These little No-Bake Cheesecake Bites are perfect for the holidays (they kinda look like Santa’s hat!) and could not be any easier to make.
Ingredients
- 24 medium strawberries
- 6 graham cracker sheets 1 cup crumbs
- 3 tablespoon coconut oil
- 8 ounce light cream cheese
- 1/4 cup Greek yogurt
- 1.5 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch salt
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg
Ingredients
- 24 medium strawberries
- 6 graham cracker sheets 1 cup crumbs
- 3 tablespoon coconut oil
- 8 ounce light cream cheese
- 1/4 cup Greek yogurt
- 1.5 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.
- Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.
- Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined.
- Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.
- In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.
- Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.
- Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).
- Top each mini cheesecake with a strawberry right before serving and enjoy!!
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg
Kaity says
Hey Dani,
I made these, but the graham cracker crusts didn’t ever fuse to the cream cheese mixture. After hours in the freezer they never set up. I sprayed the pan, so the graham crackers didn’t stick to it. They just didn’t stick to the cream cheese mixture. What did I do wrong? What can I do differently next time?