie- i wouldn't have thought of yogurt in pie, but why not? it looks great!


This looks fantastic!!! I love cheesecake but have never made a no-bake one yet. Definitely on my must try list!

I have a question please. I am making this today 10/24/09....I heated the pomegranite juice with the gelatin until melted and set aside to cool....wehn I came back 20 minutes later it was a thick jello substance and it created lumps in the cream cheese. Is it not supposed to be completely cold but still liquidy when you add it to the cream cheese?

The juice-gelatin mixture is meant to cool from red-hot so it doesn't liquify the cream cheese. At room temperature, our gelatin did not solidify in the time it took to cool down, which was about 5 to 7 minutes.

Thank you so much for the feedback, I'll make a note to not wait so long next time :)

Also, if you wanted to leave out the alcohol would you substitute with anything else or just leave it out period? Thanks so much!!

You can replace the brandy in the Blackberry-Raspberry Sauce with 1 tablespoon of pomegranate juice or just more water if you want. The 1/2 cup of rum in the Strawberry Rum Sauce can be replaced with 1/4 cup each of orange juice and water. You'll also need to cut the sugar back from 1/2 to 1/3 cup and possibly cook it another minute or so in order for it to thicken.

This pie recipe is as simple to prepare as it is delicious, that was delicious,

I`m thankful, thank you very much
inam khan


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