This No-Bake Yogurt Cheesecake is a dream come true for anyone who loves creamy desserts but wants to skip the oven! Light, tangy, and refreshing, it’s the perfect treat for warm days or when you need a fuss-free dessert that impresses. With a buttery graham cracker crust and a luscious yogurt-cream cheese filling, every bite melts in your mouth. Top it off with fresh berries, and you’ve got a showstopper that’s as beautiful as it is delicious.

I first made this cheesecake for my granddaughter’s birthday when she was little and refused to eat anything with ‘too much sugar.’ She took one bite, eyes wide, and declared it ‘magic cake.’ Now, it’s her yearly birthday request! Her mom loves it too because it’s so simple to whip up. Nothing beats seeing those happy faces when the first slice comes out of the fridge.

Ingredients

Graham Cracker Crumbs The foundation of the crust. Their sweet, slightly nutty flavor pairs perfectly with the creamy filling. You can buy them pre-crushed or pulse whole crackers in a food processor.

Melted Butter Binds the crumbs together for a firm, buttery crust. Unsalted works best, but salted butter adds a nice contrast if that’s what you have.

Greek Yogurt Adds tang and lightness to the filling. Use full-fat for the creamiest texture, but low-fat works in a pinch.

Cream Cheese The star of the filling! Soften it to room temperature for smooth blending—no lumps allowed.

Powdered Sugar Sweetens the filling without graininess. Sift it if it’s clumpy for the smoothest texture.

Vanilla Extract A splash of vanilla enhances all the flavors. Pure extract is best, but imitation works if that’s what you’ve got.

Lemon Juice Brightens the filling with a hint of citrus. Freshly squeezed is ideal, but bottled works in a pinch.

Fresh Berries The crowning glory! Strawberries, blueberries, raspberries—whatever’s in season adds color and freshness.

Delicious No-Bake Yogurt Cheesecake ready to enjoy!

Step-by-Step Instructions

Prep the crust: Mix graham cracker crumbs and melted butter until evenly moistened. Press firmly into the pie dish, covering the bottom and sides. A flat-bottomed glass helps compact it evenly. Pop it in the fridge to set while you make the filling.
Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and fluffy. This ensures no lumps in your filling. Scrape down the sides as needed.
Add yogurt and sugar: Blend in the Greek yogurt and powdered sugar until fully combined. Taste and adjust sweetness if needed—some yogurts are tangier than others.
Incorporate flavorings: Stir in vanilla and lemon juice. The lemon brightens the richness, but don’t overdo it—you want just a hint.
Fill the crust: Pour the filling into the chilled crust. Use a spatula to smooth the top for a polished look.
Chill thoroughly: Refrigerate for at least 4 hours (overnight is even better). This sets the filling so it slices neatly.
Top and serve: Add fresh berries just before serving. Slice with a warm knife (dipped in hot water and dried) for clean cuts.

No-Bake Yogurt Cheesecake - Another View — Another view of this delicious No-Bake Yogurt Cheesecake.

Early on, I learned that overmixing the filling can incorporate too much air, making it puffy instead of dense and creamy. Now, I mix just until combined. Also, skipping the crust’s chill time led to crumbling—patience is key!

Serving Ideas

Serve chilled with fresh berries, a mint sprig, or a drizzle of caramel sauce. For brunch, pair with sparkling wine or iced coffee. Kids love it with a scoop of vanilla ice cream on the side!

Switch It Up

Try almond or chocolate graham crackers for the crust. Swap lemon juice for lime or orange zest. Fold in mini chocolate chips or swirl in fruit puree. For a tropical twist, top with mango or passionfruit.

Keeping It Fresh

Cover and refrigerate for up to 3 days. Add berries just before serving to prevent sogginess. Freeze whole or in slices for up to 1 month; thaw overnight in the fridge.

Important Allergy and Ingredient Advisory

Contains Dairy:: Cream cheese, yogurt, and butter are dairy-based. For lactose intolerance or dairy allergies, use plant-based alternatives (vegan cream cheese, coconut yogurt, and dairy-free butter).
Contains Gluten:: Graham crackers typically contain wheat. Use certified gluten-free crackers for a gluten-free version.
Potential Egg Cross-Contamination:: Some cream cheese brands may be processed in facilities with eggs. Check labels if allergic.
General Disclaimer:: Always verify ingredient labels for allergens. Consult a healthcare provider if you have severe allergies.

Health and Dietary Considerations

Lower in Sugar:: Compared to traditional cheesecake, this version uses less sugar thanks to the natural sweetness of yogurt. Reduce powdered sugar further if desired.
Protein-Rich:: Greek yogurt adds protein, making this dessert more satiating than most.
Portion Control:: While lighter, it’s still rich. Smaller slices are satisfying when paired with fruit.
General Advice:: This is not medical advice. Adjust ingredients to fit dietary needs and consult a professional if unsure.

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek?: Greek yogurt is thicker, so regular yogurt may make the filling runny. Strain it overnight in a cheesecloth-lined sieve if you must substitute.
→ Why is my filling lumpy?: Your cream cheese wasn’t soft enough. Next time, let it sit out longer or microwave it briefly. You can also press the filling through a sieve to smooth it.
→ Can I make this vegan?: Yes! Use vegan graham crackers, plant-based butter, dairy-free cream cheese, and coconut yogurt. Check that all ingredients are vegan-friendly.
→ How do I prevent a soggy crust?: Chill the crust before adding the filling, and don’t let the filling sit too long before chilling. A thin layer of melted chocolate on the crust can also act as a barrier.
→ Can I double the recipe?: Absolutely! Use a 9×13-inch dish for a larger crowd. Increase the chill time to 6+ hours.

This No-Bake Yogurt Cheesecake is a testament to simplicity and flavor. Whether it’s a last-minute dessert or the star of your dinner party, it never fails to delight. Light yet indulgent, easy yet impressive—it’s the kind of recipe you’ll turn to again and again. Now, go grab a fork and dig in!