I Love Cheesecake
Cheesecake was my thing. I always used to order NY-style cheesecake whenever I saw it on the dessert menu… but that doesn’t really go along with a healthy diet – UNTIL NOW! And trust me, these are SO GOOD! My healthy cheesecake cupcakes have gotten me the “OH MY GOSH this is HEAVEN” look with two thumbs up after the first bite by every taste tester.
4 Reasons To Make This Recipe:
- They are absolutely YUMMY.
- They are GRAIN-FREE and GLUTEN-FREE.
- They are much HEALTHIER (and much lower in calories) than your typical cheesecake.
- They’re perfectly PORTIONED.
Healthy Cheesecake CupcakesPrint This
- 1 1/4 cup finely ground almond flour - not almond meal
- 1/4 cup coconut palm sugar (or regular granulated sugar)
- 1/2 tsp. salt
- 3 tbsp. unsalted butter, softened
- 1-8 oz. package of full-fat cream cheese, room temperature
- 1 cup 2% plain Greek yogurt*
- 1/2 cup coconut palm sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- Preheat oven to 350 degrees F and add 12 cupcake liners to a muffin tin.
- Mix the almond flour, 1/4 cup sugar, 1/2 tsp. salt, and unsalted butter in a bowl to make crust.
- Add an equal amount of the crust mixture to each of the 12 cupcake tins.
- When all of the mixture is divided, press the mixture down (I used the back of a tablespoon, but you could also try something small and flat bottomed like a shot glass) and flatten the mixture to make a crust for each mini cheesecake.
- Bake the crust in the muffin tins for about 10 minutes at 350 F (the crusts should only be slightly browned). Remove the tray from the oven and let the crusts cool while you prepare the cheesecake filling.
- Add the cream cheese, yogurt, and sugar to a mixing bowl. Then using an electric mixer beat it until it’s smooth and creamy.
- Add the vanilla and salt, then mix again until everything is incorporated.
- Add the eggs (one at a time) and mix again just until they are well combined.
- On top of each crust, fill each of the cupcake tins with an equal amount of filling (mine were about 3/4 of the way full – just don’t fill too much that it will pour over the top when it bakes)
- Bake for 12 minutes at 350 F (the center of the cheesecake may still jiggle slightly and that’s okay)
- LEAVE them in the oven, but OPEN the door a little more than a foot wide. After an hour, remove the muffin tin from the oven (the centers should be firm now and the tray should be about room temperature.)
- You can then remove the cheesecakes from the baking tin and set them on a plate to chill in the fridge. Cheesecake is best served cold so chilling for 2 hours is preferable – but try to wait at least one hour if you can’t wait that long!
*You can use non-fat yogurt and low-fat cream cheese but I cannot guarantee the same results.