Raspberry Cheesecake Tart – Yoplait Swap

I needed a last minute dessert the other day and I needed to finally step up and make a Yoplait recipe instead of sending you to another bloggers site again.

I was perusing the Yoplait site to get some ideas and came across the Lemon Blueberry Tart.  I immediately knew I could switch that up and make it a Raspberry Cheesecake Tart and headed off to the store.  If I had any brain at all I wouldn’t have forgotten to get the last ingredient (fresh raspberries) and the dessert would have turned out much prettier.  But even without the fresh, it received rave reviews from all who tasted it.



1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 containers (6 oz each) Yoplait® Light Raspberry Cheesecake Yogurt
1 package (8 oz) cream cheese, softened
1 can (21 oz) Raspberry pie filling
1 cup fresh raspberries


1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with raspberries. Cut into wedges to serve. Store in refrigerator.
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  1. From the little picture I thought the raspberries were some kind of chocolate cookie lol. I may try it if it was cookies =P Damn my sweet tooth.

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