Healthy Desert Recipe: No Creamcheese, Yogurt Based Mini Cheesecake

February is heart and stroke month.  This recipe is filled with ingredients that are good for your heart.  I got a request to make a healthy desert, an in between treat but  not a cupcake.  I know desert and healthy does not go well together but yogurt and berries are heart friendly.  I replace cream cheese with vanilla balkan style yogurt, sugar with stevia, the graham crust with oatmeal crust.  I use whole eggsi n the filling but the egg yolks can be left out and use only the egg whites and the crust can be skipped all together.


1 1/4 cups grounded oatmeal or almond flour
1/4 cups butter melted
1 teaspoon ground cinnamon
1 tablespoons palm sugar
750 g balkan style vanilla yogurt
3/4 cups stevia
3 eggs

Preheat oven at 350 F. Line 18 muffin tins with thick cupcake liner or cupcake cups.   In a small bowl mix together ground oatmealor almond flour, melted butter, cinnamon, and palm sugar. Take 1tablespoon of crust mixture and press down at the bottom of the muffin liner.  Bake for 10 minutes.  Lower temperature to 325 F.  Mix together sugar and yogurt.  Add eggs one a time mixing after each addition.  Pour filling on top of the prebaked crust.  Bake at 325F for 15 minutes.


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