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.
Mini NO BAKE HEALTHY Cheesecake Recipe
I made this healthy no bake cheesecake using cottage cheese, as I did for this recipe on my other blog. The reason? I had bought cottage cheese, which I hadn’t done for years now and didn’t know what to do with it. I also saw some guy on Youtube basically stealing my other cottage cheese cheesecake recipe without even giving credit and adding cream to it. Why would you even use cottage cheese if you add heavy cream? Just use regular cream cheese. He probably googled healthy cheesecake with oats (I rank #1 for this one), because all of his recipes are made with oats. Figured out the Youtube algorithm – Rule 1: make recipes with oats. Rule 2: Don’t give credit.
So that was my little rant, sorry. Turns out it’s a beautiful thing, because these little cheesecakes were born out of that “devastation”. And you know what? They’re delicious!
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:
- cottage cheese or cream cheese
- honey or sugar-free sweetener for low carb version
Low carb crust:
- almond butter
- coconut flakes
- flax meal
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 (see suggestions below).
- 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 (or release the spring form) 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)
- Strawberries (also low carb)
- Chopped roasted almonds, hazelnuts or walnuts (low carb)
- 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
- 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.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 360Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 26mgSodium 445mgCarbohydrates 32gFiber 4gSugar 26gProtein 17g