These little no‑bake cheesecake cups feel like a treat but stay light. A crunchy granola layer holds a smooth, tangy filling made with cream cheese, Greek yogurt, and honey. Fresh strawberries and blueberries sit on top. You can make them in ten minutes and let them chill while you do other things.
Prep time: 10 minutes | Total time: about 2 hours
No‑Bake Cheesecake Cups
Ingredients
- ½ cup low‑fat granola, finely crushed
- 8 oz (227 g) reduced‑fat cream cheese, softened
- 1 cup (245 g) plain 2 % Greek yogurt
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 8 medium strawberries, sliced
- ⅓ cup blueberries
Steps
- Place a paper liner in each cup of a muffin pan (8 cups total). Sprinkle about 1 tablespoon of crushed granola into each liner and press it down.
- In a bowl, beat the cream cheese until smooth. Add the yogurt, honey, and vanilla; mix well.
- Spoon roughly ¼ cup of the cheese mixture into each cup. Cover and refrigerate for 2–4 hours, or until firm.
- When set, top each cup with sliced strawberries and blueberries. Serve cold.
Servings: 8 cups (1 cup per person)
Nutrition (per cup): 138 calories, 7 g fat, 13 g carbs, 5 g protein, 9 g sugar.