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Greek Yogurt Cheesecake Bars – No-Bake

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These no-bake Greek yogurt cheesecake bars are guilt-free and made with low-fat Greek yogurt, a little whipped cream and some honey. I found that cheesecake bars are a great alternative to baking a whole cheesecake.

Little squares are easy to make, easy to serve, and taste so delicious! These Greek-Yogurt Cheesecake Bars are truly light food when you want to sweeten your palette, and not feel guilty about every spoonful of it. 

How to make your cheesecake bars

Cheesecake bars, don’t require baking and that’s what I love the most about this recipe! This usually means that the recipe itself will take you only 10-15 minutes to make and let the cooling/setting time do the rest.

Can you imagine that these bars don’t require turning on a hand or stand mixer? You can whip up the Greek yogurt filling with just a simple wire whisk and make the crust with a simple combination of ground graham crackers and melted coconut milk. 

Mix your ingredients for your Greek Yogurt Cheesecake

Let’s get into the recipe. Everything starts when binding ground graham crackers and melted coconut milk. You can use butter here but I found coconut milk is a healthier option and tastes great.

You can add crust binding ground nuts (pecans, walnuts, hazelnuts, or almonds) and soft Medjool dates). To sweeten the crust I have used a small amount of stevia powder, but honey or maple syrup will work perfectly fine too.

All you have to do is to mix everything for the base with the help of a spatula and press it down firmly to a 20x20cm square brownie pan lined with a piece of parchment paper.

The reason why I cover the bottom of the pan with baking paper is to lift the cheesecake bars easily when they set. 

The next step is creating the Greek yogurt feeling.

With the help of a wire whisk break down the Greek yogurt and stir in the honey or a healthy sweetener of your choice – maple syrup, agave syrup, or just a couple of tablespoonfuls of stevia.

Now, you can add lemon zest, and juice of 1 lemon to infuse it with a citrus aroma. I added a teaspoon of vanilla extract and wanted to enjoy the floral flavor of the honey.

Finally, you need something that will set everything in the filling, and I choose to use a plant-based gelatin and add agar agar instead of the traditional gelatin. 

Cooling can take up to 4 hours, but if you aren’t patient enough you can leave it in the fridge for several hours to speed it or if you want to dive into this delicious dessert you can quickly freeze it for 1 hour and it will cool and set, ready to be enjoyed. 

When it comes to the presentation, I want to pay attention to every detail. This dose does split into 9 equal squares and can serve 4-5 people.

I want to pick a nice plater to serve it on and top each square with chopped walnuts or chopped pistachios or truly any kind of nuts will work here.

The final touch is always the most satisfying and here I will run a drizzle of runny honey on top of each piece. 

This makes a perfect dessert for sharing and enjoying sweet treats without feeling any guilt about it. 

A completed Greek Yogurt Cheesecake Bars
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No-Bake Greek Yogurt Cheesecake Bars

Greek Yogurt Cheesecake Recipe
  • Author: Davor Panchevski
  • Prep Time: 15 minutes
  • Total Time: 4 hour and 15 mins
  • Yield: 9 Pieces 1x
Scale

Ingredients

For the base:

  • 200g ground graham crackers
  • 67 tablespoons coconut oil, melted
  • 2 teaspoons powdered stevia

For the Greek Yogurt filling:

  • 700g Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 packet gelatin
  • ½ cup heavy whipping cream
  • Chopped nuts of your choice
  • Drizzle of honey

Instructions

  1. To make the base for these no-bake cheesecake bars.  In a large mixing bowl combine the melted butter with the ground graham crackers and the stevia powder.

  2. Press it down in a 20×20 square pan lined with a piece of baking paper for easier lifting. 

  3. Let it set in the fridge while you are preparing the filling.

  4. In the same cleaned bowl add the Greek yogurt and loosen it up with the help of a spatula or a wire whisk.  

  5. Next, stir in the honey and vanilla extract and heavy whipped cream.

  6. Whip up everything until fluffy and voluminous and then stir in the dissolved and melted gelatin. 

  7. Pour the whole filling on top of the graham cracker crust and let it cool and set for at least 4 hours.

  8. Cut 9 equal slices and decorate with chopped nuts and a thin drizzle of honey. 

  9. Serve and enjoy. 

 

Notes

Settling Time 4 hours

Nutrition

  • Calories: 282
  • Sodium: 144mg
  • Fat: 16.3g
  • Saturated Fat: 10.6g
  • Carbohydrates: 25.3
  • Fiber: 0.9g
  • Protein: 10.5g
  • Cholesterol: 13mg

Keywords: greek yogurt cheesecake,

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1 Comment
  • Long
    January 12, 2021

    This is absolutely perfect! I will never make it any other way. Thank you