No Sugar Skinny Clementine Cheesecake Bites

by on January 8, 2013

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.

No Sugar Skinny Clementine Cheesecake Bites

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. :)

Clementine

The crust is based of all-natural whole ingredients (dates, coconut and pecans), tastes like a Larabar and pairs perfectly with the cheesecake filling.

No Sugar Skinny Clementine Cheesecake Bites

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.

5.0 from 3 reviews

No Sugar Skinny Clementine Cheesecake Bites
 
Serves: 16-18
Ingredients
  • 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)
Instructions
  1. 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.
  2. In a blender or small food processor, blend all cheesecake ingredients until smooth and set aside.
  3. Grease an 8×8 baking pan or glass dish with oil (olive or coconut olive will work great.
  4. Press crust mixture into baking dish, making sure that it’s even.
  5. Top with cheesecake filling and use spoon or spatula to evenly distribute the filling over the crust.
  6. Cover with plastic wrap and freeze overnight.
  7. 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.
  8. Leftover bites can be stored in the fridge.

No Sugar Skinny Clementine Cheesecake Bites

{ 18 comments… read them below or add one }

jodye @ chocolate and chou fleur January 8, 2013 at 8:37 am

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!

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Brittany Mullins January 8, 2013 at 9:33 am

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. :)

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NYC Fit GIrl January 8, 2013 at 9:15 am

I would never think to add clementines to anything! This is a great idea!!

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Genelle January 8, 2013 at 9:34 am

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?

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Brittany Mullins January 8, 2013 at 6:04 pm

Hi Genelle – I think grapefruit would work. Let me know if you try it!

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kim@hungryhealthygirl January 8, 2013 at 9:38 am

These look so good! What a creative recipe! I’ve been addicted to clementines….love them.

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Megan @ Fiterature January 8, 2013 at 9:59 am

These look delicious – already forwarded to a friend who is looking for healthy alternatives for her sweet tooth! Thanks, Brittany!

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Becky @ Olives n Wine January 8, 2013 at 10:51 am

Oh yum! I love that these have no added sugar! What a “healthy” way to indulge :)

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Lauren January 8, 2013 at 10:58 am

These look amazing! I can’t wait to try them out. You’re pictures always look great. What type of camera do you use?

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Brittany Mullins January 8, 2013 at 6:03 pm

Thanks Lauren. I use a Canon Rebel XSi.

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lynn @ the actor's diet January 8, 2013 at 1:12 pm

this is perfect for all those leftover clementines!!!

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Sara @ fitcupcaker January 8, 2013 at 1:26 pm

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 :)

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Elaine @ Cooking to Perfection January 8, 2013 at 3:51 pm

I love skinny desserts! The addition of citrus in these bars sounds delish! Keeps it light and refreshing. :)

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Amber @ Slim Pickin's Kitchen January 8, 2013 at 5:25 pm

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!

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Stephen@HappyHeart January 9, 2013 at 7:59 am

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!

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Liz @ I Heart Vegetables January 9, 2013 at 2:27 pm

WOAH!! These sound totally amazing!!! And yet, still good for you! I’m totally trying these out :)

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Brittany January 13, 2013 at 1:01 pm

Yummmm these look awesome!

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Laura February 5, 2013 at 2:39 am

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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