No-Bake Mini Fruit Pies

Date: March 12, 2021

Prep: 30 Minutes
Serves: 6


For the crust:
10 graham cracker sheets (1 1/2 cups/170g) graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon brown sugar
7 tablespoons (100g) butter, melted

For the filling:
1 1/2 cup noosa vanilla yoghurt
1/2 cup berries (your choice)
4 strawberries, hulled and thinly sliced
2 tablespoons honey


  1. Make the crust: Crush graham crackers in a food processor or with a kitchen mallet until finely ground into crumbs. In a large bowl, mix graham cracker crumbs, and both sugars Add melted butter and use a fork to blend ingredients well. Place mixture into your pie tin. Use the back of a spoon to press the crumbs firmly into the bottom and sides, (if desired) of your pan. Refrigerate or freeze the crust for 10-20 minutes to set.
  2. OR Use the 4 oz ready-to-use, pre-made crusts.
  3. Make the filling: Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.