Healthy Vanilla Cheesecake Cups

SHARE & COMMENT

 

Healthy Vanilla Cheesecake Cups

Healthy No-Bake Vanilla Cheesecake Cups are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat!
I know, I know – the title is a mouthful. I wasn’t sure how else to convey all of the goodness that’s packed in these little wonders. Decadent, sweetened cream cheese meets a pecan, oat, and date “crust.”
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 as cute as they are delicious. Individual little cheesecakes made in a muffin tin with a classic nutty base and a rich, creamy and silky, cream cheese and yogurt filling topped with fruit or jam.
Great for a special occasion, these delicious little bites are both simple to make and areal crowd pleaser. They are sure to be a hit and you will be asked for the recipe.
 
 
Course Dessert, Snack
Keyword blueberry cheesecake bites, chocolate no bake cheesecake cups, clean eating dessert, clean eating snack, healthy vaniilla cheesecake cups
Servings 12

Ingredients

Base Crust

  • 1 cup pecans, walnuts or almonds
  • 1/2 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup oats, instant or quick
  • 1/2 teaspoon vanilla extract

Cheesecake Filling

  • 1 cup cream cheese
  • 3/4 cup Greek yogurt, plain
  • 1/4 cup honey or maple syrup
  • 2 tablespoons coconut oil,melted
  • 1 teaspoon vanilla extract

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.
    Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup. Press the mixture down into the cup to form a bottom crust, using fingers dipped in water if needed.
     

Cheesecake Filling

  • Wipe out processorand 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 liners when ready to eat.
    Top with fresh fruit, fruit puree or jam.
    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.
     
     
Print Recipe

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 

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating