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Mini Greek Yogurt Strawberry Cheesecake | Mommy's Home Cooking

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.
Course Dessert
Cuisine American
Keyword cheesecake, healthy, mini, no bake
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 mini yogurt cheesecakes
Calories 269kcal
Author Mommy's Home Cooking



  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter,

Strawberry Sauce:

  • 1 cup strawberries, chopped
  • 2 tablespoons granulated sugar


  • 8 ounces cream cheese, softened
  • ½ cup sweetened condensed milk
  • 16 ounces Vanilla Greek yogurt



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

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.


  • 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.


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


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.
CRUST: To make the crust I used graham cracker but 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 bowl of a food processor 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.
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 just drizzle with honey and add some crushed nuts.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 269kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 151mg | Fiber: 1g | Sugar: 21g | Vitamin A: 465IU | Vitamin C: 7.4mg | Calcium: 69mg | Iron: 0.7mg