Easy Greek Yogurt Cheesecakes are light, honey-sweetened, and perfect for summer. Served in stemware, they’re great for entertaining – no oven needed!
Summer entertaining calls for quick, easy desserts that are as delicious as they are stress-free. That’s why I whipped up these Easy Greek Yogurt Cheesecakes. That’s right – Greek yogurt isn’t just for smoothies! Here it helps create a simple no-bake cheesecake recipe served in cups – light, honey-sweetened, and perfect for warm-weather gatherings. You won’t spend hours in the kitchen with this make-ahead dessert. And thanks to the food processor, the filling turns out silky smooth each and every time. Serve these light summer desserts in footed glasses or stemware for a dinner party-worthy sweet.
3-Ingredient Graham Cracker Crust
Press a quick crust into each glass with just graham cracker crumbs, brown sugar, and melted butter. This easy step makes a lightly sweet base for your no-bake cheesecake. Save a little of the crumb mixture for later so you can sprinkle it on top of the cheesecakes.
Make the Greek Yogurt Cheesecake Filling
Use a food processor to whip together cream cheese, nonfat Greek yogurt, honey, lemon juice, zest, and vanilla. This step creates a smooth, light, honey-sweetened filling that’s ready in minutes.
Why use a food processor? This recipe calls for nonfat Greek yogurt, which is more difficult to incorporate into cheesecake batter than full fat Greek yogurt. The food processor ensures a smooth, lump-free filling that tastes just as indulgent as a full fat batter. If you’re looking to lighten things up even more, Neufchatel cheese can be substituted in place of the cream cheese in this recipe.
Assemble the Cheesecakes
Pipe the creamy filling neatly into each glass, or spoon it in if you don’t keep piping bags on hand. Top each cup with some of the reserved sweetened graham crumbs and a few fresh berries. I added fresh mint sprigs and edible flowers from my garden. These are optional but very pretty if you’re entertaining.
Add a Drizzle of Honey on Top
Fresh berries drizzled with honey add a simple, sweet touch. The honey gives the berries a pretty shine and cuts some of the tartness.
These no-bake Easy Greek Yogurt Cheesecakes are perfect any time of year, but they truly shine when fresh berries are in season and summer days are long and lazy. They’re light, refreshing, and so quick – it almost feels like cheating!
Related recipe: Skinny Meyer Lemon Mousse
Easy Greek Yogurt Cheesecakes
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Food processor
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6-ounce footed dessert glasses or stemware (4)
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Disposable piping bag, optional
Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons brown sugar lightly packed
- 3 tablespoons butter melted
Greek Yogurt Cheesecake Filling
- 8 oz. cream cheese 1 package softened
- ¾ cup nonfat Greek yogurt
- 4-6 tablespoons honey plus more for drizzling
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- Pinch of salt
- 1 teaspoon vanilla bean paste or vanilla extract
- Fresh berries and mint sprigs for serving
Crust
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Combine the graham cracker crumbs and brown sugar in a large mixing bowl. Stir together until the sugar is distributed throughout the crumbs.
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Add the melted butter and stir until all the crumbs are coated and have the appearance of wet sand.
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Evenly spoon 3/4 of the mixture into the bottoms of each dessert glass (about 3 slightly heaping tablespoons of the graham crumb mixture). Tamp down the crust into the glass evenly using a small cup or shot glass; set aside. Cover the remaining crumbs and set aside for later use.
Greek Yogurt Cheesecake Mixture
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In the bowl of a food processor, add the cream cheese, yogurt, 4 tablespoons of the honey, lemon juice, zest, pinch of salt and vanilla paste (or extract).
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Process the mixture until well combined. Scrape the edges down and mix again. Taste the mixture to test for sweetness; add additional 2 tablespoons of honey if needed. (This may depend on the tanginess of your Greek yogurt – I used all 6 tablespoons.)
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Transfer the cheesecake mixture to a piping bag and pipe evenly into the cups over the crust. Alternatively, spoon the mixture into the cups and spread evenly. These can be enjoyed right away, or refrigerate them 2 hours to chill.
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Sprinkle each cup with some of the reserved graham crumbs. Top each glass with a few berries and add mint sprigs standing upright. Drizzle berries with honey just before serving.
Make Ahead: Assemble the crust and filling in the glasses up to two days ahead of serving. Top with crumbs, berries, and honey just before serving.
