3-Ingredient No Bake Cheesecake Cups {Easy + Healthy}

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If you are looking for an easy protein snack, try this healthy no-bake cheesecake for one! Made with oats and Greek yogurt, this single serve cheesecake tastes like a rich dessert. But healthy, low calorie and macro-friendly.

A healthy cheesecake for one that satisfies your sweet tooth, without any guilt. All for you, no need for sharing!

Although I’m a food blogger, I am incredibly lazy. From pizza to brownies, I like creating recipes that are quick, easy and healthy. Oh, and delicious of course. Just like this no bake single serve cheesecake!

There is no need for baking to make this mini cheesecake with Greek yogurt. From crust to cream, the entire recipe comes together in a bowl. Or rather, in two bowl: one for the oat crust and one of the yogurt cream. What is more, making this Greek yogurt cheesecake won’t take you more than 10 minutes.

No bake strawberry cheesecake can be made with just Greek yogurt and low fat farmers cheese as a base, making it a healthy, everyday dessert. Most of the recipes for no bake cheesecake require either cream cheese or heavy whipping cream and both ingredients are very high in calories and have absolutely no protein. Not a winning strategy to keep yourself satisfied and stay in your calorie budget.

By replacing heavy whipping cream with yogurt, and cream cheese with high protein farmers cheese, you keep the delicious flavor, add satisfying protein and reduce calories dramatically.

This high protein dessert is easy and fast to make. I am sure you will wow your guests not only with the presentation but flavor as well. (don’t mention ‘low calorie’ or ‘light’ words to them and see what happens;)

Watch this video for detailed instructions:

https://youtube.com/watch?v=KsPsiroKMVE%3Ffeature%3Doembed

As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.

No Bake Cheesecake Cups
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If you’re a fan of cheesecake, but don’t love the idea of turning on a hot oven, then you’ll absolutely love these super easy 3-ingredient no bake cheesecake cups!

Made with Philadelphia cream cheese, Greek yogurt and maple syrup, this healthy no bake cheesecake filling is piled into individual cups or jars and loaded up with your favourite toppings for a super creamy, delicious and lightened up dessert.

The best part is, because this recipe is so simple, you can memorize the ingredients and whip it together in less than 10 minutes with absolutely no cooking or oven required. Aren’t those the best types of desserts?

Whether you make it on a weekday or serve it up for those special occasions, you can’t go wrong with this quick and easy treat!

This mini keto cheesecake is rich, creamy, and silky smooth. Plus, it has just over 3 NET CARBS a serving, and is done and ready to eat in only 5 minutes! Honestly, this might be the easiest keto dessert you can make!

If you’re ever craving cheesecake but don’t want to take an hour – or more – to make it, this easy keto cheesecake recipe is a total life-saver. I mean, it literally takes 5 minutes to make!

However, even though it’s super quick and easy to whip this no bake keto cheesecake up, it’s still just as divine as any other cheesecake you can make – yes, even the ones that take hours to put together.

And the reason I say that is because this cheesecake has a tender, buttery crust with a super velvety, creamy, and perfectly sweetened filling. And, yes, the entire thing is completely sugar free!

I guess you could say it’s all that, and a bag of chips. Do people even say that anymore? Well, I’m just going to roll with it.

By the way, if you want to make an entire low carb cheesecake either for a party, family dessert, or to have for the week, I have two pretty awesome recipes. The first one is this classic Keto Cheesecake, one of my most popular recipes on the blog. And the other one is this Keto Pumpkin Cheesecake that is a total hit during the holidays.

Honestly, all three of these keto cheesecakes are some of my favorite keto dessert recipes, so you might just have to give all of them a try.

Ok, so the ingredients we’ll be using for this no bake keto cheesecake are all staple keto baking ingredients.

If you regularly bake on the keto diet, you probably have the majority, if not everything you need.

Here’s what we’ll be using for the filling:

• 4oz Cream Cheese
• 3 tbsps Confectioners Swerve
• ½ tablespoon Lemon Juice
• ½ teaspoon Vanilla Extract
• 1 tablespoon Sour Cream

And for the crust:

• Heaping ⅓ Cup Almond Flour
• 1 ½ Tbsps Confectioners Swerve
• 1 ½ Tbsps Almond Milk
• ½ teaspoon Vanilla Extract
• Pinch of salt

Now, don’t be afraid to stock up on these ingredients if you’re missing any. You can use all of them to make my other two sugar free cheesecake recipes I mentioned above!

And you can also put the cream cheese to good use by making these Raspberry Keto Cheesecake Bars, these cream cheese pancakes, or these 10 Minute Keto Crepes.

