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–+ servings

Easy Greek Yogurt Cheesecakes

Heather Baird
These Easy Greek Yogurt Cheesecakes are a light, no-bake dessert perfect for summer entertaining. The creamy filling is sweetened with honey and comes together quickly in a food processor for a silky-smooth texture.
Serve these in footed dessert glasses or stemware for an elegant (and SO EASY!) dinner party dessert.
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Prep Time 20 minutes
2 hours chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

  • Food processor
  • 6-ounce footed dessert glasses or stemware (4)
  • Disposable piping bag, optional

Ingredients
 
 

Crust

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons brown sugar lightly packed
  • 3 tablespoons butter melted

Greek Yogurt Cheesecake Filling

  • 8 oz. cream cheese 1 package softened
  • ¾ cup nonfat Greek yogurt
  • 4-6 tablespoons honey plus more for drizzling
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • Pinch of salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Fresh berries and mint sprigs for serving

Instructions
 

Crust

  • Combine the graham cracker crumbs and brown sugar in a large mixing bowl. Stir together until the sugar is distributed throughout the crumbs.
  • Add the melted butter and stir until all the crumbs are coated and have the appearance of wet sand.
  • Evenly spoon 3/4 of the mixture into the bottoms of each dessert glass (about 3 slightly heaping tablespoons of the graham crumb mixture). Tamp down the crust into the glass evenly using a small cup or shot glass; set aside. Cover the remaining crumbs and set aside for later use.

Greek Yogurt Cheesecake Mixture

  • In the bowl of a food processor, add the cream cheese, yogurt, 4 tablespoons of the honey, lemon juice, zest, pinch of salt and vanilla paste (or extract).
  • Process the mixture until well combined. Scrape the edges down and mix again. Taste the mixture to test for sweetness; add additional 2 tablespoons of honey if needed. (This may depend on the tanginess of your Greek yogurt – I used all 6 tablespoons.)
  • Transfer the cheesecake mixture to a piping bag and pipe evenly into the cups over the crust. Alternatively, spoon the mixture into the cups and spread evenly. These can be enjoyed right away, or refrigerate them 2 hours to chill.
  • Sprinkle each cup with some of the reserved graham crumbs. Top each glass with a few berries and add mint sprigs standing upright. Drizzle berries with honey just before serving.

Notes

Make it Lighter: Neufchatel cheese can be used in place of regular cream cheese. It contains less fat but tends to be tangier than regular cream cheese.
Make Ahead: Assemble the crust and filling in the glasses up to two days ahead of serving. Top with crumbs, berries, and honey just before serving.
Keyword cream cheese, Easy Greek Yogurt Cheesecake, graham cracker crumbs, greek yogurt, honey-sweetened desesrt, light summer dessert, make-ahead desesrt recipe, no-bake cheesecake recipe, organic honey
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