Philadelphia No Bake Cheesecake With Oat Crust | Mini Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and reduces fat.

Mix the ingredients for the filling in a bowl with a fork until combined.

For the crust, blend the ingredients or use melted coconut oil (or butter) and ground oats, mixing until you get a crumbly but sticky mixture.

Spread the crust mixture in a container; for mini cheesecakes, separate the crust into 8 silicone muffin cups with 2 tsp of crust each, pressing down to flatten.

Spread the filling on top and flatten with a silicone spatula.

Freeze for at least one hour, then pop the cheesecakes out of the silicone cups and transfer to the fridge (or freeze again). For a larger cheesecake, refrigerate for 3-4 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens