Truth be told I’ve never considered myself to be a cheesecake lovah. I’m more into pies, cookies, or basically anything else that’s sweet.
But when my friend Gina sent me her Skinnytaste Fast and Slow Cookbook a few months ago, I knew I wanted to share these easy, mini no bake cheesecakes with you. In Gina’s cookbook, she calls them shooters and serves them in adorable shot glasses.
Unfortunately for you, I don’t own any shot glasses so I had to find my own way of making this recipe a little fun and hella sexy. Not like the cheesecake you found on the Jello box back in 1999.
WHAT WAS THAT.
WELCOME to 2017 and the wide world of tahini brownie layered vanilla cheesecake parfaits. That’s right, I layered my crumbled brownies with a lighter no bake cheesecake. You can thank me after you munch them.
Gina killed it with the cheesecake. It’s perfectly light and just sweet enough (I reduced the sugar just a bit in the recipe and still loved it).
Anyway, all the recipes I’ve tried in Gina’s new cookbook have been nothing short of amazing; they’re approachable and everything can be made in the slow cooker OR in 30 minutes or less. A pretty wonderful concept for a cookbook, huh?
I’m sure most of you know that Gina’s website but make sure you also check out her book if you get a chance. You can buy it from Amazon HERE!
I hope you love these adorable cheesecakes. They’re perfect for parties or just an easy dessert with friends. ENJOY! xo.
Lightened Up Mini No Bake Cheesecakes
Ingredients
Instructions
- Crumble the brownies by hand. Place 1 tablespoon of the crumbs in the bottom of each of 8 shot glasses.
- Place a medium metal bowl and the metal whisk attachments of a hand mixer in the freezer for 10 to 15 minutes. Remove the bowl and attachments from the freezer. Put the cream in the bowl.
- Using the hand mixer, beat at medium speed until the cream holds stiff peaks, 2 to 3 minutes. Gently whisk in the yogurt until incorporated, about 15 seconds.
- In a separate bowl, combine the cream cheese, sugar and lemon juice. Scrape the vanilla seeds into the bowl. Using the hand mixer, beat until smooth.
- Gently stir in the whipped cream until combined.
- Put the mixture into a pastry bag fitted with a large plain tip and pipe the mixture into 4 small glasses. Top each with a brownie crumbles. Refrigerate until ready to eat.
Recipe slightly adapted from Skinnytaste’s Fast and Slow Cookbook.
18 comments
Healthy, no-bake cheese cheesecake! Exactly what I need for next week’s Shavuot holiday! Thank you!
This cookbook is amazing! I have her first one as well and it is on regular rotation in my house. I love how her recipes use easy to find ingredients and (much like AK) even though the recipes are healthier they are delicious enough to serve to company.
Yum! These look great! I also have both of Gina’s cookbooks and have been eating her slow cooker burrito bowls for lunch all week!
Yum! These are so fun for entertaining (and enjoying on a casual weeknight) I’m also 90% certain everything tastes better eating in parfait form!
Oh, these look great.
OMG. Pinning this recipe!
Healthy, no-bake cheese cheesecake! Exactly what I need for next week’s Shavuot holiday! Thank you!
Wow this looks super delicious! cheesecake and brownies, my two favourites! Thanks for sharing the recipe 😀
VioletDaffodils
xx
I made the no-bake cheesecake and layered it in my small Weck containers with chopped strawberries and finished with whipped cream. They were a hit and since I only had four containers, I now need to invest in either larger or additional ones so we can have more. They were absolutely delicious! I made the brownies but served them on their own. I had some frozen vanilla yogurt and some chocolate sauce to drizzle on top. No one could believe that these were “healthy” brownies and only a pinch of coconut flour! I bought all my ingredients at Trader Joes. : )
Amazing!! Glad you enjoyed both recipes 🙂
I kind of forgot about your blog, but I remember that the last recipe I have tried from here was truly stunning and I feel this one won’t disappoint me either. Thanks a lot!
Welcome back, Brian! Hope you love these 🙂
Love that these are totally no bake! I love fresh, hot and steaming pastries coming out of the oven, but I don’t know if I’m always willing to wait so long for something to cook!
Brownie or not I love this no bake cheesecake.
I made these as mini cheesecake cups and served them with fresh sliced strawberries. These were great! I tried them with monk fruit sweetener for some keto treats and what a success! I did use fresh lime juice since that’s what I had as well as pure vanilla extract. I made a very similar recipe and did a side by side taste test and you could hardly tell the difference. I also made the tahini brownies which I will try out tomorrow with the cheesecakes. I will add that the keto version initially set up well (I refrigerated them for 2 hours), but upon transporting them across town, they lost their hold a bit, even though they were stored in the fridge for 2 hours before eating. Thanks for the fabulous recipe!
Perfect! I’m glad those worked out well. I’m not sure how those swaps would affect the texture but my guess is that that’s what caused them to lose their hold a bit.
These were kid (and parent) approved. Just the right amount of dessert to feel satisfied, but not enough to feel stuffed. Perfect mix of tartness in the cheesecake portion, balanced by the vanilla and gluten free brownie.
Ah yay! This is the best, so glad this recipe is a hit for the whole family 🙂❤️