Mini Yogurt Strawberry Cheesecakes

There Mini Strawberry Cheesecakes are made with Greek yogurt and require NO baking! These mini no-bake cheesecakes are the perfect treat for hot summer days!

THE EASIEST NO-BAKE MINI CHEESECAKES MADE WITH YOGURT

Looking for more easy summer dessert recipes that are egg-free? These easy Greek yogurt strawberry cheesecakes are perfect for hot summer days. These mini-cheesecake require no baking so you won’t be heating up your kitchen to enjoy these delightful treats.

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 the 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 mini yogurt cheesecakes are SO wonderful; it’ll be tough to stop at just one!

Made with Greek yogurt, these mini no-bake cheesecakes are easy to make and will definitely be a crowd-pleaser. If you prefer the classic version try my Best Eggless Cheesecake recipe or Easy Instant Pot Eggless Cheesecake.

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 and let them freeze overnight. The next morning, I just pop them out of the pan, and dessert is ready to go!

HOW TO MAKE CHEESECAKES HEALTHIER

1 – Substitute part of the cream cheese for Greek yogurt:

This egg-free no-bake cheesecake recipe is a bit healthier than the traditional version. The trick is to substitute part of the cream cheese with nonfat greek yogurt. NOTE: Don’t use reduced-fat or fat-free cream cheese here; they won’t set up the same.

I used Greek yogurt to make these wonderful mini cheesecakes, which ended up being a fantastic addition. Yogurt adds a cool note, making them light and refreshing.

2 – Use a nut-based crust:

If you want a healthier crust, you can use any nut you like. For a nut crust, add the 1 cup pitted dates, 1 cup of nuts (cashew, walnuts, pecan, etc.), and a pinch of salt to the food processor bowl and process until loose ball forms. You might need to add a tablespoon or so of warm water. If the mixture is too little dry, then process again until the mixture starts to come together.

INGREDIENTS YOU’LL NEED

Amounts are included in the printable recipe below (scroll down). You’ll need:

For the Crust

• Graham cracker crumbs – you can make your own by crushing it yourself or buying it pre-crushed
• Granulated sugar
• Butter – use unsalted butter

For the Strawberry Sauce

• Strawberries – washed and chopped, frozen strawberries can be subbed in if you’re in a pinch
• Granulated sugar

For the Filling

• Cream cheese – softened
• Sweetened condensed milk
• Vanilla Greek yogurt

HOW TO MAKE HEALTHIER NO-BAKE MINI YOGURT CHEESECAKES

Detailed instructions are included in the printable recipe below (scroll down).

1 – MAKE THE CHEESECAKE CRUST

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

2 – MAKE THE STRAWBERRY SAUCE

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.

3 – MAKE THE NO-BAKE CHEESECAKE FILLING

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.

4 – ASSEMBLE THE MINI CHEESECAKES

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

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

5 – FREEZE THE NO-BAKE CHEESECAKES

Place them in the freezer for at least 2 hours to overnight to firm up. Before serving, let mini cheesecakes sit out on the counter for about 8-10 minutes to slightly soften and get creamier.

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

WHAT CAN I TOP MY MINI CHEESECAKES WITH?

We love to enjoy this Mini Greek Yogurt Strawberry Cheesecake with strawberry sauce, but feel free to use any berry you like. Peaches and mango are also a great option. Or you can drizzle with honey and sprinkle some crushed nuts. You can also try lemon curd for a more tart cheesecake. Whipped cream is a simple topping choice as well.

STORING

Store these no bake strawberry cheesecakes covered in the refrigerator for up to 5 days.

HOW TO FREEZE MINI CHEESECAKES

Cheesecake can be frozen for up to 3 months. Once the mini no-bake cheesecakes have set, wrap the cheesecake in plastic wrap and then aluminum foil. Then store them in the freezer, either in a freezer-safe bag or container.

LOOKING FOR MORE NO-BAKE DESSERT RECIPES? TRY THESE!!

• Easy Eggless Key Lime Pie
• Easy Mango Panna Cotta
• Venezuelan Chocolate Marquesa
• Panna Cotta with Raspberry Coulis
• Easy No-Bake Venezuelan Bienmesabe
• Easy Instant Pot Eggless Cheesecake

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

Originally posted August 2017,  photos replaced in July 2019, and post content edited to add more helpful information, no change to the recipe. It was updated again in June 2021 with more helpful tips!