No-Bake Yogurt Cheesecake Bites
Satisfy those cheesecake cravings with this healthier, high protein recipe!
Ingredients:
For the crust:
1 cup graham cracker crumbs (about 6 full sheets)
3 tablespoons melted coconut oil or butter
1 tablespoon honey or maple syrup (optional)
For the filling:
1 cup Dannon Light & Fit Vanilla Greek Yogurt
4 oz whipped cream cheese (or regular cream cheese, softened)
1 tablespoon honey or maple syrup (optional, for added sweetness)
1 teaspoon vanilla extract
1 teaspoon lemon juice
Toppings:
Fresh raspberries
Fresh blueberries
Directions:
1. Prep the mini muffin pan: Line a 24-cup mini muffin tin with paper or silicone liners for easy removal.
2. Make the crust: In a bowl, mix the graham cracker crumbs with melted coconut oil (and honey or maple syrup if using) until it resembles wet sand.
3. Form the base: Scoop about 1 teaspoon of the crust mixture into each mini muffin cup and press it down firmly to form an even base.
4. Make the filling: In a separate bowl, mix the yogurt, whipped cream cheese, vanilla extract, lemon juice, and sweetener (if using). Stir or beat until smooth and creamy.
5. Assemble the bites: Spoon or pipe the filling over each crust, smoothing the tops with the back of a spoon.
6. Add toppings: Top half with fresh raspberries and the other half with blueberries — or mix and match as you like.
7. Chill: Place the pan in the fridge for at least 2–3 hours (or freeze for 1 hour) until set.
8. Serve: Once firm, remove from the liners and enjoy! Store leftovers in the fridge for up to 3–4 days.
