Mini No-Bake Cheesecake Bites
Ingredients
The crust
-
6
sheets
graham crackers
-
1
cup
graham cracker crumbs
-
3
tablespoons
coconut oil
The filling
-
8
ounces
light cream cheese
-
¼
cup
Greek yogurt
-
1½
tablespoons
maple syrup
-
1
teaspoon
lemon juice
-
1
teaspoon
vanilla extract
-
a pinch
salt
Topping
Instructions
- Coat a mini muffin tin with cooking spray or coconut oil.
- Wash and dry the strawberries, trimming the leafy greens off.
- Pulse graham crackers in a food processor until they resemble sand.
- Mix in coconut oil and pulse until combined.
- Divide the crumb mixture among the muffin cups and press down to pack.
- Freeze the crusts while preparing the filling.
- In a bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice, and vanilla extract, mixing until smooth.
- Remove the crusts from the freezer and fill each cup with the cream cheese mixture.
- Return to the freezer for at least 30 minutes.
- Gently pop out each cheesecake bite and top with a strawberry before serving.
Nutrition Facts (estimated)
Servings
24
Calories
54
Total fat
4g
Total carbohydrates
4g
Total protein
1g
Sodium
68mg
Cholesterol
5mg
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