No-Bake Greek Yogurt Cheesecake

with brown sugar blueberries and poppy seeds If you have leftover blueberries, save them to put on your yogurt or serve with whipped cream or ice cream for a simple dessert.

Makes 10 servings

Total time: 30 minutes + chilling

FOR THE CRUST, PULSE:

9 1/4

1/4

HEAT:

1/2

FOR THE FILLING, DISSOLVE:

2 1/4

COMBINE:

3

1/2 2 1 1

FOR THE BLUEBERRIES, COMBINE:

1 3 1 2 2 whole graham crackers cup packed dark brown sugar (55 g) tsp. sea salt

cup unsalted butter (8 Tbsp.) pkts. unflavored gelatin ( 1/4 oz. each), 5 tsp. cup cold water pkg. cream cheese

(8 oz. each), room temperature cup granulated sugar cups plain whole milk Greek yogurt, room temperature Grated zest of 1 lemon Tbsp. fresh lemon juice tsp. pure vanilla extract Pinch of sea salt lb. fresh blueberries Tbsp. dark brown sugar tsp. grated lemon zest Tbsp. fresh lemon juice Tbsp. poppy seeds

For the crust, pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form.

Heat butter in a saucepan over medium-high until it smells nutty and brown bits form on the bottom of the pan. Carefully add butter to the crumbs through the feed tube of food processor while running; process until well combined.

Press crust mixture into an 8- or 9-inch springform pan coated with nonstick spray. Refrigerate until set or freeze 20 minutes.

For the filling, dissolve gelatin in cold water and let sit 5 minutes. Microwave gelatin briefly at medium-high to melt, about 10 seconds. (Alternatively, you can warm gelatin mixture in a saucepan over low heat until just melted.)

Combine cream cheese and sugar in a food processor; process until smooth. Add yogurt, zest, lemon juice, vanilla, and salt; process until filling is smooth. Scrape down sides of food processor, then blend one more time. While machine is running, pour in gelatin mixture and process until well combined.

Pour filling into chilled crust. Refrigerate cheesecake until set, about 2 hours.

For the blueberries, combine blueberries, brown sugar, zest, lemon juice, and poppy seeds in a bowl. ( These can be made

1 day in advance and refrigerated.)

Serve cheesecake with prepared blueberries.

Per serving: 470 cal; 36g total fat (21g sat); 107mg chol; 305mg sodium; 30g carb (1g fiber, 25g total sugars); 10g protein