Mini Blackberry Yogurt Icebox Dessert
A sweet and creamy no-bake dessert that's perfect for summer gatherings, featuring layers of buttery crust, tangy yogurt filling, and fresh blackberry topping.
Servings: 8 servings
Calories: 200kcal
Ingredients
Crust ingredients
- 1 cup Graham cracker crumbs For the base crust
- 4 tablespoons Melted butter To bind the crust
- 1 pinch Salt Enhances flavor
Blackberry layer
- 2 cups Fresh blackberries Plus extra for topping
- 2-4 tablespoons Sugar Adjust based on berry sweetness
- 1-2 teaspoons Lemon juice Brightens the flavor
Creamy filling
- 1.5 cups Plain Greek yogurt Full fat for richness
- 4 ounces Cream cheese, softened For a cheesecake texture
- 3-5 tablespoons Honey or powdered sugar For sweetness
- 1 teaspoon Vanilla extract For added flavor
Instructions
Preparation of crust
- Mix graham cracker crumbs, melted butter, and a pinch of salt until it looks like damp sand. Spoon a couple tablespoons into each cup or jar and press it lightly. Refrigerate while preparing the next layer.
Blackberry layer
- In a small pot, combine blackberries, sugar, and lemon juice. Cook on medium heat for about 6 to 8 minutes, stirring often, until the berries burst and become jammy. Let it cool.
Creamy filling
- In a bowl, mix softened cream cheese until smooth. Add Greek yogurt, honey or powdered sugar, and vanilla. Stir until creamy and thick. Adjust sweetness and tang as desired.
Assembly
- Spoon the creamy layer over the chilled crust. Add a generous spoonful of blackberry topping. For extra richness, create two layers of cream and blackberry, finishing with fresh blackberries on top.
Chill
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set.
Notes
Best served chilled. Can be made a day ahead for best texture. Experiment with different sweeteners and yogurt types.