By Karyl Leavings. Updated December 2025.⭐⭐⭐⭐⭐from 187 votes.
These No-Bake Greek Yogurt Cheesecake Cups are creamy, high-protein, and ready to chill in minutes. With a wholesome oat-crumb base and a silky yogurt-cream cheese filling, they deliver full cheesecake flavor with a fraction of the effort-and zero baking.
Table of Contents
No-Bake Greek Yogurt Cheesecake Cups (High Protein)
- Total Time: 135
- Yield: 6–8 cups 1x
Description
Creamy, high-protein no-bake cheesecake cups made with Greek yogurt, a simple oat-honey crust, and fresh berries for a light yet satisfying dessert or snack.
Ingredients
60g (1/2 cup) rolled oats
30g (1 1/2 tbsp) honey
28g (2 tbsp) melted coconut oil
340g (1 1/2 cups) plain Greek yogurt (2% or 5%)
170g (6 oz) light cream cheese, softened
60g (3 tbsp) honey or maple syrup
1 tsp vanilla extract
1–2 tsp lemon juice
150g (1 cup) fresh berries (strawberries, blueberries, or raspberries)
Instructions
1. Stir together the rolled oats, honey, and melted coconut oil in a small bowl until the mixture is evenly moistened and clumps together when pressed.
2. Divide the oat mixture evenly between 6–8 small dessert cups or jars and firmly press it into the bottom of each to form a crust layer.
3. In a medium mixing bowl, add the Greek yogurt, softened light cream cheese, honey or maple syrup, vanilla extract, and lemon juice.
4. Beat with a hand mixer or whisk until the cheesecake filling is completely smooth, thick, and glossy, with no visible lumps of cream cheese.
5. Spoon or pipe the cheesecake filling over the prepared crusts, dividing it evenly between the cups, and gently tap each cup on the counter to remove air bubbles and level the tops.
6. Top each cup with fresh berries or your favorite berry compote or jam.
7. Cover the cups and refrigerate for at least 2 hours, or until the filling is set and spoonable like soft cheesecake.
8. Serve chilled straight from the fridge and add extra berries or a drizzle of honey just before serving, if desired.
Notes
For a firmer set, you can add 1 tablespoon melted coconut oil to the cheesecake filling before chilling.
Use thick Greek yogurt (2% or 5%); if your yogurt seems thin or watery, strain it briefly through a fine mesh sieve or cheesecloth to remove excess whey.
To make these gluten-free, use certified gluten-free rolled oats in the crust.
The cheesecake cups keep well covered in the refrigerator for 3–4 days and can be frozen without the fresh fruit topping for up to 1 month.
Nutrition information is an estimate based on 8 servings and will vary depending on the exact ingredients and portion sizes.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 14
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 11
- Cholesterol: 25
About This Recipe
These mini no-bake cheesecake cups blend ultra-creamy Greek yogurt with light cream cheese to create a spoon-smooth, high-protein dessert that tastes surprisingly decadent. They set beautifully in the fridge, require no oven, and use everyday ingredients you likely already have.
Why it works:
Greek yogurt adds tang and structure, cream cheese adds richness, and a touch of honey pulls everything together without making it heavy. The combination is naturally thick, so the filling firms up without gelatin or eggs-making it perfect for no-bake prep.
When to make it:
Meal prep, summertime desserts, kids’ snacks, clean-ingredient treats, or anytime you want something sweet that doesn’t require turning on the oven.
Why You’ll Love It
- High protein thanks to Greek yogurt + cream cheese
- No bake, no fuss-set it and forget it
- Perfect portions for dessert cups or lunchbox treats
- Customizable toppings: berry swirl, lemon zest, chocolate drizzle
- Light, creamy texture without feeling heavy
Key Ingredients & Notes
Rolled Oats (60g / ½ cup)
Oats create a wholesome crust with gentle chew. Make sure they’re old-fashioned, not instant, so the texture holds.
Substitute: gluten-free oats or fine almond flour for grain-free.
Honey (30g / 1½ tbsp)
Naturally sweetens and binds the crust. Honey pairs beautifully with yogurt’s tang.
According to Healthline, honey also retains moisture exceptionally well—ideal for no-bake bases.
Coconut Oil (28g / 2 tbsp)
Helps the crust firm as it chills. Melt first, then mix.
Swap: melted unsalted butter or avocado oil (slightly softer set).
Plain Greek Yogurt, 2% or 5% (340g / 1½ cups)
Provides body, creaminess, and protein. A thicker yogurt (5%) gives the most cheesecake-like texture.
Light Cream Cheese (170g / 6 oz)
Adds richness without overpowering sweetness. Softened cream cheese blends best and prevents lumps.
Honey or Maple Syrup (60g / 3 tbsp)
Sweetens the filling without gritty texture.
Science note: Liquid sugars integrate better in chilled desserts than granulated sugar, which can remain grainy.
Vanilla Extract (1 tsp)
Rounds out the dairy flavors. You can use vanilla bean paste for a gourmet touch.
Lemon Juice (1–2 tsp)
Brightens and balances sweetness. Lemon also helps the filling thicken because its acidity tightens dairy proteins (a classic cheesecake trick explained by The Spruce Eats).
