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

Scale

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)

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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.

Nutrition

Serving Size: 1 cheesecake cup
Calories: 279
Sugar: 29g
Carbohydrates: 41g
Protein: 4g