No-Bake Greek Yogurt Cheesecake Squares Recipe
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.
- 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
