I really enjoyed this cheesecake. It was easy to make and isn’t too sweet. A lot of no-bake cheesecakes have sweetened condensed milk or cool whip. Both I was trying to avoid. The other thing I liked is I could half this recipe very easily and have just enough dessert for one night. This recipe sets will in individual cups, but not firm enough for a pie. If you are straining the yogurt and don’t have cheese cloth you can use a coffee filter instead. This recipe is from Gimme Some Oven.
Lighter No Bake Cheesecake
- 2/3 cup graham cracker crumbs
- 2 Tbsp. melted coconut oil or butter
- 2 (8 oz.) packages low-fat cream cheese
- 1 cup low-fat vanilla Greek yogurt (**must be strained if it’s watery, see note below)
- 1/4 cup honey
- 2 Tbsp. lemon juice
- 1 Tbsp. vanilla extract
- pinch of salt
Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly.
Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about 2/3 cup of the mixture into each jar or serving dish on top of the graham cracker crust.
Refrigerate for 2-3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.
**Note about the Greek yogurt: It is VERY important that your Greek yogurt is thick for this recipe. If it is too thin, the cheesecake will not set up and will have more of a pudding consistency. I used Fage Total 2% Greek yogurt for mine, and it worked perfectly. But if your Greek yogurt is not thick — for example, if you poke a spoon in it vertically and it falls over — just strain it through a cheesecloth to remove the excess water. Then measure out 1 cup with the Greek yogurt that has been strained.