THE KETO CHEESECAKE CRUST

So, for this keto mini cheesecake, we will be making an almond flour crust. It not only keeps this recipe low carb and gluten free, but it gives the cheesecake an incredible texture and tender crunch.

However, if you don’t want to use almond flour, you can substitute it with an equal amount of either walnut flour or sunflower seed flour. These two flours will work the same as the almond flour and give you the best result.

With that said, DO NOT substitute the almond for coconut flour. It is too absorbent and will make the crust dry and crumbly.

MAKING THIS A SUGAR FREE CHEESECAKE

Now, along with being low carb and gluten free, this is also a sugar free cheesecake.

And to make it sugar free without sacrificing any sweetness or flavor, I used Confectioners Swerve to make the filling and crust. Swerve is a 0 calorie, 0 carb, sugar free sweetener that is just as sweet as sugar. So, in other words, it is perfect for the keto diet!

With that said, another erythritol sweetener option that you can use is Lakanto’s Powdered Monk Fruit sweetener. It is pretty much identical to Swerve, and this monk fruit based sweetener will work just as well.

Whichever erythritol sweetener you use, make sure to use the powdered – or confectioners – kind. Using a granular sweetener will make the cheesecake kind of grainy since it is a no bake recipe.

HOW TO MAKE KETO NO BAKE CHEESECAKE

So, this quick and easy keto cheesecake is a breeze to make.

It seriously only takes 5 minutes, and you’ll be indulging in it in no time.

MAKING THE CRUST

So, we’re going to start by making the crust.

First, get out a small bowl and add in the almond flour, confectioners swerve, vanilla extract, and the almond milk.

Then take out a spatula and mix all of those ingredients until a ball of dough forms. Now, once it does, set it aside, and line your 4″ inch springform pan with some parchment paper.

Next, put the dough ball on the pan and use your hands – and the spatula – to push the dough evenly around the bottom of the pan.

Now, after the dough has taken a crust shape, you can put it in the freezer for a few minutes so it can set.

MAKING THE FILLING

So, while the crust is setting, we can move on to the filling.

First, add the cream cheese to a large bowl along with the sour cream, vanilla extract, lemon juice, and confectioners swerve.

Then, use a fork to mix and mash all of those ingredients together until they’re combined and smooth.

Now, once they are, take the crust out of the freezer and pour the filling on top of the crust. Then use a spatula to smooth the filling out.

FINISHING THE CHEESECAKE

Ok, at this point, you can dig right in and eat the cheesecake, or you can pop it in the freezer for 30 minutes to an hour so it can set a bit.

It’s delicious both ways, so you really can’t go wrong!

So whether you eat it immediately or chill it for a little bit, enjoy!

STORING THIS KETO CHEESECAKE

Now, this keto no bake cheesecake recipe makes 2 servings.

And trust me, eating half of it is perfectly satisfying since it is so rich and decadent. Honestly, I can only eat half at a time because it’s so rich.

If you want to store it in the fridge, just put the cheesecake in an airtight container, and it will last for up to 1 week.

Then whenever you’re ready to eat it, all you have to do is take it out of the fridge and dig right in!

WRAPPING IT ALL UP

Well, that is how you make a super quick and easy keto cheesecake in 5 minutes!

I honestly can’t stop making this recipe. It is just the perfect late-night treat to make and leaves me totally satisfied every time. And then I can look forward to eating the other half the next day!

Anyway, I hope you enjoy this keto no bake cheesecake as much as I do.

et me know what you think by leaving a comment below!

These cheesecake bites make the perfect single serving dessert that takes minutes to prep! No baking required, they easily can be made low carb!

If you’ve ever been intimidated in making a full sized cheesecake, I have the answer for you- make mini cheesecake bites!

They are so much easier, faster, and personally, more delicious than their full-sized counterparts, and something the kids can be involved in!

Why you’ll love this recipe

• No baking required. Unlike other cheesecake recipes, this one skips the baking process completely- no cracked cheesecakes here.
• Ready in 15 minutes. The hard part is waiting for them all to set, but honestly, it is worth it!
• Easily low carb. With just a few simple swaps, these are suitable for a keto diet.
• 6 Ingredients. Count them yourself- this recipe is so darn easy!

What we love about this cheesecake bites is how they make a fabulous single serving dessert. Like my mug cake and cinnamon roll, these are great if you love desserts for one.

Here are the ingredients you’ll need to make this recipe. Try not to change or substitute anything unless otherwise stated.

For the crust

• Cookie crumbs. I like using homemade crushed up peanut butter cookies or shortbread cookies, but any work.
• Sugar.
• Butter. Unsalted and melted.

