Mini Greek Yogurt Strawberry Cheesecake

These light and bright Mini Greek Yogurt Strawberry Cheesecake are perfect for when it’s too hot to turn on the oven. Made with Greek yogurt, these little treats are easy to make and will definitely be a crowd pleaser.

This post has been sponsored Dannon®. All thoughts and opinions are my own.

Looking for more easy summer dessert recipes?

In my opinion, A perfect summer dessert shouldn’t require baking Turning on the oven makes your kitchen one big hot mess, so no-bake treats are the way to go.

These easy no-bake Mini Greek Yogurt Strawberry Cheesecake are perfect for hot summer days. No baking needed. They are creamy, refreshing, and super cute, not to mention DELICIOUS!!!

That crisp and crunchy graham cracker base topped with a tangy smooth and deliciously creamy yogurt cheesecake filling, plus fresh and sweet strawberry sauce is a match made in heaven.

Let’s be honest!!

Strawberries and cheesecake were just meant to be together.

These are SO wonderful, it’ll be tough to stop at just one!

To make these babies I used Oikos ®Nonfat vanilla Greek yogurt, which ended up being a fantastic addition. Yogurt adds a cool note, making them light and refreshing. They’re, without a doubt, a better-for-you option than the full-fat version. These yogurt cheesecakes are the perfect example that Greek yogurt is made for much more than to eat it straight out from the container. It’s super versatile, so adventure to change it up with every cup.

Oikos offers a wide variety of servings and flavors, but my favorite is the non-fat single serve version because they now have 25% less sugar than before and I can easily find them at my local Walmart (dairy aisle). Make sure to take advantage of this  Ibotta offer (Buy 3 get $1 off).

Want to add even more flavor to your cheesecakes? Try using the Oikos Strawberry, Blueberry, or even Black Cherry flavors. That’s the amazing thing about the single serve cups – you can pick up as many flavors as you want, so the fun never stops!

Follow Oikos on Facebook, Pinterest, and Twitter to stay up to date on their latest news and promos.

These Mini Greek Yogurt Strawberry Cheesecake are the perfect sized desserts to bring to summer parties, cookout or picnic. I love to make these the night before, let them freeze overnight. The next morning, I just pop them out of the pan and dessert is ready to go!

Enjoy!!!

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Mini Greek Yogurt Strawberry Cheesecake

Prep Time

10 mins

Cook Time

2 hr

Total Time

2 hr 10 mins

 

These light and bright Mini Greek Yogurt Strawberry cheesecake are perfect for when it's too hot to turn on the oven. Made with Greek yogurt, these little treats are easy to make and will definitely be a crowd pleaser.

Servings: 12 mini yogurt cheesecakes

Calories: 277 kcal

Author: Mommy's Home Cooking

Ingredients

Crust:

• 2 cup graham cracker crumbs
• 2 tablespoons sugar
• 8 tablespoons unsalted butter melted (½ cup – 1 stick)

Strawberry Sauce:

• 1 cups strawberries diced
• 2 tablespoon granulated sugar

Filling:

• 8 ounces cream cheese room temperature
• ½ cup sweetened condensed milk
• 3 5.3 oz Oikos Nonfat vanilla Greek yogurt

Instructions

Crust:

1. Combine the graham cracker crumbs and sugar in a medium bowl. Drizzle with the melted butter and stir until combined. Reserve.

Strawberry sauce:

1. Add strawberries and granulated sugar to a food processor and pulse until well pureed, about 1 minute. Press mixture through a fine mesh strainer into a bowl. Set aside.

Filling:

1. In a large size mixing bowl beat the cream cheese until smooth and creamy. Add sweetened condensed milk and Greek yogurt. Mix until well combined and creamy.

Assemble:

1. Divide the crumbs between the 12 cavities in the silicone muffin pan, and press them firmly into the bottom of the pan to form the cheesecake crust.

2. Divide the yogurt filling between the 12 cavities in the muffin pan. Spread it into a smooth layer with the back of a spoon.

3. Dollop about 5 small circles of strawberry sauce over each mini cheesecake, about ½ teaspoon.
4. Using a toothpick, swirl strawberry sauce with cheesecake mixture to create a marbled design.

5. Place them in the freezer for at least 2 hours to overnight to firm up. Before to serving let mini cheesecakes sit out on the counter to warm for about 5 minutes to slightly soften and make easier to eat.

6. Serve with whipped cream and more sliced strawberries, if desired.

Recipe Notes

You can also make these in a regular muffin pan, just make sure to line each cavity with a paper muffin cup to easy unmold.

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