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No Bake Greek Yogurt Cheesecake Squares

A delightful dessert that combines tangy Greek yogurt with silky cream cheese, all on a crunchy graham cracker base and topped with fresh strawberries. Perfect for a chilled treat ready to travel.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert, Sweet Treat
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 18 pieces graham crackers
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
For the filling
  • 3 8-ounce packages cream cheese, softened
  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 2 cups whole milk Greek yogurt
  • 1 1/4 cups heavy cream, chilled
  • 1 pint fresh strawberries, diced

Method
 

Preparation
  1. Line a 13x9 inch baking pan with parchment paper, leaving a 2 inch overhang.
  2. In a food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt, and melted butter; pulse to combine.
  3. Pour mixture into the prepared pan, press down evenly, and freeze.
Filling
  1. In a mixing bowl, cream cream cheese, confectioner’s sugar, and vanilla until fluffy. Mix in yogurt until combined.
  2. In another bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
  3. Spoon filling into the baking pan and spread evenly. Cover and freeze for at least 4 hours or overnight.
Serving
  1. About an hour before serving, remove from the freezer and lift out using the parchment overhang. Cut into squares and serve with fresh strawberries.

Notes

Serve on a colorful platter scattered with diced strawberries, a drizzle of honey, or a sprinkle of lemon zest for added flair. Store squares in the freezer for up to 2 weeks. Thaw in the fridge for about an hour before serving.