Healthy No-Bake Cheesecake Cups
Healthy No-Bake Cheesecake Cups are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat!
Servings: 12
Calories: 120kcal
Ingredients
FOR THE CRUST
- 1/2 cup unsalted pecans
- 1/4 cup old fashioned oats
- 3 medjool dates, pitted
- 1/2 tsp vanilla extract
- tiny pinch of kosher salt
FOR THE CHEESECAKE MIXTURE
- 8 ounces 1/3 less fat cream cheese
- 1 6-ounce container fat free greek yogurt, plain
- 1/4 cup sugar of choice (I used coconut sugar)
- 1 tsp vanilla extract
Instructions
- Place cupcake liners in a 12-cup muffin tin.
- Add crust ingredients to a food processor and mix on high 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.
- Wipe out processor and add in cheesecake ingredients. Mix on high until sugar dissolves and the 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 fruit or jam.
- Store in an air tight 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.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated per cheesecake cup.
WW Blue and Purple SmartPoints: 4 per cup
WW Green SmartPoints: 5 per cup
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Fiber: 1g | Sugar: 9g