No-Bake Cheesecake Greek Yogurt Cups

These No-Bake Cheesecake Greek Yogurt Cups feature a classic graham cracker base, topped with homemade cheesecake flavored Greek yogurt filling. Portion into mason jars for make-ahead friendly single serve desserts anytime!

Cheesecake is one of the all-time greatest desserts, you can’t change my mind. I love cheesecake so much, one time I made a cheesecake and put it into a layer cake.

Yes, you read that correctly. A whole cheesecake as the middle layer of a 3-layer cake. Best thing ever. But of course, we can’t make cheesecake layer cakes every day, so that’s where these No-Bake Cheesecake Greek Yogurt Cups come in.

There’s definitely more yogurt than cheesecake going on here – honestly, if you wanted to eat this for breakfast, that’s completely okay with me. In fact, encouraged!!

Breakfast, dessert, or snack, I think you’ll enjoy these cheesecake yogurt cups any time of the day.

Watch how to make these No-Bake Cheesecake Greek Yogurt Cups (2 minutes):

What are the ingredients in these No-Bake Cheesecake Greek Yogurt Cups?

The ingredients used in this recipe are fairly common – while you may need to pick up a couple fresh dairy items and a lemon, you might already have the rest of the ingredients on hand.

I did my best to develop this recipe using amounts of ingredients that would use up the whole container, or at least not leave anything open. For example, we’re using a whole sleeve of graham crackers instead of a random amount that would leave open packages.

Here’s what I used to make these No-Bake Cheesecake Greek Yogurt Cups:

• graham crackers – To make my crust, I used one whole sleeve of graham crackers, which for most brands, contains nine crackers. This end up being the perfect amount to make a crust for five little servings!
• granulated sugar – To lightly sweeten the crust, I added just one tablespoon of granulated sugar. White or brown will work here, whatever you have!
• coconut oil – You can use butter or coconut oil here. Butter lends a delicious flavor, but I actually liked how the coconut oil held the crust together. There is a very slight coconut taste, but I really like it!
• cream cheese – All you need is one brick of cream cheese! No more and no less. I prefer to go with the regular full fat kind. More fat = creamier final result.
• pure maple syrup – As the sweetener for the filling, I used real maple syrup. I love the subtle maple flavor it brings, and the sweetness level is perfect.
• lemon juice – In order to get that tart, cheesecake style, bite of flavor, lemon juice is required. Go ahead and juice the entire lemon – no halves or quarters to save.
• vanilla extract & salt – These two items are basic but so important for flavoring the final product. Vanilla is a background flavor – it’s the kind of thing you don’t specifically pick out when it’s there. But if it was missing? You’d notice. Same with the salt, which balances all these sweet flavors together.
• plain Greek yogurt – Go for a thicker brand like Fage! You can grab a 16 ounce container and use the whole thing in this recipe. Or if you have a larger quantity of yogurt, measure out two heaping cups.
• mixed berries – Use your favorite berries, a combo of all of them, or skip berries completely. My Easy Strawberry Sauce would be perfect to go on top of the yogurt cups!!

How do you make these No-Bake Cheesecake Greek Yogurt Cups?

There are three main steps to making these No-Bake Cheesecake Greek Yogurt Cups: making the crust, making the filling, and then putting it all together.

Start with the crust – take one sleeve of graham crackers and empty it into the food processor bowl. Feel free to break crackers as needed so they all fit into the bowl.

Pulse and blend until the crackers are processed into crumbs. Add the sugar and coconut oil, then pulse and blend again until completely mixed and the crumbs are sticking together.

Divide the blended crust mixture into your mason jars or bowls. You can use any small jars or containers you want – as long as they come with a lid if you’re planning to store in the fridge overnight.

Using wider and shorter jars will give you more surface area for crust – using thinner taller jars will give you less area for crust, but you can always make the crust layer a bit thinner.

