Description
Savor these creamy, guilt-free cheesecake cups topped with fresh fruits and a crunchy crust—perfect for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted coconut oil or butter
- 8 oz low-fat cream cheese (softened)
- 1 cup plain Greek yogurt
- 2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- 1 cup fresh strawberries or blueberries (sliced)
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a bowl, mix graham cracker crumbs and melted coconut oil until well combined.
- 3. Press the mixture firmly into the bottom of mini cups or muffin liners and bake for 5 minutes. Remove from oven and let cool.
- 1. In another bowl, beat softened cream cheese until smooth.
- 2. Add Greek yogurt, honey (or maple syrup), and vanilla extract to the cream cheese, mixing until fully blended.
- 3. Spoon the cheesecake filling generously over each crust layer in your mini cups, smoothing out the tops if desired.
- 1. Cover each cup with plastic wrap and refrigerate for at least two hours or overnight for best results.
- 1. Once chilled, top each cheesecake cup with fresh fruit before serving.
- 2. Enjoy your delightful creation straight from the fridge!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup (75g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg