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5 from 1 vote

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.
Servings: 18
Calories: 178kcal
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes

Ingredients

For the Base

  • 1½ cup oats
  • ½ cup pecans
  • ¾ tsp cinnamon
  • 3 tbsp sugar
  • ⅛ tsp salt
  • 6 tbsp butter unsalted, melted

For the Filling

  • 500 grams cream cheese light, room temperature
  • 1¾ cups Greek yogurt room temperature
  • ¼ cup sugar
  • 3 egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • ½ cup blueberries or raspberries for serving

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

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.

Nutrition

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.