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no-bake cheesecake Greek yogurt cups in mason jars.

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5 from 1 review

No-Bake Cheesecake Greek Yogurt Cups

Recipe by Danielle

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!

  • Total Time20 minutes
  • Yield5 yogurt cups 1x

Ingredients

Scale
  • 1 sleeve of graham crackers (9 crackers)
  • 1 tablespoon white or brown granulated sugar
  • 3 tablespoons coconut oil, melted
  • 8 ounces full fat cream cheese, softened
  • 4 tablespoons pure maple syrup
  • 2-3 tablespoons lemon juice (juice from one lemon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 16 ounces (about 2 1/4 cups) 2% or whole fat plain Greek yogurt (see note)
  • optional: 1 1/4 cup mixed berries of choice or homemade strawberry sauce

Instructions

  1. Make the crust: Remove the graham crackers from the sleeve (1) and place them into the bowl of a food processor. Pulse for about 20 seconds, until the crackers are completely processed into crumbs. Add the sugar (1 tablespoon) and coconut oil (3 tablespoons, melted), then pulse again until the mixture is completely blended and the crumbs begin to stick together.
  2. 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.
  3. Make the filling: Add cream cheese (8 ounces, softened) to the clean food processor bowl. Put the lid on and blend until the cream cheese is smooth, about 15 seconds. Next, add maple syrup (4 tablespoons), lemon juice (2-3 tablespoons), vanilla extract (1 teaspoon), and salt (1/4 teaspoon) to the food processor bowl. Blend on high and use a rubber spatula to push down the sides as needed. Once completely blended and smooth, add the Greek yogurt (2 1/4 cups) to the food processor. Pulse on high for about 20 seconds, stopping to push down the sides if needed. The final mixture should be completely smooth and creamy.
  4. 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. 
  5. 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. 

Equipment

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Notes

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.

  • Prep Time: 20 minutes
  • Category: Desserts
  • Method: No Heat
  • Cuisine: American

Nutrition

  • Serving Size: 1 yogurt cup
  • Calories: 350
  • Fat: 16g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 17g

Find it online: https://staging.projectmealplan.com/no-bake-cheesecake-greek-yogurt-cups/