No-Bake Cheesecake Greek Yogurt Cups

A delicious welcome to Spring with this No-Bake Berry Greek Yogurt Pie. Fast and Easy and made with your favorite flavor of Greek or Regular Yogurt. The Perfect Summertime Dessert.

I decided to make this amazing No-Bake Berry Greek Yogurt Pie. My daughters and I first discovered Yogurt Pie when we were grocery shopping one day. Boxed cake and pie mixes were not very big in Italy at that time.

When we saw the Spring/Summer boxed Yogurt Pie we decided that we needed to try it. It was pretty darn good for a box. So when Spring would roll around and out would come The Desserts we would always grab a box of our favourite cake.

The other day when I was in the Super Market I noticed our favourite Yogurt Dessert was on the shelf. I also saw that I was not the only one gawking at the desserts.

Almost as if she was reading my mind a woman beside me commented “you always know when Spring has arrived”  a third woman responded “if you want to eat an even better Yogurt Pie, I’ve got the recipe for you”.

Music to my ears. I don’t think the other woman was much interested, but I already had my pen and paper out of my purse.

I let her know that I was more than interested in her recipe. And this my friends is how my No Bake Berry Greek Yogurt Pie became one of the Italians favourite desserts.

Table of contents

  • Graham crack crumbs – or crushed cookies, I especially like digestive cookies crushed
  • Butter – salted butter
  • Milk – whole or 2% milk
  • Gelatine – powder or leaves
  • Cream – whole, heavy or whipped cream, it should have at least 30% fat
  • Powdered sugar – powdered sugar will combine better with yogurt, depending on how sweet your yogurt is you may want to increase or decrease the sugar.
  • Berries – Fresh summer berries are the best, although frozen will work too

How to make a Berry sauce

There is no extra sugar in this recipe, if you find it not sweet enough then you can always serve it with a berry sauce.


  • 1 cup of berries of choice (fresh or frozen blueberries, raspberries, blackberries etc)
  • 1/4 cup + 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • pinch cinnamon if desired
  • 2 tablespoons water
  • 1/2 tablespoon lemon juice

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.

How to make No Bake Yogurt Pie

Mix the graham cracker / cookie crumbs and melted butter, press down on the bottom of a springform cake pan or line a regular cake pan with plastic wrap. Place in the refrigerator while you make the filling.

In a medium bowl beat cream until thick peaks form, gently fold in the yogurt, combine well.

In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat.

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In a medium bowl stir together the greek yogurt and powdered sugar, then stir in the gelatine. Fold the yogurt/gelatine mixture into the whipped cream mixture and combine well.

Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce before serving.

The difference between regular yogurt and Greek yogurt

The difference is that Greek yogurt has been strained to remove its whey, this makes it a thicker consistency than that of regular yogurt which is not strained, although they both have the same distinctive sour taste.

Can you substitute with regular yogurt?

Yes you can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream. Because regular yogurt is thinner, the extra cream is needed and less milk.

How to store it

The Yogurt pie should be stored covered in the fridge, it will last for up to 3-4 days in the fridge.

Just like my Easy Yogurt Cake. Pick your favourite Yogurt flavor and the rest is easy. The perfect dessert to end a Family Sunday Supper. Enjoy!

More No Bake Recipes

A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.


  • milk (whole or 2%)*
  • gelatine (or 4 sheets)
  • cream whole, heavy or whipping cream (at least 30% fat)
  • any flavour greek yogurt (remove from fridge 30-45 minutes before using)*

*If you use plain greek yogurt then stir 1 teaspoon of vanilla into the yogurt. You can also substitute with regular yogurt, if you do then use 2 tablespoons of milk and 2 tablespoons of cream instead of 5 tablespoons of milk.

  • In a medium bowl beat cream until thick peaks form.
  • In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
  • Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

To make with gelatine sheets – Fill a medium bowl with water add the gelatin and soak until it softens (10-15 minutes). In a small pot add the milk heat the milk but do not boil, remove gelatin from the water, wring out well and add to the milk, stir until completely melted. Set aside.

This pie can also be made with regular yogurt, instead of 5 tablespoons of milk use 2 tablespoons of milk and 2 tablespoons of cream.

For the Berry Sauce

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl, let cool for about an hour then refrigerate 1-2 hours before using. It will thicken as it cools.

