Skinny No-Bake Strawberry Cheesecakes
Yields: 4 mini cheesecakes
These creamy cheesecakes are so easy to make! They’re perfect for Valentine’s Day, the 4th of July, or even a dinner party. The cheesecake filling will keep for at least 4 days if stored in an airtight container in the refrigerator. The crust is best if eaten the same day it’s made.
  1. To prepare the cheesecake, add the strawberry purée to a small saucepan. Cook over medium heat, stirring frequently, until it has reduced by half. Transfer to a small bowl and cool completely to room temperature. Add the cream cheese, Greek yogurt, and stevia to the bowl. Beat with an electric mixer until smooth. Cover and chill for at least 1 hour or up to 2 days.
  2. To prepare the crust, add the brown rice cereal to a food processor, and pulse until it turns into fine crumbs. Transfer the crumbs to a bowl, and stir in the honey and butter until fully incorporated.
  3. To assemble, add ¼ of the crust to the bottom of 4 miniature parfait glasses, and gently press it down using the back of a butter knife (or other flat surface). Transfer the cheesecake filling to a zip-topped bag, cut off one corner, and pipe on top of the crust.
Notes: Frozen and thawed strawberries may be used in place of the fresh strawberries.

Neufchâtel (⅓-less fat) cream cheese may be substituted for the Greek yogurt cream cheese.

Other granulated sweeteners may be substituted for the stevia; however, they may affect the cheesecake texture. Liquid sweeteners such as honey or maple syrup would add too much liquid to the cheesecake filling and make it runny. You’ll need the equivalent of 6 tablespoons of granulated sugar.

Regular rice cereal may be substituted for the crisp brown rice cereal.

Maple syrup or agave may be substituted for the honey.

I used these miniature 2-ounce parfait glasses.

The cheesecakes are best if served as soon as they’re assembled, but you can also prepare them up to an hour in advance and chill them in the refrigerator until ready to serve. If they sit for much longer, the crust starts to turn soggy.

{gluten-free, clean eating, low fat, low calorie, lower sugar, high protein}
Recipe by Amy's Healthy Baking at