Introduction

This no-bake Greek yogurt cheesecake is a creamy, tangy dessert that’s easy to make and perfect for any occasion. With a buttery graham cracker crust and a light whipped filling, it’s a refreshing treat topped with fresh strawberries.

A close-up of creamy no-bake cheesecake bars cut into squares shows two distinct layers: a thick, smooth, and slightly textured white cream cheese layer on top, and a thin, crumbly golden brown biscuit crust at the bottom. One square is being lifted by a spatula with a black handle, showing the soft and fluffy texture of the top layer and the firm crust underneath. In the background, white plates with portions of the same cheesecake and red sliced strawberries are slightly out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 graham crackers (2 sleeves)
2 tablespoons granulated sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
3 8-ounce packages cream cheese, softened to room temperature
1½ cups confectioner’s sugar
1 tablespoon vanilla extract
2 cups whole-milk Greek yogurt
1¼ cups heavy cream, chilled
1 pint fresh strawberries, diced

Instructions

Step 1: Line a 13×9-inch baking pan with two sheets of parchment paper—one placed widthwise and the other lengthwise—leaving about a 2-inch overhang on each edge. If needed, cut a slit in each corner so the parchment lays flat. Set aside.
Step 2: In a food processor, pulse the graham crackers until they become fine crumbs. Add sugar, salt, and melted butter, then pulse again until fully combined.
Step 3: Pour the buttery crumbs into the prepared pan and spread evenly. Press down firmly to create a solid crust layer. Place the pan flat in the freezer to chill.
Step 4: In a large bowl, beat the cream cheese, confectioner’s sugar, and vanilla on high speed until light and fluffy, about 3 minutes. Scrape the bowl sides as needed. Add the Greek yogurt and mix on medium speed until blended.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form. Fold a large spoonful of whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until smooth and combined.
Step 6: Spread the filling evenly over the chilled crust in the pan. Cover loosely with aluminum foil and freeze for at least 4 hours or overnight.
Step 7: About an hour before serving, remove the cheesecake from the freezer. Using the parchment overhang, lift it out onto a cutting board. Let it soften slightly if needed, then use a long, sharp knife to cut into squares.
Step 8: Serve each square with fresh, diced strawberries on top for a bright and juicy finish.

Tips & Variations

Use light or flavored Greek yogurt to add a different tang or sweetness to the cheesecake.
Swap fresh strawberries for blueberries, raspberries, or a mixed berry compote.
For extra texture, sprinkle crushed nuts over the crust before adding the filling.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store leftover cheesecake squares covered in an airtight container in the freezer for up to one week. Thaw in the refrigerator for a few hours before serving. Do not refreeze after thawing for the best texture and flavor.

How to Serve

A square dessert bar with two layers sits on a white plate with a red floral pattern; the bottom layer is a light brown crumbly crust, while the thick top layer is a smooth, creamy off-white filling with a soft texture. Around the bar are fresh, halved strawberries in bright red with visible seeds. A silver spoon lies on the plate beside the dessert. In the background, several more square bars of the same dessert are placed closely together on a white marbled surface. The photo is bright and clear, showing fine details of the dessert and strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat Greek yogurt instead of whole-milk?

Yes, you can use low-fat Greek yogurt, but the texture may be slightly less creamy and rich.

Do I need a food processor for the crust?

A food processor makes it easy to get fine crumbs quickly, but you can also place graham crackers in a sealed bag and crush them with a rolling pin.

No-Bake Greek Yogurt Cheesecake Squares Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

This No-Bake Greek Yogurt Cheesecake Squares recipe offers a creamy, light twist on traditional cheesecake by incorporating whole-milk Greek yogurt and skipping the oven. Featuring a crunchy graham cracker crust and topped with fresh strawberries, these squares are perfect for a refreshing dessert that’s easy to prepare and ideal for warm weather or any time you want a sophisticated yet simple sweet treat.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 16 squares 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

18 graham crackers (2 sleeves)
2 tablespoons granulated sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted

Filling

3 8-ounce packages cream cheese, softened to room temperature
1½ cups confectioner’s sugar
1 tablespoon vanilla extract
2 cups whole-milk Greek yogurt
1¼ cups heavy cream, chilled

Topping

1 pint fresh strawberries, diced

Instructions

Prepare the pan: Line a 13×9-inch baking pan with two sheets of parchment paper — one laid widthwise and the other lengthwise — allowing about a 2-inch overhang on each edge. Cut slits in the corners if necessary so the parchment lays flat. Set aside.
Make the crust: In a food processor, pulse graham crackers into fine crumbs. Add granulated sugar, kosher salt, and melted butter; pulse again until fully combined. Pour this mixture into the prepared pan and press firmly and evenly to form a compact crust layer. Place the pan flat in the freezer to chill.
Mix the cream cheese base: In a large mixing bowl, beat softened cream cheese, confectioner’s sugar, and vanilla extract on high speed until light and fluffy (about 3 minutes), scraping bowl sides as needed. Add the Greek yogurt and mix on medium speed until combined.
Whip the cream and fold: In a separate bowl, whip the heavy cream until stiff peaks form. Fold a large spoonful of whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until fully incorporated.
Assemble and freeze: Spoon the filling evenly over the chilled graham cracker crust in the pan. Cover loosely with tented aluminum foil and freeze for at least 4 hours or overnight to set firmly.
Cut and serve: About an hour before serving, remove the cheesecake from the freezer. Using the parchment overhang, lift it out and place on a cutting board. Allow to soften slightly if needed, then cut into squares with a long, sharp knife.
Garnish: Serve each cheesecake square topped with fresh diced strawberries for a burst of sweetness and freshness.

Notes

Ensure cream cheese is softened to room temperature for smooth mixing.
Freezing time can be extended overnight for firmer cheesecake squares.
To soften slightly before cutting, leave cheesecake at room temperature about 20-30 minutes.
You can substitute strawberries with other berries or fruit of choice.
Store cheesecake squares covered in the freezer for up to 5 days.

Keywords: no-bake cheesecake, Greek yogurt cheesecake, easy cheesecake dessert, graham cracker crust, frozen cheesecake squares, light cheesecake recipe