Healthy Mini Cheesecakes
These bite size cheesecakes are super simple to make and will easily satisfy any sweet tooth without the refined sugar. A healthy cheesecake recipe with just the right amount of tanginess and sweetness, these are also gluten free mini cheesecakes. Kid-approved and suitable for a variety of occasions.
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Servings: 24 Mini Cheesecakes
Calories: 76kcal
Equipment
- 1 Ninja Express Chop optional, for grinding oats into flour
Ingredients
Crust
- 85 g oats ground or oat flour
- 42 g butter melted
- 27 g maple syrup
Cheesecake Filling
- 226 g cream cheese room temp
- 100 g maple syrup
- 1 tsp vanilla extract
- 1 egg
Instructions
Make the Crust
- Preheat the oven to 325 degrees Fahrenheit.
- In a small pot over low heat, melt butter. Meanwhile, add ground oats and maple syrup to a small bowl. When butter is melted, add it to the small bowl and mix everything until combined.
- Divide crust mixture evenly between all 24 mini cups. It will feel like it's not enough, but you want the crust to be very thin because the cheesecakes are very small.Press the crust mixture down into each cup so it evenly covers the bottoms.
- Bake crusts for 7 minutes.Leave the oven on after removing the crusts.
Make the Cheesecake Filling
- While crusts are baking, make the filling. Add cream cheese, maple syrup and vanilla extract to a medium-size bowl. Mix with an electric mixer on medium speed until everything is combined and the cream cheese is smooth without lumps.
- Add the egg and mix carefully by hand with a spatula. Do not mix briskly as this will whip too much air into the egg and cause your cheesecake to poof too much and have air bubbles.
- Evenly divide the cheesecake filling between all 24 muffin cups. The cups will be very full, but you should be able to use all of the batter.
- Bake cheesecakes for 15 minutes until the tops are jiggly but firm. They will be puffed up and will deflate as they cool.Allow to completely cool before removing cheesecakes from the muffin pan. Store in the fridge in an airtight container for up to one week.
Notes
- If you don't have oat flour, you can easily grind your own oats in a chopper. I love my Ninja Express Chop for this type of thing.
- Make sure to keep your crust very thin. It will seem like it's not enough crust in each cup, but it will be enough for these itty bitty cheesecake bites. Don't give into the temptation to make less cheesecakes with thicker crusts or you will run out of room for your filling.
- These mini cheesecakes are especially delicious topped with homemade honey-sweetened whipped cream and small chopped fruit.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 44mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 180IU | Calcium: 18mg | Iron: 0.2mg
