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No-Bake Greek Yogurt Cheesecake Squares

No-Bake Greek Yogurt Cheesecake Squares

These No-Bake Greek Yogurt Cheesecake Bars can be served slightly frozen for a firm, ice cream-like dessert. Or, they can be served fully thawed for a light and creamy dessert. The choice is yours!

Yield: 24 squares 1x
Prep: 8 hours 20 minutesTotal: 8 hours 20 minutes


For the Crust:

18 graham crackers (2 sleeves)

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, melted

For the Filling:

3 8-ounce packages cream cheese, softened to room temperature

1 1/2 cups confectioner’s sugar

1 tablespoon vanilla extract

2 cups whole-milk Greek yogurt

1 1/4 cups heavy cream, chilled

For Serving:

1 pint fresh strawberries, diced


Line a 13×9-inch baking pan with two sheets of parchment paper – the first sheet widthwise and the second sheet lengthwise – leaving about a 2-inch overhang on each edge of the paper. If necessary, cut a slit in each corner to allow the lengthwise parchment to lay flat in the pan. Set aside.

In the bowl of food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt and melted butter and pulse again to fully combine. Pour the buttery crumbs into the prepared parchment-lined baking pan. Spread the crumbs evenly, pressing down to create a firm layer on the bottom of the pan. Place pan flat in freezer.

In a large mixing bowl, cream the cream cheese, confectioner’s sugar, and vanilla on high speed until light and fluffy (about 3 minutes), scraping the sides of the bowl as necessary. Add yogurt to the mixing bowl and mix on medium speed until combined.

In a separate mixing bowl, beat the heavy cream until stiff peaks form. With a large spatula, fold a heaping spoonful of the whipped cream into cream cheese mixture, stirring well to combine. This will help loosen up the mixture. Fold in the remaining whipped cream with the spatula.

Spoon the filling into the chilled baking pan and spread the filling evenly. Cover the pan with a tented piece of aluminum foil and freeze at least 4 hours or overnight.

About a hour before serving, remove the pan from the freezer. Using the parchment paper overhang, carefully lift the frozen cheesecake mixture out of the pan and onto a cutting board. (Allow the cheesecake to soften slightly if necessary.) Using a long, sharp knife, cut the cheesecake into squares.

Place each square on a plate and serve with sliced, fresh strawberries.

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Recipe adapted from The New York Times.

© Author: A Family Feast
Cuisine: American Method: no-bake