Description
Quick and light cheesecake bites made with oats, almond flour, cream cheese, and blueberries, perfect for a small sweet snack.
Ingredients
Scale
- 2 cups Rolled Oats (or quick oats)
- 1 cup Almond Flour
- 8 oz Cream Cheese (softened)
- 1 cup Greek Yogurt (or plant-based yogurt)
- 1/4 cup Honey or Maple Syrup (adjust to taste)
- 1 cup Blueberries (fresh or frozen)
- 1 tsp Vanilla Extract (optional)
- 1/4 tsp Salt
- 1/2 cup Melted White Chocolate (optional)
Instructions
- Grind the oats in a blender or food processor until coarse.
- Mix the ground oats with almond flour and a pinch of salt.
- Press this mix into small muffin cups or silicone molds to make a firm base.
- In a bowl, beat the softened cream cheese until smooth.
- Add the yogurt, honey, and vanilla. Mix until light.
- Fold in most of the blueberries, saving some for the top.
- Spoon the filling over the pressed bases and smooth the tops.
- Add the remaining blueberries on top.
- Freeze for 1 to 2 hours until firm.
- If using white chocolate, melt it and drizzle over the top before serving.
Notes
Serve chilled. Allow to sit for 2 minutes if too hard. Store in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg