During hot months, I turn to no‑bake desserts that still deliver on elegance. These Greek Yogurt Cheesecake Jars are a brilliant balance of tangy, creamy, and lightly sweet—with no oven in sight.
Crust
¾ cup crushed graham crackers
3 Tbsp melted butter
1 Tbsp sugar
Filling
1 cup full‑fat Greek yogurt
6 oz cream cheese, softened
¼ cup honey
1 tsp vanilla extract
Zest of 1 lemon
Topping
Fresh berries or fruit compote
Instructions
Crust Base: Mix crumbs, butter, and sugar. Press into base of 4–6 small jars.
Filling: Beat cream cheese until smooth. Mix in yogurt, honey, vanilla, and lemon zest. Spoon over crusts.
Chill & Top: Chill 2–3 hours. Top with berries just before serving.
Elegant, portioned, and fresh—these jars are perfect for warm‑weather entertaining or meal‑prep desserts.
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