For the cheesecake filling

• Heavy cream. Also known as double cream or thickened cream. You can also use heavy whipping cream.
• Cream cheese. Softened cream cheese.
• Sugar.
• Sour cream. To thicken the filling. You can also use Greek yogurt.
• Lemon juice. Gives a slight tang with no actual lemon flavor.
• Vanilla extract. A must for any good cheesecake!

How to make cheesecake bites

As there is no baking required, this recipe is very simple and has less than two minutes prep work.

Step 1- Make the cheesecake crust

Start by preparing the crust base. In a mixing bowl, whisk together the cookie crumbs, sweetener, and melted butter, until combined and a sandy texture. Next, line a 12-count muffin tin with muffin liners and distribute the mixture amongst the muffin tins. Place the muffin tin in the refrigerator to firm up.

Step 2- Make the cheesecake filling

Now, while the cookie base is firming up, prepare the cheesecake filling. In a large mixing bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sweetener until smooth. Add the rest of the ingredients and beat until no lumps remain. Slowly fold through the whipped cream until combined.

Step 3- Assemble the mini cheesecakes

Finally, transfer the cheesecake filling into a piping bag. Remove the cheesecake base from the refrigerator and pipe the filling onto the tops of each one. Cover the tin and refrigerate overnight for the cheesecake bites to set.

Tips to make the best recipe

• If you don’t want to use homemade cookies for the crust, store bought graham crackers or coffee cookies work.
• This makes just 12 mini cheesecakes. Double or triple the recipe if you’d like a bigger batch.
• You must cover the cheesecakes before letting them set. This ensures the cookie crust doesn’t dry up and no liquid or condensation touches the tops of them.
• Add your favorite low carb fruit on top of the set cheesecake bites, or even some whipped cream.

Dietary swaps and substitutions

The beauty of these cheesecake bites is that they are so easy to customize to a plethora of diets or flavors. Here is what we’ve tried:

• Make them keto friendly. Swap out the sugar for a sugar substitute and use keto cookies in the crust.
• Make them healthier. Replace half the cream cheese with Greek yogurt and reduce the sugar by 1/4 cup.
• Add flavors. Fold through fresh berries, melted chocolate, or even finely chopped nuts.

• To store: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.
• To freeze: Place leftovers in a ziplock bag or sealable container, and store them in the freezer for up to 6 months.

More cheesecake recipes to try

How long can cheesecake bites sit out?

You can let the mini cheesecakes sit out for up to 30 minutes before they begin to soften.

How do you cut cheesecake bites?

There is no need to cut cheesecake bites as someone perfectly portioned them to enjoy as one.

Carbs per serving?

When made with keto subs, each mini cheesecake has just 2 grams of carbs.

Love this Cheesecake Bites recipe?

For the base

• Line a 12-count muffin tin with muffin liners and set aside.
• Combine all your crust ingredients together and mix until combined. Evenly distribute the crust amongst the 12 muffin tins. Refrigerate while the filling is made.
• Beat the heavy cream until stiff peaks form. In a separate bowl, beat together cream cheese and sugar until smooth. Add the rest of the ingredients and beat until smooth and no lumps remain. Slowly beat in the cream until combined and smooth.
• Transfer the filling into a piping bag with a large star or round tip. Pipe out around 2 tablespoons worth of filling over the top of each crust, and smooth it out until flat.
• Cover the pan and refrigerate overnight. Top with whipped cream or low carb berries.

TO STORE: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag or sealable container, and store them in the freezer for up to 6 months.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

is definitely one of my favorite desserts, but it’s one of the more difficult desserts to get right.

Being from NY, I’m a sucker for NY-style , but it’s something I’ve never been able to master.

That’s why when I’m craving I stick with a no-bake version!

These are packed with authentic flavor, but they’re sneakily healthy.

Each contains only 55 calories and has 4g of protein, but they taste every bit as authentic as you’d hope.

Main ingredients needed for no-

I know that people will always have questions about ingredient substitutions, so I’ll try to cover them here.

These are some of the main ingredients needed for this recipe, and I’ll do my best to break down possible substitutions (but note that I did not test any substitutions).

The staple ingredient in ANY is . In this case, I used light from Trader Joe’s.

I’ve used fat-free with success before, and any regular will also work great.

However, will not work nearly as well. Since we are forming these into balls, using will result in a very loose mixture.

If you’re new here, I use PEScience in all of my recipes. Not only do I find the taste to be superior to other brands, but it’s a blend of whey AND casein protein.

Whey protein alone is very sticky, but when you add casein, it becomes very thick and much smoother.