Next, move on to the cheesecake yogurt filling mixture. Make sure to clean out the food processor bowl after you make the crust, before you make the filling. It’s okay if you don’t wash it, but for the smoothest filling, we don’t want any crumbs mixed in!

First, add the cream cheese to the food processor bowl. Pulse a few times until the cream cheese is blended around the bowl. I like to whip or mix the cream cheese first so it’s as smooth as possible before putting the rest of the ingredients in.

Next, add the maple syrup, lemon juice, vanilla, and salt. Put the lid on and pulse several times, stopping to push down the sides of the bowl with a rubber spatula a couple times while processing.

You should end up with a thick, smooth mixture with no lumps of cream cheese. If you have any lumps on the sides of the bowl, push it down into the mixture and blend for a few more seconds.

Finally, add the Greek yogurt in large spoonfuls to the bowl on top of the cream cheese mixture. Put the lid on and blend for 20-30 seconds, again stopping to push down the sides of the bowl as needed.

At this point, you should have a smooth, thick and creamy, off-white mixture that tastes like cheesecake. Feel free to give it a taste here and adjust as needed!

Time to assemble and add the finishing touches. Pour the cheesecake yogurt mixture into the mason jars on top of the crust – divide evenly between all containers, leaving about an inch of room at the top if you want to add berries.

Top with berries – I did a combo of mixed berries for these photos, but you can go with your favorite kind, another chopped fruit, or nothing at all.

You can also make a fruit sauce for the topping, which would be a more classic cheesecake move. I love my Easy Strawberry Sauce for this!

What kind of containers should I use to store the yogurt cups?

Any container with lid that measures around 8 ounces will work for these yogurt cups. I really like using Half Pint Wide Mouth Mason Jars (affiliate link!), or anything around that size!

Testing notes for these No-Bake Cheesecake Greek Yogurt Cups:

Here are some things I noticed while testing these cute little cheesecake yogurt cups:

• In general, dairy products with a higher fat content will give you better tasting, creamier results, with an overall thicker texture. Using fat free products will work for this recipe, but will compromise on texture and taste.
• I tested both butter and coconut oil for crust, and they both worked great. I actually liked the very mild coconut taste in the crust.
• The cheesecake yogurt mixture will thicken as it chills! You can taste it immediately, but I prefer it after it’s been in the fridge for at least a couple hours.

What equipment do you need to make these yogurt cups?

To make this recipe, I used a Cuisinart 8-Cup Food Processor (affiliate link!) for both the crust and the filling, washing it in between steps. I think this is the quickest way to make these No-Bake Cheesecake Greek Yogurt Cups.

This recipe could be made without a food processor. You could put the graham crackers into a Ziploc and crush until you have crumbs. For the filling, you could use a hand mixer, or beat by hand (no thanks).

How do you meal prep these No-Bake Cheesecake Greek Yogurt Cups?

This recipe was made for meal prep! These single serving cheesecake yogurts work the best as a make-ahead dessert, snack or breakfast option.

To meal prep, follow the recipe as written and store your individual yogurt cups in the fridge.

What should you serve with these No-Bake Cheesecake Greek Yogurt Cups?

These yogurt cups are wonderful served on their own, topped with lots of berries! You could also serve with breakfast, adding some oven cooked bacon or Instant Pot egg bites to go with.

Alternative customization ideas:

Any way you would customize a cheesecake, you can customize these yogurt cups! Add some crushed up oreos, top with whipped cream and sprinkles, or do a sauteed cinnamon apple topping. You could also change up the crust with a different cracker or cookie of your choice!

How to store prepared No-Bake Cheesecake Greek Yogurt Cups:

Store prepared cheesecake yogurt cups with the lid on in the fridge and enjoy within 5 days for best quality. 

How to freeze No-Bake Cheesecake Greek Yogurt Cups:

I have not yet tested this recipe in the freezer because we keep eating them too quickly! I do think they could work in the freezer, although the texture of the filling would most likely change. If you try this, let me know how it turns out!