greek yogurt cheesecake with pomegranate top view

No-Bake Greek Yogurt Cheesecake Recipe with Pomegranate Delight

No-Bake Greek Yogurt Cheesecake with Pomegranate so good you'll want to eat it all up yourself!

Hello hello All Day I Eat readers! I have been eating this No-Bake Greek Yogurt Cheesecake all weekend long oink oink oink.

And since I like it so much, I am excited to share the secret to making it with you! But only if you oink with me. Okay. Only if you want to.

No-Bake Greek Yogurt Cheesecake Recipe with Pomegranate Delight

Butter, sugar, graham crackers and I am golden

Talk about a classic dessert. I love cheesecake. My go to recipe back in the day was one that was printed on the Kraft Cheesecake package. I don’t know how many times I made it, but I’ve made it a lot.

As my tastes have changed, I have since made many different variations. Cheesecake allows for a lot of freedom in altering both the filling and the crust.

Most recently, I’ve tried Ricotta, Mascarpone, and Goat cheese fillings for example. For the crust, I’ve tried variations with walnut, pistachios, and Amaretti cookies.

I must say, though, that for this dessert, I like the classic graham cracker crust best. I originally made this cheesecake last year for Thanksgiving. It was quite the hit and have since made it a few more times.

No-Bake Greek Yogurt Cheesecake with Pomegranate Deconstructed

One of these days I am going to physically deconstruct a dish. I promise. And then I will have to put it back together again. But with words. That will be interesting.

Let’s now get into what I think makes this cheesecake such a hit:


  • Greek Yogurt-This is the secret!!!
    • Almost half of the filling, healthier and lighter than cream cheese.
    • The greek yogurt adds a super subtle tangy note. Barely noticeable really! I think you’d have to be a super taster to discern that there is Greek Yogurt in this. I really can’t tell.
  • Decreased the sugar for the filling, less is better when possible in my opinion
  • Doubled the vanilla, can you ever have too much?
  • Used low fat cream cheese, less fat = keep fat intake steady while eating more cheesecake

slice of greek yogurt cheesecake angle

For the topping

  • I completely omitted the syrup the first time I made it. I generally don’t like syrups on my cheesecake, so don’t feel bad if you don’t make it.
    • If you don’t have pomegranate or it’s out of season I could see this work well with any berry really. Blueberries, raspberries, blackberries, marionberries, huckleberries etc.
  • Since I had made it a few times without it, I thought I would try adding the syrup this time to see if it made a difference
    • I reduced the juice with some sugar until the volume was about half
    • It turned out good, but isn’t something I see myself making next time around. If syrups are your thing then, by all means, try it!

In summary, this is a cheesecake that I plan to make many more times in the future. It is lighter than a traditional cheesecake (made just with cream cheese) and doesn’t require any baking.

It tastes great plain and would go well with any tart fruit. If you are looking for an easy dessert or an alternative cheesecake, this could be for you! It can even be made a day or two ahead, but will need some refrigerator space.

Let me know what you think or if you have any questions! I would love to hear your thoughts on this post, my site and or any other culinary challenges that you face. Whatever it is, I’m sure we can get through it together!

Thank you for reading and hope that you come back soon! Have a great rest of your week!!

slice of greek yogurt cheesecake angle top view

In case you missed them, here are some of my other dessert recipes!

[display-posts tag=”dessert”]




No Bake Greek Yogurt Cheesecake with Pomegranate

greek yogurt cheesecake with pomegranate top view
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 people 1x
  • Category: Dessert
  • Cuisine: New American


Units Scale


  • 1 1/2 cups graham cracker crumbs (ground in a food processor)
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup sugar


  • 2 teaspoons powdered gelatin ((one whole packet))
  • 1 1/2 pounds cream cheese (I used two full fat and one 1/3 fat packages)
  • 1 1/2 cups Greek yogurt (plain whole-milk. I used Greek Gods)
  • 3/4 cup sugar (minus 2 Tablespoons)
  • 2 teaspoons Lemon juice ( )
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  • 1/2 cup pomegranate juice (freshly juiced)
  • 2 Tablespoons sugar
  • 1 cup pomegranate (or any other berry)



  1. Spray the bottom and sides of springform pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.


  1. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until soft at least 10 minutes.
    cheesecake preparation top view
  2. Use a stand mixer to combine cream cheese, yogurt, sugar, lemon juice, vanilla, and salt. (if you want a super smooth consistency use a food processor or immersion blender to puree the filling)
  3. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
  4. With mixer/processor running, slowly add gelatin to the cream cheese mixture. Mix thoroughly! You don’t want solid gelatin bits in your cheesecake!! Once well mixed, pour into prepared crust and smooth out the top.
  5. Cover with plastic wrap and chill for at least 5 hours before serving.

