10-Minute Lemon Cheesecake Cups with Greek Yogurt (No Bake!)
Quick, no-bake lemon cheesecake cups made with creamy Greek yogurt, a hint of cream cheese, and fresh citrus layered over a buttery graham cracker crust. Light, refreshing, and ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup plain Greek yogurt, full-fat preferred
- 2 tablespoons light cream cheese
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 2 tablespoons salted butter, melted
Instructions
- Add Greek yogurt, cream cheese, maple syrup, lemon juice, lemon zest, and vanilla extract to a mini food processor. Blend until smooth and creamy.
- In a small bowl, combine graham cracker crumbs and melted butter. Stir until evenly moistened.
- Divide crumb mixture between two small jars or cups. Press down to form crust.
- Spoon cheesecake mixture evenly over the crust in each cup.
- Serve immediately or chill briefly to allow filling to thicken slightly.
Notes
- Add fresh berries or fruit compote between crust and filling for a fruity twist.
- Substitute lemon with lime for a tropical variation.
- Use honey instead of maple syrup for a floral sweetness.
- Top with chopped nuts or granola for crunch.
- Best served chilled within 1–2 days of preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
