No-Bake Mixed Berry Cheesecake Cups with Greek Yogurt

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Light and refreshing individual cheesecake cups made with tangy Greek yogurt and topped with a vibrant mixed berry compote. This American-inspired recipe, ready in about 27 minutes, layers graham cracker crumbs, unsalted butter, Greek yogurt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp, melted unsalted butter
• 1 1/2 cups, full-fat Greek yogurt
• 6 oz, softened cream cheese
• 1/3 cup honey
• 1 tbsp, freshly squeezed lemon juice
• 1 1/2 cups (blueberries, raspberries, strawberries) mixed berries
• 1 tsp vanilla extract

Instructions

1. Step 1: In a small bowl, combine 1 cup graham cracker crumbs with 4 tbsp melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand.
2. Step 2: Divide the crumb mixture evenly into 4 small serving glasses, pressing down firmly with the back of a spoon to form a compact base layer.
3. Step 3: In a mixing bowl, beat together 6 oz softened cream cheese and 1/3 cup honey until smooth and creamy, about 2 minutes.
4. Step 4: Add 1 1/2 cups full-fat Greek yogurt, 1 tsp vanilla extract, and 1 tbsp freshly squeezed lemon juice to the cream cheese mixture and fold gently until fully combined.
5. Step 5: Spoon the cheesecake filling over the graham cracker crust evenly in each glass, smoothing the tops.
6. Step 6: In a small saucepan over medium heat, add 1 1/2 cups mixed berries and cook, stirring occasionally, for 5-7 minutes until the berries break down and the mixture thickens slightly.
7. Step 7: Remove the berry compote from heat and let cool to room temperature.
8. Step 8: Once cooled, spoon the berry compote evenly over the cheesecake layers in each cup.
9. Step 9: Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecake to set.