Cherry Yogurt Cloud Pie : No-Bake Breakfast or Dessert with Granola Crust

Meet Your New Favorite No-Bake Treat: Cherry Yogurt Cloud Pie

Hey there, friend! Isla here from BiteTide. Have you ever had one of those days where you crave something spectacularly delicious but the thought of turning on the oven feels like a monumental task? Maybe it’s a sweltering summer afternoon, or perhaps you’re deep in that cozy-but-lazy weekend mode. Well, pull up a chair and let me introduce you to your new kitchen hero: the Cherry Yogurt Cloud Pie.

This isn’t just any pie. This is a slice of edible sunshine, a whisper-light treat that feels like a happy little miracle. Imagine a crust that’s all crunchy, toasty granola goodness, hugging a filling so pillowy and smooth it genuinely earns the name “cloud.” It’s subtly sweet, tangy from the yogurt, and topped with juicy, vibrant cherries that burst with flavor in every bite. The best part? You won’t preheat a single appliance. This gorgeous pie comes together in your fridge, leaving you free to sip your iced tea, play with the kids, or simply put your feet up.

Whether you serve it as a show-stopping dessert after a backyard BBQ or slice it up for a surprisingly wholesome (and decadent-feeling) breakfast, this pie is all about joy without the juggle. It’s the embodiment of what I believe in at BiteTide: food that makes you feel something, without the fuss. So, let’s grab a bowl and a spoon and make some magic happen. Trust me, your taste buds are going to throw a party.

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The Cloud That Started It All: A Story of Summer & Spills

This recipe didn’t start in a fancy test kitchen. Oh no. It was born from a happy accident on one of those chaotic, perfect summer days. Picture this: I was about eight years old, at my grandma’s house. She was making her famous whipped cream, the old-fashioned way with a big glass bowl and a wire whisk. I was her “official taster,” a job I took very seriously. She stepped away for a second, and my curiosity got the better of me. I grabbed the whisk, gave it an enthusiastic (and deeply unskilled) whirl, and sent a glorious plume of cream sailing through the air—landing squarely in a bowl of her homemade cherry preserves sitting on the counter.

Instead of being mad, she laughed that deep, rumbling laugh of hers. “Well now,” she said, scooping the cream-cherry mixture onto a piece of toast, “we’ve invented something new. A cherry cloud.” That moment—the surprise, the laughter, the incredible taste of that sweet, tangy, airy mess—stuck with me. This Cherry Yogurt Cloud Pie is my grown-up, slightly more refined homage to that day. It captures that same feeling of unexpected delight and summer ease. Every time I make it, I think of her, and I’m reminded that sometimes the best recipes come from a little mess and a lot of love.

What You’ll Need: Simple Ingredients, Big Flavor

Here’s the beautiful part: this pie is built from simple, wholesome ingredients. Let’s break them down so you know exactly why each one is a superstar.

• For the Crust:
  • 1½ cups plain granola (no dried fruit): This is our flavor and texture foundation. Using a plain or honey/oat granola avoids clashing sweetness. Chef’s Insight: Got a bag of granola that’s gone a bit soft? This is its glorious second act! For a nut-free version, just make sure your granola is seed-based.
  • 4 tbsp melted coconut oil: Our magical binder. It solidifies when chilled, locking that crust into perfect, sliceable firmness. Sub Tip: Unsalted butter, melted and cooled, works beautifully too for a more traditional shortbread vibe.
• For the Filling:
  • 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight: NON-NEGOTIABLE STEP! This chilling separates the rich, scoopable cream from the watery liquid. We only want that thick, luscious cream on top. Chef’s Hack: Chill the can for at least 12 hours, and don’t shake it! This is the secret to a fluffy, stable cloud.
  • 1 tsp vanilla extract: The warmth. It deepens all the other flavors. Use the real stuff if you can—it makes a difference.
  • 1 tbsp maple syrup: Just a touch of natural sweetness and depth. Sub Tip: Honey or agave nectar are great friends here too.
  • 1 cup vanilla yogurt (low-fat or full-fat): This adds a wonderful tang, creaminess, and helps stabilize our cloud. Chef’s Insight: I often use Greek yogurt for extra protein and thickness. Any plain or vanilla yogurt you love will work!
• For the Topping:
  • 1 cup jarred cherries (no heavy syrup): We’re going for ease and year-round availability here. Cherries in light syrup or juice are perfect. Pro Move: In summer, absolutely use 1.5 cups of fresh, pitted cherries warmed in a small pan with a splash of maple syrup until they just burst.

Let’s Build the Cloud: Step-by-Step with Chef Isla

Ready? Put on some tunes, clear a little counter space, and let’s do this. It’s easier than you think.

