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No-Bake Greek Yogurt Berry Cheesecake Cups - Light, Fresh, and So Simple

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Greek yogurt: 1 1/2 cups, plain, full-fat or 2% for best texture
  • Cream cheese: 8 ounces, softened to room temperature
  • Honey or maple syrup: 1/4 to 1/3 cup, to taste
  • Vanilla extract: 1 teaspoon
  • Lemon zest and juice: 1 teaspoon zest + 1–2 teaspoons juice
  • Graham cracker crumbs: 1 1/4 cups (or digestive biscuits)
  • Unsalted butter: 5 tablespoons, melted
  • Pinch of salt for the crust
  • Fresh berries: 1 1/2 to 2 cups mixed (strawberries, blueberries, raspberries, or blackberries)
  • Optional topping: 1–2 tablespoons sugar for macerating berries, or a spoon of berry jam
  • Optional thickener: 1–2 tablespoons powdered sugar if you prefer a firmer filling

Method
 

  1. Prep your cups: Use 8–10 small glass jars, ramekins, or sturdy paper cups. Aim for 4–6 ounce portions. Set them on a tray for easy transport to the fridge.
  2. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs look like wet sand and hold together when pressed.
  3. Press the base: Spoon 2–3 tablespoons of crust into each cup. Press down firmly with the back of a spoon. For a firmer base, chill the crusts while you make the filling.
  4. Soften the cream cheese: Make sure it’s truly at room temperature. Beat with a hand mixer until smooth and fluffy, 1–2 minutes.
  5. Mix the filling: Add Greek yogurt, honey or maple syrup, vanilla, lemon zest, and lemon juice. Beat until smooth and creamy. Taste and adjust sweetness. If you want a slightly thicker set, beat in 1–2 tablespoons powdered sugar.
  6. Assemble the cups: Spoon or pipe the cheesecake filling over the crusts, dividing evenly. Smooth the tops with the back of a spoon.
  7. Chill: Cover and refrigerate for at least 2–3 hours, or up to 24 hours. The longer they chill, the firmer the texture.
  8. Prep the berries: Right before serving, toss berries with a teaspoon or two of sugar if desired to lightly macerate. This brings out juices and a glossy finish.
  9. Top and serve: Spoon berries over each cheesecake cup. If you like, add a tiny drizzle of honey or a swirl of berry jam for extra color and shine.
  10. Garnish (optional): Add fresh mint, a dusting of lemon zest, or a sprinkle of crushed crackers for texture.