This Greek-style no-bake cheesecake combines creamy yogurt with classic cheesecake ingredients for a lighter twist on the traditional dessert.
Ready in just 20 minutes, this Mediterranean-inspired treat offers the perfect balance of tangy and sweet flavors.
Whether you’re hosting a dinner party or craving something special, this 12-serving dessert promises to delight with every silky-smooth bite – no oven required!
Ingredients for Greek Style No-Bake Cheesecake
- Digestive Biscuits (260g): Creates a delightful crunchy base
- Melted Butter (100g): Binds the biscuit base together
- Vanilla Essence (1 tsp): Adds wonderful aromatic flavor
- Cream Cheese (450g): Room temperature for best results
- Greek Yogurt (150g): Use thick variety for perfect texture
- Icing Sugar (120g): Sweetens while maintaining smoothness
- Honey (2 tbsp): Adds natural sweetness and Greek flair
- Double Cream (280ml): Makes filling rich and creamy
- Jam (1/2-1 cup): Choose your favorite for topping
Step-by-Step Instructions
- Prepare the Base: Butter your 23cm tin, blend biscuits into crumbs, mix with melted butter until coated, press firmly into tin
- Create the Filling: Beat cream cheese, yogurt, vanilla, icing sugar, and honey until smooth and well combined
- Add Cream: Incorporate double cream into mixture, beating until perfectly combined
- Assemble: Pour filling over biscuit base, spread jam on top
- Set: Refrigerate minimum 6 hours, preferably overnight for best results
Storage Tips
This cheesecake stays fresh in the fridge for up to 5 days when stored in an airtight container. The texture is best within the first 3 days. If you want to make it ahead for a party, that works great!
Just add any extra toppings right before serving. Pop it in the freezer for up to 3 months – wrap it well in plastic wrap and foil to keep it fresh. Let it thaw overnight in the fridge when you’re ready to enjoy it.
Variations & Substitutions
Want to switch things up? Try these simple swaps:
- Replace digestive biscuits with graham crackers or gingersnaps
- Swap regular cream cheese for light cream cheese
- Use any jam you love – strawberry, raspberry, or blueberry all work beautifully
- Make it less sweet by reducing the icing sugar to 100g
- Add lemon zest to the filling for a fresh twist
- Top with fresh berries instead of jam
Serving Suggestions
This creamy cheesecake tastes amazing on its own, but you can dress it up! Try serving it with:
- A dollop of whipped cream
- Fresh berries scattered on top
- A light dusting of cocoa powder
- A drizzle of warm honey
- Crushed nuts for extra crunch Bring the cheesecake out of the fridge about 15 minutes before serving – the flavors shine when it’s not too cold.
Greek Style No Bake Cheesecake with Yogurt
Equipment
- 23cm loose-bottomed tin
- Food processor
- electric mixer
Ingredients
For the Base and Filling
- 260 g digestive biscuits (9 oz)
- 100 g melted butter (3.5 oz)
- 1 tsp vanilla essence
- 450 g cream cheese (16 oz)
- 150 g Greek yogurt thick (5 oz)
- 120 g icing sugar (4 oz)
- 2 tbsp honey
- 280 ml double cream
- 1/2 cup jam of your choice
Instructions
- To make the base, butter a 23cm loose-bottomed tin (you can also use individual small tins). Place the biscuits in a food processor and pulse until crumbs remain. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the tin and press firmly down into the base in an even layer. Put the tin in the fridge while you make the filling.
- Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
- Pour the mixture into the biscuit crust and top the cheesecake with the jam. Refrigerate overnight, or for at least 6 hours. Enjoy!