These Mini Strawberry Cheesecakes are made with Greek yogurt and require NO baking! They are creamy, refreshing, and super cute, not to mention DELICIOUS!!! 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-cheesecakes require no baking so you won’t be heating up your kitchen to enjoy these delightful treats.
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.
I love that these mini cheesecakes are healthier than the regular version since we are replacing part of the cream cheese with Greek yogurt.
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!
Mini Yogurt Strawberry Cheesecakes Recipe Highlights
- They are creamy, refreshing, and super cute, not to mention DELICIOUS!!!
- Made with Greek yogurt, these mini no-bake cheesecakes are healthier than the regular version.
- Easy to make and will definitely be a crowd-pleaser.
- These Mini Greek Yogurt Strawberry Cheesecakes are the perfect-sized desserts to bring to summer parties, cookouts, or picnics.
- Perfect Make-Ahead dessert. 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!
If you prefer the classic cheesecake version try my Best Eggless Cheesecake recipe or Easy Instant Pot Eggless Cheesecake.
Ingredients Notes & Substitutions
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. You can also use Oreo crumbs for a chocolate version.
- Granulated sugar
- Butter – I prefer to use unsalted butter, but can use salted is that you have.
For the Strawberry Sauce
- Strawberries – Fresh or frozen work well in this recipe. If using frozen, thaw before making the puree.
- Granulated sugar
For the Filling
- Cream cheese – Be sure the cream cheese you use is the type that is in a block form. The spreadable cream cheese in a tub won’t yield the same results.
- Sweetened condensed milk – Use the full-fat version, the low-fat version won’t set well.
- Vanilla Greek yogurt – I recommend using the full-fat version for a creamier texture.
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Make The Cheesecakes Crust
Combine the graham cracker crumbs and sugar in a medium bowl. Drizzle with the melted butter and stir until combined. 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. Place in the freezer while you prepare the filling.
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 Yogurt 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 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.
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 of 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.
QUICK RECIPE TIPS
You can also make these in a regular muffin pan; make sure to line each cavity with a paper muffin cup to unmold easily.
Be sure the cream cheese you use is the type that is in a block form. The spreadable cream cheese in a tub won’t yield the same results.
If you don’t have graham crackers to make the crust, try pretzels, vanilla wafers, or Oreo cookies.
Do NOT use low-fat ingredients, or the cheesecake won’t set up.
If you want to transport these to a party or something try using mini mason jars.
Frequently Asked Questions
I recommend keeping these in the freezer until you unmold them, then you can transfer them to the refrigerator.
Yes, you can. Use the same amount. However, the texture will be less creamy.
Absolutely! Check out my topping ideas below.
You can use the same amount of canned cream of coconut or evaporated milk. However, the cheesecake won’t be as sweet.
Topping Ideas for Cheesecake
- 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 great options.
- 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 & Freezing Instructions
Store these no-bake strawberry cheesecakes covered in the refrigerator for up to 5 days.
Freeze: 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.
More No-Bake Recipes You’ll Love!
- Easy Eggless Key Lime Pie
- No-Bake Eggless Chocolate Cream Pie
- No-Bake Eggless Dulce de Leche Cheesecake
- Best No-Bake Strawberry Cheesecake
- Easy Mango Panna Cotta
- Venezuelan Chocolate Marquesa
- Easy Instant Pot Eggless Cheesecake
Healthy No-Bake Mini Yogurt Strawberry Cheesecakes
Ingredients
Crust:
- 2 cups graham cracker crumbs (200 g)
- 4 tablespoons granulated sugar (48 g)
- 6 tablespoons unsalted butter, (84 g)
Strawberry Sauce:
- 1 cup strawberries, chopped (170 g)
- 2 tablespoons granulated sugar (24 g)
Filling:
- 8 ounces cream cheese, softened (226 g)
- ½ cup sweetened condensed milk (199 g)
- 16 ounces Vanilla Greek yogurt (450 g)
Instructions
Crust:
- Combine the graham cracker crumbs and sugar in a medium bowl. Drizzle with the melted butter and stir until combined. Reserve.
- Divide the graham cracker mixture between the 12 cavities in the silicone muffin pan, and press them firmly into the bottom of the pan to form the cheesecake crust. Place in the freezer while you prepare the filling.
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. Note: If using frozen strawberries, thaw before making the sauce.
Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy for about 2 minutes. Add sweetened condensed milk and Greek yogurt. Mix for 2 more minutes, or until well combined and creamy.
Assemble:
- Pour the cheesecake filling evenly over the crusts, all the way to the top. Then, use the back of a spoon to smooth the tops so they are flat.
- Dollop about 5 small portions of strawberry sauce over each mini cheesecake, about 1 teaspoon total.
- Using a toothpick, swirl strawberry sauce with cheesecake mixture to create a marbled design.
- Place them in the freezer for at least 2 hours to overnight to firm up. Note: I recommend keeping these in the freezer until you unmold them, then you can transfer them to the refrigerator.
- Serve with whipped cream and more sliced strawberries, if desired.
- If you don’t have a muffin pan to make this, try using mini mason jars.
- Be sure the cream cheese you use is the type that is in a block form. The spreadable cream cheese in a tub won’t yield the same results.
- If you don’t have graham crackers to make the crust, try pretzels, vanilla wafers, or Oreo cookies.
- Do NOT use low-fat ingredients, or the cheesecake won’t set up.
- You can also make these in a regular muffin pan, just make sure to line each cavity with a paper muffin cup to easily unmold.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2017, photos were replaced in July 2019, and post content was edited to add more helpful information, with no change to the recipe. It was updated again in April 2022 with more helpful tips!
