Mini Cheesecakes
These Healthy Mini Frozen Cheesecake Cups are a creamy, satisfying, and customizable dessert option, sweetened with honey and easy to prepare without baking.
Servings: 12 cups
Calories: 150kcal
Ingredients
For the crust
- 1 cup Graham cracker crumbs or crushed oats cereal or digestive biscuits You can use crushed oats or digestive biscuits as alternatives.
- 4 tablespoons Butter, melted Coconut oil can be used as a substitute.
- 1 pinch Salt
- 1 teaspoon Cinnamon Optional.
For the filling
- 8 ounces Cream cheese, softened Full fat for the creamiest texture.
- 1 cup Plain Greek yogurt Adds protein and keeps it light.
- 1/3 cup Honey Main sweetener.
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice Brightens the flavor.
- 1 pinch Salt
Instructions
Preparation
- Set your cream cheese on the counter for about 30 minutes to blend smoothly.
- Line a muffin tin with paper or silicone liners.
Make the crust
- Mix the crumbs, melted butter (or coconut oil), salt, and cinnamon if using. It should look like wet sand.
- Spoon about 1 to 1.5 tablespoons into each liner and press it down firmly.
Blend the filling
- In a bowl, beat the softened cream cheese until smooth.
- Add Greek yogurt, honey, vanilla, lemon juice, and salt. Mix until creamy and fluffy.
Fill the cups
- Spoon the filling over the crusts and smooth the tops.
- Optional: Add a tiny spoon of jam on top and gently swirl with a toothpick.
Freeze
- Freeze for at least 4 hours, preferably overnight.
- Once frozen, move the cups into a freezer bag or container.
Notes
Store well in a sealed container for 2 to 3 weeks in the freezer. For best texture, label the container to avoid mix-ups.