Morning and happy Tuesday!
In a recent post, I linked to a tasty little recipe for Skinny Clementine Cheesecake Bites. Did you miss them? If so, no worries… I feel as though a lot of people may have because they got lost in the mix with the giveaway and everything. But they’re good. Like really, really good so I decided they deserved a post of their own.
I’m not the biggest cheesecake fan because the filling is often super rich, but these little bites are perfect—they’ve got Greek yogurt and stevia in the filling, which makes them much lighter tasting and they’re mini so you can cure a sweet tooth with only a couple bites. They’re perfect for those us that are trying to eat healthier in 2013 but still have a major sweet tooth. 
The crust is based of all-natural whole ingredients (dates, coconut and pecans), tastes like a Larabar and pairs perfectly with the cheesecake filling.
If you like clementines (which I recently found out many of you do!), you’ll love these little guys. Clementines are only in season for a few more months so get them while you still can and try this recipe. I promise you won’t be disappointed.
- 1 cup pre-soaked pitted dates
- 1 cup unsweetened shredded coconut
- 2 cups pecans
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup reduced fat cream cheese (room temperature)
- ½ cup non-fat plain greek yogurt (I used Chobani)
- 13 drops of liquid vanilla stevia
- zest of one clementine (or satsuma)
- ¼ cup clementine juice (or satsuma juice)
- Place all crust ingredients in a large food processor and process until it’s a dough like consistency with small chinks of pecans still remaining.
- In a blender or small food processor, blend all cheesecake ingredients until smooth and set aside.
- Grease an 8×8 baking pan or glass dish with oil (olive or coconut olive will work great.
- Press crust mixture into baking dish, making sure that it’s even.
- Top with cheesecake filling and use spoon or spatula to evenly distribute the filling over the crust.
- Cover with plastic wrap and freeze overnight.
- The next morning, remove from the freezer and let it thaw a little while in the fridge (about 30 minutes or until it’s thawed enough to cut into squares. Sprinkle with clementine zest as a garnish and serve immediately.
- Leftover bites can be stored in the fridge.
{ 18 comments… read them below or add one }
These look so good! I love the larabar-esque crust, and I’ve been on such a citrus kick lately. I’ll have to figure out vegan replacements for the cream cheese and yogurt – maybe coconut or cashew butter would work!
Check out the recipe that I adapted this one from. http://www.damyhealth.com/2012/02/skinny-carrot-cake-cheesecake-bites/ She offers a vegan version.
I would never think to add clementines to anything! This is a great idea!!
That looks delicious! I might give it a whirl.
We have a grapefruit tree with tons of grapefruit. Do you think this recipe would still be good if I substituted grapefruit zest and juice for clementine?
Hi Genelle – I think grapefruit would work. Let me know if you try it!
These look so good! What a creative recipe! I’ve been addicted to clementines….love them.
These look delicious – already forwarded to a friend who is looking for healthy alternatives for her sweet tooth! Thanks, Brittany!
Oh yum! I love that these have no added sugar! What a “healthy” way to indulge
These look amazing! I can’t wait to try them out. You’re pictures always look great. What type of camera do you use?
Thanks Lauren. I use a Canon Rebel XSi.
this is perfect for all those leftover clementines!!!
I did miss these, so Im glad you posted again because I am def going to make them! Cheesecake is one of my fav desserts..Bookmarked
I love skinny desserts! The addition of citrus in these bars sounds delish! Keeps it light and refreshing.
Yum! Yum! Yum! I love this so much! I’ve recently just discovered how amazing clementines are and, as soon as I’m done with my New Year’s cleanse, I’m tooootally going to make either this or your chocolate covered clemmies…or both!
Might just have to give these a go vegan style with silken tofu! Clementines really are at their best at the moment and can’t think of any better way to make fantastic use of them!
WOAH!! These sound totally amazing!!! And yet, still good for you! I’m totally trying these out
Yummmm these look awesome!
Just FYI: you say to combine the crust ingredients and then the filling ingredients but there’s no delineation between them in the ingredient list. As a mom with three little ppl helping, the vanilla and cinnamon made it into the filling. This made my cinnamon loving husband very happy but I couldn’t taste sweetness or orange at all because of it. Maybe just separating them in the list would help. I also increased the amount of yogurt and cream cheese so as to make more of the filling because the crust (which is delicious even though I had cashews not pecans to use) outweighed it. Overall I think it’s a good recipe and will try it again without cinnamon in the creamy, orange goodness!
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