🍓 No-Bake Strawberry Greek Yogurt Cheesecake
This creamy no-bake strawberry Greek yogurt cheesecake is the perfect dessert when you want something delicious without turning on the oven. It combines thick Greek yogurt, sweet strawberries, a silky cheesecake layer, and a buttery biscuit crust into a beautiful chilled treat.
It is fresh, creamy, lightly tangy, and wonderfully refreshing—especially on a warm day. The strawberry swirl gives every spoonful a burst of fruity flavor, while the cheesecake mixture makes it taste indulgent and satisfying.
Creamy no-bake Greek yogurt cheesecake with a fresh strawberry swirl and buttery biscuit crust.
🛒 Ingredients
For the Crust
- 200 g digestive biscuits or graham crackers
- 80 g melted unsalted butter
- 1 tablespoon sugar, optional
- Pinch of salt
For the Greek Yogurt Cheesecake Filling
- 400 g thick Greek yogurt
- 225 g cream cheese, softened
- 80–100 g powdered sugar, adjusted to taste
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 120 ml heavy whipping cream, cold
For the Strawberry Swirl
- 250 g fresh strawberries, hulled
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
For Decoration
- Fresh strawberries
- Crushed biscuits
- A few spoonfuls of Greek yogurt
- Mint leaves, optional
- White chocolate shavings, optional
👩🍳 Instructions
Wash and hull the strawberries, then chop them into small pieces.
Place the strawberries, sugar, and lemon juice in a small saucepan over medium-low heat. Cook for about 5–8 minutes, stirring occasionally, until the berries become soft and juicy.
For a thicker sauce, stir in the cornstarch-water mixture and cook for another minute.
Remove from the heat and allow the strawberry mixture to cool completely.
Crush the digestive biscuits or graham crackers into fine crumbs.
Mix the crumbs with melted butter and, if desired, a little sugar and salt.
The mixture should resemble wet sand.
Press it firmly into the bottom of a lined 20 cm / 8-inch springform pan or divide it between individual dessert glasses.
Refrigerate for at least 15 minutes.
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Add the Greek yogurt, vanilla extract, and lemon juice.
Mix until everything is completely combined and silky.
In a separate bowl, whip the cold heavy cream until soft-to-medium peaks form.
Gently fold the whipped cream into the Greek yogurt mixture. Don’t overmix—you want to keep the filling light and fluffy.
Spoon approximately half of the cheesecake mixture over the chilled crust.
Add several small spoonfuls of the cooled strawberry sauce.
Cover with the remaining cheesecake mixture.
Add a few more strawberry spoonfuls on top.
Using a toothpick or thin knife, gently make swirling motions through the strawberry sauce.
Don’t over-swirl. A few beautiful strokes will create a natural strawberry-marble effect.
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
This allows the filling to become firm enough to slice while keeping its creamy texture.
For individual glasses, about 3–4 hours may be enough.
🍓 The Method
The secret to this dessert is building it in layers:
The Greek yogurt provides a pleasant tanginess that balances the sweetness of the strawberries and cheesecake mixture. The whipped cream adds airiness, while the cream cheese provides that classic cheesecake flavor.
