15-Minute No Bake Light Strawberry Cheesecake Cups

Prep: 15 min1 cheesecake (4 slices)mediumAmerican
No Bake Light Strawberry Cheesecake Cups with Greek Yogurt

Individual cheesecake portions layered in glasses with a crunchy walnut-graham base and creamy strawberry filling lightened with Greek yogurt. The fresh berry puree creates natural sweetness while cream cheese provides richness. Perfect for summer entertaining when you want an elegant dessert without turning on the oven. The maple syrup and stevia combination keeps sweetness balanced, making these cups lighter than traditional cheesecake while maintaining that signature tangy-sweet flavor.

Vegetarian

Ingredients

Yield: 1 cheesecake (4 slices)
  • 4 graham crackers
    digestive biscuits1:1gluten-free

    same crunch

    Full guide →
  • ¾ cup mini Nilla Wafers(optional)
  • ⅓ cup walnuts
  • 1 tbsp coconut oil, melted(optional)
  • 8 oz cream cheese, softened
    cashew cream cheese1:1vegandairy-free

    softer texture

    Full guide →
  • ½ cup plain Greek yogurt, low fat
    coconut yogurt1:1dairy-free

    tangier flavor

    Full guide →
  • 6 oz fresh strawberries, hulled and sliced
  • ¼ tsp vanilla extract
  • 2 tbsp maple syrup
  • ¼ tsp stevia
    honey2:1 rationatural sweetener

    liquid consistency

    Full guide →

Instructions

  1. 1

    Add graham crackers and walnuts to food processor and pulse until no large pieces remain

  2. 2

    Transfer crumb mixture to bowl and mix in coconut oil until evenly distributed

  3. 3

    Add cream cheese, yogurt, vanilla, maple syrup, stevia and strawberries to food processor and puree until smooth

  4. 4

    Taste and add more stevia if needed

  5. 5

    Divide crumb mixture between glasses

  6. 6

    Add cheesecake mixture to each glass

  7. 7

    Top with fresh strawberries and refrigerate for 1 hour before serving

Tips

Tip 1

Soften cream cheese at room temperature for 30 minutes before mixing to ensure smooth blending without lumps

Tip 2

Taste the filling before assembling and adjust stevia gradually since sweetness preferences vary widely

Tip 3

Use clear glasses to showcase the beautiful layers and make portion control easier

Good to Know

Storage

Cover and refrigerate for up to 3 days. Best served within 24 hours for optimal texture.

Make Ahead

Assemble up to 1 day ahead. Add fresh strawberry garnish just before serving.

Serve With

Serve chilled directly from refrigerator. Allow 5 minutes at room temperature if too firm.

Common Mistakes

Watch

Soften cream cheese completely to avoid lumpy filling

Watch

Don't skip chilling time or cups won't set properly

Substitutions

Dairy-Free Swaps

Greek yogurt→
coconut yogurt1:1dairy-free

tangier flavor

Full guide →
cream cheese→
cashew cream cheese1:1vegandairy-free

softer texture

Full guide →

Gluten-Free Swaps

graham crackers→
digestive biscuits1:1gluten-free

same crunch

Full guide →

General Alternatives

stevia→
honey2:1 rationatural sweetener

liquid consistency

Full guide →
Find more substitutions →

FAQ

Can I make these dairy-free?

Yes, substitute cream cheese with cashew cream cheese and use coconut yogurt instead of Greek yogurt. The texture will be slightly softer but equally delicious.

How long do these keep in the refrigerator?

Store covered for up to 3 days, though they're best within 24 hours. The crust may soften over time but flavor remains good.

Can I freeze these cheesecake cups?

Yes, freeze for up to 1 month. Thaw in refrigerator overnight before serving. Texture may be slightly different but still tasty.