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.
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 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 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.