No Bake Cheesecake Recipe

4.60 from 15 votes

Just combine a few ingredients to make this no-bake cheesecake mixture, and serve it up cups for individual-sized desserts.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert, dessert/snack

Cuisine: dessert

Servings: people

Place all of the cheesecake mixture ingredients in a large bowl and beat with a hand mixer until the mixture is a smooth consistency, scraping down the sides of the bowl as necessary.
1 cup vanilla-flavored custard-style yogurt, 16 ounces low-fat cream cheese, 3 tablespoons honey, 2 teaspoons freshly squeezed Lemon juice, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt

Place dishes on a tray.
Place 2 tablespoons crushed graham crackers in the bottom of each individual dish.
2-3 low-fat graham cracker sheets
Spoon approximately ¾ cup of the cheesecake mixture onto the graham crackers in each dish.
Refrigerate, uncovered, 2-3 hours, or until set.
Garnish with a dollop of whipped topping and 1 fresh strawberry per dessert, if desired.
Low-fat whipped topping, Strawberries

You can make it with thick Greek yogurt, or with custard-style yogurt. I love the way it tastes with custard yogurt because it's sweeter and just as creamy. Whatever you have on hand will work.
This tastes best when it has a couple of hours to set in the fridge, but you can also devour it right away if you run out of patience.
I used crushed graham crackers to give the taste and texture of a crust, without having to actually make a crust. I'm here for simplicity!
You could turn this into more of a parfait with alternating layers of crushed graham crackers, cheesecake mixture, and fresh strawberries and whipped cream.
Garnish with different types of berries, use macerated strawberries for a syrupy topping, or use food coloring to dye whipped cream any color you want.
Nutritional information does not include optional garnishes.

Storage: Store no bake cheesecake cups in an airtight container in the refrigerator for up to 1 day.