This no-bake recipe is so easy, anyone can make it. It’s a healthier spin on cheesecake, but it’s just as decadent.
No-Bake Healthy Mini Strawberry Cheesecakes
Description
Cheesecake has always been one of my favorite desserts, but rarely had the opportunity to have it. Realistically, it’s likely because it’s not all that good for us. Traditionally, it’s packed with fat and sugar, which is probably why it tastes so good! On another note, it’s still strawberry season here in Michigan, and I was provided with a bounty of fresh strawberries and needed to use them up. Fruit and cheesecake are always a good pair, so I thought “Why not try and make a healthier version of cheesecake and include the strawberries?” And let me tell you, I am so glad I did! These mini cheesecakes are still just as decadent as the real deal and come in just under 100 calories per cheesecake! While I haven’t tried this recipe as one whole cheesecake in a springform pan, I’m sure it would work just as well, as it is no-bake. Personally, I find the individual size to be more crowd friendly. The best part about these, is that you can sub out the strawberries for a different kind of fruit and use whatever is seasonal in your area.
Ingredients
Instructions
-
- Prepare the cupcake liners into the muffin tin. You will only need 1 muffin tin and 12 liners.
- Add the Kodiak Honey Grahams to a food processor and pulse on high for about 1 minute, until finely ground.
- Add in the melted butter and pulse until combined. It should be the consistency of slightly wet sand, and packable.
- Divide the graham mix into each liner in the muffin pan and pack down tightly. You can use the back of a spoon, a cup, or just your fingers to pack it.
- Place in the freezer for at least 30 minutes to set.
- While those are setting in the freezer, add the softened cream cheese to an electric stand mixer and mix on low speed until smooth.
- Add in the Lakanto Sweetener and mix until combined. Next, add the Greek yogurt, vanilla extract and pinch of salt.
- Mix in the strawberries on very low speed, or by hand with a rubber spatula.
- Remove the graham crusts from the freezer and top each one with the cheesecake mixture as evenly as possible. Smooth out the tops and place back in the freezer for at least one hour.
- The cheesecakes likely won’t completely freeze but should be set enough to remove from the liner.
- Keep stored in the freezer and remove about 10-15 minutes before serving, or store in the refrigerator, however it may be slightly soft.
