No Bake Cheesecake Cups

4.99 from 213 votes

These No Bake Cheesecake Cups are a lightened up recipe of the classic dessert that is light on calories and fat; easy to make and perfect for entertaining!

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I love making these No Bake Cheesecake Cups as a healthier version of the classic dessert. These individual Greek yogurt cheesecake cups are easy to put together, are a lighter variation of traditional cheesecake, and are finished with fresh strawberries. They take 20 minutes to make and just a couple of hours to set and are perfect for entertaining any time of the year!

Pots of Greek Yogurt Cheesecake with strawberry topping
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Need an idea for brunch, snacks, or desserts? These Greek yogurt cheesecake cups really fit the bill for whichever situation you need a fresh and easy dish for. I love preparing these in cute mason jars, or simple serving cups!

“Oh my, oh my…so delicious! These adorable mini cheesecakes were a hit on NYE in my house! I actually prepared these in my small Pyrex dishes with lids and it was perfect. I accidentally bought 1 pack of 8 oz cream cheese instead of 2, so I kind of halved all the other ingredients, except for the yogurt and it turned out perfect!!! I just made more crust but I added it on top of the strawberries… SO GOOD!” – Marissa

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: No Bake, Chill
Dietary Info: Vegetarian
Key Flavor: Sweet, Creamy, and Tangy
Skill Level: Easy

Summary

  • Health Conscious Choice: Made with Greek yogurt, these cheesecake cups offer a protein-rich, probiotic-filled dessert that tastes as good as cheesecake made with exclusively with cream cheese.
  • No-Bake Convenience: No-bake desserts and snacks are ideal when using an oven isn’t an option like in the dead of summer. These cheesecake cups are ready to go in about the same time as it would take you to bake and cool a traditional one!
  • Customizable: Easily adapt your cheesecake cups to everyone’s flavor and topping preferences. Whether you’re changing the yogurt or graham cracker flavor or the garnishes you put on top.
  • Great For Entertaining: Make many batches ahead of time for sleepovers, family gatherings, or work parties. Add additional toppings to a serve yourself style layout. 

Ingredients You’ll Need to Make Cheesecake Cups

Ingredients for the crust: graham crackers, coconut oil and sugar
  • For the crust: Graham crackers, coconut oil and light brown sugar.
  • Cream cheese: I used full fat cream cheese as it is so much richer and more flavorful, but you can use a low fat cheese if you prefer.
  • Greek yogurt: To make these cheesecakes a little healthier I swapped some of the cream cheese for Greek yogurt. It also gives you a little protein boost. My favorite Greek yogurt is Stonyfield. It’s thick, creamy and organic!
  • Honey: I used honey to naturally sweeten these desserts. You can also use maple syrup.
  • Lemon juice: Fresh lemon juice adds acidity which cuts through the creaminess. Use fresh rather than bottled juice which has a much zingier flavor.
  • Salt: A little pinch of salt helps to bring the sweetness out.
  • Fresh strawberries: Finish off each cheesecake with fresh chopped strawberries. You can also use other fruits like blueberries or bananas.
Ingredients for the filling: cream cheese, greek yogurt, lemon juice, honey and vanilla
  • Fruit Variations: Top with different fruits like blueberries, raspberries, or a yummy strawberry sauce.
  • Sweetener Alternatives: Instead of honey, try maple syrup or agave nectar for a different sweet flavor or to make the recipe vegan-friendly.
  • Crust Options: For a gluten-free crust option, use gluten-free graham crackers or almond flour for the crust. Alternatively, you can use chocolate or cinnamon graham crackers instead of the original.
  • Crunchy Texture: Add toppings like chopped nuts like almonds or pistachios to the top. Or sweet bits like granola or chocolate chips.

How to make cheesecake cups with Greek yogurt

  • Add the ingredients for the base to a food processor and combine. Then you can start assembling the crust into the jars or cups you’ll be using and lightly wipe it down to make the cheesecake filling next.
  • Place the ingredients for the cheesecake filling into the processor and combine until well blended.
Two images side by side showing how to make the crust and how to make the filling
  • Spoon the crust into glasses and press down with a spoon.
  • Top with the cheesecake filling and refrigerate. The mixture will make about 8 servings.
  • Top with fresh strawberries to serve.
Collage of two images showing layering the crust, then laying the filling

“Thank you for these low calorie, colorful, healthy recipes. I love them all!” – Patricia

Tips for making the best cheesecake cups

  1. Press the base down firmly in the jars with the back of a spoon or with your fingers. It helps to pack everything in together for best presentation.
  2. Let the cheesecakes set before adding the strawberry sauce (about 1-2 hours). This helps to make sure it solidifies well and stays smooth for serving.
  3. Use whole fat Greek yogurt for this recipe. It contains less water so it’s going to give the best consistency to the final product.