Pomegranate syrup

  1. Add juice and sugar to a medium saucepan over medium-low heat; simmer, whisking occasionally, until volume is reduced by half (15-20 minutes). Let cool.
    pomegranate in a container side view
  2. Once the syrup has cooled, drizzle pomegranate syrup, top with pomegranate and serve!
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65 thoughts on “No-Bake Greek Yogurt Cheesecake Recipe with Pomegranate Delight”

  1. The last cheesecake I made was too moist as the biscuit layer (made with crumbled digestives) just wasn’t crunchy enough. Good tip with using the crackers, will have to try that next time. Those photos have made my mouth water! x

  2. Silver Screenings

    I never would have thought to make cheesecake with Greek yogurt – sounds fabulous! Thanks for sharing this.

  3. It’s unusually white for a cheesecake. Sounds delicious. My problem is no one else in my house would eat it ! And I can’at possibly eat a whole cheesecake by myself – well, I could, but I must’nt, so I’ll just drool and pretend 🙂
    Thank you so much for the follow – appreciate it. May you 2017 be filled with deliciousness!

    1. thank you Raili! you could probably get away with cutting the recipe in half and use ramekins for individual servings. just a thought 🙂

  4. This looks fabulous! I’m so glad I found your blog after you began following mine. I’ve already pinned 2 recipes and can see that your blog will be a new favorite. ?

  5. This looks like a must try recipe, though I’m not sure if I can find Greek yogurt in Oaxaca (never looked for it) It took a long time to find yogurt without sugar that was also not runny!
    I liked the photos and descriptions of gelato – I was in Italy only once and I thought gelato was one of the best treats I’ve ever eaten!
    Thanks so much for following my blog. With your great interest in food you should definitely visit Oaxaca where the food is wonderful! I sent your blog information to my daughter in Denver, as she loves to cook and especially to bake.

    1. Thank you stopping by Marilyn! the gelato was definitely the best i’ve had as it should be ! i went to oaxaca a couple years ago and loved it. can’t wait to return!!

  6. Congratulations your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and come back to see us real soon!
    Miz Helen

  7. I too love cheesecake, but without syrup! Greek yogurt is something I never thought about adding in, but it’s a really good idea. I will have to try this on a day off! 🙂

  8. This looks delicious! I never thought of using greek yogurt in a cheesecake and I like that it makes it a healthier option. Love the pomegranate too.

  9. OMG this looks SO GOOD. What are your thoughts on goat cheese in your cheesecake? Did it come out well? I am definitely going to try this… literally making my grocery list right now.

    1. Thank you Katie! My goat cheesecake was good! Here is the recipe for that one if you are interested. http://wp.me/p7IPNM-z7 It’s definitely different got a different flavor if that’s what you’re going after. Would love to hear how yours turns out whichever you make !

  10. I really like the lighter twist you put on this cheesecake! I am a BIG fan of cheesecake, but it’s typically so rich and heavy. I really want to try this out – maybe with strawberries for my first attempt! 🙂

    1. Thank you Sara! It’s definitely on the lighter side, especially since I used low fat cream cheese for part of it. I suppose you could use all low fat cream cheese if you really wanted to. Would love to hear how it turns out if you make it!

  11. Backyard Photographer Blog

    You had me at “no-bake”! I’m with you on the classic graham cracker crust. The recipe looks simple and easy to make! thanks for sharing this ? Look forward to seeing your video to! ?

  12. Danielle @ Follow My Gut

    I’m totally oinking over here with you. Well lemme say this, I love that you’ve been eating this cake all week because I would have done the same thing. You’re totally my type of foodie! But for real, this looks so good and light and the pomegranates are such a bright and fruity accent that I’m so into this. Oooooh gotta try this for thanksgiving!!!

    Danielle | FollowMyGut.com <3

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

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