Greek Yogurt Mini No Bake Cheesecake Cups

🚨 YOUR CUSTOM MACROS 🚨

Not sure what your macros should be? We can help you get started with a custom macro count.

These No Bake Cheesecake Cups require minimal prep work, have zero bake time and a short 2-hour chill time. Made with Greek yogurt, low-fat cream cheese and sweetened with honey and brown sugar, these dreamy creamy cheesecake cups make the perfect party dessert.
Jump to Recipe
Fully set cheesecake cup with berries on top.

No Bake Cheesecake Cups

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.

Side view of no bake cheesecake cups.

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.

Greek yogurt, cream cheese, graham crackers, brown sugar, honey, vanilla, lemon and butter for 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).

Graham crackers blended in a food processor until a fine crumb.

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).

Graham cracker crumb crust added to the bottom of small cups.

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).

Greek yogurt, cream cheese, lemon juice, vanilla, sugar and honey whipped in a food processor until smooth.

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).

Cheesecake mixture added to the top of the graham cracker crust.

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).

Garnished cheesecake cup with strawberries, blueberries and additional graham cracker crumbs.

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.

Honey being poured on a prepared no bake cheesecake cup.

If you like this recipe be sure to 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!

Fully set cheesecake cup with berries on top.

No Bake Cheesecake Cups

Danielle Lima
These No Bake Cheesecake Cups require minimal prep work, have zero bake time and a short 2-hour chill time. Made with Greek yogurt, low-fat cream cheese and sweetened with honey and brown sugar, these dreamy creamy cheesecake cups make the perfect party dessert.
5 from 3 votes
Prep Time 11 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 6 mini cups
Calories 312 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – No Bake Cheesecake Cups

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

Instructions
 

  • Place graham crackers and melted butter in a food processor. Blend until mixture turns into a crumble.
  • Spoon graham cracker mixture into 8 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. 

Nutrition

Serving: 1mini cupCalories: 312kcalCarbohydrates: 35gProtein: 11gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 39mgSodium: 307mgFiber: 1gSugar: 24g
Tried this recipe?Let us know how it was!

2 Comments

  1. 5 stars
    Made these for Easter lunch and they were a hit! No one would’ve guessed they’re “macro friendly” cheesecake!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating