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!
Yield: 24 mini cheesecake bites
Ingredients
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 ⅓ reduced fat), softened
- ¼ cup plain nonfat Greek yogurt
- 1 ½ tablespoons honey
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of 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!
Notes
Honey: These are naturally sweetened with honey but you could try maple syrup or agave syrup.
Butter: This is used to help the graham cracker crust come together. You could try substituting coconut oil, but I haven't tested it that way.
Cream cheese: I use the ⅓ reduced fat kind. You can definitely use full fat for a richer flavor. I haven't tried this with nonfat cream cheese. Oh, and be sure to let the cream cheese soften a bit; it helps it blend more smoothly!
Greek yogurt: Nonfat plain Greek yogurt has no added sweeteners and works great for the consistency here. Or 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.
Graham crackers: 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.
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.
Nutrition
Serving: 2mini cheesecakes | Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 57mg | Fiber: 1g | Sugar: 15g
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