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No Bake Greek Yogurt Cheesecake with Crumble Topping

Who needs a crust when you can have a buttery, cinnamon-spiced crumble on top? This no-bake cheesecake blends Greek yogurt and cream cheese for a light, silky base—but it’s the real-butter crumble that brings the texture and flavor you’ll come back for.
15 min Prep Time
25 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Servings: 4

Servings: 4

Ingredients

  • Cheesecake

  • 8 ounces cream cheese, at room temperature
  • 3/4 cup Greek yogurt
  • 2 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Fresh blueberries, for topping

  • Crumble

  • 1 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted and cooled

Instructions

Step 1

Heat oven to 350°F.

Step 2

To make the cheesecake, mix the cream cheese, Greek yogurt, sugar, honey, lemon juice and vanilla extract in a large bowl with an electric mixer until smooth and creamy.

Step 3

Divide cheesecake evenly among serving glasses and chill.

Step 4

To make the crumble topping, whisk together the flour, brown sugar, granulated sugar, cinnamon, lemon zest and salt in a large bowl. Stir in the butter. Combine mixture using your hands until coarse crumbs form.

Step 5

Spread crumbs onto a baking sheet in an even layer. Bake until crumbs are solid and lightly golden, 20-25 minutes. Transfer baking sheet to a wire rack to cool. (Crumble can be baked up to 2 days ahead and stored in an airtight container at room temperature).

Step 6

When ready to serve, top each cheesecake with crumble and fresh blueberries.