These no-bake Greek yogurt cheesecake cups have a creamy filling, strawberries and a little graham cracker crunch. They are soft and spoonable, with no protein powder or specialty ingredients.

Tips for greek yogurt cheesecake cups

Use plain nonfat Greek yogurt and reduced-fat block cream cheese, not whipped spread. Soften the cream cheese just enough to mix smoothly; a hand mixer helps. Choose four containers of about 12 ounces each, and keep the crumbs separate until serving.

MACROS PER SERVING

Estimated

24gPROTEIN

258Calories

25gCarbs

7gFat

1.3gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$$ · Moderate CostRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

High Protein Greek Yogurt Cheesecake Cups

Creamy no-bake yogurt cups with reduced-fat cream cheese, strawberries and graham crumbs. A soft, spoonable snack to portion ahead.

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Prep Time 20

Cook Time 0

Chill Time 1

Total Time 1 20

Course Snack

Servings 4 cups

Calories 258 kcal

Equipment

4 12-ounce lidded cups plus a mixing bowl and hand mixer or sturdy whisk

Ingredients

3 1/2 cups plain nonfat Greek yogurt
4 oz reduced-fat cream cheese block 4 oz Neufchatel, softened
2 1/2 Tbsp granulated sugar about 2 1/2 tbsp
1 tsp vanilla extract
1 1/3 cups strawberries Washed, hulled and sliced.
2 whole sheets honey graham crackers about 2 full sheets, crushed

Instructions

Let the cream cheese soften just enough to beat smoothly; 10 minutes is a starting point, and it may need longer. While it softens, wash, dry and chop the strawberries, crush the graham crackers, and set out four 12-ounce lidded cups. A hand mixer will make smoothing the cream cheese easier.
Beat the softened cream cheese and sugar in a bowl with a hand mixer or sturdy whisk until smooth. Scrape the bowl, add the vanilla and 2 tablespoons of the measured yogurt, and beat again to loosen the mixture.
Add the remaining yogurt in two additions, mixing gently until smooth. Do not add liquid to thin it; the filling should be thick and spoonable. Small cream-cheese lumps may need a little more mixing.
Divide filling evenly among four cups. Cover and refrigerate for at least 1 hour. These are soft, cheesecake-style yogurt cups, not firm baked cheesecake slices.
Before eating, top each cup with one-quarter each of the strawberries and crumbs. Keep toppings separate for meal prep. One serving is one full cup of filling with its toppings.

Notes

One serving is one of four cups: about 237 g filling, 50 g strawberries and one-quarter of the graham crumbs. Use the listed gram weights; household measures are approximate. Chill for at least 1 hour. Keep covered at 40°F or below for up to 3 days as a conservative storage plan, with toppings separate. Do not leave out longer than 2 hours, or 1 hour above 90°F. Freezing is not recommended for texture. Nutrition is estimated and varies with brands and portions.

Storage and meal prep

Cover and refrigerate at 40°F or below for up to 3 days as a conservative storage plan. Add the berries and crumbs close to serving for the best texture. Keep out of the refrigerator no longer than 2 hours, or 1 hour above 90°F. Freezing is not recommended for texture. Allow at least 1 hour to chill; the cups stay spoonable rather than setting like a baked cheesecake. Extra cream-cheese softening time may be needed.

About the nutrition

Nutrition values are estimates, not verified results. Brands, ingredient swaps and serving sizes can change the numbers.