Greek Yogurt Cheesecake Cups are the perfect blend of creamy cheesecake flavor with a lighter twist thanks to Greek yogurt. This delightful dessert is ideal for when you want something indulgent yet refreshing. With a buttery graham cracker crust, tangy filling, and fresh strawberries on top, these cups strike just the right balance between rich and bright. Whether you’re serving guests or treating yourself, this easy-to-make dessert comes together quickly with minimal equipment—just a food processor and some cute mini cups—and will definitely impress!
Why You’ll Love This Recipe Name
- Lighter Cheesecake Flavors: Greek yogurt replaces part of the cream cheese, giving a tangy lift and reducing heaviness.
- Individual Portions: Perfect for parties or meal prep—no slicing required!
- Quick & Easy Prep: Just blend, spoon, chill, and enjoy.
- Customizable Toppings: Strawberries, blueberries, chocolate drizzle, or lemon zest—make it your own!
- Make-Ahead Friendly: Prep in advance, store in the fridge, and serve when needed
Ingredients
For the Graham Cracker Crust
- 2 sleeves (about 18) graham crackers, crushed into fine crumbs
- ½ cup melted coconut oil (or melted butter)
- ¼ cup packed light brown sugar
For the Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1¼ cups Greek yogurt (plain, full fat or low fat)
- ¼ cup honey (or maple syrup)
- 2 Tbsp lemon juice (fresh is best)
- 1 tsp pure vanilla extract
- Pinch of salt
To Serve
- Fresh strawberries (or berries of your choice), diced
Step -by -Step: How to Make Recipe Name
- Make the Crust
- Place graham cracker crumbs, melted coconut oil (or butter), and brown sugar into a food processor. Pulse until the mixture resembles wet sand.
- Evenly distribute the crumb mixture into 8 small serving cups or glasses, pressing it down firmly using the back of a spoon or your fingertips to create a solid crust base.
- Prepare the Filling
- In a clean food processor, combine softened cream cheese, Greek yogurt, honey, lemon juice, vanilla, and salt. Pulse until smooth and well incorporated, scraping down the bowl as needed.
- Assemble the Cups
- Spoon or pipe the creamy cheesecake filling evenly over each crust, filling the cups.
- Chill to Set
- Cover and refrigerate for 2–3 hours until the filling firms up and sets nicely.
- Serve
- Once the cheesecake cups are fully set, finish them off with a generous spoonful of freshly chopped strawberries or your choice of berries.
Helpful Tips
- Room Temperature Ingredients: Let cream cheese sit out for 30 minutes to avoid lumps in your filling.
- No Food Processor? Place the graham crackers in a sealed zip-top bag and crush them using a rolling pin. Mix the filling ingredients together in a bowl with a whisk or electric mixer until smooth.
- Firm Crust: Chill the crust base for 10–15 minutes before adding filling for better structure.
- Texture Awareness: Over-processing can lead to a softer filling; pulse carefully to keep it creamy and stable.
Substitutions And Variations
- Gluten-Free Option: Use GF graham crackers or almond flour crust.
- Dairy-Free Version: Substitute dairy-free cream cheese and coconut yogurt.
- Natural Sweeteners: Swap honey for maple syrup or agave.
- Zesty Hits: Add 1 tsp lemon zest to filling for extra freshness.
- Nutty Crunch: Stir chopped toasted nuts (almonds, pecans) into crust for extra texture.
- Fruit Layer: Spoon a layer of jam, lemon curd, or berry compote between crust and filling.
Storage Instructions
- In the Refrigerator: Cover the cups with plastic wrap and keep in the fridge for up to 5 days. Toppings may release liquid over time, so add berries just before serving.
- In the Freezer: Freeze uncovered for 1 hour, then wrap cups in plastic and store for up to 1 month. Thaw overnight in the fridge before serving.
Nutritional Information
(per serving, 1 cup)
- Calories: ~279 kcal
- Carbohydrates: 41 g
- Protein: 4 g
- Fat: 11 g (8 g saturated)
- Cholesterol: 1 mg
- Sodium: 187 mg
- Potassium: 123 mg
- Fiber: 1 g
- Sugar: 29 g
- Vitamin C: 18.2 mg
- Calcium: 34 mg
- Iron: 1.1 mg
Serving Suggestions
- Elegant Trifle Presentation: Use clear glasses to show off the layers—crust, creamy filling, bright berries.
- Seasonal Flair: Switch toppings with seasonal fruits—peach slices in summer, pomegranate seeds in winter.
- Garnishes: Add a mint leaf, lemon zest, or crushed nuts for visual appeal and flavor contrast.
- Pairings: Serve with coffee, herbal tea, or a light dessert wine for a lovely end to a meal.
Frequently Asked Questions About Recipe Name
Q: Can I omit the cream cheese to simplify this recipe?
A: Cream cheese provides structure and that classic cheesecake tang. Removing it would result in something more akin to a mousse, flatter in flavor. Instead of removing it completely, try reducing to 1 block and increasing Greek yogurt to 1½ cups for a lighter version.
Q: Will this recipe work without a food processor?
A: Yes! Place the graham crackers in a sealed zip-top bag and crush them using a rolling pin. Mix the filling ingredients together in a bowl with a whisk or electric mixer until smooth. It may take a bit more effort, but it’s just as delicious.
Q: How do I keep the crust from getting soggy?
A: To keep the crust from becoming soggy, press it down firmly and allow it to chill briefly before adding the filling. Also, avoid adding overly juicy toppings—be sure to drain any excess liquid from the fruit or gently pat it dry beforehand.
Greek Yogurt Cheesecake Cups
- Total Time: 2 hours 20 minutes
- Yield: 8 mini cheesecake cups 1x
Description
These Greek Yogurt Cheesecake Cups are light, creamy, and easy to prepare. Made with a graham cracker crust, tangy Greek yogurt, and topped with fresh strawberries, this no-bake dessert is perfect for parties, family dinners, or anytime you crave something sweet but simple.
Ingredients
2 sleeves graham crackers (about 18), crushed
½ cup melted coconut oil (or butter)
¼ cup light brown sugar, packed
2 blocks (8 oz each) cream cheese, softened
1¼ cups plain Greek yogurt
¼ cup honey
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Fresh diced strawberries (for topping)
Instructions
Pulse graham crackers, melted oil, and sugar in a food processor until crumbly.
Divide and press mixture into 8 small serving cups.
Blend cream cheese, yogurt, honey, lemon juice, vanilla, and salt until smooth.
Spoon filling over crusts.
Chill 2–3 hours.
Top with strawberries before serving.
Notes
For best results, let the cream cheese come to room temperature before blending. Use full-fat Greek yogurt for a richer texture. You can swap strawberries for any seasonal fruit or berry mix.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 279
- Sugar: 29g
- Carbohydrates: 41g
- Protein: 4g
Conclusion
Thank you so much for trying these Greek Yogurt Cheesecake Cups! I absolutely love how they balance creamy indulgence with fresh, bright flavors—and the fact they’re so easy to prep makes them an instant favorite in my kitchen. I hope you find joy in making and sharing this delightful dessert. It’s perfect for casual family nights or to impress guests without the fuss. From crust to topping, every spoonful is a delicious reminder of how simple ingredients can make an unforgettable treat. Wishing you happy baking, big smiles, and many sweet moments with loved ones—enjoy every bite!