If you’re looking for a lighter dessert option, that’s full of goodness too, then these Healthy Cheesecake Pots fit the bill. The base is made from oats and nuts, which offer healthy fats and fibre. The cheesecake filling is made from a low fat cream cheese mixed with a low fat yoghurt, and added maple syrup, lemon and vanilla for flavour and sweetness. No bake cheesecake needs fat to set and become firm to hold it’s shape, so I’ve served this low fat cheesecake in an individual serving glass as it is slightly looser. A few berries on top and they look rather pretty!
How to make Healthy Cheesecake Pots…
In a bowl I mixed together the oats, chopped pecans, coconut sugar and melted coconut oil. I pressed it into the bottom of the serving glasses and chilled it for 15 minutes in the fridge.
Using and electric mixer I whisked up all of the filling ingredients until smooth.
And the rest is simple, I divided the cheesecake mixture between the glasses and added some berries on top.
Recommended equipment & ingredients*
|Serving glasses||Mixing bowls||Electric hand mixer|
|Kitchen scales||Maple syrup|
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Tips for making the Healthy Cheesecake Pots:
- You can eat them straight away, but they go firmer and are a nicer consistency after a few hours chilling in the fridge, or overnight.
- If you prefer, you can make the base from crushed biscuits. This will change the fat and sugar content of course. Use 100g crushed biscuits mixed with 40g melted butter (or baking spread, or coconut oil).
- This recipe would also work split between 6 smaller serving glasses for a more modest portion.
- I created these to be a healthy dessert option, but they’re also really great for breakfast!
More healthier recipes:
|Sweet Potato Brownies||Vegan Banoffee Pie||Baby’s First Birthday Cake|
|Chocolate Courgette Loaf Cake|
Healthy Cheesecake Pots
For the base
- 60 g Oats
- 40 g Pecans (or other nut of your choice) chopped
- 25 g Coconut oil melted
- 1 tbsp Coconut sugar optional
For the cheesecake
- 225 g Low fat cream cheese I used Philadelphia
- 245 g Low fat yoghurt
- 3 tbsp Maple Syrup
- 2 tsp Lemon juice
- 1 tsp Vanilla extract
- Berries (I used 2 raspberries and 4 blueberries per pot)
- To make the base I mixed all of the ingredients together and pressed them into the bottom of my serving glasses - the glasses I used have a 250ml capacity
- To make the cheesecake filling use an electric hand mixer, or a whisk, to combine all of the ingredients until smooth with no lumps
- Divide the mixture between the serving glasses
- Add berries on top, then chill for 4 hours or overnight
- Store in the fridge and eat within 3 days
If you like this, check out more of my Cheesecake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by The Peachicks Bakery.