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Sometimes you just need a little something sweet, but the thought of turning on the oven for a full-sized cheesecake feels like a monumental task. That’s where these delightful Greek Yogurt Cheesecake Cups come in. They’re my go-to for a creamy, satisfying dessert that feels indulgent without the heaviness of the traditional version. Honestly, they’re almost too easy to make, and the best part is you get that classic cheesecake tang and texture without any baking at all. I love how customizable they are—you can top them with fresh berries, a drizzle of honey, or even some crunchy granola for a bit of texture. They’re perfect for a quick weeknight treat, a last-minute dinner party dessert, or just stashing in the fridge for when that sweet tooth inevitably strikes. You’ll notice they set up beautifully in the fridge, becoming firm yet wonderfully creamy, and the flavor only gets better after a few hours. It’s the kind of simple recipe that feels like a little secret weapon.

Why You’ll Love This Greek Yogurt Cheesecake Cups

Incredibly easy, no baking required. You just mix, pour, and chill. It’s the perfect dessert for hot summer days when you don’t want to heat up the kitchen, or for those moments when you need a sweet fix fast.
Lighter and fresher than traditional cheesecake. The Greek yogurt gives it a bright, tangy flavor and a wonderfully creamy-yet-light texture that won’t leave you feeling weighed down. It’s rich, but in the best possible way.
Endlessly customizable with your favorite toppings. Think of the base as a blank canvas. You can go classic with a berry compote, elegant with a lemon curd, or even a little decadent with a dark chocolate ganache.
Perfect for portion control and meal prep. Having them in individual cups means no fighting over slices and no temptation to eat the whole pan. They’re ideal for making ahead for a week of deserved treats.

Ingredients & Tools

400 g full-fat Greek yogurt
200 g cream cheese, softened
80 g honey or maple syrup
1 tsp pure vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
A pinch of fine sea salt
100 g graham cracker crumbs (or digestive biscuits)
45 g melted unsalted butter
15 g granulated sugar (for the crust, optional)

Tools: A hand mixer or stand mixer, 4-6 small jars or ramekins, a small bowl, and a spatula.

The quality of your yogurt and cream cheese really matters here—full-fat versions will give you the creamiest, most luxurious texture. And don’t skip the lemon zest; it adds a beautiful, fragrant brightness that cuts through the richness perfectly.

Nutrition (per serving)

Calories: 320 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 0.5 g

Serves: 4-6 | Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Before You Start: Tips & Ingredient Notes

Soften that cream cheese properly. Take it out of the fridge at least an hour ahead. If it’s too cold, you’ll end up with lumpy cheesecake filling no matter how long you mix it. Room temperature is key for a silky smooth result.
Why full-fat Greek yogurt? Lower-fat yogurts contain more water and stabilizers, which can make your cheesecake cups weepy and less firm. The full-fat version gives you a stable, rich, and decadent texture that holds its shape beautifully.
Don’t skip the acid. The lemon juice isn’t just for flavor—it helps to “set” the proteins in the dairy, giving the filling a firmer, more sliceable texture. It also balances the sweetness and enhances the tangy cheesecake flavor we all love.
Press your crust firmly. When assembling the cups, really press the crumb mixture into the bottom. This creates a solid base that won’t crumble away when you dig in with your spoon. A small glass or the bottom of a measuring cup works perfectly for this.

How to Make Greek Yogurt Cheesecake Cups

Step 1: Prepare the Crust. In a small bowl, combine the graham cracker crumbs, melted butter, and the optional sugar. Mix it with a fork until the mixture resembles wet sand and all the crumbs are moistened. You’ll know it’s ready when you can pinch it and it holds its shape. Divide this mixture evenly between your jars or ramekins.

Step 2: Press and Pre-Chill the Crust. Now, take a small flat-bottomed object—like a shot glass or a tart tamper—and firmly press the crumb mixture into an even layer at the bottom of each cup. Don’t be shy here; a well-compacted crust is a sturdy crust. Once done, pop them in the refrigerator to set and firm up while you make the filling. This little chill helps prevent the crust from getting soggy later.

