Greek Yogurt Cheesecake (no-bake and without gelatin!)
Greek Yogurt Cheesecake (no-bake and without gelatin!) is a easy American recipe that serves 8. 189 calories per serving. Recipe by How To Cook Smarter on YouTube.
Prep: 35 min | Cook: 25 min | Total: 75 min
Cost: $9.84 total, $1.23 per serving
Ingredients
- 1.25 cups Old-Fashioned Rolled Oats (use whole oats; can pulse in processor for finer texture)
- 1 tablespoon Cornstarch
- 0.5 teaspoon Baking Powder
- 2 tablespoons Milk (any dairy or plant‑based milk)
- 2 tablespoons Unsweetened Applesauce
- 1 tablespoon Maple Syrup (pure maple syrup)
- 1 tablespoon Unsalted Butter (melted)
- 2 cups Greek Yogurt (full‑fat, strained) (plain, full‑fat; strain overnight in cheesecloth)
- 0.25 cup Honey (liquid sweetener)
- 2 teaspoons Vanilla Extract
- 0.5 cup Heavy Cream (chilled)
- 1 cup Frozen Blueberries
- 0.25 cup Water
- 0.5 tablespoon Maple Syrup (for blueberry sauce)
Instructions
Combine Crust Ingredients
In a mixing bowl combine the rolled oats, cornstarch, baking powder, milk, applesauce, maple syrup, and melted butter. Stir until a cohesive dough forms.
Time: PT5M
Roll and Cut the Dough
Place two sheets of parchment paper on a flat surface, spread the dough between them, and roll with a rolling pin to about 1/4‑inch thickness. Cut into circles that fit your pie pan using a pizza cutter or sharp knife.
Time: PT5M
Bake the Crust
Transfer the parchment‑lined crust circles onto a baking sheet and bake in a pre‑heated oven at 350°F (180°C) for 20 minutes, or until lightly golden.
Time: PT20M
Temperature: 350°F
Cool the Crust
Remove the crust from the oven and let it cool completely on a wire rack.
Time: PT10M
Press Crust into Pan
Place a piece of parchment paper at the bottom of a 9‑inch pie pan. Gently press the cooled crust into the bottom, ensuring an even layer.
Time: PT5M
Strain the Greek Yogurt
Place the Greek yogurt in a cheesecloth-lined strainer over a bowl and let it drain for several hours or overnight to remove excess whey.
Time: PT5M
Whip the Heavy Cream
Using a hand mixer, whip the heavy cream on high speed until stiff peaks form.
Time: PT5M
Mix Filling Base
In a clean bowl combine the strained Greek yogurt, honey, and vanilla extract. Beat with the mixer until smooth.
Time: PT5M
Fold in Whipped Cream
Gently fold the whipped cream into the yogurt mixture until fully incorporated, creating a light, airy filling.
Time: PT5M
Assemble the Cheesecake
Spread the filling evenly over the pressed oat crust, smoothing the top with a spatula.
Time: PT2M
Chill the Cheesecake
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.
Time: PT0M
Prepare Blueberry Sauce (Optional)
Combine frozen blueberries, water, and ½ tablespoon maple syrup in a saucepan. Simmer over low heat for about 5 minutes, stirring occasionally, until the berries break down and the sauce thickens.
Time: PT5M
Temperature: low
Serve
Remove the cheesecake from the pan, slice into 8 wedges, drizzle with blueberry sauce or fresh fruit, and enjoy.
Time: PT0M
Nutrition Facts
- Calories
- 189
- Protein
- 9 g
- Carbohydrates
- 14 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Low‑sugar, High‑protein, Gluten‑optional
Allergens: Milk, Greek yogurt, Heavy cream, Honey, Oats (contains gluten unless certified gluten‑free)
Ingredient Substitutions
- Instead of Old-Fashioned Rolled Oats: quick oats, oat flour
- Instead of Cornstarch: arrowroot powder
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Milk: almond milk, soy milk
- Instead of Unsweetened Applesauce: mashed ripe banana
- Instead of Maple Syrup: honey, agave nectar
- Instead of Unsalted Butter: coconut oil
- Instead of Greek Yogurt (full‑fat, strained): labneh, thick skyr
- Instead of Honey: maple syrup, agave nectar
- Instead of Vanilla Extract: vanilla bean seeds
- Instead of Heavy Cream: coconut cream (dairy‑free)
- Instead of Frozen Blueberries: fresh blueberries
- Instead of Water: fruit juice
- Instead of Maple Syrup: honey
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Rolling Pin
- Parchment Paper
- Pizza Cutter or Sharp Knife
- Baking Sheet
- Oven
- Food Processor
- Fine Mesh Strainer or Cheesecloth
- Hand Mixer or Stand Mixer
- 9‑Inch Pie Pan (or Springform Pan)
- Saucepan
- Measuring Cups and Spoons
- Spatula
Critical Steps — Do Not Skip
- Mixing and forming the oat crust
- Baking the crust correctly
- Straining the Greek yogurt to remove excess whey
- Whipping the heavy cream to stiff peaks
- Folding whipped cream into the yogurt mixture without deflating
- Chilling the assembled cheesecake for proper set
Chef Tips from the Video
- For an extra‑light texture, use 2% Greek yogurt instead of full‑fat and increase the whipped cream slightly.
