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Healthy Cheesecake Pots

Healthy Cheesecake Pots

Individual desserts with less fat and no refined sugar
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author thebakingexplorer


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)


  • 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