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Sliced no-bake Greek yogurt cheesecake on a marble board, honey drizzled over the top and fresh berries scattered around.

Easy Creamy No-Bake Greek Yogurt Cheesecake with Honey

A chilled cheesecake made with Greek yogurt, cream cheese, and honey on a biscuit crust, set in the fridge with no oven needed.
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits (or graham crackers) crushed into fine crumbs
  • 90 g unsalted butter melted
  • 1 pinch salt
For the filling
  • 250 g cream cheese softened at room temperature
  • 400 g full-fat Greek yogurt plain
  • 100 g honey about 1/3 cup
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1.5 tsp powdered gelatin about 5 g
  • 3 tbsp cold water for blooming the gelatin
  • 250 ml heavy cream cold, for whipping
For the topping
  • 3 tbsp honey for drizzling
  • fresh berries or extra lemon zest to taste; optional

Method
 

Make the crust
  1. Crush the digestive biscuits into fine crumbs, using a food processor or a rolling pin over a zip-top bag.
  2. Mix the crumbs with the melted butter and a pinch of salt in a bowl until it looks like wet sand.
  3. Press the mixture firmly into the bottom of a 23 cm / 9-inch springform pan, using the bottom of a glass to pack it tight. Chill in the fridge while you make the filling.
Make the filling
  1. Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5 minutes to bloom, then microwave for 10 to 15 seconds, or warm gently on the stove, until fully dissolved and clear. Set aside to cool slightly.
  2. Beat the cream cheese in a large bowl until smooth, about 1 to 2 minutes.
  3. Add the Greek yogurt, honey, lemon juice, lemon zest, and vanilla. Beat until smooth with no lumps.
  4. Pour in the cooled gelatin while mixing on low speed, and beat until fully combined.
  5. In a separate bowl, whip the heavy cream to soft peaks, about 2 minutes.
  6. Fold the whipped cream into the yogurt mixture in two or three additions, gently, until no streaks remain. Don't overmix, or the filling will lose its light texture.
Assemble and chill
  1. Pour the filling over the chilled crust and smooth the top with a spatula.
  2. Cover and refrigerate for at least 6 hours, or overnight, until the filling is fully set and doesn't wobble when you gently shake the pan.
  3. Run a thin knife around the edge, then release the springform. Drizzle with honey and top with fresh berries if you like. Slice with a warm, dry knife for clean cuts.

Notes

  • Chill the crust for at least 15 minutes before adding the filling.
  • Bloom gelatin in cold water first, then warm gently until fully clear.
  • Don't overmix once the whipped cream is folded in, or the filling loses its lightness.
  • Full 6 hours minimum in the fridge, overnight gives cleaner slices.