In this recipe, I am sharing one of my absolute favourite healthy desserts! It is a delicious and nutritious take on the classic favourite: cheesecake. I have never met someone who doesn’t love cheesecake, and these are the perfect way to indulge guilt-free. These delightful treats are perfect for a quick dessert.

Healthy Alternative

When it comes to traditional cheesecakes, they often pack a hefty caloric punch and can derail even the most well-intentioned healthy eating plans. But fear not! These low-calorie cheesecake pots are here to save the day, allowing you to enjoy your favourite dessert whenever you want without compromising your health goals.

Low Fat

The secret lies in the clever use of ingredients. As I always suggest, I have replaced high-calorie, high-fat ingredients with higher protein, lower calorie ingredients. I’ve replaced heavy cream and full-fat cream cheese with their lighter counterparts – low-fat cream cheese and 0% Greek yogurt. The greek yogurt also adds some protein to these cheesecake pots. These swaps reduce the calorie content while also maintaining the tangy and creamy element makes cheesecake so great. Additionally, I’ve opted to use just plain old fruit as the topping: no added sugars whatsoever. Fruit itself is sweet, and with the sugar in the cheesecake mixture, these cheesecake pots still have that sweet kick. This greatly reduces the calories and even adds some fibre.

Customizable

I use strawberries in my cheesecake pots, but any fruit can be used! If you like blueberries, use those. If you like raspberries, those taste great too! The customizability is one of my favourite aspects of this recipe. It never gets old because you can always try something new.

If you are exploring the world of healthier alternatives, as I suggest everyone does, these cheesecake pots are sure to delight your taste buds and keep you on track. So, let’s dive into this mouthwatering recipe.

Steps

First, combine the low-fat cream cheese, 0% greek yogurt, sugar, and vanilla extract.

Next, mix these together.

Now, in a different bowl, add the fruit you chose. In my case, I chose strawberries.

Mash up the fruit until it is in small chunks. If you prefer a more jam-like consistency, mash them more. If you prefer larger chunks of fruit, mash them less. This fruit will be going directly on top of the cheesecake jars, so keep that in mind when you are mashing.

Now, get out the jars or containers. I used 6 4 oz mason jars. These jars are the perfect size and they stack really well. If you don’t have jars, you can use containers of a similar size. Also, I find this to be the perfect serving size for me, but if you would rather have more or less cheesecake, make sure to adjust these to your preferences. Please note that the nutrition facts for this recipe are calculated using the 6 4 oz jars.

First, add the graham cracker base to the jars. You can smooth out the layer by lightly knocking the jars or containers against the counter.

Next, add the cream cheese mixture. Again, you can smooth this layer out by knocking the jars or containers lightly against the counter.

Lastly, top the jars with the crushed fruit and marvel the amazing little cheesecake jars you created!

Refrigerate your cheesecake pots for up to 5 days. If you would like, you can freeze the cheesecake jars. This will ensure they last longer while also maintaining their delicious taste. If you freeze them, be sure to remove them from the freezer the night before, to thaw. Enjoy!

The recipe