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

1. Prepare the Crust

Crush the graham crackers into fine crumbs using a food processor, adding in the dark brown sugar and a quarter teaspoon of sea salt. Melt the butter in a saucepan until it foams and brown bits start to form. Combine the brown butter with the graham cracker crumbs, then press the mixture into the bottom of a springform pan and refrigerate for an hour or freeze for 20 minutes.

2. Prepare the Gelatin

Sprinkle gelatin over cold water and let it soften for about five minutes. Gently heat it in the microwave or on the stove until it dissolves completely.

3. Make the Filling

Blend room-temperature cream cheese with granulated sugar until smooth. Add Greek yogurt, lemon zest and juice, a pinch of salt, and vanilla extract. With the processor running, pour in the melted gelatin and blend until silky. Pour the filling over the chilled crust and refrigerate until set, at least two hours.

4. Prepare the Blueberry Topping

Toss the blueberries with brown sugar, lemon zest, lemon juice, and poppy seeds. This can be made a day in advance and stored in the fridge.

5. Serve

Once the cheesecake has set, remove it from the refrigerator, release it from the springform pan, and top with the blueberry mixture just before serving.