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Age: 1 year +

I love cheesecake in all its varieties. After the homemade yogurt cake, I decided to continue with this topic and prepare my favorite dessert for my little daughter in a new variation. I don`t want to offer her cream cheese yet, and that’s why I was looking for a healthy recipe that could easily be transformed to fit our taste as well. I found  the solution in these extremely enjoyable toddler no bake mini cheesecake muffins. They are made quick and easy, with strained yoghurt and honey, in a muffin tray (I used a standard 12 cup tin).

And also, the mini cheesecake muffins can be made with two different fillings – one to match the age of the child, and one with added cream cheese to match the taste of the grown-ups. If you decide to do so, see the proportions in the recipe below. They are given for the entire amount of cream you will need for 12 cheesecake muffs, respectively for children and adults. Just cut the amount of the two creams in half, prepare them according to the recipe, add to the muffin cups and you are ready. And now, let`s check the recipe.

Toddler no bake mini cheesecake muffins

Toddler no bake mini cheesecake muffins 1

What you`ll need:

For the crust

150 g homemade butter biscuits (you can also use store-bought butter biscuits)

3 tablespoons coconut butter (or ghee or butter), soft

For the filling

400 g strained  yogurt (or 250 g strained  yogurt and 150 g cream cheese if you prepare the mini cheesecake muffins for adults)

2  tablespoons honey

1 teaspoon lemon juice

pinch of salt


fruits of your choosing

How to cook it:

Prepare a muffin tin (I used a standard 12 cup tin) with silicone or paper muffin cups.

Mix the biscuits and melted butter in a kitchen robot and grind until well mixed.

Spoon 2-3 tablespoons of the biscuit mixture into each muffin cup. Press down using the spoon or a small shot glass. Put the tin in the freezer to firm up the crust while making the filling.

In a large bowl whisk all the ingredients for the filling until the mixture becomes creamy and smooth. Take the tin out of the freezer and add about one tablespoon of the filling to each muffin cup.

Decorate the cheesecake muffins with fruits of your choosing, I used raspberries. Return the tin to the freezer for 15-20 minutes. Pop out the cheesecake muffins from the tin using a spoon or knife. Leave at room temperature for at least 10 minutes before serving.

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