- GF
- LC
Project Meal Plan
June 9, 2026
Projectmealplan.com
These No-Bake Cheesecake Greek Yogurt Cups feature a classic graham cracker base, topped with homemade cheesecake flavored Greek yogurt filling. Portion into mason jars for make-ahead friendly single serve desserts anytime!
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Make the crust: Remove the graham crackers from the sleeve (1) and place them into the bowl of a food processor. Pulse for about 20 seconds, until the crackers are completely processed into crumbs. Add the sugar (1 tablespoon) and coconut oil (3 tablespoons, melted), then pulse again until the mixture is completely blended and the crumbs begin to stick together.
2
Portion crust mixture: Divide the graham cracker mixture between 4-5 mason jars or bowls, and use the back of a spoon to press the crumbs down firmly into a distinct layer. It doesn’t have to be perfect! Wash the bowl of the food processor before moving on to prepare the filling.
3
Make the filling: Add cream cheese (8 ounces, softened) to the clean food processor bowl. Put the lid on and blend until the cream cheese is smooth, about 15 seconds. Next, add maple syrup (4 tablespoons), lemon juice (2-3 tablespoons), vanilla extract (1 teaspoon), and salt (1/4 teaspoon) to the food processor bowl. Blend on high and use a rubber spatula to push down the sides as needed. Once completely blended and smooth, add the Greek yogurt (2 1/4 cups) to the food processor. Pulse on high for about 20 seconds, stopping to push down the sides if needed. The final mixture should be completely smooth and creamy.
4
Portion the filling: Divide the prepared yogurt filling mixture between the 4-5 containers with graham cracker crust. If needed, gently knock the bottom of the container on the counter to help remove air bubbles and flatten the surface of the yogurt mixture.
5
Serve and store: To serve, top with your choice of berries (or any topping you like!). Enjoy now, or for a thicker result (my preference), put the lids on and store in the fridge for at least 4 hours before enjoying. The yogurt mixture will thicken as it chills. Store prepared cheesecake yogurt cups in the fridge and enjoy within 5 days for best quality.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Crush Graham Crackers Strategically 🍘Pulse graham crackers into varied sizes (not fine powder) to create texture contrast; this prevents a dense, compacted base that's difficult to eat with a spoon.
- Temper Your Cream Cheese First 🧈Let cream cheese sit at room temperature for 30 minutes before mixing with Greek yogurt to ensure smooth, lump-free filling without overmixing.
- Balance Tartness with Precision ⚖️Add lemon juice gradually while tasting—Greek yogurt's natural tang varies by brand, so start with half the recipe amount and adjust to avoid an overly sour filling.
- Melt Coconut Oil Properly 🥥Use virgin coconut oil and melt it gently (not hot) before mixing with graham cracker base to avoid solidifying when combined with cool ingredients.
- Chill for Structure, Not Just Cold 🧊Refrigerate assembled cups for at least 4 hours before serving—this allows the filling to set properly and flavors to meld, making them less likely to separate.
Recipe Facts
Diet at a Glance
Gluten Free
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes From Project Meal Plan
From the creator of this recipe
More Dessert Recipes
Discover more like this
Recommended Recipes for you
Tailored to your preferences
