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No-Bake Greek Yogurt Cheesecake

This no-bake Greek yogurt cheesecake combines creamy, tangy yogurt with a crisp graham cracker crust, set in the fridge until firm and sliceable. The dessert boasts a smooth, firm texture with a bright, refreshing appearance, finished with optional fresh toppings. It’s a quick, light treat perfect for hot days or busy weeknights.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers for crust
  • 50 g Melted butter to bind crust
  • 1 tbsp Sugar for crust
  • 400 g Greek yogurt main filling
  • 150 g Powdered sugar sweetener
  • 1 tsp Vanilla extract adds warmth
  • Zest of 1 lemon Lemon zest brightens flavor
  • 1 tsp Gelatin powder helps set the cheesecake
  • 2 tbsp Cold water to bloom gelatin

Equipment

  • Springform pan
  • Food processor or zip-top bag and rolling pin
  • Mixing bowl
  • Spatula
  • Small saucepan

Method
 

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin.
  2. Mix the crushed crackers with melted butter and sugar until evenly combined; the mixture should hold together when pressed.
  3. Press this crumb mixture firmly into the bottom of a springform pan, creating an even, compact crust. Chill in the fridge for at least 15 minutes to firm up.
  4. In a small saucepan, sprinkle the gelatin powder over cold water and let it bloom for about 5 minutes. Gently warm the mixture over low heat, stirring until completely dissolved.
  5. In a large mixing bowl, combine the Greek yogurt, powdered sugar, vanilla extract, and lemon zest. Whisk until smooth and slightly fluffy.
  6. Pour the dissolved gelatin into the yogurt mixture, folding gently until fully incorporated. The mixture should be uniform and creamy.
  7. Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface.
  8. Cover the pan loosely with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, preferably overnight, until the cheesecake is firm and set.
  9. Once set, run a warm knife around the edges of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan.
  10. Garnish with fresh berries, lemon zest, or a drizzle of honey if desired, then slice with a warm, clean knife for clean cuts. Serve chilled and enjoy the bright, creamy texture.

Notes

This cheesecake is best enjoyed within 2-3 days for optimal freshness. You can swap the lemon zest for lime or orange zest for different citrus flavors, and try different toppings to customize your dessert.