Greek Yogurt No Bake Mini Cheesecake Cups
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These no bake cheesecakes are every bit as rich and decadent as classic cheesecake but are made with Greek yogurt and low fat cream cheese. Served in individual cups, each tiny cheesecake comes with a buttery graham cracker crust and a luxurious scoop of the tangy cheesecake filling.
Perfect for parties and special events, make these fancy by adding fresh fruit, powdered sugar and whipped cream and serve in pretty glass dishes. If ascetics aren’t important to you, make these in muffins tins with cupcake liners to make life easy. If you’re on a cheesecake roll, try peppermint cheesecakes, Biscoff cheesecake or pumpkin pie cheesecake.
Why you’ll love this recipe
- No baking 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.
- Plain Greek Yogurt: I used 2%. For a richer cheesecake, use a full fat yogurt. Play with different flavors by adding your favorite flavored yogurt. You can use sour cream but this will add a considerable amount of fat and calories.
- Less Fat Cream Cheese: or full fat cream cheese for a creamier cheesecake.
- Honey
- Light Brown Sugar
- Vanilla Extract
- Fresh Lemon Juice
- Graham Crackers: you’ll need 6 whole graham crackers. You can also use vanilla wafer cookie crumbs, like I used in Pumpkin Pie Cheesecakes.
- Unsalted Butter
Variations
- Add fresh berries, your favorite fresh fruit or a chocolate drizzle with melted chocolate.
- Top with whipped cream, cool whip or lemon zest.
- For extra protein, add vanilla or unflavored protein powder. This may change the texture so be sure to use a protein powder you love and doesn’t turn the yogurt chalky.
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).
Expert Tip!
Be sure to use room temperature cream cheese. This ensures it will blend smoothly with the yogurt and not leave chunks of cream cheese.
Recipe FAQs
Store leftover cheesecakes in an airtight container for up to three days in the fridge.
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.
Love it. Tastes great. Easy to make.
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!