No-Bake Greek Yogurt Cheesecake
No-Bake Greek Yogurt Cheesecake is a light, creamy, and refreshing dessert made with protein-rich Greek yogurt and a simple graham cracker crust—no oven required. This healthier twist on classic cheesecake is perfect for warm-weather gatherings or everyday indulgence.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs or digestive biscuits
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar optional
- For the Filling:
- 2 cups plain full-fat Greek yogurt
- 8 oz cream cheese softened
- ½ cup honey or maple syrup
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon juice
- 1 tbsp unflavored gelatin or agar-agar for vegetarian option
- ¼ cup warm water to dissolve gelatin
- For the Topping Optional:
- Fresh berries blueberries, raspberries, strawberries
- Honey or dark chocolate drizzle
- Shaved nuts granola, or coconut flakes
Instructions
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan or pie dish. Chill for 20 minutes.
- Prepare the Filling: Beat softened cream cheese until smooth. Add Greek yogurt, honey, vanilla, and lemon juice. Mix until creamy.
- Add Gelatin: Dissolve gelatin in warm water. Let cool slightly, then stir into the filling mixture until fully combined.
- Assemble: Pour filling over the chilled crust and smooth the top.
- Chill: Refrigerate for at least 4 hours (or overnight) until firm.
- Top & Serve: Garnish with fresh fruit, honey, or chocolate just before serving.
Notes
- Full-fat yogurt yields the best texture.
- Chill thoroughly to help the cheesecake set properly.
- For vegetarian version, use agar-agar instead of gelatin.
- Store leftovers in the fridge up to 5 days.
- Mini cheesecakes can be made in muffin tins for individual portions.