No-Bake Greek Yogurt Cheesecake Cups
A quick and light dessert that combines Greek yogurt and cream cheese for a delicious cheesecake experience without the need for baking.
Servings: 6 cups
Calories: 180kcal
Ingredients
For the crust
- 1 cup crushed graham crackers Can substitute with crushed vanilla wafers or digestive biscuits.
- 4 tablespoons melted butter Necessary for holding the crust together.
For the filling
- 8 ounces cream cheese Soften before mixing.
- 1 cup plain Greek yogurt Full fat recommended for creaminess.
- 1/3 cup sweetener (honey, maple syrup, or powdered sugar) Adjust to taste.
- 1 teaspoon vanilla extract Enhances dessert flavor.
- 1 tablespoon lemon juice Optional but adds brightness.
Toppings
- berries, jam, chocolate chips, toasted nuts, or extra crumb Use as desired.
Instructions
Preparation
- Make the crust by crushing graham crackers and mixing with melted butter until combined.
- Spoon a couple of tablespoons of the crust mixture into each cup and press down with a spoon. Refrigerate while preparing filling.
- In a bowl, mix softened cream cheese until smooth. Add Greek yogurt, sweetener, vanilla, and lemon juice. Mix until creamy and lump-free.
- Spoon or pipe the filling over the crust in each cup. Smooth the top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For best results, use thick Greek yogurt to avoid a runny texture. Store covered in the fridge for up to 4 days. Toppings can be added just before serving.