Greek Yogurt Cheesecake (No-Bake)

No-bake cheesecake in pan with spoons on side.

4.91 from 10 votes

Greek Yogurt Cheesecake (No-Bake)

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.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 248kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup graham cracker crumbs
¼ cup coconut oil or unsalted butter (melted)
2 tablespoons sugar (optional but recommended)
8 ounces cream cheese (softened at room temperature)
¾ cup plain Greek yogurt
2-4 tablespoons honey
1 tablespoon lemon juice
1 teaspoon vanilla
Whipped cream and maraschino cherries (optional to top)

US Customary - Metric

Instructions

Add the graham crackers and melted coconut oil or butter to a medium bowl. Stir to combine.
Add to the bottom of an 8x8-inch pan. Press down firmly.
Add the remaining ingredients (except the whipped cream and cherries) to another medium bowl. Whisk until well mixed and creamy. Taste and increase sweetness as desired.
Add the yogurt mixture on top of the graham cracker crumbs.
Place the cheesecake into the fridge to chill for 2 hours before serving to allow it to firm up slightly.
Top with whipped cream and cherries, if using, and serve.

Notes

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.

Nutrition