Greek Yogurt Mini No Bake Cheesecake Cups
No Bake Cheesecake Cups
I’ve always preferred cooking to baking, and while I’ve had success with my macro friendly desserts, like protein berry cobbler, M&M cookie bars and chocolate chip breakfast cookies, no dessert has made me as excited as this one.
These delicious and easy no bake cheesecakes make the perfect mini dessert for special events or parties. Served in individual cups with no baking required, this fool-proof dessert is easy, delicious and sure to be a huge hit.
This no bake cheesecake filling has the same creamy texture as a traditional cheesecake but uses Greek yogurt, low-fat cream cheese and sweetened with a touch of brown sugar and honey. Believe me, you’re not missing out on flavor, texture or richness.
With a buttery graham cracker crust and the tangy flavor of the creamy filling, it’s impossible not to love these. Make ahead of time and store in the fridge until ready to enjoy. Add your favorite toppings right before serving and voila, dessert is ready.
If you’re on a cheesecake roll and just can’t get enough try, Peppermint Cheesecakes or Pumpkin Pie Cheesecake.
Why you’ll love this recipe
- No baking is required!
- 8g of protein per cup.
- No hand mixer, electric mixer or springform pan needed.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these no bake cheesecake cups.
Variations and Substitutions
- Add fresh berries, your favorite fresh fruit or a chocolate drizzle with melted chocolate.
- Top with whipped cream, cool whip or lemon zest.
- Use vanilla wafers in place of graham crackers like in Pumpkin Pie Cheesecakes.
- For extra protein, you can add vanilla or unflavored protein powder. This may change the texture. Be sure to use a protein powder you love and doesn’t turn the yogurt chalky.
- To play with different flavors, use your favorite flavored yogurt in place of Greek yogurt.
Dietary Modifications
- For gluten-free use gluten-free graham crackers.
- For dairy-free use a dairy-free yogurt, dairy-free cream cheese and coconut oil. Note, this will alter the taste and texture of your cheesecake.
How to make these no bake cheesecake cups (a step-by-step visual guide):
Step 1: make a simple graham cracker crust
Place graham crackers and melted butter in a food processor. Blend until the mixture turns into fine crumbs and resembles wet sand (image 1).
Step 2: spoon into mini dessert cups
Spoon the graham cracker mixture into 6 small serving cups and use a spoon or your fingers to press into the bottom. Each container should get approx. 2 Tbsp. (image 2).
Step 3: make cheesecake filling
Clean out the food processor so you don’t get crumbs in the cream cheese mixture. Add greek yogurt, cream cheese, honey, brown sugar, vanilla and lemon juice into the food processor. Blend until combined and you have a creamy cheesecake filling (image 3).
Step 4: add filling to the crust
Spoon the cheesecake mixture evenly on top of the graham cracker layer. Approx. 128g per cup (image 4).
Step 5: cover, chill and add your favorite toppings
Cover each cup with plastic wrap and place in the refrigerator for 1-2 hours to set. Garnish with your choice of berries, graham cracker crumbles, honey or whipped cream (image 5).
How to store your cheesecakes
Store leftover cheesecakes in an airtight container for up to three days in the fridge.
What size containers for you use?
This recipe works great in stemless wine glasses or coffee cups giving you room for berries and toppings without it overflowing.
Check out some of our other sweet treats!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
No Bake Cheesecake Cups
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Equipment
- 1 Food Processor
Ingredients
Cheesecake Ingredients
- 2 cups plain Greek yogurt (2%) 453g
- 8 oz. 1/3 less fat cream cheese softened
- 1/4 cup honey 60g
- 1 Tbsp. light brown sugar
- 2 tsp. vanilla extract
- 2 tsp. lemon juice add more to taste, as needed
Crust Ingredients
- 8 graham cracker sheets
- 1 Tbsp. butter melted
Instructions
- Place graham crackers and melted butter in a food processor. Blend until mixture turns into a crumble.
- Spoon graham cracker mixture into 6 small containers and use a spoon or your fingers to press into the bottom. Each container should get approx. 3 Tbsp.
- Clean out the food processor so you don’t get crumbs in the cheesecake mixture.
- Add Greek yogurt, cream cheese, honey, brown sugar, vanilla and lemon juice into the food processor. Blend until combined.
- Evenly spoon the cheesecake mixture on top of graham cracker layer, 128 grams.
- Cover each cup with plastic wrap and place in the refrigerator for 1-2 hours to set.
- Garnish with your choice of berries, graham cracker crumbles or whipped cream.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Refrigerate for at least 1-2 hours to let the cheesecake set.
- Top with berries, graham cracker crumbs or whipped cream.
Hi can i make this still, i have muffin pan an springform pan so there’s where my cheesecakes are made , so which pan do you recommend or either will do?
Made these for Easter lunch and they were a hit! No one would’ve guessed they’re “macro friendly” cheesecake!
Yay!! Happy to hear everyone loved it!