You could also make a cold berry sauce, place the berries sliced or chopped in a bowl and stir in 1-2 tablespoons of granulated sugar. Let sit 30-60 minutes then spoon over the yogurt pie. Keep refrigerated.

cake made with greek yogurt, greek yogurt no bake cake

Let us know how it was!

Need some help with Gelatin? Check it out here  David Lebovitz

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.

Recipe Overview

Total Time: 20 minutes
Difficulty: Easy
Method: No Heat
Prep: 5 Ingredients or Less

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!!

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 , 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.

Can I use fat free yogurt and cream cheese?

Yes, the recipe would work and still taste good if you used fat free dairy items, but the texture and creaminess will not be as good. I recommend sticking with regular cream cheese and at least 2% fat Greek yogurt.

What equipment do you need to make these yogurt cups?

To make this recipe, I used a Cuisinart 8-Cup Food Processor 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).

Cuisinart 8-Cup Food Processor

I’ve had this food processor for years and never had to buy another! It’s a trusty appliance that gets the job done.

See it on amazon

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.

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!

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

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!

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!

  • sleeve of graham crackers ( crackers)
  • white or brown granulated sugar
  • coconut oil, melted
  • full fat cream cheese, softened
  • pure maple syrup
  • – tablespoons lemon juice (juice from lemon)
  • vanilla extract
  • fine sea salt
  • optional: 1 1/4 cup mixed berries of choice
  • Portion crust mixture: Divide the graham cracker mixture between 4-5 mason jars or bowls, and use the back of a spoon to press the crumbs down firmly into a distinct layer. It doesn’t have to be perfect! Wash the bowl of the food processor before moving on to prepare the filling.
  • Portion the filling: Divide the prepared yogurt filling mixture between the 4-5 containers with graham cracker crust. If needed, gently knock the bottom of the container on the counter to help remove air bubbles and flatten the surface of the yogurt mixture.
  • Serve & store: To serve, top with your choice of berries (or any topping you like!). Enjoy now, or for a thicker result (my preference), put the lids on and store in the fridge for at least 4 hours before enjoying. The yogurt mixture will thicken as it chills. Store prepared cheesecake yogurt cups in the fridge and enjoy within 5 days for best quality.

Greek yogurt: Use a thicker brand of Greek yogurt, such as Fage. Stick with 2% or 5%, as the non-fat version will have more water and the final result will not be as thick and creamy. Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1 yogurt cup
  • Calories:
  • Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:

This yogurt cheesecake is soft and creamy. It is just 3 ingredients and doesn’t require eggs, flour or butter. The cake is a lighter version of regular cheesecake. It can be baked in the oven or cooked in the air fryer. It can also be made ahead of time for an event.

This yogurt cheesecake tastes similar to regular cheesecake but it doesn’t actually contain any cream cheese or sour cream, so it has less calories and fat than regular cheesecake. It’s creamy, smooth, sweet and a little tangy. It only takes about five minutes to prepare the batter and then it’s ready to be cooked.

  • Vanilla Nonfat Greek Yogurt
  • Sweetened Condensed Milk
  • Cornstarch

Vanilla Nonfat Greek Yogurt: This recipe works best with nonfat Greek yogurt. I used vanilla greek yogurt because it also has vanilla flavoring already added to it which gives the cake a little more flavor. You can use nonfat plain greek yogurt as well. For this cake, I don’t recommend a super thick Greek yogurt. There are some brands of Greek yogurt (like Fage or Kirkland) that make their Greek yogurt extra thick. This will make the cake a little too firm. I made this with Amazon Happy Belly and Chobani brand Greek yogurts.

Sweetened Condensed Milk: Make sure to use full fat sweetened condensed milk. The condensed milk sweetens the yogurt cake while also helping to make the texture smooth and creamy. It also acts as a binder since there are no eggs in this cake.

Cornstarch: Cornstarch acts as a thickener and absorbs the excess liquid from the cake. It also helps the cake firm up enough that it can stand on its own and doesn’t need any crust.

How to Make Yogurt Cheesecake

The yogurt and condensed milk are first whisked together. The cornstarch is then whisked in until smooth and no lumps remain. The batter is then ready to be poured into a round cake pan. This cake can be baked or cooked in the air fryer.

