Go Back
Mini Greek Yogurt Strawberry Cheesecake | Mommy's Home Cooking

Healthy No-Bake Mini Yogurt Strawberry Cheesecakes

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
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 mini yogurt cheesecakes
Calories 269kcal



  • 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)


  • 8 ounces cream cheese, softened (226 g)
  • ½ cup sweetened condensed milk (199 g)
  • 16 ounces Vanilla Greek yogurt (450 g)



  • 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.


  • 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.


  • 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.


Store: Store mini cheesecakes covered in the refrigerator for up to 5 days. You can also store them in the freezer if you prefer a firmer cheesecake. In this case, I recommend letting them sit out on the counter for about 8 -10 minutes before serving to slightly soften and get creamier.
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.
Crust: To make the crust, I used graham crackers, but if you want a healthier crust, you can use any nut crust 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 bowl of a food processor and process until a loose ball forms. If the mixture is too dry, you might need to add a tablespoon or so of warm water, then process again until the mixture starts to come together.
MOld: You like to use a silicone muffin mold for easier unmolding. But you can also make these in a regular muffin pan; just make sure to line each cavity with a paper muffin cup. 
Topping Ideas: 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 options. Or you can just drizzle with honey and add some crushed nuts. Lemon curd is another favorite. 
Extra Tips:
  • 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.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, lots of tips, tricks, and variations.
 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