For no-bake recipes, I find it to be superior.

I used “Cake Pop” flavor here, but it’s basically just a slightly sweeter version of . will work great here!

Whey protein powder might work out okay, but I did not test it. Whey protein is very sticky, so you may not end up with the same round bites at the end.

If you want to use PEScience (a great idea if you plan to make any other recipes of mine) you can save 15% using the code “Matt” at checkout.

We’ll also be using some cool whip to smooth out the . I can be omitted, but you won’t get the same silky smooth without it.

I’ve used regular Cool Whip, fat-free, and even a coconut milk alternative, and they all worked great.

Very important note: cool whip is NOT ! comes in an aerosol can, and cool whip comes frozen in a tub.

What’s a without a ?

Since we’re not making actual , we need to replicate the flavor of the . We’ll be mixing directly into the , as well as using it as a coating for the outside.

If you don’t have , you can very easily make your own by adding graham crackers to a and blending into crumbs.

Without , this will not taste like an authentic . If you’re low-carb and need an alternative, you can use something like or coconut flour with cinnamon added, but it won’t be nearly the same.

How to make healthy high-protein

Like other no-bake recipes of mine, this is a very simple one.

Add all of the ingredients to a large bowl and use an electric mixer to mix together until smooth.

If you do not have an electric mixture, you’re going to have a tough time smoothing out the . If that’s the case, leave the cool whip and out at room temperature for about 20 minutes to allow them to soften prior to mixing.

Once the mixture is smooth, fold in the , then add to the fridge for 2-4 hours.

I know, waiting is the worst. But it’s necessary.

By allowing the to sit in the fridge, it will not only thicken, but it will allow the flavors to develop as well. Don’t skip that step!

After the mixture has chilled, use a small cookie scoop (or regular spoon) to scoop out portions for your .

Don’t worry about forming them into balls just yet- simply drop them right into the

Since the contains protein powder and , it’s pretty sticky on its own. But once it has the on it, it’ll be very easy to work with.

Toss the bites in the until they have a on them, then you can pick them up and form them into balls.

Continue until you’ve used the entire mixture, which should yield about 25 .

Once done, add the to the fridge or freezer for one hour before serving. The final hour will allow them to set up even more for the ideal texture, if you’re eager, you can dive into them right away.

These mini protein can be stored in the fridge for about a week, but I much prefer storing them in the freezer! They’ll last months in the freezer, and all you have to do is let them soften at room temperature for about 5 minutes before enjoying them.

More ideas

As I mentioned earlier in this post, I love .

If you want to serve these as a dessert for guests, you can serve them alongside or for dipping, or drizzle melted down or right over the top!

Or if you prefer actual , you can use this same recipe to form in a with crusts on the bottom (mix together and for a quick ).

And of course, you can check out these other recipes of mine:

Instructions

• In a large bowl, use an electric hand mixer to mix together all of your cheesecake ingredients except the graham cracker crumbs. A hand mixer will make this WAY easier because the mixture is going to be very thick (a stand mixer will also work). Mix together until smooth.
• Add the graham cracker crumbs and fold them into your mixture. Add the bowl to the fridge for 2-4 hours (or overnight). It’s going to be tempting to skip this step, but the mixture will thicken up during this time and the flavors will really develop.
• Toss in the graham cracker crumbs to coat, then use your hands to shape it into a ball. Since the mixture itself is sticky, you’ll be able to work with it once the graham cracker crumbs are covering the entire bite. See the photos above this recipe card for reference.
• Continue until you’ve used the entire mixture, which was 25 bites for me.
• Once all the bites are completed, add your bites to the fridge or freezer for one more hour to allow them to fully firm up once more.

Notes

1 Cheesecake Bite

Amount Per Serving

2g

This easy no bake cheesecake recipe is a must try for any cheesecake lover, because it is so smooth, thick, creamy, and completely delicious!

You can make it in minutes, with no heavy cream or Cool Whip!

The no bake cheesecake is the perfect recipe for parties, barbecues, anniversaries, romantic date nights, showers, family dinners, and pretty much any other occasion.

Just blend everything together, spread the filling into a pan, and refrigerate until firm. It really is that simple!

Also be sure to try this Chocolate Mug Cake

Above, watch the no bake cheesecake recipe video

Easy delicious flavor ideas

Lemon Cheesecake: Use lemon yogurt in the recipe below. Add two teaspoons of lemon zest. Or for a key lime cheesecake, substitute key lime zest for the lemon.