I really enjoy making this cake in the air fryer. It takes less time and the surface of the cake will have a rustic caramelized appearance. The cake in the photos is the air fryer version.

This cake can also be baked but the baked version will remain more pale, turning just slightly light brown on the surface. You can achieve a similar caramelized appearance but it requires you to bake much longer and will make the cheesecake more firm, almost like a firm flan.

Yogurt Cheesecake Texture

This yogurt cake does taste similar to a crustless cheesecake but it’s not exactly the same. The texture is creamy but a little more firm. The cake doesn’t need any crust and can stand on its own. The cake is sweet but you also do taste the tanginess from the yogurt.

More Yogurt Cake Recipes

  • cups (400 g) nonfat vanilla greek yogurt
  • cup (177ml/228 g) full fat sweetened condensed milk
  • tbsp (32 g)
  • Grease the interior of a 6-inch round cake pan with cooking oil spray and then line bottom and sides with parchment paper. You can also use a 6-inch round springform pan. If your springform pan is nonstick, you can just line the bottom and grease the sides.
  • Add yogurt and condensed milk to a large mixing bowl. Whisk until smooth. Add in cornstarch. Whisk until no cornstarch lumps remain. You may need to whisk more rigorously to remove any clumps of cornstarch.
  • This cake is best made the day before you plan on serving it so it has time to cool and develop its flavors.
  • The cake is sweet but not super sweet. If you prefer sweeter desserts, you can use 1 cup of condensed milk instead of 3/4 cup.
  • I don’t know of a substitute for condensed milk. Other liquid sweeteners like honey or maple syrup will not work because the batter will be too wet.
  • I have only tested this cake with nonfat Greek yogurt. You can use plain instead of vanilla. If you use plain, you may want to use 1 cup of condensed milk because the yogurt doesn’t have any added sugar. Please choose a Greek yogurt brand that is not extra thick. I used Chobani and Amazon happy belly brands.
  • The cake can be made in a solid one piece 6 inch round cake pan or a 6 inch springform pan. If using a springform pan, make sure you have a leak-proof one because the batter is very thin. I line the inner bottom with a slightly larger parchment paper round (7-inch) to help seal any gaps. I also recommend using a nonstick one so you only have to line the bottom and just grease the sides.
  • I prefer baking this cake in a one piece 6 inch round cake pan. To remove cake, you can turn the cake pan upside down and use a spatula to help loosen the sides and bottom. Then carefully slide out and then flip it back up. You can also line the cake pan with parchment paper handles before lining the pan so that you can grab the handles and lift the cake up. To do this, grease the inside of the cake pan. Then place in two strips of parchment paper that run across the cake pan from one side to the other with some overhang. The two strips should cross and form an “X’ at the bottom of the pan. Then line the bottom and sides of the cake pan with parchment paper as you would normally do.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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This yogurt cake has a soft and creamy texture. It is just 3 ingredients and doesn’t require flour, butter or oil, and is healthier than most traditional yogurt cakes. It only takes about five minutes to prepare the batter. This cake can be baked in the oven or cooked in the air fryer. It makes a great snack or dessert.

I was recently inspired to make a thick and creamy yogurt cake. It also is low in calories and sugar. What I especially love about this cake is that it can be cooked in the air fryer or the oven.

  • Greek Yogurt
  • Eggs
  • Cornstarch

Greek Yogurt: For this recipe you will want to use a sweetened nonfat Greek yogurt. The cake has no other sugar other than the sugar from the yogurt, so I recommend using a sweetened Greek yogurt that has a regular amount of added sugar to it. I used vanilla flavored Greek yogurt but other flavors should work as well. I have made a version of this cake with regular yogurt but the texture is more firm and less creamy and soft.

Eggs: The eggs provide structure for this cake.

Cornstarch: This recipe uses a small amount of cornstarch. You will not taste it at all, however, it helps absorb the excess liquid from the yogurt without affecting the texture of the cake.

Yogurt Cake Sweetness and Texture

This is a very low sugar cake and will not taste very sweet. However, it can be easily adjusted to suit personal preferences. You can drizzle some honey or other sweetener of choice over the top of your cake. You can also add sugar to the cake batter (this is discussed in detail in the notes section of the recipe card).

This yogurt cake has a very creamy texture, almost like a cheesecake. The exterior of the cake is a little chewy.

