Go Back

No-Bake Greek Yogurt Cheesecake

This no-bake Greek yogurt cheesecake features a creamy, tangy filling made primarily from Greek yogurt, set atop a crunchy graham cracker crust. It comes together quickly without oven use, resulting in a smooth, firm texture with a vibrant, refreshing appearance, perfect for warm days or a quick dessert fix.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed
  • 1/4 cup unsalted butter melted
  • 2 cups Greek yogurt full-fat preferred for creaminess
  • 1/4 cup honey or maple syrup adjust to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest or lime zest for a different flavor
  • 1 teaspoon gelatin powder optional, for extra firmness
  • 1 cup fresh berries for topping

Equipment

  • Springform pan
  • Food processor or rolling pin
  • Mixing bowl
  • Spatula
  • Microwave or stovetop

Method
 

  1. Pulse the graham crackers in a food processor or crush them in a zip-top bag with a rolling pin until finely ground. Transfer the crumbs to a bowl and stir in the melted butter until evenly coated. Press this mixture firmly into the bottom of a springform pan, using the back of a spoon or your fingers to create an even crust. Chill in the fridge for 20 minutes to set.
  2. In a large mixing bowl, whisk together the Greek yogurt, honey, vanilla extract, and lemon zest until smooth and slightly fluffy—this should take about 2 minutes. The mixture will be velvety and fragrant, with a tangy aroma.
  3. If you want a firmer cheesecake, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes. Gently warm the bloomed gelatin in the microwave for about 30 seconds or until melted. Stir the dissolved gelatin into the yogurt mixture until well combined.
  4. Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until fully set and firm.
  5. Once set, gently remove the cheesecake from the springform pan, releasing the sides carefully. Top with fresh berries, or your favorite fruit, for a burst of color and flavor. Slice with a warm, damp knife for clean cuts, and serve immediately for the best texture.

Notes

Feel free to swap berries for citrus segments or nuts for added texture. For a dairy-free version, substitute Greek yogurt with coconut yogurt and adjust sweetness accordingly.