No Bake Pumpkin Cheesecake: Replace all of the yogurt with canned pumpkin or sweet potato puree. Stir in half a teaspoon of cinnamon and one fourth teaspoon of pumpkin pie spice or additional cinnamon.

Nutella Cheesecake: Add a fourth cup of store bought or Homemade Nutella, and scale the yogurt back to half a cup. Blend in a third cup of unsweetened cocoa powder and omit the cornstarch.

Strawberry Cheesecake: Use strawberry yogurt, and replace a fourth cup of the yogurt with finely diced strawberries. You can also do this with raspberries or cherries.

Oreo Cheesecake: For a cookies and cream version, simply crush twelve or so Oreo cookies and gently stir them into the cheesecake mix after blending everything else. Plus, you can use leftover Oreos to make Oreo Cupcakes!

Banana Cheesecake: Substitute three fourths cup of mashed banana for all of the yogurt. Add half a teaspoon of cinnamon if desired.

Chocolate No Bake Cheesecake: Blend one third of a cup of cocoa powder into the cheesecake batter. Omit the cornstarch in the cheesecake recipe below.

Have fun experimenting with limitless cheesecake flavor options, including caramel, blueberry, coconut, coffee, mocha, orange, mango, peanut butter, blackberry, or peach.

Readers also love these Peanut Butter Brownies

The best no bake cheesecake recipe

This is everything you could ever want in a cheesecake – smooth, whipped, light, sweet, fluffy, rich, and unbelievably creamy, all at just five ingredients!

It’s great for those hot summer months when you are craving cheesecake but don’t want to turn on the oven and heat up the entire kitchen.

And unlike many other no bake cheesecake recipes, this one can be made entirely without Cool Whip, gelatin, evaporated or condensed milk, Jell-O vanilla pudding mix, or heavy whipping cream.

Try topping it with Keto Ice Cream or Coconut Ice Cream

No bake cheesecake ingredients

The recipe calls for cream cheese, yogurt or sour cream, pure vanilla extract, sweetener of choice, cornstarch or almond flour, and an optional pie crust.

The yogurt can be anything from plain or Greek yogurt, to vanilla or flavored yogurt. Nondairy yogurt or sour cream works too.

Be sure to use pure vanilla extract, not imitation. You can also add a few drops of peppermint, coconut, or almond extract!

Sweetener of choice can be granulated, like sugar, coconut sugar, or erythritol for a sugar free cheesecake. Or pure maple syrup, honey, or agave also work.

Is it keto, vegan, and gluten free?

The cheesecake can be all three!

To make a vegan no bake cheesecake, simply use your favorite dairy free brands of yogurt and cream cheese, or sub the yogurt for mashed banana or coconut cream.

As long as you go with a gluten free crust or opt for a crustless cheesecake, the no bake dessert recipe is already naturally gluten free and flourless.

For a keto no bake cheesecake, use the almond flour option instead of the cornstarch, and choose a low carb crust recipe, such as the one written out above.

The recipe was adapted from my Vegan Cheesecake and Keto Cheesecake.

No bake cheesecake crust

No Bake Graham Cracker Crust: Stir 1 1/2 cups graham cracker crumbs with 6 tablespoons butter or plant based butter (softened but not melted) and 2 tablespoons sugar of choice in a bowl. Press very firmly into a 9-inch pie pan or springform pan. Refrigerate 1 hour or more before filling.

Almond Flour Crust: Stir 2 cups almond or pecan flour with 1/4 teaspoon salt, and 6 tablespoons melted coconut oil or butter. Press down very firmly into a 9-inch springform or pie pan, and refrigerate at least 1 hour before filling.

Other crust options: Feel free to use your favorite homemade or store bought cheesecake pie crust. Or you can skip the crust entirely.

How to make the recipe

If making a crust, prepare it ahead of time in a 9 inch pie pan.

Let the cream cheese come to room temperature so it will be easier to blend.

Combine all cheesecake ingredients in a blender or food processor, or with hand beaters or a stand mixer, until smooth.

Spread the no bake cheesecake filling into the pan, and refrigerate to set.

Once chilled and firm, cut the cheesecake into slices and serve with fresh berries, fruit compote, Coconut Whipped Cream, chocolate sauce, or anything you wish.

Store leftovers in the refrigerator for up to five days. Cheesecake slices can also be frozen in a lidded airtight container for one or two months.

Mini cheesecake cups

This option is for anyone who prefers single serving cheesecake cups to slices.

They are a perfect portion control snack whenever you only want a small dessert. And they can easily be packed into lunch boxes or taken on the go.

To make the mini cheesecakes, line a muffin tin with cupcake liners. If desired, press about a tablespoon of crust into the bottom of each liner.