How to Make Creamy Yogurt Cake

The yogurt and eggs are whisked together until the eggs are completely incorporated. The cornstarch is then whisked in until no lumps remain. The batter is then poured into your prepared baking pan and ready to be baked or cooked in the air fryer.

Cooking Yogurt Cake

If you cook it in the air fryer, it takes less time (around 20 minutes) and the surface of the cake has a nice caramelized appearance. The cake also deflates less when it is done cooking and the cake is not too moist. This is my preferred method for making this cake.

If you bake this cake, it will turn out but it does take longer baking time (around 70 minutes) and the cake does deflate more when it is finished so the exterior may look a little bit wrinkly. The texture of the cake is the same as the air fryer version but it is a little more moist.

  • cups (400 g) nonfat vanilla Greek yogurt
  • tbsp (32 g)
  • Spray the interior of a 6-inch round cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
  • Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan.
  • You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.
  • I use this 6 inch round cake pan.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.

How to prepare Yogurt cream

Before preparing the yogurt cream, place 2 glass bowls in the freezer for an hour. Put the heavy cream in the freezer as well. When the bowls are frozen, pour the cream into one of the two , add the powdered sugar  and whip with an electric whisk .

You will need to get a firm mixture . Pour the yogurt into the other very cold bowl and mix with a spatula to soften it , then add the whipped cream .

Incorporate the whipped cream to the yogurt, mixing gently from bottom up . When the mixture is homogeneous, cover the bowl with plastic wrap and place in the refrigerator for at least an hour. The yogurt cream is ready to be used for your desserts or alone!


The yogurt cream can be stored in the refrigerator for 1-2 days.

Freezing is not recommended.


If you wish, you can flavor yout yogurt cream with vanilla bean or grated orange zest!

This easy no bake cheesecake recipe is a must try for any cheesecake lover, because it is so smooth, thick, creamy, and completely delicious!

You can make it in minutes, with no heavy cream or Cool Whip!

The no bake cheesecake is the perfect recipe for parties, barbecues, anniversaries, romantic date nights, showers, family dinners, and pretty much any other occasion.

Just blend everything together, spread the filling into a pan, and refrigerate until firm. It really is that simple!

Also be sure to try this Chocolate Mug Cake

Above, watch the no bake cheesecake recipe video

Easy delicious flavor ideas

Lemon Cheesecake: Use lemon yogurt in the recipe below. Add two teaspoons of lemon zest. Or for a key lime cheesecake, substitute key lime zest for the lemon.

No Bake Pumpkin Cheesecake: Replace all of the yogurt with canned pumpkin or sweet potato puree. Stir in half a teaspoon of cinnamon and one fourth teaspoon of pumpkin pie spice or additional cinnamon.

Nutella Cheesecake: Add a fourth cup of store bought or Homemade Nutella, and scale the yogurt back to half a cup. Blend in a third cup of unsweetened cocoa powder and omit the cornstarch.

Strawberry Cheesecake: Use strawberry yogurt, and replace a fourth cup of the yogurt with finely diced strawberries. You can also do this with raspberries or cherries.

Oreo Cheesecake: For a cookies and cream version, simply crush twelve or so Oreo cookies and gently stir them into the cheesecake mix after blending everything else. Plus, you can use leftover Oreos to make Oreo Cupcakes!

Banana Cheesecake: Substitute three fourths cup of mashed banana for all of the yogurt. Add half a teaspoon of cinnamon if desired.

Chocolate No Bake Cheesecake: Blend one third of a cup of cocoa powder into the cheesecake batter. Omit the cornstarch in the cheesecake recipe below.

Have fun experimenting with limitless cheesecake flavor options, including caramel, blueberry, coconut, coffee, mocha, orange, mango, peanut butter, blackberry, or peach.

Readers also love these Peanut Butter Brownies

The best no bake cheesecake recipe

This is everything you could ever want in a cheesecake – smooth, whipped, light, sweet, fluffy, rich, and unbelievably creamy, all at just five ingredients!

It’s great for those hot summer months when you are craving cheesecake but don’t want to turn on the oven and heat up the entire kitchen.

And unlike many other no bake cheesecake recipes, this one can be made entirely without Cool Whip, gelatin, evaporated or condensed milk, Jell-O vanilla pudding mix, or heavy whipping cream.

