Way 1: Using Pre-made Crusts
Way 2: Dairy, Gluten and Refined Sugar Free
Nothing says summer like fresh berries. Local fields are overflowing with blueberries, strawberries, raspberries, blackberries and more....
So, the next time you’re looking to whip up a dessert, try out these mini cheesecakes. I promise, they’ll be your new go-to for any summer night, cookout or gathering.
In the spirit of both health and convenience, I am sharing two ways to make these delicious treats. The first is with a pre-made graham cracker crust and uses regular yogurt and cream cheese. The second is 100% homemade, gluten-free, dairy-free and refined sugar-free. Both are equally delicious! Note that a blender is needed for this
recipe.
Below I also shared a few recommendations for which brands/supplies to look out for when making these (a great dairy fee yogurt, pre-made crust, and more!). A few are listed here and a full list is linked.
Scroll all the way down for the recipe cards.
Don’t forget to tag me on Instagram or Facebook if you make these! Can’t wait for you to try…
Recipe Number One:
Healthy Mini Cheesecakes Using Pre-made Crusts
Ingredients:
Mini graham cracker crusts - Keebler makes a great one.
Berry topping:
You'll need a handful of blueberries and 1 TBS chia seeds
On low-med heat, grease saucepan and heat blueberries. Once they start to sizzle, add in chia seeds and smash the berries with a fork.
Use fresh, sliced fruit on top too (optional).
For filling:
1/3 cup plain greek yogurt
1/4 cup low fat cream cheese
1 1/2 TBS coconut sugar
2 TBS egg whites
1/4 tsp vanilla extract
1/2 TBS flax meal (optional)
1/2 TBS almond flour
Directions:
Preheat oven to 350 degrees
In a blender, blend yogurt, cream cheese and sugar. Once blended, add the egg whites, then stir in vanilla extract, flour and optional flax meal.
Pour mixture into crusts and bake for 45 minutes or until tops are starting to brown.
The tops will sink a bit.
Top with the berry compote.
Recipe Number Two:
Healthy Mini Cheesecakes - 100% Homemade Dairy, Gluten and Refined Sugar Free
Ingredients:
Crusts: 1 1/2 cup almond flour, 1/3 cup coconut oil 1/4 cup coconut sugar, 1 TBS flax meal
Berry topping:
You'll need a handful of blueberries and 1 TBS chia seeds
On low-med heat, grease saucepan and heat blueberries. Once they start to sizzle, add in chia seeds and smash the berries with a fork.
Use fresh, sliced fruit on top too (optional).
For filling:
1 cup dairy-free cream cheese
1 cup vanilla almond milk yogurt
1 tsp vanilla extract
2 TBS almond flour
1/4 cup coconut sugar
1 TBS flax meal (optional)
1/3 cup egg whites
Directions:
Preheat oven to 350 degrees
Mix crust ingredients together
Evenly distribute mixture into muffin cups (best to use silicone or paper works). Press mixture firmly down into cups. *If your crust mix is too liquid, add more flour.
Bake 20 minutes. Let cool for 10-15 minutes.
While crusts are baking, make the filling.
First, using a blender, blend the yogurt and cream cheese. Then, add in vanilla extract, coconut sugar. Then, blend in egg whites. Finally, stir in the almond flour and optional flax meal.
Evenly distribute the filling into each muffin cup on top of the cooked crust. The filling should reach just the top of the muffin cup.
Bake for 40-50 minutes or until tops are browned. They will sink a bit once removed from heat.
Brands/Tools I suggest:
Full List: HERE
Nutribullet Pro Blender - I use this daily, it's been 3+ years!
Silicone Muffins Cups - These are BPA free
Paper Muffin Cups - Environmentally friendly, chlorine free, unbleached
Keebler Mini Cheesecake Cups (found at most grocery stores)
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