Blend all cheesecake ingredients until smooth, then divide among the muffin tins. Refrigerate to set. Top with blueberries, jam, or mini chocolate chips if you wish.

Use leftover cream cheese to make Lemon Mousse

• (vegan brands work too)
• plain yogurt or sour cream
• pure vanilla extract
• sweetener of choice
• (or 5 tbsp almond flour)
• pie crust of choice, if desired (three options are listed above)
• see above for new flavor ideas!

More Easy No Bake Recipes

Vegan Banana Pudding

Chocolate Truffles (just 3 ingredients)

Avocado Chocolate Mousse

Brownie in a Mug

Vegan Chocolate Mousse

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Yes, Greek yogurt is a perfect substitution for heavy cream. I like to use 5% Fage yogurt because it is not sour like fat free yogurt and it has a very nice, creamy consistency. Comparing to heavy whipping cream, 170 grams or 6 ounces of this type of Greek yogurt has only 160 calories and 15 grams of protein, where cream has 600 calories for the same amount and zero protein.

Keto Cheesecake In 5 Minutes

This mini keto cheesecake is rich, creamy, and silky smooth. It has just over 3 NET CARBS, and is done and ready to eat in only 5 minutes! And this might be the easiest keto dessert you can make.

• Prep Time:
• Total Time:
• Yield: servings
• Method:
• Cuisine: Keto Low carb

(112g) Cream Cheese

tbsps (27g) Confectioners Swerve

(7g) Lemon Juice

(3g) Vanilla Extract

(15g) Sour Cream

Heaping (45g) Almond Flour

Tbsps (14g) Confectioners Swerve

Tbsps (20g) Almond Milk

Pinch of salt

• Add the crust ingredients to a bowl and mix until a dough ball forms.
• Line a 4″ inch springform pan with parchment paper and put the dough ball on it.
• Use hands and spatula to push the dough evenly around the pan. Freeze crust for a few minutes to set.
• Add the filling ingredients to a bowl and mix and mash with a fork until the ingredients are combined and smooth.
• Pour the filling onto the crust and smooth it out with a spatula.
• Either eat immediately or pop in the freezer for 30 minutes to an hour to set.

The scale up function does not change the gram measurements.

Nutrition

• Serving Size:
• Calories:
• Fat:
• Carbohydrates:
• Fiber:
• Protein:

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Can I substitute Greek yogurt for cream cheese in cheesecake?

You can substitute Greek yogurt for cream cheese in a no bake or regular cheesecake. The texture will be light and not as creamy but it is still great tasting. In this Yogurt Cake recipe I am doing just that and it came out great.

In no bake cheesecake I like to substitute farmers cheese for cream cheese and yogurt for heavy whipping cream. That save tons of calories, adds lots of protein and you still get the creaminess of cream cheese. I even prefer the flavor of yogurt with farmers cheese over cream cheese cheesecake.

Why We Love These Crustless No Bake Cheesecake Cups

Start by lining a small cheesecake mold with parchment paper or wrapping paper, so that the cheesecake won’t stick to the sides.

To make the oatmeal crust, in a small bowl combine together the oats, maple syrup, coconut oil and a pinch of salt. Mix well, until you get a doughy texture. Only in the case that the oat mixture is too thick, adjust with a small drop of milk until it gets fixed. Once the oat cheesecake crust is ready, press it firmly at the bottom of the prepared mold.

Greek yogurt cheesecake

To make the healthy cheesecake layer, all you have to do is whisking together Greek Yogurt, cream cheese and granular sweetener until the cream is smooth. When it is ready, transfer the cheesy mixture into the cheesecake mold, on top of the oatmeal crust. Refrigerate overnight or for at least 2 hours before serving.

How to Store

You can store the individual cheesecake cups in the fridge covered with plastic wrap or in mason jars with lids for up to five days.

More Tasty Desserts

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More healthy recipes with Greek yogurt

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• Oatmeal Crust
• grams (1/4 cup)
• grams (1 tbsp) maple syrup or honey
• coconut oil (or neutral oil)
• a pinch of
• preferred milk (only if necessary)
• Greek Yogurt Cheesecake
• grams (1/3 cup) cream cheese (low-fat)
• grams (1/3 cup) thick Greek yogurt
• granular sweetener (erythritol, sub with coconut sugar)

Directions

• Line a small cheesecake mold with parchment paper or wrapping paper, so that the cheesecake won’t stick to the sides.
• Oatmeal Crust
• In a small bowl, combine together oats, maple syrup, coconut oil and a pinch of salt. Mix well, until you get a doughy texture – only if the mixture is too thick, adjust with a small drop of milk until it gets fixed.
• Press firmly the oatmeal mixture at the bottom of the prepared cheesecake mold.
• Greek Yogurt Cheesecake
• In a small bowl, whisk together Greek Yogurt, cream cheese and granular sweetener until smooth and creamy.
• Transfer the cream into the cheesecake mold, on top of the oatmeal crust.
• Refrigerate overnight or for at least 2 hours before serving.