Try topping it with Keto Ice Cream or Coconut Ice Cream

No bake cheesecake ingredients

The recipe calls for cream cheese, yogurt or sour cream, pure vanilla extract, sweetener of choice, cornstarch or almond flour, and an optional pie crust.

The yogurt can be anything from plain or Greek yogurt, to vanilla or flavored yogurt. Nondairy yogurt or sour cream works too.

Be sure to use pure vanilla extract, not imitation. You can also add a few drops of peppermint, coconut, or almond extract!

Sweetener of choice can be granulated, like sugar, coconut sugar, or erythritol for a sugar free cheesecake. Or pure maple syrup, honey, or agave also work.

Is it keto, vegan, and gluten free?

The cheesecake can be all three!

To make a vegan no bake cheesecake, simply use your favorite dairy free brands of yogurt and cream cheese, or sub the yogurt for mashed banana or coconut cream.

As long as you go with a gluten free crust or opt for a crustless cheesecake, the no bake dessert recipe is already naturally gluten free and flourless.

For a keto no bake cheesecake, use the almond flour option instead of the cornstarch, and choose a low carb crust recipe, such as the one written out above.

The recipe was adapted from my Vegan Cheesecake and Keto Cheesecake.

No bake cheesecake crust

No Bake Graham Cracker Crust: Stir 1 1/2 cups graham cracker crumbs with 6 tablespoons butter or plant based butter (softened but not melted) and 2 tablespoons sugar of choice in a bowl. Press very firmly into a 9-inch pie pan or springform pan. Refrigerate 1 hour or more before filling.

Almond Flour Crust: Stir 2 cups almond or pecan flour with 1/4 teaspoon salt, and 6 tablespoons melted coconut oil or butter. Press down very firmly into a 9-inch springform or pie pan, and refrigerate at least 1 hour before filling.

Other crust options: Feel free to use your favorite homemade or store bought cheesecake pie crust. Or you can skip the crust entirely.

How to make the recipe

If making a crust, prepare it ahead of time in a 9 inch pie pan.

Let the cream cheese come to room temperature so it will be easier to blend.

Combine all cheesecake ingredients in a blender or food processor, or with hand beaters or a stand mixer, until smooth.

Spread the no bake cheesecake filling into the pan, and refrigerate to set.

Once chilled and firm, cut the cheesecake into slices and serve with fresh berries, fruit compote, Coconut Whipped Cream, chocolate sauce, or anything you wish.

Store leftovers in the refrigerator for up to five days. Cheesecake slices can also be frozen in a lidded airtight container for one or two months.

Mini cheesecake cups

This option is for anyone who prefers single serving cheesecake cups to slices.

They are a perfect portion control snack whenever you only want a small dessert. And they can easily be packed into lunch boxes or taken on the go.

To make the mini cheesecakes, line a muffin tin with cupcake liners. If desired, press about a tablespoon of crust into the bottom of each liner.

Blend all cheesecake ingredients until smooth, then divide among the muffin tins. Refrigerate to set. Top with blueberries, jam, or mini chocolate chips if you wish.

Use leftover cream cheese to make Lemon Mousse

  • (vegan brands work too)
  • plain yogurt or sour cream
  • pure vanilla extract
  • sweetener of choice
  • (or 5 tbsp almond flour)
  • pie crust of choice, if desired (three options are listed above)
  • see above for new flavor ideas!

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When summertime is in full swing, and you’d rather leave the hot oven off before your special dinner or party, this No Bake Cheesecake is the best dessert recipe to make. Smooth, creamy, and perfectly sweet this dreamy cheesecake with a classic graham cracker crust sets up beautifully in the refrigerator. It is so delicious, get ready for non-stop compliments and recipe requests!

What’s in this No Bake Cheesecake Recipe?

  • Graham Crackers: Graham crackers are a match made in heaven for any cheesecake recipe.
  • Sugar: Sugar adds sweetness as well as structure to the crust and the cream cheese mixture.
  • Butter: The melted butter keeps the graham cracker crumbs together and also adds more depth to the flavor.
  • Cream Cheese: Classic Philadelphia Cream Cheese is my personal favorite when it comes to cream cheese brands but you can also use alternatives. For a lower-fat opton, use Neufchatel cheese.
  • Heavy Cream: The heavy cream can be replaced by lower-fat half and half, but the cheesecake will taste best with all the fat from the cream.
  • Sour Cream: The sour cream adds more creaminess and the perfect touch of acidity to the cheesecake. Alternatively, you can use plain, full-fat Greek yogurt.
  • Vanilla: A little vanilla extract from the aromatic vanilla bean adds the perfect flavor to the cheesecake.

