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I, like our own Megan, don’t have mad cooking skills. Plus, I have a bunch of annoying dietary restrictions, making it even more challenging when I want to whip up something non-frozen and doubleplusgood for me. So this no-bake, low-sugar anytime treat is actually a pretty bad-ass solution for those two problems: easy, super nom-worthy, and fits my needs. Maybe it fits yours, too?
Ingredients:
Crust:
- four graham cracker squares or two digestive biscuits
- 1½ ounces of natural nut butter (I used peanut)
Filling:
- one 6-ounce container of fat-free plain (or flavored) greek yogurt
- one 8-ounce container of light cream cheese
- optional: flavorings of your choice (stevia, agave, honey, sugar-free Torani syrup, etc.). I used sugar-free salted caramel Torani syrup in these.
- optional: toppings of your choice (nuts, smooshed banana, whipped cream, jam, fresh fruit, etc.)
Easy almond meal chocolate chip cookies
If you're like me and have a little bit of a sweet tooth, but like to watch what you put into your body. These easy... Read more
To make:
- Crush the crackers/biscuits in a bag with a spoon or rolling pin, or just vent your anger by beating the crap out of them with your bare hands!
- Mix together the beaten crumbs with the nut butter until mixed well
- Layer a small amount of the crust batter into 16 tiny cupcake wrappers in a mini cupcake pan (the kind that holds 24 cupcakes). You can make these bigger if you like, but they are so cute teeny weeny!
- Mix together the yogurt and cream cheese and add in any flavorings that you chose
- Top with any ol’ crap you’ve got. Infinite possibilities!
- Freeze for about an hour to let it set, then store it in the refrigerator in a sealed container.
If you’re into the nutrition specs, here’s the scoop: 62 calories, 3 grams of protein, and 2.2 grams of sugar each.
What would you put on top of these suckers?
About the Author: Catherine Clark
Catherine Clark loiters at her local library, makes art, watches movies en masse, plays video and tabletop games, poorly cooks healthy things, cuddles with her feline fur babies, and blogs at BijouxandBits.com.
These look great! Have you tried making this as one big cheesecake in a tupperware container or something? I’m thinking it would probably take longer to set up, but what size container would this fill? I’m awful with spatial relations and proportions.
If I could take a guess, I’d say you’d get a pretty thin layer of filling if you used a 9″ springform or pie pan — though I don’t think that would be bad! It would set up quickly and might make a nice thin slice that would look lovely plated with some chopped fresh fruit… With far less work than a real cheesecake. Call it a cheesecake tart and it’ll all seem intentional. 😉
Oh wow. My daughter can’t have fructose, which makes baking treats almost impossible, but she can *totally* have these.
Your daughter can’t have fruit? That sucks! That must make baking hard. It definitely makes desserts challenging while still being healthy.
Oooohh! I want!! Love adorable cheesecakes and time savers!
I’m living in Pakistan in a dorm and have really limited kitchen sources- but I have a small batch of these waiting in the freezer right now!!!
Delicious!! I would add sprinkles to those bad boys. Or chopped walnuts. Or both.
This post makes me so happy. I’m extremely lazy, hate cooking, am trying to cut back on sugar, and LOVE CHEESECAKE. I am so making these. Except I’ll probably try a big version because it’s too much work to make little ones, lol.