There’s something so satisfying about a dessert that feels indulgent but is secretly light and healthy.
These Cherry Cheesecake Yogurt Cups are my go-to treat when I want something sweet without the guilt.
Creamy Greek yogurt, sugar-free cheesecake pudding, and a layer of cherry pie filling—it’s like a no-bake cheesecake in a cup!
Why You’ll Love This Recipe
Lightened-up indulgence – Tastes rich and creamy with fewer calories.
Only 3 ingredients – No baking, no fuss, just mix and chill.
High-protein – Thanks to Greek yogurt, it keeps you full longer.
No added sugar – Perfect for a low-sugar or diabetic-friendly treat.
Great for meal prep – Make ahead and store in the fridge all week.
Customizable – Top with cherries or your favorite fruit.
What You’ll Need (Ingredient Highlights)
Fage 0% Greek Yogurt – Thick, tangy, and packed with protein.
Sugar-Free, Fat-Free Cheesecake Pudding Mix – Adds rich flavor and velvety texture.
Comstock No Sugar Added Cherry Pie Filling – Sweet, tart topping without extra sugar.
Optional milk (fat-free or almond) – Helps adjust consistency if the mix becomes too thick.
Pro Tips Before You Start
Use cold ingredients for the creamiest texture.
If the mixture feels too thick, stir in a splash of milk.
Let the pudding set for a few minutes before portioning.
Choose clear containers or jars for an appealing layered look.
Chill for 30 minutes before serving for best flavor and texture.
How to Make Cherry Cheesecake Yogurt Cups
Step 1: Mix the Base
In a medium bowl, combine the Greek yogurt and dry cheesecake pudding mix.
Stir until smooth and well incorporated.
If the mixture is too thick, add a little milk (about 2 tablespoons) and stir again.
Step 2: Portion into Cups
Spoon about the yogurt mixture into each serving container or small jar.
Smooth the top with a spoon or spatula.
Step 3: Add the Cherry Topping
Spoon cherry pie filling over each portion.
Spread gently to cover the top evenly.
Step 4: Chill and Serve
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Enjoy chilled straight from the fridge!
What to Serve It With
A sprinkle of crushed graham crackers for crunch
Whipped topping or light Cool Whip
Fresh mint for color and aroma
Extra fresh cherries on top
Almond slivers or chopped walnuts
Variations / Substitutions
Try other pudding flavors like vanilla, white chocolate, or lemon.
Swap cherries for blueberries, raspberries, or diced peaches.
Add a crust layer of crushed graham crackers at the bottom for true cheesecake vibes.
Use 2% or full-fat Greek yogurt for a richer texture.
Make it dairy-free by using coconut yogurt and plant-based pudding mix.
Storage & Leftovers
Store in airtight containers in the fridge for up to 4 days.
Do not freeze—the texture will break down.
Best enjoyed chilled straight from the fridge.
Stir gently if any liquid separates over time.
FAQs
Can I use flavored Greek yogurt instead of plain?
Yes, but it will add sugar and may affect the consistency.
Is this suitable for a diabetic diet?
It’s low in sugar, but always check with your nutritionist or doctor.
Can I prep this for a party?
Absolutely! Layer them in mini dessert cups or jars for a beautiful presentation.
Does the pudding mix need to be cooked?
Nope—it blends directly into the yogurt without any cooking.
Can I use regular pie filling instead of no sugar added?
Yes, but it will increase the sugar content significantly.
Is it okay to skip the milk?
Yes, only add milk if the mixture is too thick for your liking.
How can I make it taste more like real cheesecake?
Add a few drops of vanilla extract and a pinch of salt to the yogurt mix.
Final Thoughts
These Cherry Cheesecake Yogurt Cups are my sweet little secret on busy weeks.
I love how they come together in just minutes but taste like I spent hours in the kitchen.
They’re creamy, fruity, and satisfying—perfect for breakfast, snack, or a light dessert.
Once you try them, you’ll want to keep them stocked in your fridge at all times!
