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Greek Yogurt Cheesecake in two small clear glass bowls topped with strawberries
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5 from 148 votes

Greek Yogurt Cheesecake

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 279kcal
Author Yumna Jawad


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


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.



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