Best No-Bake Greek Yogurt Cheesecake Squares

A refreshing no-bake dessert that combines creamy Greek yogurt and a sweet graham cracker crust, perfect for hot summer days.

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Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Pulse graham crackers in a food processor until finely ground. Add melted butter and sugar, and pulse until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and refrigerate.
In a microwave-safe bowl, sprinkle gelatin over 2 tablespoons of cold water and let stand for 5 minutes. Microwave for 20-30 seconds until dissolved.
Beat softened cream cheese in a large bowl until smooth. Add Greek yogurt, sugar, vanilla, and lemon juice, beating until combined. Pour in the cooled gelatin mixture and mix on low until incorporated.
Pour the filling over the chilled crust, smoothing the top. Tap the pan on the counter to release air bubbles. Cover and refrigerate for at least 6 hours or overnight.
Once set, lift the cheesecake out of the pan using the parchment overhang. Cut into 16 squares with a knife that’s been run under hot water for clean cuts. Serve as is or with toppings.