Healthy Cheesecake Bites – lower in fat than a traditional cheesecake, gluten free and refined sugar free. The easy oat crust is made with 4 simple ingredients!
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Healthy Cheesecake Bites
These are the best mini cheesecakes I’ve ever had! Honestly, these taste even better than the real deal. First of all, oats, almond flour, dates and coconut oil create the most incredible cookie-like crust. Secondly, the mixture of Greek yogurt and tofu cream cheese forms a rich and creamy texture. Lastly, what are you waiting for? Go make them!
Ingredients in Healthy Cheesecake Bites:
For the crust:
- gluten free oats
- almond flour
- dates
- softened coconut oil
(olive oil for greasing the muffin tin)
For the filling:
- plain greek yogurt (room temp)
- tofu cream cheese (room temp) I love Tofutti Better Than Cream Cheese – You can find it at any grocery store!
- egg (room temp)
- coconut sugar
- almond flour
How do you make Healthy Cheesecake Bites?
Make the crust:
- Place all crust ingredients into a food processor until a crumble has formed. Grab a greased muffin tin.
- Press about ⅛ cup of the mixture into each cup to create the crust.
- Bake at 325 degrees for about 5 minutes. Make the filling as the crust cools.
Make the filling:
- Use the flat beater attachment on your stand mixer (I use my KitchenAid Mixer) and mix all ingredients until combined and creamy. There should be no lumps.
- Evenly distribute the mixture on top of the crust. (About a little less than ¼ cup of the filling in each cup)
- Bake at 325 degrees for about 25 minutes or until set.
- Let the cheesecakes completely cool. Then, place them into the fridge for 4-6 hours before removing from the muffin tin. The best way to remove them from the muffin tin is to use a a knife to loosen the edges and then take each one out gently.
FREQUENTLY ASKED QUESTIONS:
Yes! This recipe uses half tofu cream cheese and half Greek yogurt. There is no sour cream needed. The mini cheesecake bites are luscious enough without the sour cream, I promise. 🙂
You can make mini cheesecake bites with any flavor of Greek yogurt that you have on hand. Simply use the flavored yogurt in place of the plain. You can make strawberry cheesecake, blueberry cheesecake, vanilla cheesecake… the flavors are endless!
Sure! Sprinkle on some mini dark chocolate chips before baking or top with 2 Ingredient Blueberry Jam once they have cooked.
I CAN’T WAIT TO SEE YOUR RE-CREATIONS ON IG! DON’T FORGET TO TAG ME ON INSTAGRAM SO I CAN REPOST YOU ON MY STORY!
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Other Healthy Desserts to Make!
- No Bake Brownie Bites
- Healthy Thin Mint Cookies
- Almond Flour Oatmeal Chocolate Chip Cookies
- Healthy Blueberry Muffins
- Healthy Peanut Butter Balls
Healthy Cheesecake Bites
Ingredients
For the crust:
- 1 cup gluten free oats
- ¼ cup almond flour
- 10 dates
- ⅓ cup softened coconut oil
- (olive oil for greasing the muffin tin)
For the filling:
- ¾ cup plain greek yogurt (room temp)
- ¾ cup tofu cream cheese (room temp)
- 1 egg (room temp)
- ⅓ cup coconut sugar
- ½ cup almond flour
Instructions
Make the crust:
- Place all crust ingredients into a food processor until a crumble has formed. Grab a greased muffin tin.
- Press about ⅛ cup of the mixture into each cup to create the crust.
- Bake at 325 degrees for about 5 minutes. Make the filling as the crust cools.
Make the filling:
- Use the flat beater attachment on your stand mixer (I use my KitchenAid Mixer) and mix all ingredients until combined and creamy. There should be no lumps.
- Evenly distribute the mixture on top of the crust. (About a little less than ¼ cup of the filling in each cup)
- Bake at 325 degrees for about 25 minutes or until set.
- Let the cheesecakes completely cool. Then, place them into the fridge for 4-6 hours before removing from the muffin tin. The best way to remove them from the muffin tin is to use a a knife to loosen the edges and then take each one out gently.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
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