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!
Prep Time20 minutesmins
Total Time20 minutesmins
Yield: 24mini cheesecake bites
Ingredients
For the graham cracker crust:
1cupgraham cracker crumbs
3tablespoonsunsalted butter, melted
For the cheesecake filling:
1(8 oz.) package plain cream cheese (I use ⅓ reduced fat), softened
¼cupplain nonfat Greek yogurt
1 ½tablespoonshoney
½tablespoonlemon juice
1teaspoonvanilla extract
Pinchof salt
Toppings:
Chopped fresh fruit and/or mini chocolate chips or chocolate sauce
Instructions
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 or the refrigerator for at least an hour to set up. Use a spoon or knife to loosen the edges of each cheesecake then pop out of muffin tin and serve!
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Notes
Storing: 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 and super hard.