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Top each one of these cheesecake bites with blueberries and strawberry slices for a delicious sweet treat.

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  • 1/2 cup ground almonds
  • 1 Tbsp coconut oil
  • 12 ozs reduced-calorie cream cheese
  • 6 ozs nonfat plain Greek yogurt (gluten free if needed)
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten
  • 2 egg whites
  • Fresh blueberries or sliced strawberries, for garnish


  • Preheat oven to 350°. Line a mini muffin pan with 24 mini-cupcake liners.
  • In a small bowl, combine the almonds with the coconut oil. Divide the mixture among the cupcake liners and press the mixture into the cupcake liners to form a crust.
  • In a small bowl, beat the cream cheese and yogurt until smooth. Beat in the honey and vanilla. Add egg and egg whites; beat until blended.
  • Fill each mini-cupcake liner with cream cheese mixture. Bake for 15 to 20 minutes, or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
  • Top each mini cheesecake with blueberries or strawberries. Chill for at least 1 hour. Keep chilled until serving.

Nutrition Facts

Serving size: 2 cheesecakes

Per Serving: Calories: 134, Fat: 8g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 104mg, Carbohydrates: 9g, Fiber: 0g, Protein: 6g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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