Strawberry Yogurt Cheesecake Cups

These individual cheesecake-style cups use Greek yogurt and cream cheese for a thick filling, with fresh strawberries and a measured graham-cracker base. Unlike a casual pudding mix, the complete formula identifies every ingredient and gives the dessert enough chilling time to set.

Recipe details

Yield: 6 dessert cups
Prep time: 20 minutes
Chill time: 2 hours
Equipment: mixing bowl, electric hand mixer, flexible spatula, measuring cups and spoons, six 6-ounce cups

Ingredients

3/4 cup graham-cracker crumbs
2 tablespoons unsalted butter, melted
8 ounces reduced-fat cream cheese, softened
1 cup plain Greek yogurt
1/3 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups strawberries, hulled and diced
6 small strawberry halves for garnish, optional

Instructions

Stir the graham crumbs and melted butter until the crumbs are evenly moistened. Divide among six cups, about 2 tablespoons each, and press lightly with the back of a spoon.
Beat the softened cream cheese on medium speed for 1 minute. Add powdered sugar and beat until smooth, scraping the bowl.
Add Greek yogurt, lemon juice, and vanilla. Beat on low only until evenly blended. Excess beating can loosen the yogurt.
Fold 1 cup diced strawberries into the filling. Divide the mixture evenly among the cups and smooth the tops.
Cover and refrigerate for at least 2 hours. Spoon the remaining 1/2 cup diced strawberries over the cups and add an optional strawberry half immediately before serving.

Texture and assembly

Use thick Greek yogurt rather than standard yogurt, which contains more free liquid. Pat washed berries dry before hulling and dicing them. Water clinging to the fruit can thin the filling and soften the crumb base. Softened cream cheese should yield to gentle pressure but should not be melted or warm.

The crust is intentionally pressed lightly. Compressing it very firmly makes it difficult to scoop from the cup. Keep the diced strawberry pieces small enough to distribute through the filling. Add the final fruit topping at serving time so its juice does not pool on the surface during the two-hour chill.

Substitutions and serving

Blueberries or raspberries can replace strawberries in the same measured amount. Full-fat cream cheese can replace reduced-fat cream cheese and generally produces a firmer filling. Vanilla wafer crumbs can replace graham crumbs by volume. Flavored yogurt is not a direct substitution because it changes sweetness and thickness.

Serve directly from the refrigerator with a spoon. The cups are designed as six individual servings and are not intended to unmold. For transport, fit each cup with a lid and carry them upright in a chilled container.

Storage and safety

Cover and refrigerate at 40°F or below for up to 3 days. Do not leave the dairy desserts out longer than 2 hours, or 1 hour above 90°F. Discard portions that exceed those limits. Freezing is not recommended because the yogurt can release water after thawing.

To keep the layers visible, wipe the inside wall of each cup after pressing in the crumbs and before adding the filling. A small cookie scoop helps distribute the thick filling without smearing the rim. Tap each filled cup once on a folded towel to settle large air pockets, then smooth the surface without pressing down.

Strawberry Yogurt Cheesecake Cups