No-Bake High-Protein Greek Yogurt Cheesecake Cups

Cheesecake traces back to ancient Greece, where simple cheese sweets marked special occasions. These no-bake cups fold tangy Greek yogurt into a light cream-cheese base, set over a coconut-oil crumb and finished with honey and berries.

Serves 4 · 15 min prep

Estimate for one serving

• 285 cal
• 18g protein
• 32g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 3 Tbsp melted coconut oil
• 2 cups plain nonfat Greek yogurt
• 8 oz, softened light cream cheese
• ⅓ cup honey
• 2 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup, sliced fresh strawberries
• ½ cup fresh blueberries

Instructions

1. 1Stir the graham cracker crumbs with the melted coconut oil until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture among four small jars or ramekins and press firmly into an even base layer with the back of a spoon.
3. 3In a medium bowl beat the softened cream cheese until completely smooth and free of lumps.
4. 4Add the Greek yogurt, honey, lemon juice, and vanilla. Whisk or beat on low until the filling is thick, creamy, and uniform with no streaks.
5. 5Spoon the cheesecake filling evenly over the crusts, smoothing the tops.
6. 6Cover and refrigerate at least 2 hours or overnight so the cups set firmly and the flavors meld.
7. 7Just before serving, arrange the sliced strawberries and blueberries on top of each cup.
8. 8Serve chilled straight from the fridge; the cups keep well for meal-prep desserts up to 3 days.