How to store leftover cheesecake cups

To store any leftover cheesecake, cover the tops of the cups tightly with plastic wrap and place in the refrigerator. 

How long does Greek yogurt cheesecake last in the fridge?
When stored properly greek yogurt cheesecake will stay fresh and store for about 3 to 5 days in the fridge. 

Can I freeze yogurt cheesecake?

It’s generally not recommended to freeze yogurt cheesecakes due to the potential changes in texture when thawing. Greek yogurt can separate and become grainy when frozen and thawed. Enjoy fresh for the best results.

Frequently asked questions

How far ahead of time can you make these cheesecakes?

You can make the cheesecakes about 3 days ahead of time. Keep them covered in the fridge with some foil or plastic wrap. If you are adding fresh fruit to the top, do this just before serving so that it’s fresh.

My cheesecake didn’t set properly, what can I do?

Greek yogurt cheesecakes need at least 2-3 hours to chill. Depending on the temperature of your refrigerator, your chill time might be longer.

Why use Greek yogurt in cheesecakes?

Greek yogurt gives the finished cheesecakes a subtle tang and is a great healthier alternative to sour cream. It’s also a great source of calcium, protein and contains probiotics.

Three clear cups of no bake cheesecake topped with strawberries

My No-Bake Greek Yogurt Cheesecake cups offers a tasty and healthier twist on the classic cheesecake. An easy, no-fuss recipe that’s perfect for all occasions. Enjoy the creative freedoms you can take to make this recipe perfect for you!

More no bake desserts

If you’ve tried this healthy-ish feel good No Bake Cheesecake Cups recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Greek Yogurt Cheesecake Cups

These No Bake Cheesecake Cups are a lightened up recipe of the classic dessert that is light on calories and fat; easy to make and perfect for entertaining!
5 from 213 votes
Servings 8 servings
Course Dessert
Calories 279
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 20 minutes
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Ingredients
  

Graham Cracker Crust

  • 2 sleeves graham crackers 18
  • ½ cup coconut oil melted
  • ¼ cup packed light brown sugar

Cheesecake Filling

  • 2 8 ounce packages cream cheese
  • 1 ¼ cup plain Greek yogurt
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch salt

For serving

  • Fresh strawberries diced

Instructions

Graham Cracker Crust

  • Add the ingredients for the crust into the bowl of a large food processor and blend until fine and crumbly.
  • Spoon the crust evenly between 8 small cups and use your fingers or the back of a spoon to pack the crust down firmly into the cups.

Cheesecake Filling

  • Add all ingredients for the cheesecake to a food processor, and pulse to combine, scraping the edges of the bowl a couple times to incorporate all the ingredients.
  • Spoon the cheesecake filling evenly between 8 cups. Refrigerate for 2-3 hours until the cheesecake is set.
  • When ready to serve, top the cheesecake with fresh strawberries or other berries, if desired.

Nutrition

Serving: 1g, Calories: 279kcal, Carbohydrates: 41g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 1mg, Sodium: 187mg, Potassium: 123mg, Fiber: 1g, Sugar: 29g, Vitamin C: 18.2mg, Calcium: 34mg, Iron: 1.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
4.99 from 213 votes (207 ratings without comment)

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Comments

  1. Mackenzie says:

    Really great! I just made one portion for the recipe and subbed in honey for a little bit of sugar and coconut oil for butter and it was really yummy!

    1. Yumna says:

      Sounds so good, thanks for sharing!

  2. Katie says:

    I just made this yesterday and it turned out great! I realized too late that it was intended to be served in cups so I put it into an 8 inch spring form pan and it’s actually holding it’s shape really well. I do think the ratio of crust to filling is off, but maybe I misunderstood what “2 sleeves” of graham crackers was, next time I will use 1 or maybe 1 1/2. I refridgerated it overnight and didn’t put topping on until it was sliced and had no problems with sinking or anything. I think the tang from the Greek yogurt could be a bit harsh on its own but I used a homemade cherry topping and that sweetness covered it all up. Will definitely make this again!

    1. Yumna J. says:

      So glad it turned out well for you, Katie!

  3. James says:

    I have just tried this recipe and didn’t like it. The biscuit base became rock solid in the fridge, the greek yoghurt + lemon juice in the cheesecake brought way too much acidity, and the strawberry puree makes it way too sweet. It didn’t taste at all like a cheesecake and I couldn’t finish my cup – it was inedible. Overall I don’t recommend this recipe.

    1. Yumna J. says:

      So sorry to hear that you didn’t like it, James! Thank you for the feedback.

  4. Mehjabeen says:

    Hi i dont have these cup which u used but i do have muffin pan an springform pan which would u recommend?

    1. Yumna J. says:

      You’ll want to use some type of glass for them so you can eat it out of it. I am not sure if it will hold it’s shape very well if taken out of a muffin pan or springform pan.

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