No-bake cheesecake cups
Lemon cheesecake filling of cream cheese and Greek yogurt over a buttery almond crust, set in the fridge.
- Hands-on
- 15 min
- Total time
20 min, show breakdown
- Prep 15 min
- Cook 0 min
- Clean up 5 min
- Pans
- 0
- Ingredients
- 8
- Cost/serving
- $1.63
Per serving
- Calories
- 270
- Protein
- 8 g
- Fiber
- 2.5 g
- Net carbs
- 4.7 g
- Fat
- 24 g
High in (% Daily Value per serving): Vitamin E 26%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
8 tbsp cream cheese (116 g), full-fat, soft at room temperature
Same amount as: 120 mL.
½ cup plain Greek yogurt, 2% (122 g)
Same amount as: 120 mL.
4 tbsp allulose (48 g), 3 for the filling, 1 for the crust
Same amount as: 60 mL.
1½ tbsp lemon juice (22 g)
Same amount as: 20 mL, ½ lemon squeezed from fresh lemons.
½ tsp vanilla extract (2.1 g)
Same amount as: 2 mL.
½ cup almond flour, blanched (56 g)
Same amount as: 120 mL.
2 tbsp butter (28 g), melted
Same amount as: 30 mL, about ¼ stick.
½ cup raspberries, fresh or frozen (62 g), to serve
Same amount as: 120 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Use small glasses or jars of about 150 ml (5 oz). Keeps 3 days in the fridge, covered.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (114 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 270 | ||
| Total fat | 24 g | 31% | |
| Saturated fat | 10 g | 50% | |
| Cholesterol | 49 mg | 16% | |
| Sodium | 188 mg | 8% | |
| Total carbohydrate | 19 g | 7% | |
| Dietary fiber | 2.5 g | 9% | |
| Total sugars | 3.4 g | ||
| Net carbs† | 4.7 g | ||
| Protein | 8 g | 16% | |
| Vitamin D | 0.28 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 0.71 mg | 4% | |
| Potassium | 210 mg | 4% | |
| Vitamin A | 141 mcg | 16% | |
| Vitamin C | 6.2 mg | 7% | |
| Vitamin E | 3.9 mg | 26% | |
| Vitamin K | 2.4 mcg | 2% | |
| Thiamin (B1) | 0.03 mg | 3% | |
| Riboflavin (B2) | 0.23 mg | 18% | |
| Niacin (B3) | 0.67 mg | 4% | |
| Vitamin B6 | 0.06 mg | 4% | |
| Folate | 15 mcg | 4% | |
| Vitamin B12 | 0.31 mcg | 13% | |
| Magnesium | 45 mg | 11% | |
| Zinc | 0.79 mg | 7% | |
| Selenium | 6.1 mcg | 11% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
In a small bowl, mix the almond flour, melted butter, 1 tbsp allulose and the salt with a fork.
Done looks like: Looks like damp sand and holds together when you squeeze a pinch. Divide it between 4 small glasses. Press it down firmly with the back of a spoon.
In a bigger bowl, beat the soft cream cheese with the spatula until smooth. Add the yogurt, 3 tbsp allulose, lemon juice and vanilla. Beat until smooth.
Done looks like: Thick, smooth and pale, with no lumps of cream cheese. Taste and add a little more lemon if you want it sharper. Spoon the filling over the crusts and smooth the tops.
Chill at least 2 hours. Top with the raspberries before serving.
Done looks like: Filling holds its shape when you tilt the glass.
Equipment
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Lumpy filling | Cream cheese too cold. | Leave it out 30 minutes first, or microwave it 10 seconds. Beat it alone before adding the rest. |
| Runny filling that never sets | Low-fat cream cheese or thin yogurt. | Use full-fat cream cheese and thick Greek yogurt. Chill longer, or overnight. |
| Crust crumbles apart | Not pressed firmly enough. | Press hard with the back of a spoon until it is flat and compact. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use cream cheese and yogurt made from pasteurized milk (check the labels).