Lemon Greek Yogurt Cheesecake Cups – Light, Bright, and Easy

These cheesecake cups bring together tangy lemon, creamy Greek yogurt, and a crunchy graham base for a dessert that feels special without the fuss. They’re portioned, portable, and surprisingly light, with a silky texture that satisfies without being heavy. Think classic cheesecake flavor, but fresher and a bit sunnier.

They’re also easy to make ahead, so they’re ready when you are. Perfect for parties, weeknight treats, or when you want something sweet but not over-the-top.

Lemon Greek Yogurt Cheesecake Cups – Light, Bright, and Easy

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 servings

Ingredients

  

• For the crust:
• 1 cup finely crushed graham crackers (about 8 full sheets)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• Pinch of fine sea salt
• For the filling:
• 8 ounces cream cheese, softened to room temperature
• 1 cup plain Greek yogurt (2% or whole milk for best texture)
• 1/2 cup granulated sugar (or 6 tablespoons for a slightly less sweet version)
• 2 large eggs, at room temperature
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch (or 1 tablespoon all-purpose flour)
• Pinch of fine sea salt
• For serving (optional):
• Fresh berries (blueberries, raspberries, or sliced strawberries)
• Thin lemon slices or extra zest
• A drizzle of honey or berry sauce

Instructions

 

• Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. For cleaner edges, use parchment-style liners.
• Make the crust: In a bowl, stir together the graham crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and look like wet sand.
• Press the crust: Divide the mixture among the liners (about 1 tablespoon per cup). Press firmly with the bottom of a small glass or measuring cup to create a compact layer.
• Par-bake: Bake the crusts for 5–6 minutes until set and slightly deeper in color. Remove from the oven and set aside to cool slightly.
• Mix the filling: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the sugar and beat until creamy and no lumps remain.
• Add the Greek yogurt, lemon zest, lemon juice, vanilla, cornstarch, and salt. Beat on low until just combined and silky. Scrape the bowl as needed.
• Beat in the eggs one at a time on low speed. Mix until just incorporated. Do not overmix; a gentle mix keeps the texture soft.
• Fill the cups: Spoon the batter over the warm crusts, filling each liner nearly to the top. Tap the pan gently on the counter to release any bubbles.
• Bake for 16–20 minutes, until the centers are mostly set but still slightly jiggly when you nudge the pan. They will finish setting as they cool.
• Cool in the pan for 20–30 minutes, then transfer to a wire rack. Once at room temperature, cover and chill for at least 3 hours, ideally overnight, for the best texture.
• Serve: Peel off the liners, top with berries or a little zest, and enjoy. For cleaner edges, serve them well-chilled.

What Makes This Recipe So Good

• Fresh lemon flavor: Real lemon juice and zest give these cups a bright, clean taste that cuts through the richness.
• Lighter than traditional cheesecake: Greek yogurt adds creaminess and protein while keeping the filling lighter.
• Fast and fuss-free: No water bath, no springform pan. Just mix, spoon, and bake.
• Perfect portions: Muffin tin cups make serving simple and help with portion control.
• Make-ahead friendly: Chill well and hold their shape for days, so dessert is always ready.

Ingredients

• For the crust:
• 1 cup finely crushed graham crackers (about 8 full sheets)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• Pinch of fine sea salt
• For the filling:
• 8 ounces cream cheese, softened to room temperature
• 1 cup plain Greek yogurt (2% or whole milk for best texture)
• 1/2 cup granulated sugar (or 6 tablespoons for a slightly less sweet version)
• 2 large eggs, at room temperature
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch (or 1 tablespoon all-purpose flour)
• Pinch of fine sea salt
• For serving (optional):
• Fresh berries (blueberries, raspberries, or sliced strawberries)
• Thin lemon slices or extra zest
• A drizzle of honey or berry sauce

Instructions

1. Preheat the oven to 325°F (163°C).

   Line a 12-cup muffin tin with paper liners. For cleaner edges, use parchment-style liners.

2. Make the crust: In a bowl, stir together the graham crumbs, sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and look like wet sand.
3. Press the crust: Divide the mixture among the liners (about 1 tablespoon per cup).

   Press firmly with the bottom of a small glass or measuring cup to create a compact layer.

4. Par-bake: Bake the crusts for 5–6 minutes until set and slightly deeper in color. Remove from the oven and set aside to cool slightly.
5. Mix the filling: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the sugar and beat until creamy and no lumps remain.
6. Add the Greek yogurt, lemon zest, lemon juice, vanilla, cornstarch, and salt.

   Beat on low until just combined and silky. Scrape the bowl as needed.

7. Beat in the eggs one at a time on low speed. Mix until just incorporated.

   Do not overmix; a gentle mix keeps the texture soft.

8. Fill the cups: Spoon the batter over the warm crusts, filling each liner nearly to the top. Tap the pan gently on the counter to release any bubbles.
9. Bake for 16–20 minutes, until the centers are mostly set but still slightly jiggly when you nudge the pan. They will finish setting as they cool.
10. Cool in the pan for 20–30 minutes, then transfer to a wire rack.

    Once at room temperature, cover and chill for at least 3 hours, ideally overnight, for the best texture.

11. Serve: Peel off the liners, top with berries or a little zest, and enjoy. For cleaner edges, serve them well-chilled.

How to Store

• Refrigerate: Store in an airtight container for up to 5 days. Keep them chilled until serving.
• Freeze: Freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container.

  Freeze for up to 2 months. Thaw in the fridge overnight.

• Transport tips: If taking to a gathering, keep them in the paper liners and pack in a snug container to prevent smudging.

Benefits of This Recipe

• Lighter indulgence: Greek yogurt cuts richness while keeping the creamy feel.
• High success rate: No water bath and a short bake time make it beginner-friendly.
• Balanced flavor: Bright lemon offsets sweet, creamy filling for a fresh finish.
• Customizable: Easy to switch up flavors, toppings, and crust options.
• Great for gatherings: Individual portions look neat on a dessert tray and are easy to serve.

Pitfalls to Watch Out For

• Overbaking: If the centers are fully firm in the oven, they’ll be dry when cooled. Pull them when the middle still has a slight wobble.
• Cold ingredients: Cold cream cheese can leave lumps.

  Let cream cheese and eggs come to room temperature before mixing.

• Overmixing: Beating too long adds air and can cause cracks. Mix just until smooth and combined.
• Watery yogurt: Very thin yogurt can loosen the batter. Use Greek yogurt and avoid “whipped” or runny varieties.

  If your yogurt is loose, strain it briefly.

• Skipping chill time: Serving too soon leads to soft, messy cups. Give them time to set fully in the fridge.