No-Bake Greek Yogurt Cheesecake Squares

Name: No-Bake Greek Yogurt Cheesecake Squares
Total time: 8 h 20 min
Ingredients: 18 count graham crackers; 2 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 1/2 cup unsalted butter, melted; 3 8-ounce packages cream cheese, softened to room temperature; 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

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No Bake Greek Yogurt Cheesecake Squares

These No Bake Greek Yogurt Cheesecake Squares are the dessert I make when I want something creamy and cool without heating up the kitchen. There is no oven involved.

A lightly sweet, buttery graham cracker crust goes into the pan first, then a filling made with whole milk Greek yogurt and cream cheese goes on top, and the freezer does the rest of the work.

No-Bake Greek Yogurt Cheesecake Squares, No Bake Greek Yogurt Cheesecake Squares

The recipe was created in partnership with the dairy farm families of New England, and it celebrates National Dairy Month with four dairy ingredients in one pan: Greek yogurt, butter, cream cheese, and heavy cream. Four kinds of dairy, one very happy dessert table.

We brought these squares to a family graduation party a few weeks ago and everyone was hooked on the creamy, tangy sweet filling. I set the tray down next to the cake, and by the time the coffee was poured, the squares had disappeared. Nobody guessed that Greek yogurt was doing the heavy lifting.

One pan gives you 24 squares. They slice neatly, they hold their shape, and they can be made days ahead. If you are the person who always volunteers to bring dessert, this is a very good recipe to keep in your back pocket.

Why These Squares Work So Well

The texture is the whole story here. Whipped heavy cream is folded into the cream cheese and yogurt mixture, which keeps the filling light instead of dense. The Greek yogurt brings a gentle tang that balances the sweetness of the confectioner’s sugar, and the graham cracker crust stays crisp and buttery underneath.

Because the dessert sets in the freezer, it also travels well. A cooler and a short drive are all it takes, and you can serve the squares slightly frozen for a firm, ice cream like texture or let them soften for a spoonable, creamy bite.

Both are excellent, and honestly, both happen at my house depending on how patient everyone is.

What Makes the Filling Different

Most no bake cheesecake fillings lean on cream cheese alone. This one shares the job with two cups of whole milk Greek yogurt, and that is what gives the filling its distinctive tangy sweet flavor. Whole milk matters here, because the fat content keeps the texture rich and smooth instead of watery.

Fresh strawberries on top are the finishing touch. Their bright juiciness plays off the tang of the yogurt and cream cheese, and they add a little color to an otherwise pale, pretty square. In the summer, when strawberries are at their best, this is a combination that disappears fast.

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1. No Bake Greek Yogurt Cheesecake Squares
2. Cooking with Dairy
3. Frequently Asked Questions
4. No-Bake Greek Yogurt Cheesecake Squares

Cooking with Dairy

This recipe started with a morning in Boston. I was invited to a culinary event sponsored by The New England Dairy and Food Council, where a group of us cooked at 177 Milk Street Kitchens alongside New England dairy farmers. We worked with fresh local cheeses, yogurt, and cream, and we talked a lot about where those ingredients come from.

New England is home to more than 1,000 dairy farming families. More than 99 percent of the milk produced on New England dairy farms is bottled or turned into cheese, butter, yogurt, and ice cream sold in New England and New York.

That is a lot of local dairy moving from farm to table, and it made me think differently about the tub of yogurt in my fridge.

Cooking next to the people who raise the cows changes how you use their products. You stop treating yogurt as a side note and start treating it as an ingredient with real character. That is exactly what happens in this dessert, where dairy is not a supporting player but the star of the show.

Dairy Is the Star of This Dessert

Count the dairy in one batch and you will see what I mean. Butter holds the graham cracker crust together. Cream cheese gives the filling its structure. Whole milk Greek yogurt adds the tang and lightens the texture. Heavy cream, whipped to stiff peaks and folded in, makes the whole thing feel airy and luxurious.

The crust is a lightly sweet, buttery graham cracker layer that stays crisp under all that cream. The filling is creamy and rich, with a wonderful tangy sweet flavor that keeps you coming back for one more square. And because everything sets in the freezer, you get a clean cut every single time.

Ingredients for No Bake Greek Yogurt Cheesecake Squares

Here is everything you need for one 13 by 9 inch pan, which yields 24 squares.

