My Greek yogurt cheesecake is a no bake dessert that can be made ahead of time and is perfect for serving a crowd. A healthier version of a classic dessert, these individual cheesecakes are finished with a delicious strawberry sauce and they only take 20 minutes to make!
My sister makes the best cheesecake and I’m dreaming of the one she just made over Thanksgiving. It’s her designated dessert every year and we all look forward to eating it that one time of the year. And I usually continue eating it (especially for breakfast the day after Thanksgiving!) without even asking what the ingredients are. Ignorance is bliss!! I know there’s gotta be butter in there, and I know its loaded with cream cheese, but it’s a beautiful magical dessert we all indulge in once a year.
A healthier no bake cheesecake
But, for the rest of the year, I make my no-bake Greek yogurt cheesecake. This is the version you can feel good about eating all year-round and you can tell all your family and friends the ingredients at your holiday gatherings!
For serving, I like using mini mason jars or the pint size mason jars. Totally cute!
And then you can top them with fresh fruit, or I like making a simple stove-top strawberry sauce.
How to make Greek yogurt cheesecake
Make the base first by combining all of the ingredients in a large bowl and then spooning it into the mason jars and pressing down.
Next, add all of the ingredients for the cheesecake into a food processor and combine, then spoon the mixture on top of the base.
On the stovetop, add strawberries, sugar and vanilla to a pab and simmer for about 15 minutes until your form a syrup.
Drizzle the syrup over the cheesecakes once they have set.
Top tips to make greek yogurt cheesecake
- Press the base down firmly in the jars with the back of a spoon or with your fingers.
- Let the cheesecakes set before adding the strawberry sauce (about 1-2 hours).
- Use whole fat Greek yogurt for this recipe as it contains less water.
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.
What else can you top the cheesecakes with?
You can substitute the strawberries with any fresh fruits like blueberries or blackberries and make the sauce in the same way. Of course, you can also enjoy these cheesecakes without any toppings, or simply add some fresh fruit for a pop of color.
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.
I love that I can make these ahead of time.
I love that there’s no baking involved.
And I love that they’re personal-sized!
For other light and healthy-ish desserts, check out these faves:
If you’ve tried this healthy-ish feel good Easy French Toast Casserole 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
No-Bake Greek Yogurt Cheesecake
- 2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/3 cup coconut oil melted
- 1 1/2 tsp cinnamon
- 2 8 oz packages cream cheese
- 1 cup thick vanilla Greek yogurt
- 1/4 cup honey
- 2 Tbsp lemon juice
- 1 Tbsp vanilla extract
- 1/8 tsp salt
- 1/2 lb strawberries hulled
- 1-2 tbsp cane sugar or granulated sugar or brown sugar, depending on how sweet you'd like it
- 1/4 p vanilla extract
- In a large bowl, stir the graham cracker crumbs, brown sugar, coconut oil and cinnamon until well combined.
- Spoon the crust evenly between 6 cups and use your fingers or the back of a spoon to pack the crust down firmly into the cups.
- 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 evenly between 6 cups.
- Refrigerate for 2-3 hours until the cheesecake is set.
- When ready to serve, top the cheesecake with the strawberry sauce, or fresh fruit and powdered sugar, if desired.
- Slice the strawberries in half or in quarter depending on their size and place them in a saucepan with the sugar and vanilla extract on medium heat.
- Cook on the stovetop for about 10-15 minutes, stirring frequently until all the sugar is dissolved, the strawberries soften and a syrup forms.