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This easy and simple Healthy Cheesecake recipe is perfect for everyone. They are bite-size for a single serving, flavorful, and perfect for every occasion. Made with Good for you ingredients and packed with protein.
The creaminess of these healthy Cheesecake bites will keep your tastebuds happy. The filling is lightened up by using Greek yogurt and light or fat-free cream cheese and a low-calorie sweetener instead of sugar. We used pecans, oats, and coconut oil to make a healthier base instead of a Graham Cracker Crust. Made with good-for-you healthier ingredients, these healthy cheesecakes are perfect for a family get-together or a small party. We love that they are bite-sized which makes it very convenient.
Why you should make this
- Healthy: Cheesecake made with Greek yogurt, light cream cheese, healthier sugar, and a healthier crust. A guilt-free dessert.
- Easy to make: Don’t be fooled. They may look like restaurant-style but it is very easy to make. It’s not hard at all.
- Great for gatherings: They will be perfect if you are having people over or a little party. Since they are bite-sized, they will be perfect for every occasion. You can easily double up the recipe too.
Ingredients you will need
- Rolled Oats: do use rolled oats instead of quick oats. You may try to find some gluten-free oats.
- Pecans: or any other nut like walnuts or almonds
- Coconut Oil: don’t like coconut oil? Use melted butter
- Cinnamon: gives the crust a nice taste.
- Low-calorie sweetener or honey: agave works too
- Greek yogurt: you may use dairy-free coconut Greek yogurt.
- Light cream cheese: fat-free will work too for an even lighter option.
- Egg: used as a binder
- Vanilla Extract
- Berries: to garnish. Use any berries of your choice.
How to make this healthy Cheesecake Recipe
- Preheat the oven to 350°F. Line a muffin pan with 9 cupcake liners.
- Place the oats and nuts in the bowl of a food processor; pulse until the oats and nuts are coarsely chopped. Transfer the mixture to a bowl and stir in the cinnamon, coconut oil, and sweetener.
- Spoon a heaping tablespoon of the oatmeal mixture into each of the cupcake liners, pressing the mixture down with a spoon. Bake them for 10 minutes then remove from oven and cool completely.
- Using a mixer, beat the cream cheese until smooth. Add the Greek yogurt, sweetener, egg, and vanilla. Beat until completely smooth.
- Divide the filling evenly between the muffin liners. Then bake the cheesecake in the oven for 25 minutes, until centers are set.
- Allow to cool completely, then place in the refrigerator to chill. When you’re ready to serve the cheesecakes, remove the paper liners and top them with the berries and mint sprigs (optional).
- Store any remaining healthy cheesecake bites in the refrigerator.
Recipe notes and substitutes
- Nuts: we used pecans but you can use walnuts or almonds
- Use any sweetener of your choice. Honey or agave will work great.
- Like peanut butter, add a touch. You may add 1/3 cup of creamy peanut butter.
- Do let the cheesecake cool down completely after you remove it from the oven before handling it.
- You may get creative with the toppings and add whatever cheesecake toppings you prefer.
- Want to add some protein? Add a scoop of protein powder. This is optional.
Frequently asked questions
Cheesecake typically lasts about 5-7 days if stored in the fridge. Tightly wrap it with plastic in its original container or place it in an airtight container. If you would like your cheesecake to last longer, feel free to freeze it and just remove it the night before and let it thaw in the fridge.
Other substitutes that can be used in place of cream cheese when making cheesecake can be cottage cheese, ricotta cheese, mascarpone, soft silken tofu, yogurt, or quark. With some simple adjustments, those ingredients can easily be substituted for cream cheese.
We love using Krafts Philadelphia cream cheese and we feel like it’s the best one to use. There may be other cream cheeses like Crystal Farms and Organic Valley Cream Cheese that are also great.
Storing recommendations
Store your leftover cheesecake bites in a sealed container in the fridge for up to 7 days. You may add it to a freezer-safe bag or container and freeze it for up to 4 months.
Other healthy desserts to try
- Healthy Double Chocolate Brownies
- No-Bake Blueberry Cheesecake
- Chocolate Zucchini Muffins
- Healthy Bran Muffins
- Cranberry Orange Bread
- Cookies and Cream Protein Icecream
- Chocolate Zucchini Cake
- Cheesecake Stuffed Strawberries
- Strawberry Cheesecake Overnight Oats
Let us know what you think of this healthy Cheesecake bites recipe in the comments below. We would love some feedback.
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Healthy Cheesecake Bites
Ingredients
For the crust:
- 3/4 cup rolled oats
- 1/4 cup chopped pecans, walnuts or almonds
- 1/4 teaspoon cinnamon
- 3 tablespoons coconut oil, melted
- 2 tablespoons low-calorie granulated sweetener or honey
For the filling:
- 4 ounces light cream cheese, at room temperature
- 1 cup fat-free Greek yogurt, vanilla or plain
- 1/4 cup low-calorie granulated sweetener or honey
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup fresh berries
Optional: mint sprigs for garnish
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 9 cupcake liners.
- Place the oats and nuts in the bowl of a food processor; pulse until the oats and nuts are coarsely chopped. Transfer the mixture to a bowl and stir in the cinnamon, coconut oil, and sweetener.
- Spoon a heaping tablespoon of the oatmeal mixture into each of the cupcake liners, pressing the mixture down with a spoon. Bake for 10 minutes then remove from oven and cool completely.
- Using a mixer, beat the cream cheese until smooth. Add the Greek yogurt, sweetener, egg, and vanilla. Beat until completely smooth.
- Divide the filling evenly between the muffin liners.
- Bake in the oven for 25 minutes, until centers are set.
- Allow to cool completely, then place in the refrigerator to chill.
- When you're ready to serve the cheesecakes, remove the paper liners and top them with the berries and mint sprigs (optional).
- Store any remaining cheesecakes in the refrigerator.
Notes
- Pecans: you can use walnuts or almonds
- Oil: any other bland oil or butter will work, but we love coconut oil
- Sweetener: Low-calorie sweeteners like Truvia, honey, agave, or maple syrup.
- Cream-cheese: fat-free, light or dairy-free
- Yogurt: Greek yogurt or dairy-free option
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love that this is so healthy and delicious!!!
Thank you
I Love Love LOVE this recipe! First time baking a chessecake a few weeks ago and opted to make this one as i loved the ingredients used. WOW!!!! what a easy recipe to follow and incredibly delicious – the perfect size too. Second time baking these and its a double batch with frozen berries thrown in….. cant wait for dessert
Makes me so happy! Thank you. I am glad this turned out so good for you.
Hi,
I’m so excited about making this it looks so good, I was wondering if I could do one big cake with this recipe?
It should be fine. You may need to bake about 10-15 minutes longer to make sure its cooked through
These are sooooo good! Made it with 0% fat greek yogourt and light cream cheese, made some with lemon juice and zest, some others with cookies n’cream chipits and they were all great! Thanks for this recipe!
Amazing. Glad you loved it.
Going to try today! Looks so good. How many are in a serving? Macros included are for 1 serving or whole batch?
It’s for a single serving. So one Cheesecake
Can this be made in advance? Like 2-3 days ahead of time? Thanks
Yes. You can make in advance