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No-Bake Berry Greek Yogurt Pie

By: Rosemary Published: Updated on: June 5, 2022

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A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek or Regular Yogurt. The Perfect Summertime Dessert.

Greek yogurt pie on a white cake stand.

I decided to make this amazing No-Bake Berry Greek Yogurt Pie. My daughters and I first discovered Yogurt Pie when we were grocery shopping one day. Boxed cake and pie mixes were not very big in Italy at that time.

When we saw the Spring/Summer boxed Yogurt Pie we decided that we needed to try it. It was pretty darn good for a box. So when Spring would roll around and out would come The Desserts we would always grab a box of our favourite cake.

The other day when I was in the Super Market I noticed our favourite Yogurt Dessert was on the shelf. I also saw that I was not the only one gawking at the desserts.

Almost as if she was reading my mind a woman beside me commented “you always know when Spring has arrived”  a third woman responded “if you want to eat an even better Yogurt Pie, I’ve got the recipe for you”.

Music to my ears. I don’t think the other woman was much interested, but I already had my pen and paper out of my purse.

I let her know that I was more than interested in her recipe. And this my friends is how my No Bake Berry Greek Yogurt Pie became one of the Italians favourite desserts.

Table of contents

Greek yogurt pie on a white cake stand and a slice on a white plate.

Recipe Ingredients

  • Graham crack crumbs – or crushed cookies, I especially like digestive cookies crushed
  • Butter – salted butter
  • Milk – whole or 2% milk
  • Gelatine – powder or leaves
  • Cream – whole, heavy or whipped cream, it should have at least 30% fat
  • Greek Yogurt – or plain yogurt, flavoured or plain, see recipe instructions for more information
  • Powdered sugar – powdered sugar will combine better with yogurt, depending on how sweet your yogurt is you may want to increase or decrease the sugar.
  • Berries – Fresh summer berries are the best, although frozen will work too

How to make a Berry sauce

There is no extra sugar in this recipe, if you find it not sweet enough then you can always serve it with a berry sauce.

Ingredients

  • 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
  • 1/4 cup + 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • pinch cinnamon if desired
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.

How to make No Bake Yogurt Pie

Mix the graham cracker / cookie crumbs and melted butter, press down on the bottom of a springform cake pan or line a regular cake pan with plastic wrap. Place in the refrigerator while you make the filling.

Crumbs on the bottom of the pan.

In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, combine well.

Whipped cream beaten to stiff peaks.

In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat.

Gelatine in a small pot melted.

In a medium bowl stir together the greek yogurt and powdered sugar, then stir in the gelatine. Fold the yogurt/gelatine mixture into the whipped cream mixture and combine well.

Gelatine mixed into the yogurt in a white bowl.

Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce before serving. 

Yogurt and whipped cream mixed and in the cake pan.

The difference between regular yogurt and Greek yogurt

The difference is that Greek yogurt has been strained to remove its whey, this makes it a thicker consistency than that of regular yogurt which is not strained, although they both have the same distinctive sour taste.

Can you substitute with regular yogurt?

Yes you can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream. Because regular yogurt is thinner, the extra cream is needed and less milk.

How to store it

The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.

Just like my Easy Yogurt Cake. Pick your favourite Yogurt flavor and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!

More No Bake Recipes

A slice of yogurt pie on a white plate.
Greek yogurt pie on a white cake stand and a slice on a white plate.

No-Bake Greek Yogurt Pie

Rosemary Molloy
A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.
4.62 from 26 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Chilling Time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 331 kcal

Ingredients
  

COOKIE BASE

  • 1 1/2 cups graham cracker / cookie or even digestive cookie crumbs (180 grams)
  • ¼ cup butter melted (56 grams)

YOGURT FILLING

  • 5 tablespoons milk (whole or 2%)* (75 grams)
  • 1 tablespoon gelatine (or 4 sheets)
  • 1 cup cream whole, heavy or whipping cream (at least 30% fat) (230 grams)
  • 2 cups any flavour greek yogurt (remove from fridge 30-45 minutes before using)* (480 grams)
  • 2 tablespoons powdered/icing sugar**

*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.

