Mini No Bake White Chocolate Cheesecake Tarts

Mini No Bake White Chocolate Cheesecake Tarts

Unlike traditional cheesecake recipes that are high in added sugar and fat, these mini cheesecake tarts have natural ingredients and very little added sugar. Instead of the traditional graham cracker crust I made a gluten-free crust using healthy ingredients like old fashioned oatmeal, pecans, maple syrup, and coconut oil.  In place of sour cream in the cheesecake layer the yogurt provides the additional nutrition benefits of protein, calcium and probiotics. This recipe is completely no bake and easy to make. The mini mason jars are also the perfect portion and add a beautiful presentation for any occasion.

The inspiration for these healthier cheesecake tarts come from the Food & Nutrition Magazine Test Kitchen Recipe Contest. The goal was to create a recipe using Siggi’s yogurt, that was easy to follow with the Siggi’s theme- simple ingredients, not a lot of sugar.

Mini No Bake White Chocolate Cheesecake Tarts

This recipe makes 10 mini tarts

Crust

• 1/2 cup chopped pecans
• 1 cup old-fashioned rolled oats
• 3 tablespoons melted coconut oil
• 1 tablespoon maple syrup

1. In a food processor , add pecans and roll oats and process until very fine.
2. Add the melted coconut oil and maple syrup and process until blended and crust comes together.
3. Spoon by tablespoon and press into the bottom of each desert cup.

Cheesecake layer

• 8 oz. cream cheese softened
• 1/4 cup powdered sugar
• one 5.3oz container of Siggi’s nonfat plain yogurt
• 1 teaspoon vanilla
• 1/2 cup heavy whipping cream
• 1/3 cup white chocolate chips melted and slightly cooled
• 1 teaspoon instant espresso (optional)

Directions

1. In a large mixing bowl with an electric hand mixer beat at medium speed the cream cheese and powdered sugar until light and fluffy.
2. Add the melted and slightly cooled white chocolate, the yogurt,  vanilla, and espresso (if desired) and mix at medium speed until well blended.
3. In a separate medium size bowl that has been chilled, whip the heavy whipping cream until soft peaks appear.
4. Gently fold in the whipping cream into the cheesecake mixture in two batches.
5. Spoon cheesecake batter evenly over prepared crusts.
6. Cover with the lid or plastic wrap, and refrigerate for 4 hours.  Top with fresh berries and chocolate chips before serving. Store cheesecake tarts in the refrigerator.