With minimal ingredients, low added sugar, and the easiest method, this no-bake Greek Yogurt Cheesecake is an easy dessert to share with the kids. Plus, you can make it ahead of time and stash it in the fridge until you’re ready to serve.
My kids go through phases of which recipes of mine they love the most and this Greek yogurt cheesecake has been at the top of their list for a few weeks now. Technically it’s a dessert, yes, but we eat it for snack regularly. And sometimes even breakfast because it’s such a yummy way to start the day.
It’s lower in added sugars and higher protein than traditional recipes due to the inclusion of Greek yogurt in the cheesecake mixture. And it has a little bit of vanilla extract and fresh lemon juice to perk up the flavors, too.
They can be enjoyed plain or garnished with strawberry sauce, maraschino cherries, fresh fruit, or even chopped chocolate chips. And you can also make this recipe as No-Bake Cheesecake Cups in individual servings if you prefer. So good!
(You may also like these other yummy desserts for kids including Chocolate Avocado Pudding, Sweet Potato Pudding, and No-Bake Chocolate Peanut Butter Balls.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make no-bake Greek Yogurt Cheesecake so you know what to pick up from the store or have ready.
- Graham cracker crumbs: I use prepared graham cracker crumbs from the store to make this easy. You can also grind full graham crackers (store bought or Homemade Graham Crackers) if you prefer.
- Butter or coconut oil: A little of either of these ingredients helps the crust to hold together without the need to bake it. They work similarly, so use the one you prefer.
- Cream cheese: A portion of regular cream cheese helps to thicken the cheesecake mixture when it’s combined with the yogurt and adds the classic creaminess we want in cheesecake. I use full fat cream cheese, though low fat would work too if that’s what you have.
- Greek yogurt: Plain whole milk Greek-style yogurt is the best option in this mixture since it’s thick and lower in moisture content than regular style yogurt. It ensures the cheesecake mixture is thick and creamy.
- Honey: You can use honey (for kids over age 1) or maple syrup to sweeten the cheesecake mixture to taste. You could also use powdered sugar if you prefer.
- Lemon juice: A little fresh lemon juice brightens the flavor of the yogurt mixture without making it lemony.
- Vanilla: I love adding vanilla extract to my cheesecake filling to ensure it has the classic flavor we want.
Step-by-Step Instructions
Here’s a preview of how to make this no-bake Greek Yogurt Cheesecake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the graham crackers and coconut oil to a medium bowl. Stir to combine.
Step 2. Press the graham cracker crumb mixture down firmly into the base of a pan.
Step 3. Add the remaining ingredients (except the whipped cream and cherries) to another medium bowl. Whisk until well mixed and creamy.
Step 4. Add the yogurt mixture on top of the graham cracker crumbs. Chill to firm up slightly. Serve cold with desired toppings.
Frequently Asked Questions
Simply stir together graham cracker crumbs and either melted coconut oil or butter. Then press into your pan. You can leave it as is or bake it for 5 minutes in a 375 degree oven to firm up slightly before adding the yogurt mixture.
Fresh strawberries, raspberries, blueberries, cherries, or any other fruit. You can also add a little whipped cream if you’d like.
Sure, just use a nondairy Greek style yogurt and vegan cream cheese.
How to Store
Store Greek Yogurt Cheesecake in the fridge, covered, for up to 5 days. Serve cold.
Best Tips for Success
- Add whipped cream and a cherry on top if desired. Or serve with fresh berries such as strawberries, raspberries, blueberries, or any other diced fruit your family enjoys.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- You can make the crust a little firmer by baking it for 5 minutes in a 375 degree F oven before adding the yogurt mixture on top.
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Add the graham crackers and melted coconut oil or butter to a medium bowl. Stir to combine.
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Add to the bottom of an 8×8-inch pan. Press down firmly.
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Add the remaining ingredients (except the whipped cream and cherries) to another medium bowl. Whisk until well mixed and creamy. Taste and adjust sweetness as desired.
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Add the yogurt mixture on top of the graham cracker crumbs.
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Place the cheesecake into the fridge to chill for 2 hours before serving to allow it to firm up slightly.
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Top with whipped cream and cherries, if using, and serve.
- Store Greek Yogurt Cheesecake, covered in the fridge for up to 5 days in airtight container.
- Add whipped cream and maraschino cherries on top if desired.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- You can make the crust a little firmer by baking it for 5 minutes in a 375 degree oven F before adding the yogurt mixture on top.
Calories: 248kcal, Carbohydrates: 16g, Protein: 5g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 39mg, Sodium: 174mg, Potassium: 105mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 509IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 0.4mg