If you are looking for a fresh, creamy, and super easy dessert to prepare, these no-bake mini cheesecakes with Greek yogurt and mascarpone are perfect for you!
I love using Greek yogurt in my recipes: I adore it for its fresh taste and compact texture that pairs wonderfully with creamy mascarpone. In this version, I prepare the cheesecake in convenient single servings, ideal for parties or to keep in the freezer, always ready for when I crave something delicious!
If you love no-bake desserts, I also recommend the no-bake yogurt cake that I often make: it’s another fresh recipe, ideal for any occasion and easy to customize!
Try this no-bake cheesecake: it’s truly a simple and delicious dessert, perfect for any occasion! Preparing it is a real pleasure, and I guarantee it will be a success. Don’t forget to personalize it as you like, with fresh fruit or with your preferred jam.
See you soon, Susy!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 348.08 (Kcal)
- Carbohydrates 33.00 (g) of which sugars 18.03 (g)
- Proteins 5.73 (g)
- Fat 22.38 (g) of which saturated 13.48 (g)of which unsaturated 4.52 (g)
- Fibers 1.03 (g)
- Sodium 106.78 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for No-Bake Cheesecakes with Greek Yogurt
- 5.3 oz Digestive biscuits (or other biscuits)
- 2.5 oz butter
- 200 0% fat Greek yogurt
- 5.3 oz mascarpone
- 1 tbsp powdered sugar
- 2 tsp jam (I used cherry jam)
- to taste jam (I used cherry jam)
- to taste mint (fresh leaves)
Useful Tools for the Mini Cheesecakes
- Muffin pan
- Mixer
- 6 Paper liners
- Spatula
How to Prepare No-Bake Cheesecakes with Greek Yogurt
Finely chop the digestive biscuits and mix them with the melted butter. Distribute this mixture into the muffin molds, lined with paper liners, and press well with the back of a spoon. Then put them in the refrigerator to set for 20 minutes.
In a bowl, beat the mascarpone with powdered sugar until smooth. Add the Greek yogurt, which I love using for its fresh taste and compact texture, and mix well until combined. If desired, add 2 tablespoons of jam to give a touch of extra sweetness.
Retrieve the bases from the refrigerator and pour the cream on top, leveling well with a spatula. Decorate the mini cheesecakes with the jam, and freeze them already prepared: perfect to pull out when needed!
Place them back in the refrigerator for at least 3-4 hours, but ideally leave them overnight so they set perfectly.
Storage of No-Bake Cheesecakes with Greek Yogurt
No-bake cheesecakes can be stored in the refrigerator for 3-4 days, or they can be frozen. Just let them thaw in the refrigerator for a few hours before serving, and they will be perfect!
Questions and Answers
Can I use only mascarpone?
Of course, but with Greek yogurt, you get a more compact texture and a fresh taste that makes the dessert more balanced.
Can I use other types of biscuits for the base?
Absolutely yes! You can replace digestive biscuits with chocolate cookies, whole wheat biscuits, or butter cookies.
