Healthy no bake mini cheesecake bites are naturally sweetened and made with lower-fat cream cheese and Greek yogurt for a lightened up but super creamy and delicious cheesecake dessert!
Hey, hey my friends!
How is the week treating you so far? I hope very well but if not, it’s already Thursday (thirsty Thursday at that) so grab a drink and hang in there! 🥃😜
We’ve had a busy week with the kids at two different morning camps (meaning two drop-offs and two pick-ups every day), and my husband with all kinds of work commitments keeping him away, and me with my work-from-home job (I’m a health/nutrition editor; it’s all online content) plus some blog work and a dentist appointment to juggle, oh and there’s swim lessons this afternoon.
Whew… I’m ready to kick back and unwind! Hopefully we’ll have good weather and can spend some mornings walking/biking on the greenway and some lazy afternoons at the pool this weekend. 👌
For now, can we pause and say happy birthday?! 🎉🎈🎁
Recipe Redux — the monthly recipe challenge group I participate in with other healthy food bloggers and registered dietitians — is 6 years old!
So to celebrate, we’re all bringing mini desserts to the party – cause then you get to try a little of everything!
I had a hard time deciding on what I wanted to feature. I had five or six ideas listed out and let my husband vote.
He wanted these healthy no bake mini cheesecake bites, and that was A-OK by me!
These are sweet and creamy and rich and delicious and full of all your favorite flavors, just lightened up a bit!
So we can have more 🙌
Plus you can add any fun fruit toppings you want! Or a drizzle of chocolate – I think I’ll do that next time!
A few notes on these healthy no bake mini cheesecake bites:
- My mini cheesecakes are naturally sweetened with honey but you could try maple syrup or agave syrup.
- They are also lower in fat — no heavy cream or sweetened condensed milk here — but if you don’t want to use butter, you could try substituting coconut oil.
- We always have nonfat plain Greek yogurt on hand (which has no added sweeteners), but you could substitute a flavored yogurt to change the flavor of the cheesecake. You may want to reduce the amount of honey if you don’t want these overly sweet.
- I always use graham crackers for my cheesecake crust, but you can substitute a crushed cookie if you desire: shortbread, vanilla wafers and gingersnaps should all work.
- You can keep extras of these cheesecake bites stored in the freezer so they don’t soften and fall apart. (You can pop them out of the muffin tin once they are set up and put them in a freezer-safe bag or container.) Bring them to room temp for at least 5 minutes before serving especially if they are decorated with fruit so it’s not solid.
Oh, and if you’re wondering, my husband who voted for this dessert said these cheesecake bites were exactly what he had hoped for!
He kept grabbing a couple from the freezer for an after-dinner treat 😊 #winner
And of course, if you are making and serving these Memorial Day, July 4th or Labor Day, feel free to decorate these up with red and blue berries and make them all kinds of patriotic and festive. 🇺🇸🙌
(Psst, also check out the round-up below for all the other Recipe Redux mini desserts!)
Wishing you all a wonderful, relaxing weekend!
Healthy no bake mini cheesecake bites
Healthy no bake mini cheesecake bites are naturally sweetened and made with lower-fat cream cheese and Greek yogurt for a lighter but super creamy dessert!
For the graham cracker crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (or coconut oil), melted
For the cheesecake filling
- 1 (8 oz.) package plain cream cheese (I use 1/3 reduced fat), softened
- 1/4 cup plain nonfat Greek yogurt
- 1 1/2 tablespoons honey
- 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped fresh fruit and/or mini chocolate chips or chocolate sauce
Spray a mini muffin tin with cooking spray and set aside.
To make the crust: Combine graham cracker crumbs and melted butter in a small bowl and stir well to combine.
Spoon 2-3 tablespoons of the crumb mixture into each mini muffin cup. Press down using a small bottle or shot glass to help it get packed in. Put the pan in the freezer to firm up the crust while you make the filling.
To make the cheesecake filling: Use a hand mixer or stand mixer to mix all of the filling ingredients until creamy and smooth.
Add about a tablespoon of the cream cheese filling to each muffin cup. I dollop it in with a spoon and this wet a couple of fingers and press down the tops to smooth them out.
Top with desired toppings.
Cover the pan and return to the freezer for 15-20 minutes to set up. Use a spoon or knife to loosen the edges of each cheesecake then pop out of muffin tin and serve!
Keep extras of these cheesecake bites stored in the freezer so they don’t soften and fall apart. (You can pop them out of the muffin tin once they are set up and put them in a freezer-safe bag or container.) Bring them to room temp for at least 5 minutes before serving especially if they are decorated with fruit so it’s not solid.
We always have nonfat plain Greek yogurt on hand (which has no added sweeteners), but you could substitute a flavored yogurt to change the flavor of the cheesecake. You may want to reduce the amount of honey if you don’t want these overly sweet.
|Amount Per Serving||As Served|
|Calories 67kcal Calories from fat 46|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 3g||15%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|