Variations on Easy No Bake Cheesecake

This cheesecake recipe is a great base for a ton of different flavors. I like to serve mine with strawberry pie filling, but you could also turn this into a cherry cheesecake by adding cherry pie filling, a lemon cheesecake by topping it with lemon curd, or a blueberry cheesecake by adding blueberry pie filling. You could also switch up the crust for a crust made from Oreos, golden Oreos, Biscoff cookies, or other biscuits. You could even use a traditional pie crust if you like.

Is no bake cheesecake better than baked cheesecake?

That’s tough to say! Traditional cheesecake has a much denser and fluffier texture than no bake cheesecake, but no bake cheesecake is creamier and softer. It’s really up to your own personal preferences as to which one is better!

How do you keep a no bake cheesecake firm?

To get your cheesecake firm, it really needs to set in the refrigerator for at least 4 hours. The longer it has to set, the better. If you skip the chill, the texture of the cheesecake will be more like a mousse.

Can I make mini no bake cheesecakes?

You sure can! I like to use a cupcake tin to make mini cheesecakes, but you could also use ramekins. Simply press some of the crust mixture into each cupcake well or ramekin, then spoon over some of the cheesecake mixture and let them set in the refrigerator.

Why didn’t my no bake cheesecake set?

There are a few reasons why your cheesecake may not have set. First, make sure you have chilled it for at least 4 hours. It may need up to overnight to properly set. If it still hasn’t set, look at your ingredients. Make sure you used full-fat brick-style cream cheese and not the kind in a tub.

Can I freeze no bake cheesecake?

Absolutely! I recommend chilling the cheesecake for at least 4 hours in the refrigerator before transferring it to the freezer. Wrap the cheesecake tightly in plastic wrap and aluminum foil to keep it from getting freezer burnt. You can enjoy no bake cheesecake straight from the freezer for a firmer texture or let it thaw in the refrigerator.

How to Make Ahead and Store No Bake Strawberry Cheesecake

This cheesecake can be made up to 4 days in advance of when you plan to serve it. Store it in the refrigerator until ready to serve.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Serve cold.

How to Freeze Homemade No Bake Cheesecake

Freeze the cheesecake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Enjoy straight from the freezer for a firmer texture or let thaw in the refrigerator.

Smooth, creamy, and lightly sweet No Bake Cheesecake with a classic graham cracker crust is a dreamy cheesecake that sets up beautifully in the refrigerator.

For the Crust

  • crushed graham crackers 284 grams (from 18 cracker sheets)
  • 226 grams, melted (2 sticks)

For the Cheesecake Filling

  • 680 grams, room temperature (3 bricks)
  • 227 grams, room temperature
  • 57 grams, room temperature (or plain full-fat Greek yogurt)
  • pure vanilla extract
  • In a medium bowl, combine the crushed graham crackers, sugar, and melted butter.2 cups crushed graham crackers, ⅓ cup granulated sugar, 1 cup unsalted butter
  • Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
  • Place in the refrigerator while you prepare the filling.
  • In a large bowl, using a hand mixer, beat the cream cheese until smooth.24 ounces cream cheese
  • Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth.1 cup heavy cream, ¼ cup sour cream, 1 teaspoon pure vanilla extract
  • Add in the powdered sugar and beat until fully incorporated.1 cup powdered sugar
  • Transfer the filling to the crust and use a spatula to spread it out.
  • Refrigerate for at least 4 hours or overnight.
  • Top with strawberry sauce if desired.
  • You can use teddy grahams, vanilla wafers, Oreos, or Biscoff cookies instead of graham crackers.
  • Plain Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
  • If using whole graham crackers, use a food processor or blender to crush them into crumbs.
  • Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
  • The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
  • Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
  • To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.

Storage: Store no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

More No Bake Cheesecake Recipes We Love

Becky woke up on her 30th birthday and realized she didn’t know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!

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