Individual Cheesecake Bites
These Individual Cheesecake Bites are a diabetes-friendly dessert that marries the richness of classic cheesecake with the wholesomeness of an oat and nut base and the lightness of Greek yogurt. Perfect for portion control and satisfying sweet cravings, these bites offer a nutritious twist without sacrificing flavour, making them an ideal treat for any occasion.
- Suitable for diets:
- High-Protein
- Low-Fat
- Vegetarian
Why Diabetes Friendly?
- Reduced Sugar: By using less sugar in both the base and the filling, these cheesecake bites offer a lower glycemic index option for those managing diabetes.
- Healthy Base: The oats and nuts provide a healthier, fiber-rich alternative to the traditional graham cracker crust, contributing to a slower absorption of sugars.
- Greek Yogurt: Replacing heavy cream with Greek yogurt reduces the fat content and adds protein, making these bites more filling and less likely to spike blood sugar levels.
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Ingredients
For the Base
- oats 1½ cup
- pecans ½ cup
- cinnamon ¾ tsp
- sugar 3 tbsp
- salt ⅛ tsp
- butter (unsalted, melted) 6 tbsp
For the Filling
- cream cheese (light, room temperature) 500 grams
- Greek yogurt (room temperature) 1¾ cups
- sugar ¼ cup
- egg (room temperature) 3
- vanilla extract 1 tsp
- lemon zest 1 tsp
- lemon juice 2 tsp
- blueberries (or raspberries for serving) ½ cup
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Cooking Tips
- Room Temperature Ingredients: Ensure that the cream cheese, yogurt, and eggs are at room temperature to achieve a smooth and even filling.
- Pressing the Base: Use the back of a spoon or a small glass to press the base mixture firmly into the muffin cups for a compact and even crust.
- Cooling Time: Allow the cheesecake bites to cool in the refrigerator for at least 4 hours, or overnight, to set properly before serving.
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Instructions
- Line 18 cups from two 12-cup muffin tins with paper liners. Preheat the oven to 350˚F.
- In a blender or food processor mince the oats, pecans, cinnamon, sugar, and salt until you have crumbs. Add the melted butter and process until uniform. Remove the mixture to a bowl and mix by hand until the mixture is uniform.1½ cup oats, ½ cup pecans, ¾ tsp cinnamon, 3 tbsp sugar, ⅛ tsp salt, 6 tbsp butter
- Evenly distribute the mixture between 18 cups (about 1 tbsp per cup). Press the mixture firmly into the bottom of the cups.
- Bake for 10 minutes, let cool completely.
- Make the filling. In a blender, blend together the cream cheese, yogurt, sugar, eggs, vanilla, lemon zest and juice until completely smooth.500 grams cream cheese, 1¾ cups Greek yogurt, ¼ cup sugar, 3 egg, 1 tsp vanilla extract, 1 tsp lemon zest, 2 tsp lemon juice
- When the cheesecake bases are completely cooled, pour the filling into the cups, using all the filling. It will fill the cups almost to the top.
- Bake for 20-25 minutes or until some of the tops are starting to crack and they are no longer wobbly.
- Let cool and refrigerate for at least 4 hours or overnight.
- Remove from the muffin tin, tear off the liners and serve with berries.½ cup blueberries
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FAQ
Can I use other types of nuts for the base? Yes, you can substitute pecans with almonds, walnuts, or any other nut of your choice for a similar texture and flavor.
How can I make these cheesecake bites gluten-free? Ensure that the oats used are certified gluten-free to make the entire recipe gluten-free.
Can I freeze these cheesecake bites? Absolutely, these cheesecake bites freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
What other toppings can I use? Besides blueberries and raspberries, you can top these bites with sliced strawberries, a dollop of lemon curd, or a sprinkle of chocolate chips for variety.
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Nutrition
Per serving
Calories: 178kcal
Carbohydrates: 13.5g
Fiber: 1.1g
Sugar: 7.7g
Fat: 11.3g
Saturated Fat: 5.4g
Trans Fat: 0.2g
Protein: 6.3g
Nutrition Facts
Individual Cheesecake Bites
Amount per Serving
Calories
178
% Daily Value*
Fat
11.3
g
17
%
Saturated Fat
5.4
g
34
%
Trans Fat
0.2
g
Cholesterol
53.3
mg
18
%
Sodium
134.3
mg
6
%
Potassium
147.7
mg
4
%
Carbohydrates
13.5
g
5
%
Fiber
1.1
g
5
%
Sugar
7.7
g
9
%
Protein
6.3
g
13
%
Vitamin C
0.8
mg
1
%
Vitamin D
0.3
µg
2
%
Calcium
74.7
mg
7
%
Iron
0.6
mg
3
%
Magnesium
18.4
mg
5
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Hi, can Erythritol be used in place of sugar for a sugar-free option?
Hi Shirley – yes it can.
What are better substitutions for sugar?
You could try Stevia. Here is the conversion:
For the base: 3 tbsp sugar = 1 tsp stevia (granulated)
For the filling: 1/4 cup sugar = 1/2 tbsp stevia (granulated)
Can I use silicone muffin holders instead of paper ones. Thanks
Yes – silicone muffin holders are fine to use.
Hi my son LDL is high are they safe to eat for him he’s diabetic too
This would not be the best option for someone with high LDL, as it is higher in saturated fat, and not that high in fibre.