Step 3: Whip the Cream Cheese Base. In a mixing bowl, beat the softened cream cheese with a hand mixer or in a stand mixer fitted with the paddle attachment. Start on low speed to break it up, then increase to medium-high. Beat for a good 2-3 minutes until it’s completely smooth, pale, and fluffy. Scrape down the sides of the bowl halfway through to ensure no lumps are hiding.

Step 4: Incorporate the Wet Ingredients. With the mixer on low, stream in the honey or maple syrup and the vanilla extract. Once incorporated, add the Greek yogurt, a large spoonful at a time, mixing on low speed until just combined. The trick is to not over-mix once the yogurt is in, as this can sometimes make the mixture a bit thin.

Step 5: Add the Zest and Zing. Finally, add the fresh lemon zest, lemon juice, and that pinch of salt. Switch to a spatula and fold these in by hand. You’ll notice the filling tighten up just a little bit as the acid from the lemon juice works its magic. The aroma at this point is just incredible—bright, creamy, and promising.

Step 6: Assemble and Chill. Take your cups with the chilled crusts out of the fridge. Spoon or pipe the cheesecake filling over the crust, dividing it evenly among the cups. Gently tap each cup on the counter a few times to release any air bubbles and create a smooth top. Cover them with lids or plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is best. This long, slow chill is what gives them that perfect, sliceable yet creamy set.

Serving Suggestions

Complementary Dishes

A simple fresh fruit salad — The juicy, bright flavors of mixed berries, mango, and a hint of mint provide a refreshing counterpoint to the rich, creamy cheesecake.
A small side of lemon curd — For the ultimate lemon lovers, a dollop of sharp, tangy lemon curd amplifies the citrus notes in the cheesecake and adds a lovely silky texture.
Candied lemon slices or zest — These add a beautiful, elegant garnish and a little burst of sweet-and-sour crunch that makes each bite extra special.

Drinks

A glass of Prosecco or Moscato d’Asti — The bubbles and slight sweetness of these sparkling wines cut through the creaminess of the dessert beautifully, creating a truly celebratory feel.
Earl Grey tea, lightly sweetened — The bergamot in the tea is a classic pairing with citrus and cream, offering a warm, aromatic sip that complements the cheesecake without overpowering it.
Iced coffee with a dash of vanilla — The bitterness of the coffee provides a fantastic contrast to the sweet, tangy cups, making for a sophisticated and satisfying end to a meal.

Something Sweet

Dark chocolate-dipped strawberries — You get the juicy berry, the bitter dark chocolate, and the creamy cheesecake all in one perfect, decadent bite.
A small shortbread cookie — The buttery, crumbly texture of a simple shortbread is a lovely textural contrast and feels very classic alongside the cheesecake.
A drizzle of salted caramel sauce — For a truly indulgent twist, the sweet-and-salty combo of a good caramel sauce takes these cups to a whole new level of deliciousness.

Top Mistakes to Avoid

Using cold cream cheese. This is the number one reason for a lumpy filling. Cold cream cheese will never become perfectly smooth, no matter how long you mix it. I’ve messed this up before too, and it’s a heartbreaking sight.
Over-mixing after adding the yogurt. Once the Greek yogurt is incorporated, too much vigorous mixing can break the structure and make the filling a bit loose and watery. Fold it in gently by hand for the best results.
Not chilling long enough. Impatience is the enemy of no-bake cheesecakes. They need a solid 4 hours, but truly, an overnight chill is what gives them that perfect, firm-yet-creamy texture we’re after.
Using a watery yogurt. If your Greek yogurt has a pool of liquid (whey) on top, be sure to drain it off. That extra water will prevent your cheesecake cups from setting properly and can make the crust soggy.

