Hey, hey my friends! We’ve had a busy week with the kids at two different morning camps, meaning two drop-offs and two pick-ups every day. And my husband has had all kinds of work commitments keeping him away. Plus me with my work-from-home job (I’m a health/nutrition editor; it’s all online content) plus some blog work and a dentist appointment to juggle. Oh and there’s swim lessons this afternoon. But the weekend is almost here and we’ve got some delicious mini desserts to discuss. These healthy no bake mini cheesecake bites are sweet and creamy and rich and delicious and full of all your favorite flavors, just lightened up a bit!
So we can have more! And cause mini desserts are just fun. See chocolate strawberry pretzel fudge cups (also no-bake!) and healthy double chocolate mini cupcakes. Good things come in small packages, right? These healthy cheesecake bites are naturally sweetened, with no added sugar. They’re also lower in fat - no heavy cream or sweetened condensed milk here. We’re using a reduced fat cream cheese and nonfat Greek yogurt and they still come out super creamy! Plus you can add any fun toppings you want to these mini cheesecakes! Keep reading for some ideas. OK, let’s get to not baking, ha!
Now, I’ve got some notes and tips coming up below on how to make no bake mini cheesecake bites. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient 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.
Also, as mentioned, you can get creative with your cheesecake toppings. Here are a few ideas.
Topping Ideas
Fresh berries, such as strawberries, blueberries or raspberries Crushed graham crackers Drizzle of chocolate or caramel sauce (or both!) Strawberry sauce or other jam Mini chocolate chips Crushed candy bars
Pick your favorites or get creative with some other ideas.
As for storing cheesecake bites… Keep extras of these mini cheesecakes stored in the freezer for up to 3 months. This ensures they don’t soften and fall apart or get runny. You can pop them out of the muffin tin once they are set up and put them in a covered container or ziploc bag. Don’t forget to label and date it. Also, bring them to room temp for at least 5 minutes before serving, especially if they are decorated with fruit so that it’s not solid. You’ll have a creamy little treat ready and waiting anytime you want to pop one!
I hope you give these no bake bites a try for a new fun mini dessert that everyone will go crazy for! You’ll love the flavor, you’ll love the size, you’ll love how easy they are to make, with no oven needed. (Hello, summer in the South.) And you’ll love knowing they are lightened up a bit! Wishing you all a wonderful, relaxing weekend! XO, Kathryn 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.
Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
