MINI NO BAKE HEALTHY CHEESECAKE RECIPE (LOW CARB OPTION)

MINI NO BAKE HEALTHY CHEESECAKE RECIPE

MINI NO BAKE HEALTHY CHEESECAKE RECIPE

Looking for some easy healthy snack ideas? This mini no bake healthy cheesecake recipe is perfect for a quick healthy snack or healthy dessert that you can make ahead on Sunday or whenever you find 15 minutes! If you’re following a low carb keto diet, you can easily turn this into a low carb cheesecake recipe by using stevia or erythritol instead of honey – start with a little bit and adjust to taste.

Looking for some easy healthy snack ideas? This mini no bake healthy cheesecake recipe is perfect for a quick healthy snack or healthy dessert that you can make ahead on Sunday or whenever you find 15 minutes! If you’re following a low carb keto diet, you can easily turn this into a low carb cheesecake recipe by using stevia or erythritol instead of honey – start with a little bit and adjust to taste.

I wanted to put this recipe here on my dad’s blog, because he loves cheesecake. Just as much as I love cheesecake. It’s called genetics and it’s science. As I mentioned, in this recipe I used cottage cheese, but feel free to use regular cream cheese for a firmer, creamier cheesecake, like we did earlier for this 5-ingredient no bake cheesecake.

MINI NO BAKE HEALTHY CHEESECAKE INGREDIENTS
There are 7 ingredients in this delicious healthy cheesecake recipe, here’s what you need:

3-Ingredient Filling:

cottage cheese or cream cheese
vanilla
honey or sugar-free sweetener for low carb version
Low carb crust:

almond butter
coconut flakes
flax meal
cinnamon
You’ll also need some silicone muffin cups, so you can pop the mini cheesecakes right out, or use a springform pan to make one bigger no bake cheesecake.

HOW TO MAKE MINI NO BAKE CHEESECAKES
Add all ingredients for the filing into a hand blender cup, into a blender or a food processor – whatever you’re using to mix ingredients. Then blend until creamy and smooth.
In a bowl mix the ingredients for the crust until combined.
Add the mixture for the crust to the muffin cups or to the springform pan. Press it down using a spoon or your fingers to form the crust.
Spread the filling on top. Add toppings if desired.
If making mini cheesecakes with the cottage cheese freeze the muffins for about an hour or until the cottage cheese has firmed up. Then peel the cheesecakes out of the silicone cups. Let the cheesecakes thaw for a bit, then enjoy!
If you’re using regular cream cheese and making the muffin cups or a larger cheesecake you won’t need to freeze, but let the cheesecake stay in the fridge for at least 3-4 hours to firm up. Then peel out carefully and enjoy.
Store in the fridge or freeze for up to 1-2 months.

ADJUST AS YOU WISH
The great thing about a no bake cheesecake is that, since you don’t add eggs, you can adjust the sweetness and the ingredients of the filling and the crust to your taste if you’re not 100% happy with the result. Simply have a taste of the mixture and add for example honey a little bit at a time.

LOW CARB CHEESECAKE RECIPE
You can make this healthy cheesecake recipe 100% low carb or even keto if you’re following a low carb diet by using a 0-sugar sweetener like stevia or erythritol. Start with a little bit in the mixture for the filling and add a little bit at a time while blending. This process doesn’t take too long, don’t worry. I find that 2 tbsp of honey were enough for me, so it took 2 rounds of blending or around 5 minutes. As for the crust, it is completely low carb, because I made it with some almond butter, flax meal, shredded coconut and cinnamon. Mix that in a bowl.

HEALTHY CHEESECAKE TOPPINGS
As you can tell from the pictures, I kept this recipe pretty simple and only added some coconut on top, but you can add any fruit or chopped nuts you like. Here are some topping suggestions:

Raspberries (also low carb)
Blueberries
Strawberries (also low carb)
Cherries
Chopped roasted almonds, hazelnuts or walnuts (low carb)

HEALTHY NO BAKE MINI CHEESECAKE RECIPE
Need some new healthy snack ideas? This healthy no bake mini cheesecake recipe is perfect for a quick and easy healthy dessert that you can meal prep on Sunday or whenever you find 15 minutes!
INGREDIENTS
3-INGREDIENT FILLING
2 cup cottage cheese or cream cheese
2 tsp vanilla
4 Tbsp honey or sugar-free sweetener for low carb version
LOW CARB CHEESECAKE CRUST:
4 tbsp almond butter
6 tbsp coconut flakes
2 tbsp flax meal
1 tsp cinnamon
INSTRUCTIONS
Mix the filling ingredients using a hand blender or your blender.
Mix the crust ingredients in a bowl.
Spread the crust ingredients in small silicone muffin cups, pressing down to form the crust. Top with the filling. You can do the same if you’re making this into a bigger cheesecake using a springform pan.
If you’re using the cottage cheese you’ll need to freeze the cheesecakes, so that they can keep their shape. Once firm, peel out of the silicone cups, let thaw on a plate for about 10-15 minutes and enjoy.
If using regular cream cheese, you don’t need to freeze. However, be sure to refrigerate the recipe (whether mini or bigger cheesecake) for at least 2-3 hours, so that the filling can firm up.
Store in the fridge for about 3 days or in the freezer for 1-2 months.