    **Depending on how sweet your yogurt is you may want to increase or decrease the sugar. You can always taste it to see.

      Instructions
       

      COOKIE BASE

      • Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.

      YOGURT FILLING

      • In a medium bowl beat cream until thick peaks form.
      • In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
      • Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

      Notes

      To make with gelatine sheets – Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.
      This pie can also be made with regular yogurt, instead of 5 tablespoons of milk use 2 tablespoons of milk and 2 tablespoons of cream.
      For the Berry Sauce
      • 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
      • 1/4 cup + 2 tablespoons sugar
      • 1/2 tablespoon cornstarch
      • pinch cinnamon if desired
      • 2 tablespoons water
      • 1/2 tablespoon lemon juice
      In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.
      You could also make a cold berry sauce, place the berries sliced or chopped in a bowl and stir in 1-2 tablespoons of granulated sugar. Let sit 30-60 minutes then spoon over the yogurt pie. Keep refrigerated.
      The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.

      Nutrition

      Calories: 331kcalCarbohydrates: 25gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 42mgSodium: 229mgPotassium: 132mgFiber: 1gSugar: 9gVitamin A: 506IUVitamin C: 1mgCalcium: 81mgIron: 1mg
      Keyword cake made with greek yogurt, greek yogurt no bake cake
      Tried this recipe?Let us know how it was!

      Need some help with Gelatin? Check it out here  David Lebovitz

      Updated from April 17, 2016.

      Comments

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      1. Erin says

        Absolutely perfect. Especially drizzled with salted caramel!
        Love it, definitely a keeper, and look forward to making (and more importantly eating) it many more times in the future

        Reply

        • Rosemary says

          Hi Erin, sounds delicious, I will have to try it drizzled with salted caramel, can’t go wrong with that! Glad you enjoyed it. Have a great week. 🙂

          Reply

        • Rosemary says

          Hi Sandra, I used my local store brand (it’s actually a French grocery store chain Carrefour). But i’m sure any gelatin sheets would work, I actually added a link about gelatine maybe you could check that out. Hope it helps.

          Reply

      6. Sarah @ What Sarah Bakes says

        I absolutely agree! It’s a shame that sharing a meal with others has become such a challenge these days.
        This cheesecake is going on my list of things to make, it looks delicious! 🙂

        Reply

      9. Ann says

        I’ll definitely be making this dessert. This is the perfect time of the year. I think my grandchildren may even like it.

        Reply

      11. Marisa Franca @ All Our Way says

        I totally believe in families eating together and Sunday was always special in our household. Great recipe and the color is beautiful. Happy Sunday!

        Reply

      12. The Finer Cookie/Kim says

        It’s my first submission too! We’re starting together. Anyway, I love the look of your pie and I bet it tastes great. Nice post.

        Reply

      13. Stacy says

        I love the story of how you got your recipe, Rosemary. No matter where I’ve lived, I find myself chatting with folks in grocery stores. It’s amazing what one can learn. Your yogurt pie came out beautifully!

        Welcome to Sunday Supper! We are so happy to have you join us.

        Reply

        • Rosemary says

          Hi Stacy, Thank you so much it is a pleasure joining all of you at the Sunday Supper. And yes I always keep my hears open in the super market. Have a great week.

          Reply

      14. sherry says

        I have never used gelatin sheets–actually never heard of them until I read your recipe. Could I substitute them for the packaged envelope dried gelatin and how much would I use?

        Reply

        • Rosemary says

          Hi Sherry, ok I discovered this, that 1 envelope of gelatin is equal to 2 1/4 – 2 1/2 teaspoons of powdered gelatin, which is equal to 3 1/2 sheets so therefore you would use about 1 teaspoon. Hope that helps. Happy Sunday.

          Reply

      15. Renee @ReneesKitchenAdventures says

        This looks so good! I’m going to find time to make it!! I am so glad you shared it with us!

        Reply

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