No-bake Greek Yogurt Cheesecake

No-bake Greek Yogurt Cheesecake is a very light, creamy, and refreshing dessert! Topped with fresh strawberries and drizzled with lemon honey.

This one is really one of the best bakeless cheesecake recipes! Easy to make, very creamy, and even though it's so filling, it feels so light and fresh because of the Greek yogurt, fresh strawberries, and zest of lemon.

If it's your first time making a no-bake cheesecake, I'm sure you'll fall in love with its texture and how quickly you can make it!

No-Bake Cheesecake Ingredients

• Digestive Biscuits: to make the cheesecake base. Or as we often do in Greece, use Papadopoulou Biscuits, which are similar to petit beurre.
• Butter: melted to make the base.
• Cream cheese: I use Philadelphia cream cheese.
• Heavy cream: 35% fat.
• Greek yogurt: needs to be full-fat and strained. You can also strain it yourself by placing plain yogurt in a cheesecloth with a bowl underneath, and putting it in the fridge for a couple of hours.
• Icing sugar
• Vanilla extract
• Lemon zest
• Fresh strawberries: or other red berry fruit. Fruit like peaches and apricots also go amazingly as a topping to a yogurt cheesecake.
• Honey: to drizzle on top when serving
• Lemon juice: to mix with the honey and drizzle over each piece!

Make A Sugar-Free Cheesecake

To make this Greek yogurt cheesecake sugar-free and healthier, swap icing sugar with Powder Sugar Sweetener. And the cookies with Sugar-free Digestive cookies. Or you can make an almond-flour pie crust (or even a coconut flour pie crust) and turn it into a keto, gluten-free cheesecake!

How To Make A Bakeless Cheesecake

Making a no-bake cheesecake is very simple and easy. First, make a cookie crust base, refrigerate for an hour to become firm. Second, add the whipped cream cheese and refrigerate until cool. And thirdly, garnish with fresh strawberries (or other preferred topping), and serve drizzled with lemon-honey.

To make the cheesecake base: Pulse cookies or cream crackers if you prefer, and mix with melted butter. Spread on a 10-inch Springform pan and press to stick together. Then refrigerate for an hour.

To make the no-bake cheesecake filling: Beat separately the whipped cream and the Greek yogurt with the cream cheese. Then, combine the two mixtures and spread the filling over the cooled cookie base.

Refrigerate. A bakeless cheesecake is very simple and speedy to make, but requires enough cooling time to set! Refrigerate for at least 8 hours to overnight.

Garnish: When the cheesecake has cooled and set, garnish with sliced strawberries.

Other Toppings

Instead of making a strawberry yogurt cheesecake, you can add other fresh fruit to it that also goes amazingly with Greek yogurt. For example, apricots, peaches, nectarines, or other red fruit like cherries, raspberries, blueberries, etc.

You can even skip the fresh fruit and garnish with fruit preserves like apricots or sour cherries in syrup. Quince Preserves are another fruit that goes amazingly with yogurt and cream cheese. Moreover, you can skip the fruit altogether and garnish with ground nuts. The ones that go best here are walnuts.

Walnuts go extremely well with the cream cheese, the Greek yogurt, and the honey topping. In fact one of the most popular ways to eat Greek yogurt in Greece, is to top it with honey and walnuts. Pecans are of the same family, so you can use them instead!

Storing

You can store this Greek yogurt cheesecake in the fridge for up to 3 days. If you don't add the fresh strawberries on top, it will keep for up to 4-5 days.

Recipe