Guilt-Free Mini Cheesecakes

If you’re like me, you’re up SUPER LATE the night before taxes are due, coming through receipts – deductions, on chat with turbo tax…

Ok so the hubs is doing all that – because let’s face it, I suck at finances and he absolutely loves it. But still – I knew this would be the night to make a sweet treat.

I’ve been CRAVING cheesecake lately which is definitely not part of the healthy eating plan, but I do need to get my healthy fats in so I did what any other self-respecting girl would do and I turned to Pinterest. So, credit where credit is due I used one pin for the filling inspiration, and one for the crust.

With a few tweaks – decadence was born.

This recipe even did well with a solid crust to cake ratio, satisfied the sweet tooth my true stroke of genius – making these in muffin tins so I can’t just cut a big ole slice of the cheesecake.

It’s keto-friendly with the amount of nuts and paleo (depending where you are on the oats debate) and it could easily be made vegan with a different crust – but hey, butter. The main thing? It’s delicious.

Healthy Cheesecake Bites

Makes 9 mini cheesecakes

Portion Fix System: πŸ’™πŸ’›πŸ₯„


  • 1 cup old fashioned rolled oats
  • 1/3 cup butter, cold
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • Pinch of salt


  • 1 1/2 cup raw cashews
  • 1/4 cup maple syrup
  • 3 T coconut oil
  • 1 T tapioca flour
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • Pinch of salt

Soak your cashews for at least 4 hours in water – go see a movie, whatever, even better let those bad boys soak overnight.

Now, after your nuts are nice and soaked, start by making the crust. Preheat your oven to 375 and put silicone muffin cups in your muffin tin. Mix all ingredients together with a pastry knife until it’s all blended (“cut” the butter in, as they say) and press into the bottom of your cups. You’ll notice I made 12 crusts with this recipe, and you can just save 3 or eat them as cookies (I wanted to have more filling so went with the 9 cheesecakes). Bake at 375 for 15 minutes and let cool.

Let the crust cool completely then make the filling. Drain the cashews and put them in a blender or food processor. Add all other ingredients and blend until silky smooth. Spoon the cheesecake mixture now on top of your crusts, like I said above I went for more cheesecake to crust ratio, so made 9 cakes but you can stretch it to a full dozen. Top with sliced fruit of your choice and freeze at least an hour. Enjoy!


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