Description

This no-bake yogurt cheesecake-style dessert is one of the easiest sweets you can make. With thick Greek yogurt and crunchy cookies, your fridge does all the work — transforming the layers into a creamy, sliceable, cheesecake-like treat. It’s quick to assemble, higher in protein than traditional cheesecake, and perfect when you want dessert without turning on the oven.

Instructions

Classic Version

Add yogurt
Spoon the Greek yogurt into a small loaf pan, dish, or jar. Smooth the top.
Insert cookies
Stand cookies upright in the yogurt, spacing slightly apart. Press them down so most of each cookie is submerged.
Cover and chill
Cover tightly and refrigerate at least 6 hours, preferably overnight.
Serve
Scoop straight from the container or unmold and slice. Add toppings if desired.

Strawberry Version

Mix filling
Stir yogurt, honey, and vanilla until smooth. Fold in chopped strawberries.
Assemble
Spread mixture into your container and smooth the top.
Add crackers
Press graham cracker pieces upright into the mixture.
Chill
Cover and refrigerate 6–8 hours or overnight.
Finish
Sprinkle crushed freeze-dried strawberries on top before serving.

Notes

Use thick yogurt only — regular yogurt is too thin to set properly.
Full-fat or 2% tastes creamier and gives better texture.
Choose crunchy cookies with a firm snap — very soft cookies turn mushy.
Make ahead friendly — keeps well in the fridge up to 4–5 days.
For cleaner slices: dip your knife in hot water and wipe between cuts.