Table of Contents

Introduction

If you love creamy, slightly tangy desserts that are elegant yet simple to make, these Raspberry Greek Yogurt Cheesecake Cups are for you. Each single-serve cup layers a crisp crust, a velvety Greek yogurt + cream cheese filling, and a glossy raspberry coulis swirl — assembled in jars, ramekins, or small glasses for a pretty, portable dessert.

This recipe follows a straightforward no-bake approach and leans on easy techniques like blending a smooth filling and straining a raspberry sauce for a seed-free finish. For step-by-step inspiration on the no-bake Greek yogurt cheesecake technique, you can see an example recipe here. Feel Good Foodie

If you want a perfectly smooth, seedless raspberry sauce to swirl through the cups, try this simple method for making a raspberry coulis (puree, simmer briefly, then strain) — it’s the quickest way to a glossy finish

Why these Raspberry Greek Yogurt Cheesecake Cups work

Single-serve presentation makes them ideal for gatherings and easy portion control.
Greek yogurt adds a bright, slightly tangy note that complements raspberries and balances sweetness.
The no-bake method lets you assemble quickly; chilling does the rest.
They’re endlessly adaptable: swap crusts, play with toppings, or make a high-protein version by mixing in protein powder.

Ingredients for Raspberry Greek Yogurt Cheesecake Cup

Crust options (pick one)

Classic graham cracker crust: graham cracker crumbs + melted butter + pinch of salt.
Chocolate cookie crust: crushed chocolate sandwich cookies + melted butter.
Nutty crust: ground almonds or pecans + pitted dates + a little melted butter or oil (pressable).
Granola crunch: coarse granola + a touch of honey to bind (for texture contrast).

Filling

Block cream cheese (softened) — this gives structure.
Greek yogurt (plain, full-fat or 2% depending on texture preference).
Powdered sugar or powdered sweetener (for smooth folding).
Pure vanilla extract and a little lemon zest (optional) to brighten.
Heavy cream or whipped cream (optional) is folded in for a lighter mousse.
Optional: a small amount of bloomed gelatin (or agar-agar) for extra stability if you want very firm cups.

Raspberry topping/swirl

Fresh or frozen raspberries (fresh preferred for garnish; frozen are great for coulis).
Granulated sugar and lemon juice for the coulis.
Optional thickener: a tiny cornstarch slurry or chia seeds (for jammy texture).

Raspberry Greek yogurt cheesecake cup topped with glossy raspberry coulis and fresh raspberries

Ingredient notes & substitutions

Use plain thick Greek yogurt for the best texture — it’s the backbone of the filling. If your yogurt is very loose, drain it in a fine sieve for 20–30 minutes to thicken.
Cream cheese should be at room temperature and beaten smooth before adding yogurt — lumps make it harder to get a silky texture.
Prefer dairy-free? Use firm vegan cream cheese and a thick coconut yogurt; adjust sweetness and set time.
If you want a very firm set (for travel or warm environments), bloom and add gelatin to the warm filling (or use agar-agar for a vegan set), following the package instructions carefully.
For a protein-boosted version: replace up to ¼ of the filling with a neutral whey or plant protein powder, whisked carefully to avoid grit.

Step-by-step method

A — Make the crust

Pulse crackers/cookies in a food processor to fine crumbs.
Stir crumbs with melted butter (or oil + honey for vegan) until they hold when pressed between fingers.
Spoon 1–2 tablespoons into each jar/ramekin and press firmly to form a compact base. Chill 10–15 minutes to set.

Pro tips:

Use the bottom of a measuring cup to press an even crust.
For extra texture, reserve a tablespoon of coarse crumbs to sprinkle on top when serving.

B — Make a silky filling

Beat room-temperature cream cheese until perfectly smooth.
Add Greek yogurt, powdered sugar (or sweetener), vanilla, and lemon zest; beat until fully combined and creamy.
If using whipped cream, whip to soft peaks and fold gently into the cream cheese mixture for a lighter texture.
If using gelatin, follow the bloom per packet instructions. Warm until dissolved, then cool slightly before whisking it into a small portion of the filling and folding it back in to avoid lumps.

