Can I make Healthy Cheesecake Cups ahead of time?

Absolutely! These cheesecake cups can be made ahead and stored in the fridge for up to 3 days. That makes them a great option for meal prep or a weekend gathering!

What can I use instead of cream cheese?

If you prefer to avoid cream cheese, opt for a vegan alternative made from cashews or tofu, or try cottage cheese for a different texture and taste.

Can I freeze the Healthy Cheesecake Cups?

Yes! They freeze beautifully. Just let them cool completely, wrap them in plastic, and store in an airtight container. They can last for up to 3 months!

How do I know when the cheesecake cups are done?

You’ll know they are ready when the edges are set but the center slightly jiggles. Don’t overbake them, as they will continue to firm up during cooling.

Can I use other sweeteners instead of honey?

Definitely! You can swap honey for maple syrup or agave nectar for a healthier alternative; both options pair delightfully with the flavors.

Healthy Cheesecake Cups - 5 Tempting & Guilt-Free Treats

Ingredients

Scale

½ cup Graham cracker crumbs
1 cup Yogurt
8 oz Cream cheese
¼ cup Honey
1 tsp Vanilla extract
1 Egg

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Instructions

Preheat your oven to 325°F (165°C).
In a mixing bowl, combine graham cracker crumbs and melted butter or coconut oil, then press the mixture firmly into muffin liners.
Blend yogurt, cream cheese, honey, vanilla extract, and egg until smooth.
Pour the cheesecake batter over the crusts, filling them to about ¾ full.
Bake for around 20 minutes, then cool completely and refrigerate for at least one hour before serving.

Notes

For a vegan option, use vegan cream cheese with a flaxseed egg. Customize flavors by adding fruit purée or spices.

Author: Robert Thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg