Mini no-bake cheesecakes are beautifully presented in dessert glasses. The keto version allows you to enjoy a decadent dessert even on a very low carb diet.
These super cute cakes are served in individual dessert cups. They are not just delicious, but also very pretty, especially when topped with fresh berries.
And it’s also a very easy recipe (although this microwave cheesecake is admittedly even easier).
Creamy, infused with vanilla and honey, the first few bites have the freshness and slight tang of berries, and the last few bites – the amazing richness of walnuts.
My only problem with these mini no-bake cheesecakes is that they are so good that I had a hard time stopping at one! And this is a very rich dessert. A little goes a long way.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty dessert (exact measurements are listed in the recipe card below):
- Unsalted butter
- Honey (or a keto alternative)
- Kosher salt
- Cream cheese
- Greek yogurt
- Vanilla extract
Can I use reduced-fat cream cheese?
Yes, you can. Full-fat cream cheese tastes better, but this recipe should work quite well with reduced-fat cream cheese.
And if you want MORE fat, you can use sour cream instead of the Greek yogurt.
How to make mini no-bake cheesecakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by making the crust: Process the walnuts, butter, honey, and salt. Divide between dessert cups and press to form a mini crust at the bottom.
- Wipe the food processor clean, then process the cream cheese, yogurt, more honey, and vanilla extract into a creamy filling.
- Top the crusts with the filling, dividing it evenly between the cups.
- Refrigerate for 2 hours, then top with berries and serve.
Are they healthy?
The basic recipe is made with honey, so it’s not low carb. But the keto version, sweetened with a honey substitute, allows you to enjoy a truly decadent dessert even on a very low carb diet.
Can I make mini no-bake cheesecakes ahead of time?
You SHOULD make them ahead of time! 🙂 I make them in the morning without the berries, keep them refrigerated, and serve them that night.
I top them with the berries right before serving. You can make them the day before, but then the crust might become a bit soggy.
What about leftovers?
Keep the leftovers (without the berries) in the fridge, in a sealed container, for up to 3 days.
Remember to remove them from the fridge an hour before you plan on serving them.
As I said above, the crust might become a bit soggy, but the cakes should still taste good.
- 1 cup raw walnut pieces (130 grams)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey*
- Pinch kosher salt
- 8 oz full-fat cream cheese, soft
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons honey*
- 2 teaspoons pure vanilla extract
- 1 cup assorted berries
- To make the crust: Place the walnuts in food processor. Process until very finely chopped (but stop before they turn into walnut butter). Add the butter, honey and salt and process to incorporate, stopping once to scrape the sides of the bowl.
- Evenly distribute the crust among eight (4-oz) ramekins or dessert glasses, pressing it to the bottom of each glass. Set aside.
- Use a damp paper towel to wipe the food processor bowl and knife clean. Add the cream cheese, Greek yogurt, honey and vanilla. Process to incorporate, stopping once or twice to scrape the sides and bottom of the bowl with a spatula.
- Once incorporated, process on high 2 more minutes, until very light and fluffy.
- Evenly distribute the filling among the eight ramekins. Cover and refrigerate at least 2 hours.
- When ready to serve, top each little cheesecake with berries.