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!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Healthy Cheesecake Pots
In a bowl, mix together the oats, chopped pecans, coconut sugar and melted coconut oil. Press it into the bottom of the serving glasses and chill it for 15 minutes in the fridge.
Using an electric mixer, whisk up all of the filling ingredients until smooth. Divide the cheesecake mixture between the glasses and add some berries on top.
For the full recipe with measurements, head to the recipe card at the end of this post.
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!
Recommended equipment & ingredients*
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More healthier recipes:
Healthy Cheesecake Pots
Ingredients
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
For decoration
- Berries (I used 2 raspberries and 4 blueberries per pot)
Instructions
- 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
Notes
Midge @ Peachicks' Bakery
Oooh these look amazing & so easy to adapt to be safe for me too! I might have to have these for breakfast 🙂 Happy New Year & Thanks for sharing with #CookBlogShare
Rosemary
I love cheesecake and it is great to see a healthy recipe particularly at this time of year! The little pots look really pretty too.
Cat | Curly's Cooking
These look lovey and even better that they're healthy!
Jacqui –Recipes Made Easy:Only Crumbs Remain
Ohh what a perfect dessert to satisfy the sweet cravings but not be too naughty.
Eb Gargano | Easy Peasy Foodie
Oooh - love a healthy dessert! And they look so pretty 😀 Eb x
Angie | Fiesta Friday
Pretty and healthy, what more can you ask for 🙂
Pawel
Oats base sounds delicious, always up for cheesecake! And when it's on the healthy side, I'm even more excited ?