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.
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.
I love that I can make these ahead of time (they stay great in the fridge for a few days)
I love that there’s no baking involved.
And I love that they’re personal-sized!
I hope you love this healthy-ish feelgood No-Bake Greek Yogurt Cheesecake recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations
For other light and healthy-ish desserts, check out these faves:
- 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.
Recipe adapted from Gimme Some Oven
For the Greek Yogurt, it’s best to choose thick whole fat Greek Yogurt that doesn’t have any excess water