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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.
More Easy Summer Desserts
If you like fruit-forward desserts like this pie, try our Easy Blueberry Crisp with its sweet-tart filling and crisp, buttery topping. Fresh Raspberry Clafoutis offers a light, custardy texture and works with other fruits too. Or go for our No-Bake Cheesecake Parfaits, layered with creamy filling, fresh berries, and cookie crumbles.
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
Instructions
- 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-milk 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What “juice” does the gelatin-juice mixture refer to? It says to sofen gelatin over milk, but beat gelain-juice into the cream cheese & yogurt. Confusing.
Hi Karen,
Thank you for bringing this error to my attention. The first few times I made this recipe I used cranberry juice to dissolve the gelatin but in further testing found that milk worked just as well and didn’t discolor the filling. I’ve corrected the mistake – sorry for the confusion.
Thanks for the help, it looks yummy. Will make it soon, and I’m already thinking of many topping variations with good summer fruit.
Yummmmm
This looks fantastic!!! I love cheesecake but have never made a no-bake one yet. Definitely on my must try list!
looks like a love pie- i wouldn’t have thought of yogurt in pie, but why not? it looks great!
justine