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This easy-to-make, no-bake cheesecake recipe is a must-try for any cheesecake lover 😋 So creamy, smooth, thick, & delicious… & all with just 9 simple healthier ingredients! 🙌 

A perfect portion-controlled snack whenever you want to satisfy a sweet tooth without overindulging, also easily packable to enjoy on the go.

I opted to make these ones red, white, & blueberry 🍓🫐 so they not only take advantage of in-season berries, but they’re especially festive & perfect for Memorial Day weekend! And since they’re no-bake, this one’s great for those hot summer days when you’re craving cheesecake, but don’t want to turn the oven on & heat up the entire kitchen.

Just remember though, if you want the real deal cheesecake, eat it! This is just a healthier version for a balanced swap. A balanced diet is essential to a healthy life & lifestyle 💖

For the crust, in a bowl, mix:

-1 1/2 cups almond flour

-1/2 cup vanilla protein powder 

-1/4 cup maple syrup

-3 tbsp coconut oil, melted

-1/4 tsp salt

In a muffin tin lined with 12 cupcake liners, press heaping tablespoons of dough into the bottom of each liner so the crust is divided evenly.

For the cheesecake mixture, blend:

-8 oz vegan cream cheese

-6 oz greek yogurt

-1/4 cup vanilla protein powder 

-1/4 cup coconut sugar

-1 tsp vanilla extract 

Divide mixture evenly among each cup, about 2 heaping tablespoons. Refrigerate for at least 3 hours or freeze for about 1 hour, until cheesecake has set. Top with sliced strawberries, blueberries, jam (I just heat up & mash a mix of strawberries, maple syrup, chia seeds + lemon juice), &/or chocolate chips if desired. Enjoy!