If you’re like me and love the idea of cheesecake but not the oven time (especially in summer!), you’re going to adore these Easy No-Bake Cheesecake Cups with Greek Yogurt. They’re creamy, lightly sweet, and pack a protein punch thanks to the Greek yogurt, which means yes, you can totally call this dessert a “snack” and not feel one bit guilty. 🙌
This is one of those healthy no-bake desserts that checks all the mom boxes: quick to prep, freezer-friendly, and customizable for picky eaters. Whether you need a high-protein treat after school or a fuss-free way to impress guests, these individual cheesecake cups are a total win.
Table of Contents
Recipe Card
Greek Yogurt Cheesecake Cups (No-Bake & Lightened Up)
Equipment
- Food processor
- 8 small dessert cups or mini glasses
Ingredients
- For the crust
- 2 sleeves graham crackers about 18 crackers
- ½ cup melted coconut oil
- ¼ cup packed light brown sugar
- For the cheesecake filling
- 2 blocks 8 oz each cream cheese
- 1 ¼ cups plain Greek yogurt
- ¼ cup honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- For topping
- Fresh strawberries diced (or fruit of choice)
Instructions
- 🥄 Graham Cracker Crust
- Add the crust ingredients to a large food processor. Blend until the mixture is fine and crumbly.
- Spoon the crust evenly into 8 small cups. Use your fingers or the back of a spoon to press it down firmly.
- 🍰 Cheesecake Filling
- Add all cheesecake filling ingredients to the food processor. Pulse to combine, scraping down the sides of the bowl to fully incorporate everything.
- Spoon the filling evenly over the crust in each cup.
- Refrigerate for 2–3 hours, or until the cheesecake is fully set.
- 🍓 Serve
- When ready to serve, top each cheesecake cup with fresh strawberries or your favorite berries, if desired.
Notes
- These easy no-bake cheesecake cups with Greek yogurt are great for prepping ahead, just keep them refrigerated until you’re ready to serve. They’ll stay fresh for 3–5 days. If you want to change things up, try using maple syrup instead of honey, or swap in cinnamon graham crackers for a fun twist on the crust.
- For a gluten-free version, use gluten-free graham crackers or almond flour. And for a little crunch on top, add granola, nuts, or mini chocolate chips — the kids will love it!
Why You’ll Love This Recipe
These Greek Yogurt Cheesecake Cups are a total mom win! Whether you’re whipping up a quick dessert for a party or treating yourself after bedtime routines, this recipe checks all the boxes:
- No-Bake & Fuss-Free: Skip the oven and keep your kitchen cool—just mix, chill, and enjoy!
- Lighter, Healthier Twist: Made with protein-packed Greek yogurt and naturally sweetened with honey, they’re a better-for-you dessert option.
- Perfect for Make-Ahead: Prep them in advance and keep chilled until you’re ready to serve. They’re ideal for potlucks, picnics, or busy weeknights.
- Totally Customizable: Top with fresh fruit, mini chocolate chips, or a sprinkle of granola—whatever your crew loves!
These no-bake cheesecake cups use Greek yogurt to create a light, creamy texture with extra protein and probiotics. According to the Cleveland Clinic, Greek yogurt supports digestive health, bone strength, and can help you feel fuller longer [source].
Ingredients You’ll Need
These Greek Yogurt Cheesecake Cups come together with just a few simple pantry staples and fridge must-haves. It’s a lightened-up dessert that still feels totally indulgent—without turning on the oven!
- Graham crackers: Crushed into crumbs, they form that classic buttery base we all know and love.
- Coconut oil: Acts as the binder for the crust and gives a subtle richness without using butter.
- Cream cheese: The key to that creamy, dreamy cheesecake texture—use full-fat for best results.
- Plain Greek yogurt: Adds tangy flavor, extra creaminess, and a boost of protein.
- Honey: Naturally sweetens the filling with a smooth, mellow flavor.
- Lemon juice: Brightens everything up and balances the sweetness.
- Vanilla extract & pinch of salt: Brings out all the flavors and rounds out the cheesecake base.
- Fresh strawberries: Or your favorite topping—totally optional, but oh-so-pretty and refreshing!
How to Make Easy No-Bake Cheesecake Cups with Greek Yogurt (Protein Boost)
Start by blending the crust ingredients in a food processor until the mixture is nice and crumbly. Scoop it into your jars or cups and press it down gently with a spoon to create a firm base.
Next, give your food processor a quick wipe and add in all the cheesecake filling ingredients. Blend until it’s smooth, creamy, and irresistible.
Spoon the filling evenly over the crust in each cup. Pop them in the fridge for a few hours to set — this recipe makes about 8 delicious servings.
Right before serving, top each cheesecake cup with fresh strawberries or your favorite fruit for that final sweet touch.
Mom Tips from Olivia
Want to make these easy no-bake cheesecake cups with Greek yogurt even more fun (and maybe sneak in some variety for the picky eaters)? Here are a few of my go-to tweaks:
- Switch Up the Fruit: Strawberries are classic, but blueberries, raspberries, or even a swirl of homemade fruit sauce make these cheesecake cups extra special.
- Change the Sweetener: Not a fan of honey? Maple syrup or agave work just as well — and they’re great if you want to make this a vegan-friendly treat.
- Try a New Crust: Use gluten-free graham crackers or almond flour to make these gluten-free. Or try chocolate or cinnamon grahams for a flavor twist!
- Add Some Crunch: A sprinkle of chopped nuts, granola, or even mini chocolate chips on top adds that extra something kids (and moms) love.
Storing and Serving Tips
How should I store leftover cheesecake cups?
To keep your easy no-bake cheesecake cups with Greek yogurt fresh, cover each cup tightly with plastic wrap and store them in the refrigerator.
How long do they last in the fridge?
When stored properly, Greek yogurt cheesecake cups will stay fresh for about 3 to 5 days. They’re perfect for make-ahead desserts or snacks during a busy week!
Can I freeze Greek yogurt cheesecake?
Freezing isn’t the best option for this recipe. Greek yogurt tends to separate and get a grainy texture once thawed, so it’s best to enjoy these cheesecake cups fresh from the fridge.
Frequently Asked Questions
My cheesecake didn’t set properly, what can I do?
If your cheesecake filling is too soft, it may need a bit more chill time. Make sure it’s been refrigerated for at least 2–3 hours. Also, using full-fat cream cheese and Greek yogurt helps with firmness. For next time, double-check that you measured the ingredients correctly and blended the filling until smooth.
Why use Greek yogurt in cheesecakes?
Greek yogurt gives the filling a creamy texture and adds a protein boost, making this a high protein cheesecake cup you can feel good about. It also lightens things up, making this a healthier twist on traditional cheesecake without sacrificing flavor.
How far ahead of time can you make these cheesecakes?
You can make these easy no-bake cheesecake cups with Greek yogurt up to 2 days in advance. Just keep them covered and refrigerated until you’re ready to serve. Add fresh fruit toppings right before serving to keep them looking and tasting their best!
A Sweet Finish
I hope you love these Greek Yogurt Cheesecake Cups as much as we do! They’ve become one of our favorite summer treats—cool, creamy, and so easy to make ahead. Whether you’re hosting a backyard get-together or just craving something light on a warm night, these no-bake cups hit the spot.
Let me know if you try these Greek Yogurt Cheesecake Cups — they’re a sunshine-approved dessert around here!
Still hungry? These no-bake favorites are also on repeat at our house: Nut-Free No-Bake Cookies for School Lunches and Fruit-Sweetened No-Bake Cookie Dough Bites (No Sugar Added).
