Healthy No-Bake Cheesecake Cups are easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat!

I know, I know–the title is a mouthful. I wasn’t sure how else to convey all of the goodness that’s packed in these little wonders. Decadent, sweetened cream cheese meets a pecan, oat, and date “crust.”

I’m trying to be a little more mindful of the ingredients I use in my recipes, choosing whole foods with added health benefits when I can. Always without sacrificing flavor, of course.

For this reason, I skipped out on the graham cracker crust. A nut base works well with the cheesecake filling, and pecans are heart-healthy with antioxidants and anti-inflammatory properties. You could use almonds or walnuts instead. I prefer the buttery taste of the pecan, but use whatever you have on hand.

If you have a nut allergy, you could just replace the nuts with oats. It won’t be quite as moist, but it will still taste delicious!

The dates added sweetness and stickiness, so we can pack the mixture into the bottom of muffin cups and the mixture will stick together without baking.

If you haven’t cooked with dates before, you must give them a try! They are naturally sweet and healthy.

I also like using coconut sugar in the cheesecake base rather than regular sugar. That keeps this dessert free of cane sugar. Coconut sugar is lower in fructose than cane sugar and good for your gut health.

Assembling the cups only takes about 10 minutes, and is all done in a food processor. Super easy!

Pulse the nuts, dates, and oats together. A tablespoon full at a time, press the crust mixture into 12 muffin cups. Using a cupcake liner will make it easier to remove them later.

Wipe out the food processor and add in the cheesecake ingredients. Pulse until sugar dissolves and the mixture is smooth and creamy, just a minute or two. Pour the mixture, about 2 tablespoons at a time, over the crusts.

Smooth the tops of your cheesecake using your fingers, dipped in water so they don’t stick to the mixture. Throw them in the freezer for an hour or the refrigerator for about 3 hours to set. That’s it!

And don’t worry if yours don’t come out looking perfect. The taste is what matters. The ones below looked pretty sloppy, but no one complained!

Healthy No-Bake Cheesecake Cups
Healthy No-Bake Cheesecake Cups are easy to make and bursting with flavor, using good-for-you ingredients.

1/2 cup unsalted pecans
1/4 cup old fashioned oats
3 medjool dates, pitted
1/2 tsp vanilla extract
tiny pinch of kosher salt
8 ounces 1/3 less fat cream cheese
1 6-ounce container fat free greek yogurt, plain
1/4 cup sugar of choice (I used coconut sugar)
1 tsp vanilla extract

Place cupcake liners in a 12-cup muffing tin.
Add crust ingredients to a food processor and mix on high until mixture is sticky and crumbly.
Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup. Press the mixture down into the cup to form a bottom crust, using fingers dipped in water if needed.
Wipe out processor and add in cheesecake ingredients. Mix on high until sugar dissolves and the mixture is smooth and creamy, about a minute or so.
Divide cheesecake mixture evenly among cups, about 2 heaping tablespoons for each. Smooth top using same method as crust.
Refrigerate for about 3 hours or freeze for about 1 hour, until cheesecake has set. Remove from cupcake liner when ready to eat. Top with fruit or jam.
Store in an air tight container in the refrigerator for up to 5 days, or freeze cups, store in a freezer bag, and let defrost on the counter for about 10 minutes when ready to eat.