For the crust

18 graham crackers (2 sleeves)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted

For the filling

3 8 ounce packages cream cheese, softened to room temperature

1 1/2 cups confectioner’s sugar
1 tablespoon vanilla extract
2 cups whole milk Greek yogurt
1 1/4 cups heavy cream, chilled

For serving

1 pint fresh strawberries, diced

Let the cream cheese sit out for at least an hour before you start. Soft cream cheese whips up light and fluffy, and cold cream cheese stays lumpy no matter how long you beat it.

Step by Step Instructions

Line a 13 by 9 inch baking pan with two sheets of parchment paper, the first sheet widthwise and the second sheet lengthwise, leaving about a 2 inch overhang on each edge. If needed, cut a slit in each corner so the lengthwise parchment lays flat in the pan. Set the pan aside.
In the bowl of a food processor, pulse the graham crackers until fine crumbs form. Add the sugar, salt, and melted butter, then pulse again to combine fully. Pour the buttery crumbs into the prepared pan, spread them evenly, and press down to create a firm layer on the bottom. Place the pan flat in the freezer.
In a large mixing bowl, cream the cream cheese, confectioner’s sugar, and vanilla on high speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the yogurt and mix on medium speed until combined.

In a separate mixing bowl, beat the heavy cream until stiff peaks form. With a large spatula, fold a heaping spoonful of the whipped cream into the cream cheese mixture and stir well. This loosens the mixture so the rest folds in easily. Fold in the remaining whipped cream gently.
Spoon the filling into the chilled pan and spread it evenly. Cover the pan with a tented piece of aluminum foil and freeze for at least 4 hours, or overnight.
About an hour before serving, take the pan out of the freezer. Using the parchment overhang, lift the frozen cheesecake onto a cutting board. Let it soften slightly if needed, then cut into squares with a long, sharp knife.

Place each square on a plate and serve with sliced fresh strawberries.

The recipe lists a total time of 8 hours 20 minutes, and most of that is hands off time in the freezer. The active work takes about half an hour, which is my favorite kind of dessert math.

Tips for the Creamiest Filling

Fold, do not stir, once the whipped cream goes in. Folding keeps the air you just whipped into the heavy cream, and that air is what makes the filling taste light instead of heavy. A big spatula and a slow hand are all you need.

Chill the bowl and the beaters for the heavy cream if your kitchen runs warm. Cold cream whips faster and holds its peaks better, especially in summer.

Press the crust firmly. Use the flat bottom of a measuring cup to pack the crumbs down in an even layer. A firmly pressed crust cuts cleanly and does not crumble when you lift the squares out of the pan.

Make Ahead and Serving Notes

These squares are a make ahead dream. Freeze them overnight, then keep them in the freezer until you are ready to serve. They hold beautifully for days, which means you can do all the work on a quiet morning and still look like a hero at the party.

Serve them slightly frozen and they eat like a firm, ice cream style treat. Let them sit a little longer and they soften into a spoonable, creamy dessert. Either way, the strawberries go on right before serving so they stay fresh and bright.

For a crowd, cut smaller squares and pile the strawberries in a bowl on the side so guests can add their own. A stack of small plates and a few forks is really all the setup you need.

Frequently Asked Questions

Can I use nonfat Greek yogurt instead of whole milk?

Yes, but the texture will differ. The recipe calls for whole milk Greek yogurt because its higher fat content creates a creamier filling that holds its shape better after freezing. Nonfat Greek yogurt may lead to a slightly icier, less rich result. For the best texture, stick with whole milk.

Can I use other fruits besides strawberries?

Absolutely. While the recipe serves the squares with fresh diced strawberries, you can substitute sliced peaches, blueberries, raspberries, or a mixed berry compote. A drizzle of honey or toasted almonds also adds nice variety. Choose fruits that provide bright acidity to balance the rich, creamy filling.

How long do I need to freeze the cheesecake squares?

Freeze the assembled cheesecake for at least 4 hours, or overnight. The minimum 4 hours allows the filling to firm up enough for clean slicing. Overnight freezing is even better as it lets the flavors meld. The recipe’s total time is 8 hours 20 minutes to account for the freezing step.

How should I store leftover cheesecake squares?

Leftover squares keep well in the freezer for up to 2 months. Place them in a single layer in an airtight container with parchment paper between layers. To serve, thaw individual bars in the refrigerator for about 30 minutes. Do not refreeze after thawing, as the texture will suffer.

Creamy No-Bake Greek Yogurt Cheesecake Squares