Description
Make these easy, individual no-bake cheesecake cups featuring a simple oat crust and a creamy filling topped with fresh blueberries.
Ingredients
Scale
- 1 cup rolled oats
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- 8 ounces cream cheese, softened
- 1/2 cup Greek yogurt, plain
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
Instructions
- Prepare a standard 12-cup muffin tin by lining it with paper liners.
- For the crust, combine the rolled oats, melted coconut oil, and maple syrup in a small bowl. Mix until the oats are evenly coated.
- Divide the oat mixture evenly among the 12 liners, pressing firmly into the bottom of each cup to form a crust. Place the tin in the freezer for 10 minutes.
- While the crust chills, make the filling. Beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sugar, and vanilla extract. Mix until just combined and creamy.
- Spoon the cheesecake filling over the chilled oat crusts, filling each cup about three-quarters full.
- For the blueberry topping, gently mash half of the blueberries with the lemon juice in a separate small bowl.
- Spoon a small amount of the mashed blueberry mixture over the top of each cheesecake cup. Use a toothpick to gently swirl the blueberry mixture into the filling if desired.
- Place the remaining whole blueberries on top of each cup.
- Refrigerate the cups for at least 4 hours, or until firm. Serve directly from the refrigerator.
Notes
- You can substitute maple syrup with honey for the crust if preferred.
- If using frozen blueberries for the topping, thaw them slightly before mashing.
- For a lighter filling, substitute half of the cream cheese with low-fat cottage cheese blended until smooth.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 15
- Sodium: 85
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 35