C — Make a smooth raspberry coulis

Combine raspberries, sugar, and a squeeze of lemon in a small saucepan over medium heat; simmer until raspberries break down (3–6 minutes).
Puree with an immersion blender (or in a blender) until smooth.
Pass through a fine-mesh sieve to remove seeds, pressing with a spatula for a glossy, seedless sauce. For a quicker microwave approach, you can warm raspberries with syrup, then blend.

D — Assemble the cups

Option 1 (layered): crust → filling (pipe or spoon) → small dollop of coulis → more filling → swirl the coulis with a skewer for a marbled look → chill.
Option 2 (swirl on top): fill cups with the filling, chill briefly, then pipe or spoon coulis on the top and use a toothpick to make decorative swirls.
Finish with fresh raspberries, a mint sprig, or a small shard of white chocolate.

Chilling, serving & quick set tricks

Chill time: minimum 2–4 hours, ideally overnight for a clean texture and easier handling. For best results after assembly, refrigerate 6–12 hours.
Quick set trick: if you need them sooner, place cups uncovered in the freezer for 20–30 minutes — they’ll firm up more quickly, but don’t leave too long or they can freeze at the edges.
Serve straight from the fridge and avoid leaving them at room temperature for long if you used whipped cream in the filling.

Presentation & garnish ideas

Classic: 1–2 fresh raspberries on top, tiny mint leaf, light dusting of powdered sugar.
Crunchy finish: sprinkle crushed pistachios or toasted almond slivers.
Decadent: shave white or dark chocolate over the top for contrast.
Summer brunch: stack small jars on a wooden board and add a small spoon tied with twine for a charming display.

Variations to try

Lemon-raspberry: add extra lemon zest to the filling and a lemon curd layer under the coulis.
Chocolate-raspberry: Use a chocolate cookie crust and fold a tablespoon of cocoa into part of the filling for a marbled look.
High-protein: fold in a scoop of neutral protein powder to the filling; reduce powdered sugar slightly to compensate.
Vegan: Use vegan cream cheese, thick coconut yogurt, and agar-agar for setting.

Make-ahead, storing & freezing

Refrigerator: assembled cups keep well, covered, for about 3–5 days when chilled and sealed. To preserve a fresh look, add delicate garnishes (mint, fresh berries) just before serving.
Freezing: freeze the filling separately in airtight containers, or freeze assembled cups without delicate fresh garnishes. Thaw in the fridge overnight. Note that texture may shift slightly after freezing (especially if whipped cream is used).

Troubleshooting

Filling too runny: possible causes — too much yogurt or under-beaten cream cheese. Fix: gently fold in stabilized whipped cream, or stir in a small amount of bloomed gelatin (warmed) and chill longer.
Coulis too seedy: push the puree through a fine-mesh sieve using the back of a spoon to remove seeds for a smooth finish.
Crust falls apart: add a little more melted butter (or honey) and press firmly when packing; chill longer before adding filling.
Cups weep/get watery: condensation can form when cold cups meet warm air — keep chilled until just before service and serve straight from the refrigerator.

FAQs (People-Also-Ask style)

Q: Can I make these ahead of time?
A: Yes — assemble and chill up to 2–3 days ahead; add delicate garnishes (mint, fresh raspberries) just before serving.

Q: Do I need gelatin for no-bake cheesecakes?
A: Not always. Proper cream cheese: Greek yogurt ratios and thorough chilling will set the cups, but gelatin or agar-agar helps if you need a very firm texture.

Q: Can I use frozen raspberries for the coulis?
A: Absolutely — thaw and simmer them into the coulis, then strain for a smooth sauce. Frozen raspberries are convenient and flavorful.

Q: How should I store fresh raspberries before using?
A: Keep them unwashed in a shallow container in the fridge and use within 1–2 days; wash only just before serving to prevent moisture-related decay.

Q: Can these be frozen?
A: You can freeze the filling or assembled cups (without fragile garnishes) and thaw overnight in the fridge; texture may change slightly after freezing.

Conclusion

These Raspberry Greek Yogurt Cheesecake Cups are a simple way to turn pantry staples into something special — a creamy, tangy filling layered over a crisp crust and finished with a glossy raspberry coulis. They’re perfect for entertaining, make-ahead meals, or whenever you want an elegant single-serve dessert without fuss.