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No-Bake Greek Yogurt Cheesecake with Brown Sugar Blueberries and Poppy Seeds

This No-Bake Greek Yogurt Cheesecake is creamy and tangy, with a hint of sweetness. Plus, it's a make-ahead dessert, leaving you more time to spend with your friends and family. If you have leftover blueberries, save them to put on your yogurt or serve with whipped cream or ice cream for a simple dessert.

This recipe was reprinted from Let's Stay In by Ashley Rodriguez.

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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.

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