Fresh Berries (150g / 1 cup)
Raspberries, strawberries, or blueberries add color and freshness.
Make a quick 3-minute berry compote or keep them whole—either works.
How to Make No-Bake Greek Yogurt Cheesecake Cups (High Protein)
1. Prepare the Crust
In a bowl, mix 60g (½ cup) oats, 30g (1½ tbsp) honey, and 28g (2 tbsp) melted coconut oil.
Stir until sandy and lightly sticky.
Press 1–2 tablespoons into the bottom of each cup.
→ Look for a firmly packed layer that doesn’t crumble when nudged.
2. Blend the Cheesecake Filling
In a medium bowl or blender, combine:
- 340g (1½ cups) Greek yogurt
- 170g (6 oz) softened cream cheese
- 60g (3 tbsp) honey or maple
- 1 tsp vanilla
- 1–2 tsp lemon juice
Blend or beat until completely smooth.
Visual cue: No visible lumps and a thick, glossy texture.
3. Assemble the Cups
Spoon the yogurt mixture evenly into 6-8 dessert cups.
Tap gently to remove air bubbles and create a smooth top.
4. Add the Toppings
Top with fresh berries, a spoonful of homemade chia jam, or a swirl of berry puree.
For a stunning layered effect, spoon topping down the side of the cup before spreading.
5. Chill
Refrigerate at least 2 hours, ideally 4, until the cups are set and spoonable like soft cheesecake.
Pro Tips for Success
- Use thick Greek yogurt. Watery yogurt thins the filling. If needed, strain it for 10 minutes.
- Soften the cream cheese fully. Cold cream cheese causes lumps that are nearly impossible to blend out.
- Don’t skip the acid. A teaspoon of lemon brightens the flavor and firms the texture.
- Use glass cups. The clean layers look gorgeous and Pinterest-ready.
- For extra firmness: Add 1 tablespoon melted coconut oil to the filling before chilling.
- Let them chill long enough. Under-chilled cups will taste runny and won’t mimic cheesecake.
Variations & Substitutions
Flavor Variations
- Strawberry Cheesecake Cups: Layer berry slices between filling layers.
- Chocolate Swirl: Add 1 tablespoon cocoa to half the filling and swirl together.
- Lemon Cheesecake: Increase lemon juice to 1 tablespoon and add zest.
Dietary Tweaks
- Gluten-Free: Use certified gluten-free oats.
- Refined Sugar-Free: Use maple syrup or date syrup.
- Dairy-Free: Coconut yogurt + dairy-free cream cheese (results softer).
High-Protein Boost
Blend 1–2 tablespoons vanilla protein powder into the filling.
(Pro tip: Avoid whey blends—usecasein or plant-based protein for thicker texture.)
For more protein-packed ideas, check out Chocolate Chip Protein Cookies or Greek Yogurt Protein Cups on Flavor & Recipes.
Serving & Storage
Serving
Enjoy chilled straight from the fridge. Add fresh berries right before serving for maximum color and freshness.
Refrigeration
Store cups covered for 3-4 days.
Yogurt-based desserts keep best in airtight jars to prevent moisture loss.
(BBC Good Food notes that dairy desserts keep freshest when sealed tightly to prevent cross-flavor absorption.)
Freezing
Freeze cups without toppings for 1–2 months. Thaw in the fridge overnight.
Reheating
No reheating needed! Enjoy them chilled.
Shelf Life
Best within 72 hours for peak creaminess and structure.
For more healthy chilled treats, explore Flavor & Recipes favorites like:
- 3-Ingredient Yogurt Berry Bark
- Healthy Banana Bread Muffins
- No-Bake Peanut Butter Yogurt Cups
FAQs
How thick should the filling be before chilling?
The filling should be thicker than pudding and slightly looser than traditional baked cheesecake batter. If it seems runny, your yogurt may be too thin-strain it through a fine mesh sieve for 10 minutes to remove excess whey.
Can I make these cheesecake cups ahead?
Yes! They’re perfect for meal prep. Make up to 48 hours in advance. Add toppings the day of serving to prevent moisture from softening the filling.
Do these taste like real cheesecake?
They’re lighter and tangier, with a creamy texture similar to mousse-style cheesecake. The no-bake method keeps them refreshing but still satisfies a classic cheesecake craving.
Can I use flavored yogurt?
Yes, but choose thicker varieties. Flavored yogurts tend to be sweeter, so reduce honey slightly. Avoid yogurts with fruit chunks, which can water down the filling.
Why didn’t my cups set?
The most common reasons: using runny yogurt, under-chilling, or not softening the cream cheese properly (causing the mixture to stay thin). Add 1 tablespoon melted coconut oil next time for a firmer set.
Conclusion
These No-Bake Greek Yogurt Cheesecake Cups deliver creamy, high-protein deliciousness in minutes. They’re endlessly customizable, beautifully portioned, and perfect for anyone who loves a refreshing, nutritious dessert without the oven.
If you make them, leave a star rating, share a comment, or upload your creations-your photos inspire the next generation of kitchen creators. Join our Flavor & Recipes newsletter for more wholesome treats!
