January often means healthier than normal eating and trying to stick to goals. However, when you have people over for dinner than you don’t want to scrap dessert off the menu completely. So you find a balance. This easy no bake cheesecake is only a few ingredients and is perfect. More importantly uses no added sugar and cuts half the fat as normal cheesecake.
Recipe makes 6-8 servings depending on the type of individual cups/glasses used.
In a food processor add about 150 grams of cookie of choice. I used gluten free graham crackers. Pulse in the food processor until fine crumbs. Add 2-3 tbsp of butter or margarine of choice that has been melted. Mix together and set aside.
In a bowl add
- 0.75 of a package of cream cheese (150g)
- 250grams of greek yogurt (about 1 cup)
- 1 tsp vanilla extract
- 2-3 tbsp honey
- 1/3 cup shredded coconut (optional)
- 1/2 cup chocolate chips (optional)
Mix together with wooden spoon or electric mixer. Mixing in chocolate chips last. You can adjust honey and add ins depending on taste. You can also add other things such as lemon or peanut butter etc. You can get creative.
In cups, divide cookie crumb mixture to the bottom of each cup. Saving some to sprinkle on top. Add cheesecake mixture evenly amongst cups. Sprinkle remaining cookie crumbs on top.
Store in refrigerator for at least 2 hours before serving. Can be eaten within 2-3 days.