Greek Yogurt Cheesecakes with Granola Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecakes made with Greek yogurt and a granola-pecan crust, topped with fresh mixed berries. These mini cakes are lighter than traditional cheesecake while remaining creamy and satisfying. Ideal for breakfast or a light dessert that feels special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- ¾ cup Bob's Red Mill gluten free rolled oats
- ¼ cup pecans (chopped finely)
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons coconut oil (melted)
- 2 tablespoons honey or maple syrup
- 4 ounces light cream cheese (softened)
- 1 cup plain greek yogurt (I used 0%)
- ¼ cup honey or maple syrup
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- Fresh mixed berries (to top the cheesecakes)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 107mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 59mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.