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No Bake Greek Yogurt Cheesecake

This no bake Greek yogurt cheesecake combines tangy Greek yogurt and creamy cream cheese on a buttery graham cracker crust, offering a light and indulgent dessert without any oven time. The mixture is smooth and luscious, set to a firm yet creamy texture after chilling, with a rustic appearance and bright citrus notes. Perfect for quick, pantry-staple treats that feel both satisfying and refreshing.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers for crust
  • 80 g Melted butter for crust
  • 250 g Cream cheese softened, full-fat
  • 200 g Greek yogurt full-fat, thick
  • 3 tbsp Honey preferably floral
  • 1 zest Lemon for zesting
  • 1 tsp Unflavored gelatin optional, for firmness
  • 2 tbsp Cold water for blooming gelatin

Equipment

  • Springform pan
  • Mixing bowl
  • Rubber spatula
  • Food processor or plastic bag and rolling pin
  • Small saucepan

Method
 

  1. Place the graham crackers in a plastic bag, seal, and crush into fine crumbs with a rolling pin, or pulse in a food processor until crumbly.
  2. Transfer the crumbs to a bowl and stir in the melted butter until evenly coated.
  3. Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge for 15 minutes to set.
  4. In a mixing bowl, combine softened cream cheese, Greek yogurt, honey, and lemon zest. Mix with a spatula or hand mixer until smooth and slightly fluffy, about 2-3 minutes.
  5. If using gelatin, sprinkle it over cold water in a small saucepan and let it bloom for 5 minutes. Then, gently warm just until dissolved (about 20 seconds in the microwave), ensuring it doesn't boil.
  6. Stir the dissolved gelatin into the cream cheese mixture until fully incorporated.
  7. Pour the filling over the chilled crust and smooth the top with a spatula. Gently tap the pan to remove air bubbles.
  8. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm and set.
  9. Once set, carefully remove the sides of the springform pan. Slice with a hot, damp knife for clean cuts and serve chilled.

Notes

Chill the crust thoroughly before filling for best results. Use a hot, damp knife for perfectly clean slices. For extra firmness, dissolve a bit more gelatin into the filling if needed.