Greek Yogurt Cheesecake Cups (No-Bake & Lightened Up)
These no-bake cheesecake cups with Greek yogurt are a lighter, healthier twist on the classic dessert. They’re creamy, sweet, and easy to make ahead—perfect for parties, potlucks, or a simple weeknight treat.
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!