Genesee · dessert

No-Bake Toffee Cheesecake Cups

Name: No-Bake Toffee Cheesecake Cups
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: Crust: 2 White Chocolate Toffee bars, crushed to coarse crumbs + 1 tbsp melted butter; Filling: 4 oz cream cheese, softened · 1 cup plain Greek yogurt · 3 tbsp honey or maple syrup · 1 tsp vanilla · squeeze of lemon; Extra bar bits and flaky salt, for the top

The crushed bar is the crust — the tallow binds it when chilled, no graham crackers needed. Working with the bars: Chill to chop. 15 minutes in the fridge and the bars cut into clean chunks, batons, or crumbs without smearing on the knife.

15 min4 servings

dessertno bakegluten freehigh protein

Nutrition per serving

Protein15g

Ingredients

Crust: 2 White Chocolate Toffee bars, crushed to coarse crumbs + 1 tbsp melted butter
Filling: 4 oz cream cheese, softened · 1 cup plain Greek yogurt · 3 tbsp honey or maple syrup · 1 tsp vanilla · squeeze of lemon
Extra bar bits and flaky salt, for the top

Method

1
Mix the crushed bars with the melted butter and press firmly into the bottoms of four small jars or ramekins. Chill 10 minutes to set.
2
Beat the cream cheese smooth, then beat in the yogurt, honey, vanilla, and lemon until fluffy.
3
Pipe or spoon over the crusts, top with reserved bar bits and a pinch of flaky salt, and chill at least 2 hours. Keeps 3 days covered in the fridge.

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