No-Bake Cheesecake with Strawberry Topping Recipe
This refreshing no-bake cheesecake features a creamy Greek yogurt and cream cheese filling that’s naturally lighter and higher in protein. Paired with a simple graham cracker base and a fresh strawberry topping made with minimal sugar, it’s the perfect guilt-free dessert for warm days or any celebration.
Why You’ll Love This Recipe
You’ll fall head over heels for this recipe because it delivers all the luscious, velvety texture and tangy-sweet flavor of classic cheesecake—without turning on the oven or dealing with complicated water baths. It’s significantly lighter thanks to Greek yogurt, which adds a protein boost and subtle tang while cutting calories compared to all-cream-cheese versions.
The fresh strawberry topping bursts with natural fruit flavor and vibrant color, making every bite feel indulgent yet refreshing. Best of all, it comes together quickly with pantry staples, requires no baking skills, and looks stunning on the table—perfect for impressing guests or treating yourself without the guilt. It’s make-ahead friendly, slices beautifully, and tastes even better after chilling overnight.
No-Bake Cheesecake with Strawberry Topping Recipe
Creamy, light no-bake cheesecake with Greek yogurt filling and fresh strawberry topping—easy, healthy, and delicious!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ⅓ cup unsalted butter, melted
- 2 tablespoons honey or maple syrup
For the creamy filling:
- 8 oz (225g) cream cheese, softened
- 1 ½ cups plain Greek yogurt (full-fat or 2% recommended)
- ⅓ cup honey or maple syrup (adjust to taste)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 tablespoon unflavored gelatin (optional for firmer set) + 3 tablespoons warm water
For the strawberry topping:
- 2 cups fresh strawberries, hulled and chopped (plus extra for garnish)
- 2–3 tablespoons honey or maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening, optional)
Instructions
- Get your crust ready and make it irresistible — In a medium bowl, mix the graham cracker crumbs with melted butter and honey until it looks like wet sand and holds together when squeezed.
- Press it into the pan with love — Pour the mixture into a 9-inch springform pan (or pie dish). Use the bottom of a glass or your fingers to press it firmly and evenly across the bottom (and slightly up the sides if you like). Pop it in the fridge for 15–20 minutes to firm up.
- Bloom that gelatin if using — In a small bowl, sprinkle the gelatin over 3 tablespoons warm water. Stir gently and let it sit 5 minutes—it’ll turn into a thick, jelly-like texture (this helps the cheesecake hold its shape better).
- Whip up the dreamy filling — In a large bowl, beat the softened cream cheese until super smooth and lump-free (about 1–2 minutes with a hand mixer). Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla—mix until everything is creamy and well combined.
- Add the magic touch — If using gelatin, gently warm the bloomed mixture in the microwave for 5–10 seconds until liquid (don’t boil!). Stir it quickly into the filling until fully incorporated.
- Pour and smooth like a pro — Take your chilled crust from the fridge, pour the luscious filling over it, and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Chill time—be patient, it’s worth it! — Cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight is even better) until fully set and sliceable.
- Make that gorgeous strawberry topping — In a small saucepan, combine chopped strawberries, honey, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until berries soften and release juices.
- Thicken to perfection — Mix cornstarch with water to make a slurry, stir it into the strawberries, and cook 1–2 more minutes until glossy and slightly thickened. Remove from heat and let it cool completely (it thickens more as it cools).
- Top, decorate, and enjoy! — Once the cheesecake is set, spread or spoon the cooled strawberry topping over the surface. Add fresh whole strawberries for extra wow factor. Slice, serve, and watch everyone smile!
Notes
This cheesecake is naturally higher in protein (thanks to Greek yogurt) and lower in refined sugar. For the healthiest version, use reduced-fat cream cheese and less sweetener. Always use fresh lemon juice—not bottled—for the brightest flavor.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 181Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 34mgSodium 80mgCarbohydrates 14gFiber 1gSugar 10gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Make sure your cream cheese is fully softened to room temperature so it blends smoothly without lumps—leave it out for 1–2 hours or microwave briefly in 10-second bursts.
- For the smoothest filling, use a hand mixer or stand mixer rather than stirring by hand.
- Chill the crust for 15–20 minutes before adding the filling to help it set firmly.
- If your strawberry topping seems too thin, simmer it an extra 2–3 minutes or add a touch more cornstarch slurry.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- Taste the filling before pouring—if you prefer it sweeter, add 1–2 extra tablespoons of honey or maple syrup.
Ingredients Notes:
- Graham cracker crumbs — form the classic buttery base; use low-sugar or whole wheat versions for extra nutrition.
- Melted butter — binds the crust; unsalted is best so you control the salt level.
- Cream cheese — provides that signature rich, tangy cheesecake flavor; full-fat gives the best texture, but reduced-fat works for a lighter option.
- Plain Greek yogurt — our healthy secret weapon! It adds creaminess, boosts protein (about 10–15g extra per serving), and reduces overall calories and fat compared to traditional recipes. Use full-fat or 2% for creaminess, or non-fat to keep it ultra-light.
- Honey or maple syrup — natural sweeteners that add subtle flavor instead of refined sugar.
- Fresh lemon juice & zest — brightens everything and balances the richness beautifully.
- Fresh strawberries — the star of the topping; use ripe, juicy ones for maximum flavor and natural sweetness. Frozen work in a pinch but fresh give the best vibrant color and texture.
Variations and Substitutions:
- Crust options — swap graham crackers for digestive biscuits, crushed vanilla wafers, or a nut-based crust (almonds + dates) for a gluten-free or paleo twist.
- Make it higher protein — use all Greek yogurt and skip the cream cheese, or add a scoop of vanilla protein powder to the filling.
- Dairy-free version — use plant-based cream cheese and coconut or cashew yogurt; choose dairy-free butter for the crust.
- Sweetener swaps — replace honey/maple with monk fruit, stevia, or date syrup for lower sugar or keto-friendly options.
- Topping twists — try mixed berries, blueberry compote, mango puree, or a sugar-free chocolate drizzle for variety.
- Mini versions — divide into individual mason jars or muffin tins for perfect portion control and easy serving.
Storage Options:
Store the cheesecake covered in the refrigerator for up to 5 days. The strawberry topping stays freshest when added just before serving, but the whole cake can be topped and stored for 2–3 days. Freeze individual slices (without topping) wrapped tightly in plastic and foil for up to 1 month—thaw overnight in the fridge before enjoying.
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