Sugar-free Greek Yogurt Cheesecake Cups

1. 1

   For the crust, combine rolled oats, pitted Medjool dates, and melted coconut oil in a food processor. Blend until a sticky, crumbly mixture forms. Divide this mixture evenly among 4 serving cups and press down firmly to form the crust.

   5 min

2. 2

   For the filling, in a large bowl, whisk together the Greek yogurt, softened cream cheese, vanilla extract, and lemon juice until smooth and creamy. Taste and adjust sweetness or tartness if desired (e.g., a tiny bit of date syrup if needed).

   5 min

3. 3

   Spoon the yogurt mixture evenly over the crust in each cup.

   2 min

4. 4

   Chill the cheesecake cups in the refrigerator for at least 1 hour to allow them to set.

   60 min

5. 5

   Before serving, top each cup with fresh sliced strawberries and blueberries.

   3 min

1 serving ≈ 171 g

Nutrition values are estimates. - means data is unavailable.