- Toast the oats lightly before grinding for a nuttier crust flavor.
- Place a piece of parchment at the bottom of the pan; it makes removal clean and prevents sticking.
- If you prefer a sweeter cheesecake, increase honey to ⅓ cup or add a pinch of cinnamon to the filling.
Troubleshooting
Crust is crumbly and falls apart.
Add an extra tablespoon of melted butter or a splash of milk to the crust dough to improve binding.
Filling is too runny and doesn't set.
Ensure the Greek yogurt is well‑strained; strain longer or use a thicker yogurt. Also, whip the cream to stiff peaks and fold gently.
Cheesecake surface cracks after chilling.
Avoid over‑baking the crust and do not over‑mix the filling. Chill slowly in the refrigerator rather than a freezer.
Blueberry sauce is too thick.
Add a little more water or warm fruit juice, stirring until the desired consistency is reached.
Storage
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Cheesecake can be frozen for up to 1 month; wrap tightly with plastic wrap and foil.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Strain the Greek yogurt a day ahead and keep it refrigerated.
- Bake the oat crust and store it in an airtight container for up to 2 days.
- Whip the heavy cream and keep it covered in the fridge; fold into the filling just before assembling.
- Prepare the blueberry sauce and refrigerate; reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of no‑bake Greek yogurt cheesecake in American dessert cuisine?
Cheesecake is a classic American dessert that originated from European cheese‑based cakes. The no‑bake version emerged as a lighter, quicker alternative, and using Greek yogurt reflects a modern health‑focused twist that many American home cooks embrace.
How does the traditional baked cheesecake differ from this no‑bake Greek yogurt cheesecake in terms of texture and ingredients?
Traditional baked cheesecake relies on cream cheese and a water‑bath to create a dense, rich texture. This no‑bake version swaps cream cheese for strained Greek yogurt and uses whipped cream for lightness, resulting in a tangier, lower‑fat slice that still holds its shape after chilling.
What regional variations of cheesecake exist within the United States, and how does this recipe compare?
Regional U.S. cheesecakes include New York‑style dense cream cheese cakes, Chicago’s sour cream‑based versions, and Southern peach or pumpkin cheesecakes. The Greek yogurt version offers a healthier, protein‑rich alternative while keeping the classic creamy feel.
On what occasions or celebrations is cheesecake traditionally served in American culture?
Cheesecake is a popular choice for birthdays, holidays like Thanksgiving and Christmas, and as a special dessert for dinner parties. Its versatility also makes it a go‑to for pot‑lucks and casual gatherings.
What authentic traditional ingredients are used in classic American cheesecake versus the substitutes in this recipe?
Classic American cheesecake uses cream cheese, granulated sugar, and a graham‑cracker crust. This recipe substitutes strained Greek yogurt for cream cheese, honey or maple syrup for refined sugar, and an oatmeal crust made from rolled oats instead of processed crackers.
What other American dishes pair well with a light Greek yogurt cheesecake?
Serve it alongside fresh berries, a drizzle of caramel sauce, or a scoop of vanilla ice cream. It also complements a light fruit salad or a cup of coffee for an elegant dessert pairing.
How has the trend of low‑fat, high‑protein desserts like this Greek yogurt cheesecake evolved in recent American cooking?
In the past decade, health‑conscious consumers have driven chefs to re‑imagine indulgent desserts with protein‑rich dairy like Greek yogurt and reduced sugar. This shift reflects a broader movement toward nutritious comfort foods in American home kitchens.
What are the most common mistakes to avoid when making this no‑bake Greek yogurt cheesecake?
Common errors include not draining the Greek yogurt enough, over‑mixing the filling which deflates the whipped cream, and under‑baking the crust so it becomes soggy. Follow the draining step and fold gently for best results.
Why does this recipe use whipped heavy cream instead of gelatin to set the cheesecake?
Whipped cream adds air and a light texture while providing enough fat to stabilize the filling. Gelatin would create a firmer, more gelatinous mouthfeel, which this recipe intentionally avoids for a softer, mousse‑like consistency.
Can I make the no‑bake Greek yogurt cheesecake ahead of time and how should I store it?
Yes, the cheesecake can be assembled and chilled up to 24 hours in advance. Keep it covered in the refrigerator; if you need longer storage, wrap tightly and freeze for up to one month.
What does the YouTube channel How To Cook Smarter specialize in?
The YouTube channel How To Cook Smarter focuses on practical, time‑saving cooking techniques, healthier recipe adaptations, and step‑by‑step tutorials that make home cooking accessible for beginners and busy cooks.
How does the YouTube channel How To Cook Smarter's approach to healthy dessert recipes differ from other cooking channels?
How To Cook Smarter emphasizes ingredient swaps that cut sugar and fat without sacrificing flavor, often using whole‑food bases like oats and Greek yogurt. The channel also highlights clear visual cues and minimal equipment, setting it apart from channels that rely on complex techniques.
Last updated: August 31, 2026