Did you make this recipe?

• Use a different sweetener: Try honey instead of maple syrup.
• To make keto: Use sugar-free maple syrup.
• For low fat: Use reduced-fat cream cheese and 0% plain Greek yogurt.

3-Ingredient No Bake Cheesecake Cups {Easy + Healthy}

large cups or 6 smaller cups

• reduced fat cream cheese (1 whole brick) at room temperature
• plain Greek yogurt

Optional toppings

• Using an electric hand mixer or stand mixer with a whisk attachment, mix together the cream cheese and maple syrup until creamy.
• Mix in Greek Yogurt and beat on medium-high speed until smooth and creamy.
• Evenly distribute the no-bake cheesecake mixture between 3 larger cups or 6 small cups or jars.
• Place in fridge for at least an hour to allow the mixture to firm up slightly.
• When ready to serve, top with berries and crushed graham crackers or other desired toppings (see post above for some ideas). Enjoy!

Required Ingredients

• Cream cheese: Provides that classic cheesecake taste and texture. I typically use a brick of reduced fat Philadelphia cream cheese to limit overall saturated fat and calories, but you can use full-fat if preferred for a richer and creamier texture.
• Greek yogurt: Is used to replace your typical sour cream or heavy cream for a ligher, and higher protein option. Use plain low fat Greek yogurt (I typically use one with 0% milk fat, but 2% works great too).
• Maple syrup: Added to sweeten the cheesecake filling. Use 100% pure maple syrup, or sub in sugar-free maple syrup if you prefer a lower sugar and lower carb option.

How to make No Bake Greek Yogurt Strawberry Cheesecake

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.

Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.

I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.

I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.

Spread evenly on the bottom of the springform pan.

Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.

Grind farmers cheese in a food processor to a smooth consistency.

Mix yogurt, vanilla, monkfruit sweetener and combine.

Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed.

To a warm milk and gelatin mixture (not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.

Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.

After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.

Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

Cheesecake vs. No Bake Cheesecake

If you’ve never tried no bake cheesecake, you might be wondering how exactly it differs from regular cheesecake. There are a few key differences!

First off, your classic cheesecake generally consists of a graham cracker crust, cheesecake layer and optional toppings. The cheesecake filling typically has a firmer consistency since the cheesecake is baked in the oven. Similar to no bake cheesecake, you can serve it up with whatever toppings you prefer.

No bake cheesecake, on the other hand, has a softer and creamier consistency and requires no oven or cooking, and is typically served cold or at room temperature. The creamy filling can be served in a large dish or individual cups or jars either with or without a crust. You can also serve it plain or with additional toppings. Because no heat is required, it’s especially perfect for hot summer days!

What can you use instead of cream cheese for cheesecake?

• Farmers cheese – can be creamed in a food processor to achieve the creamy consistency of cream cheese. It is a great substitution that is lower in calories and high in protein. Reduced fat farmers cheese has 160 calories per 4 ounces and 13 grams of protein.
• Ricotta cheese – can also be creamed to a smooth consistency. It is sweeter in taste than farmers cheese but higher in calories and lower in protein.
• Greek yogurt

What do you need to make No Bake Greek Yogurt Strawberry Cheesecake

• Farmers cheese – no salt added, reduced fat: not too low fat to be tasteless but lighter than regular farmers cheese.
• Greek yogurt – 5% Fage Greek yogurt. This is my favorite yogurt, has perfect consistency and taste. I am using 5% fat because farmers cheese has already a bit of sourness and adding no fat Greek yogurt will make the cheesecake even sourer.
• Almond milk – regular milk can be used as well. I am using almond milk because it is very low in calories and it doesn’t change the flavor of this cheesecake.
• Jello – sugar free strawberry flavor
• Gelatine – flavorless gelatine
• Monkfruit sweetener
• Strawberries – fresh
• Vanilla extract
• Cookies for crust – any type of cookies you like, I am using Maria cookies for this recipe.

This single serve protein cheesecake recipe requires just a handful of simple ingredients. No need protein powder, gelatin or anything that you can’t find at the grocery store.

Starting from the base, here is all you should have to make the crust. As always, I have also included more details and substitute options, in case you need.