Expert Tips

Tip: For a super-smooth filling, press the cream cheese through a fine-mesh sieve with a spatula before you start mixing. It’s a tiny extra step that guarantees an impossibly silky, lump-free texture every single time.
Tip: If you’re short on time, pop the filled cups into the freezer for about 60-90 minutes instead of the fridge for 4 hours. They’ll set up much faster, but be sure to let them sit at room temperature for 10 minutes before serving so they aren’t rock solid.
Tip: To easily create neat layers, transfer your filling to a piping bag (or a zip-top bag with a corner snipped off) and pipe it over the crust. This gives you a lot more control and makes for a really professional, clean look.
Tip: For a flavor twist, swap the lemon zest and juice for orange zest and a tablespoon of Grand Marnier or Cointreau. It creates a wonderfully sophisticated, adult-oriented cheesecake that’s perfect for a dinner party.

FAQs

Can I make these dairy-free?
Absolutely! You can use a thick, plain dairy-free yogurt (coconut yogurt works well, but check that it’s not too runny) and a vegan cream cheese alternative. The method remains exactly the same. Just be aware that the flavor profile might be slightly different depending on the brands you choose, so a little taste-test of the filling before you chill is a good idea.

How long do they last in the fridge?
They keep beautifully for up to 4-5 days when stored in an airtight container in the refrigerator. I actually think they taste even better on day two, as the flavors have more time to meld together. I don’t recommend freezing them, as the texture of the yogurt can become a bit grainy upon thawing.

My filling is a bit runny. What happened?
This usually happens for one of two reasons: either the yogurt was too watery, or the cups didn’t chill for long enough. If it’s still runny after the full chilling time, you can try stirring in a teaspoon of powdered gelatin dissolved in a little hot water into the filling before assembling next time, which will help it set more firmly.

Can I use a different sweetener?
Of course! Maple syrup, agave nectar, or even a powdered sugar substitute like erythritol will work. Liquid sweeteners might make the filling a touch softer, while powdered ones can make it thicker. If you’re using a granulated sugar substitute, I’d recommend blending it with the cream cheese first to ensure it dissolves completely and doesn’t leave a gritty texture.

Do I have to use a crust?
Not at all! You can absolutely make crustless cheesecake cups. The filling will still set up perfectly. You might want to add a tiny bit more sweetener to balance the lack of the buttery, sweet crust, and a topping like granola or chopped nuts would be great for adding some crunch.

Greek Yogurt Cheesecake Cups

Cost Level $$

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine American, dessert

Servings 4

Total Time 260 minutes

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Make these easy, no-bake Greek Yogurt Cheesecake Cups for a light and creamy dessert. Ready in minutes and perfect for any occasion. Get the simple recipe now!

Ingredients

For the crust:

100 g graham cracker crumbs (or digestive biscuits)
45 g melted unsalted butter
15 g granulated sugar (for the crust, optional)

For the filling:

400 g full-fat Greek yogurt
200 g cream cheese (softened)
80 g honey or maple syrup
1 tsp pure vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
A pinch fine sea salt

Instructions

01
In a small bowl, combine the graham cracker crumbs, melted butter, and the optional sugar. Mix it with a fork until the mixture resembles wet sand and all the crumbs are moistened. Divide this mixture evenly between your jars or ramekins.
02
Take a small flat-bottomed object—like a shot glass or a tart tamper—and firmly press the crumb mixture into an even layer at the bottom of each cup. Once done, pop them in the refrigerator to set and firm up while you make the filling.
03
In a mixing bowl, beat the softened cream cheese with a hand mixer or in a stand mixer fitted with the paddle attachment. Beat for a good 2-3 minutes until it’s completely smooth, pale, and fluffy. Scrape down the sides of the bowl halfway through to ensure no lumps are hiding.
04
With the mixer on low, stream in the honey or maple syrup and the vanilla extract. Once incorporated, add the Greek yogurt, a large spoonful at a time, mixing on low speed until just combined.
05
Finally, add the fresh lemon zest, lemon juice, and that pinch of salt. Switch to a spatula and fold these in by hand.
06
Take your cups with the chilled crusts out of the fridge. Spoon or pipe the cheesecake filling over the crust, dividing it evenly among the cups. Gently tap each cup on the counter a few times to release any air bubbles and create a smooth top. Cover them with lids or plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is best.