No-Bake Greek Yogurt Squares (Printable Version)
Creamy yogurt squares on a crisp graham base, topped with strawberries for a cool, effortless dessert.
# What You'll Need:
→ Crust
01 -
18 graham crackers (approximately 250 grams), finely crushed
02 -
2 tablespoons (25 grams) granulated sugar
03 -
1/4 teaspoon kosher salt
04 -
115 grams unsalted butter, melted
→ Filling
05 -
680 grams cream cheese, softened to room temperature
06 -
190 grams confectioner’s sugar
07 -
1 tablespoon (15 ml) vanilla extract
08 -
480 grams whole-milk Greek yogurt
09 -
300 ml heavy cream, well chilled
→ For Serving
10 -
1 pint (approx. 450 grams) fresh strawberries, diced
# Step-by-Step Guide:
01 -
Line a 33×23 cm baking pan with two sheets of parchment paper—one laid widthwise and one lengthwise—leaving a 5 cm overhang on each side. Cut a small slit in each corner if necessary so the parchment lays flat.
02 -
Using a food processor, pulse graham crackers to fine crumbs. Add sugar, salt, and melted butter, then pulse until fully combined. Press the crumb mixture evenly into the prepared pan to form a firm base. Place the pan in the freezer to chill.
03 -
In a large mixing bowl, beat cream cheese, confectioner’s sugar, and vanilla extract on high speed until the mixture is light and aerated, about 3 minutes. Scrape down the bowl as needed. Add Greek yogurt and mix on medium speed until fully incorporated.
04 -
In a separate bowl, whip the heavy cream until stiff peaks form. Using a spatula, fold one generous spoonful of whipped cream into the cream cheese mixture to loosen. Gently fold in the remaining whipped cream, maintaining the mixture’s volume.
05 -
Spoon the filling onto the chilled crust, spreading evenly. Cover the pan with lightly tented aluminum foil and freeze for at least 4 hours, preferably overnight, until thoroughly set.
06 -
Remove the pan from the freezer about 1 hour before serving. Using the parchment overhang, lift the cheesecake slab onto a cutting board. Allow to soften slightly if needed. With a long sharp knife, cut into 24 equal squares. Serve topped with diced fresh strawberries.
# Additional Notes:
01 -
For a firmer, ice cream-like texture, serve slightly frozen. For a lighter, creamier consistency, allow more time for thawing before slicing.