• Rolled oats: also known as “old-fashioned” oats, these are the most common types of oats in the market – the one with the flat flakey shape. As an alternative you can replace with quick cooking oats, but not with steel cut oats.
• Maple syrup: this recipe requires a liquid sweetener. If you don’t have maple syrup, you can swap it out for honey, agave syrup or date syrup. Just keep in mind that granular sweeteners do not work.
• Coconut oil: this ingredient is necessary for getting the right crust consistency. As an alternative you can use any neutral oil or butter.

As you will see, the healthy cheesecake layer is also very simple. Here’s all you need!

• Greek yogurt: this recipe requires thick Greek yogurt, and I highlight thick. Keep in mind that the Greek yogurt should have a firm consistency or your single serve cheesecake won’t turn out as expected. As an alternative you can also use Skyr or quark.
• Cream cheese: for a low calorie single serve cheesecake, this recipe uses low fat cream cheese. But if you prefer, also full fat cream cheese works. Please note that you cannot substitute cream cheese with more Greek yogurt, as it is necessary for getting the right cheesecake texture.
• Granular sweetener: for a sugar-free no-bake cheesecake, this recipe uses erythritol. As an alternative, you can utilize any other granular sweetener, coconut sugar or brown sugar.

This is very simple no bake cheesecake. It is easy to make and has healthy ingredients like yogurt and farmers cheese. A perfect recipe for your everyday dessert. So creamy and delicious it is hard to believe is also diet friendly

• 1 Food processor
• 1 springform pan

• Farmers cheese reduced fat
• Greek yogurt 5% fat
• package sugar free strawberry jello
• cookies (I used Maria cookies)

• Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.
• Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.
• I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.
• I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.
• Spread evenly on the bottom of the springform pan.
• Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.
• Grind farmers cheese in a food processor to a smooth consistency
• Mix yogurt, vanilla, monkfruit sweetener and combine.
• Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed
• To a warm milk and gelatin mixture(not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.
• After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.
• Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

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Recipe FAQs

Can you freeze no bake cheesecake?

Generally speaking, you can freeze no bake cheesecake, although keep in mind that the texture may change a bit once thawed. Most no bake cheesecake will freeze well for up to 3 months. Just be sure to cover the mixture tightly or store in an airtight container to prevent potential freezer burn. I haven’t tried freezing these cups yet, so let me know how it turns out if you try it!

Is no-bake cheesecake supposed to be soft?

If you prefer the mixture to be firmer, use full fat cream cheese and higher fat Greek yogurt, and store the cups in the fridge for at least 6-8 hours.

What are the best cups or jars to use for these cups?

If I’m making larger cheesecake cups, I prefer to use 7-9 ounce clear plastic or glass cups or mason jars. If making mini cheesecake cups, I like to use the smaller 4 ounce mason jars. These work especially well when serving to a larger crowd like at parties or showers and they look super cute too!

MORE EASY KETO DESSERT RECIPES

So, if you liked how simple, and fast, this recipe was to make, I have a ton of other keto desserts that take just 1 minute!

Try one of these delicious 1 minute desserts next:

Nutrition Facts

1 servings per container

• Amount Per Serving% Daily Value *
• Total Fat
  4g
  %

• Amount Per Serving% Daily Value *
• Total Carbohydrate
  32g
  %
• Protein
  20g
  %

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make Healthy No Bake Cheesecake Cups

• Evenly distribute the no-bake cheesecake batter between 3 larger cups or 6 small cups or jars.
• Place in fridge for at least an hour to allow the mixture to firm up slightly.
• When ready to serve, top up cream cheese mixture with berries and crushed graham crackers or other desired toppings (see post below for some ideas)!

Keep scrolling for the full printable no-bake cheesecake recipe!

Serving Suggestions

You can serve up the yogurt and Philadelphia no bake cheesecake filling in a cup or in a jar. Top with any desired toppings or flavour add-ins as listed below.

You can also make a parfait by layering the creamy cheesecake filling and topping ingredients. The layers look so pretty served up in a clear glass or jar!

No Bake Cheesecake Toppings

This recipe is designed to be very easy and basic so that you can customize the cups according to what you’re feeling!

Tip: Feel free to use a combination of toppings for your own creative spin! If you choose to use graham crackers, you can either crush them with your hands or blend the crackers up in the food processor.

Flavour Ideas

Feel free to come up with your own unique flavour combination!

How to store no bake cheesecake for one

After refrigerating and allowing the cheesecake to set, you can serve it right away or keep in the fridge for a maximum of 3 days. In the second case, make sure to seal your dessert in an airtight food container. Otherwise the Greek yogurt layer will get sour.