Weight-Loss Greek Yogurt Cheesecake Cups

Greek yogurt lends its signature tang to these no-bake cheesecake cups, a lighter take on a classic dessert. Silky light cream cheese meets honey and lemon zest, then chills over graham crumbs with fresh blueberries.

Serves 6 · 15 min prep

Estimate for one serving

• 155 cal
• 12g protein
• 14g carbs
• 5g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups nonfat plain Greek yogurt
• 8 oz light cream cheese
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/3 cup graham cracker crumbs
• 3/4 cup fresh blueberries
• 1/8 tsp pinch of salt

Instructions

1. 1Set out six small jars or muffin liners so the cups can chill and portion cleanly.
2. 2In a mixing bowl beat the light cream cheese with a hand mixer on medium until completely smooth and free of lumps.
3. 3Add the Greek yogurt, honey, vanilla extract, lemon juice, lemon zest, and salt; beat again until the filling is silky and slightly airy.
4. 4Taste and adjust sweetness if needed, keeping the mixture thick enough to hold peaks.
5. 5Spoon a thin layer of graham cracker crumbs into the bottom of each jar and press lightly with the back of a spoon to form a base.
6. 6Divide the cheesecake filling evenly among the jars, smoothing the tops so they look neat.
7. 7Scatter fresh blueberries over each cup, gently pressing a few into the surface so they stay put.
8. 8Cover and refrigerate at least 2 hours or overnight until the filling firms to a classic cheesecake texture.
9. 9Before serving, give each cup a quick stir of the top layer if any whey has risen, then enjoy cold straight from the jar.
10. 10Store leftovers covered in the fridge up to four days for ready grab-and-go dessert meal prep.