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cheesecakes in glass cups

Lightened Up Mini No Bake Cheesecakes

Easy no bake cheesecake layered with bites of grain-free brownies. Use any brownie you'd like, or just enjoy the cheesecakes on their own!

Course Dessert, Gluten Free, Grain Free, No Bake
Keyword no bake cheesecake
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Monique of AmbitiousKitchen.com


  • 4 crumbled brownies (I used my tahini brownies)
  • 1/4 cup cold heavy whipping cream
  • 1/3 cup nonfat plain Greek yogurt
  • 1 (8 ounce) package 1/3-less-fat cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 teaspoon fresh lemon juice
  • 1 vanilla bean, split lengthwise


  1. Crumble the brownies by hand. Place 1 tablespoon of the crumbs in the bottom of each of 8 shot glasses.
  2. 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. 
  3. 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.
  4. 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. 

  5. Gently stir in the whipped cream until combined. 
  6. 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.