1. Prep is Everything – The Coconut Cream: First, let’s check on that can of coconut milk. It should have been chilling in the fridge, undisturbed, for a solid 12+ hours. Open it carefully—don’t shake or tip it! You’ll see a solid, white layer of cream on top. Scoop all of that beautiful, thick cream into a large mixing bowl. Save the leftover coconut water at the bottom for a smoothie later (don’t waste it!). My Tip: If your kitchen is warm, pop your mixing bowl and beaters in the freezer for 10 minutes before you start. Cold tools are a whipper’s best friend.
2. Make the No-Bake Crust: Grab your food processor (or a sturdy zip-top bag and a rolling pin!). Pulse the granola until it’s fine crumbs. With the processor running, drizzle in the melted coconut oil. It should look like wet sand. No processor? Crushing the granola in a bag works great—just mix the crumbs with the oil in a bowl. Dump the mixture into a 9-inch pie pan. Use the bottom of a measuring cup or a glass to press it firmly and evenly across the bottom and up the sides. Firm pressure is key for a crust that holds together! Pop it in the fridge to set for at least 15 minutes.
3. Whip the Cloud Filling: To your bowl of coconut cream, add the vanilla extract and maple syrup. Now, take your hand mixer (or stand mixer with whisk attachment) and beat on medium-high speed. Watch the magic! It will go from liquidy to frothy to soft, glorious peaks in about 2-4 minutes. You’ll know it’s ready when you lift the beaters and the peak holds its shape but the tip gently curls over. Chef’s Hack: Don’t over-whip! If you go too far, it can become grainy. Soft peaks are perfect.
4. Fold in the Yogurt: This next step is all about gentleness. Add your vanilla yogurt to the whipped coconut cream. Using a large rubber spatula, fold it in. Think of it as a gentle hug, not a stir. Go down the side of the bowl, across the bottom, and up and over the top. Rotate the bowl and repeat until just combined. We want to keep all that beautiful air we just whipped in.
5. Assemble & The Big Chill: Pull your firm crust from the fridge. Pour the fluffy cloud filling into the crust. Smooth the top with your spatula. Now, for the hardest part: patience. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, but overnight is truly ideal. This chill time is non-negotiable—it allows everything to firm up perfectly so you get clean, gorgeous slices.
6. The Grand Finale – Cherry Topping: Just before serving, spoon your cherries (and a little of their juice, if you like) over the top of the pie. You can cover the whole surface or just artfully cluster them. Slice with a sharp knife, wiping it clean between cuts for the prettiest pieces.

How to Serve Your Slice of Sky

Presentation is part of the fun! For dessert, I love placing a slice on a simple white plate with an extra drizzle of the cherry juice and maybe a tiny mint leaf for a pop of green. For a brunch or breakfast vibe, serve it right from the pie plate on the table—it’s a stunning centerpiece. A little extra sprinkle of granola crumbs around the plate adds a nice textural contrast. And remember, this pie loves the cold, so keep it refrigerated until the moment you serve it for the best texture.

Ride Your Own Flavor Wave: Creative Twists

The beauty of this cloud canvas? It’s endlessly adaptable.

• Blueberry Lemon Dream: Swap the cherries for a blueberry compote and add the zest of one lemon to the filling along with the vanilla.
• Chocolate Almond Bliss: Use chocolate granola for the crust. Fold 2 tbsp of cacao powder into the filling with the yogurt, and top with toasted almond slices.
• Tropical Sunrise: Fold ½ cup of finely chopped dried mango and pineapple into the filling. Top with fresh mango and toasted coconut flakes.
• PB&J Cloud: Use a peanut butter granola for the crust and swirl ¼ cup of raspberry jam into the filled pie before chilling.
• Dairy-Free Delight: It’s almost there! Just ensure your granola is dairy-free and use a plain or vanilla coconut milk yogurt.

Isla’s Kitchen Notes & Confessions

I’ve made this pie more times than I can count, and it’s evolved from my grandma’s “cherry cloud” accident. The first time I tried it with yogurt, I was skeptical—would it make it heavy? But it was the opposite! It gave the cloud structure and that lovely tang. A funny fail: once I was in a hurry and didn’t chill the coconut milk long enough. I ended up with a delicious, but very soupy, pie. We drank it out of bowls with a spoon and called it “Cherry Cloud Soup.” It was still a hit, but lesson learned! Now I always keep a couple of cans in the back of the fridge, just in case a cloud pie emergency (or craving) strikes. This recipe is a reminder that cooking is play. Don’t stress—just enjoy the process and the delicious, wobbly, joyful result.

Your Questions, Answered

Q: My coconut cream won’t whip! What did I do wrong?
A: The most common culprit is the coconut milk itself. Not all brands are created equal. Look for one that lists only “coconut” and “water” (guar gum is okay). Also, ensure it’s FULL-FAT and was chilled for a solid 12+ hours. If your kitchen is very warm, chill your bowl and beaters. If it still seems thin, you can add a tablespoon of powdered sugar while whipping to help stabilize it.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead dessert. The pie needs that long chill anyway, so making it the night before is perfect. Just add the cherry topping right before serving so the crust stays crisp.

Q: My crust is crumbly and won’t hold together when I slice.
A: This usually means it wasn’t pressed firmly enough into the pan. Really use some muscle with that measuring cup! Also, ensure you used enough coconut oil. If it’s still troublesome, next time try adding 1 extra tablespoon of coconut oil or 1 tablespoon of honey to the crust mixture for extra binding power.

Q: Can I use frozen cherries?
A> For sure! Thaw them completely and drain any excess liquid. You can simmer them with a bit of maple syrup to create a quick compote for topping, which is utterly delicious.

Nutritional Information*

*Estimated per serving (1 slice), based on specific ingredients used. For precise counts, use your preferred nutrition calculator with your exact brands.

• Calories: 319
• Fat: 22g
• Saturated Fat: 16g
• Carbohydrates: 29g
• Sugar: 10g
• Fiber: 1g
• Protein: 5g
• Sodium: 36mg
• Cholesterol: 2mg

Prep Time: 30 min | Rest Time: 6+ hours | Total Time: 6 hrs 30 min | Servings: 8