Cheesecake dessert cups made with a soft nutty base, a vanilla cheesecake filling, topped with delicious fruit puree or jam. Made with just 9 ingredients, plus your desired topping, these no bake cheesecake cups require just 15 minutes of hands-on time and an hour to chill.

They are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat! This recipe is so simple and perfect for a small crowd!

I love that you don’t have to use your oven, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake and they make a delicious handheld, two bite, sweet treat for parties, brunch, pot lucks, family gatherings or as an afternoon snack!

They are made in a cupcake pan which means they are the perfect individual size. No slicing cheesecake! They can even look a little fancy with the chocolate drizzle if you are serving them at a party.

What other fruit can I use?

Blend any of the below and strain to remove seeds if preferred:

Berries.

Kiwi fruit.

Lime / Lemon juice. Other citrus like orange or grapefruit will also be delicious. Lemon curd will also be amazing in this recipe.

I am always trying to be mindful of the ingredients I use in my recipes, choosing whole foods with added health benefits when I can. Always without sacrificing flavor, of course.

For this reason, I skip out on the graham cracker crust. To me it adds no health benefits as its processed so I give it a miss. A nut base works well with the cheesecake filling, and pecans are heart-healthy with antioxidants and anti-inflammatory properties. You could use almonds or walnuts instead. I prefer the buttery taste of the pecan, but use whatever you have on hand.

The dates added sweetness and stickiness, so we can pack the mixture into the bottom of muffin cups and the mixture will stick together without baking. I love to use dates as a base in most of my snack balls, no-bake bars, or if I need a natural sweetener in a cookie or frosting. They are little morsels of natural sugar and a great alternative to refined sugars. You don’t need many dates to make something sweet!

They are as cute as they are delicious. Individual little cheesecakes made in a muffin tin with a classic cookie nutty base and a rich creamy and silky cashew based centre topped with fruit or jam.

Great for a special occasion, these delicious little bites are both simple to make and a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.

Mini Passion Fruit No Bake Cheesecakes

These no-bake cheese cakes are served in individual cups for the perfect dessert. They are rich, decadent, so incredibly simple to make and easy to transport. Top with fruit or berries, fruit puree or chocolate magic shell.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, mini cheesecake cups fruit topping, mini passion fruit no bake cheesecakes, no bake mini cheesecakes

Servings 12

Ingredients

Base Crust

• 1 cup pecans, walnuts or almonds
• 1/2 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/4 cup old fashioned oats
• 1/2 teaspoon vanilla extract

Cheesecake Filling

• 1 cup cream cheese
• 1 cup Greek-style yogurt, plain
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Topping

• Fresh fruit or fruit puree

Instructions

Base Crust

• Place cupcake liners in a 12-cup muffin tin. Or use a silicon muffin pan.

  Add crust ingredients to a food processor and process until mixture is sticky and crumbly. Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake base.

  Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup. Press the mixture down and spread out evenly with the back of a spoon into the cups to form a bottom crust.  Place in fridge while you make the cheesecake filling.

   

Cheesecake Filling

• Wipe out processor and add in cheesecake ingredients. Process until mixture is smooth and creamy, about a minute or so.

  Divide cheesecake mixture evenly among cups, about 2 heaping tablespoons for each. Smooth top using same method as crust.

  Refrigerate for about 3 hours or freeze for about 1 hour, until cheesecake has set. Remove from cupcake liner when ready to eat. Top with fresh fruit or fruit puree.

  Store in an airtight container in the refrigerator for up to 5 days, or freeze cups, store in a freezer bag, and let defrost on the counter for about 10 minutes when ready to eat.

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites