healthy food, Uncategorized

Healthy Muffin Tin Cheesecakes

Good morning and happy Saturday! I woke up way too early today. I guess my mini cheesecakes and coffee were calling my name this morning. We also are spending the whole day working in the house we just bought, so I am eager to get a jump on that!

For the past week or so I have had a huge craving for cheesecake. I wanted to make a healthy version, so yesterday I decided to use some simple, healthy ingredients to make this guilt-free indulgence. These are perfect for a snack, or breakfast (which is what I had them for this morning). The best part is that they are simple to make, and you can put any toppings that you like on top! My husband, who typically cringes at my healthy food, was so excited to eat them. That made me smile because it felt like a small victory for me.

Now on to the recipe!


For the crust:

  • 15 dates (placed in warm water for about 15 minutes to soften)
  • 1 cup of salted cashews
  • 1/2 cup of walnuts
  • Muffin tin

For the cheesecake filling: (The amount of filling is for 2 cheesecakes-I only make enough filling for the amount I am eating at the time to ensure that they stay fresh)

  • 2TBSP vanilla Greek yogurt
  • 2 TBSP whipped Greek cream cheese spread (I used the Kroger brand)
  • 1 tsp vanilla extract
  • 1 tsp of truvia (or sugar/any sugar substitute you like)
  • any other cheesecake toppings you like (I made one with fresh raspberries and another with almond butter and cacao nibs)


Most of the ingredients I used (a few items not pictured).


  1. First you will make the crust. Take soaked dates (make sure they are drained of water), cashews, and walnuts, and place in a food processor, vitamix, or heavy duty blender. I used my Ninja blender and it worked great. Blend until completely mixed together.
  2. Once blended, separate the crust into mini crusts by placing an equal amount into each muffin tin. You will have to form the crust with your hands to ensure it holds together. 20170318_080231.jpg
  3. Once the crust is separated, place in the fridge while you make your filling.
  4. In a bowl, mix yogurt, cream cheese spread, vanilla extract, and truvia (or sugar of choice).
  5. Once the crusts have had some time to set, take them out of the fridge and remove one or two from the tin.
  6. Top the mini crust with cheesecake topping, then add any extras you like! I made one with fresh raspberries, and another with almond butter and cacao nibs.
  7. ENJOY!!!

This makes 12 mini cheesecakes.


My finished cheesecakes, which I enjoyed with one (or maybe two) large cups of coffee.

These were so fun and easy to make! What a way to satisfy a sweet tooth, without all of the added guilt! I hope you make these and enjoy as much as my husband and I did!! Have a great rest of your weekend!

With love,


3 thoughts on “Healthy Muffin Tin Cheesecakes”

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