No-Bake Skinny Chocolate Cheesecakes

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Who doesn’t love cheesecake, especially when it’s made with chocolate? Unfortunately, neither chocolate nor cheesecake is associated with healthy eating. But that doesn’t mean you can’t splurge once in awhile, especially when you use our no bake skinny chocolate cheesecakes recipe using Greek yogurt. Made with high antioxidant cocoa powder and a walnut crust, you can feel good about the fact that even though these are indulgent, they pack a nutritious punch.

No Bake Skinny Chocolate Cheesecakes Recipe

No Bake Skinny Chocolate Cheesecakes Recipe

Yields: 16 servings | Serving Size: 1 2-inch piece | Calories: 119 | Total Fat: 8 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 133 mg | Sodium: 58 mg | Carbohydrates: 9 g | Dietary Fiber: 1 g | Sugars: 7 g | Protein: 4 g | SmartPoints (Freestyle): 5


  • 1/2 cup walnuts, finely ground
  • 1 tablespoon coconut oil
  • 1 teaspoon honey
  • 2 8-ounce packages low-fat cream cheese
  • 1 cup vanilla Greek yogurt
  • 1/4 cup honey
  • 3 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Combine the crust ingredients in a bowl and press into a square baking dish.
  2. Put the cheesecake ingredients in a food processor and puree until smooth and creamy. Spread the mixture into an 8-inch x 8-inch baking dish and refrigerate for at least 3 hours.
  3. Cut into squares and serve.

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14 Comments on "No-Bake Skinny Chocolate Cheesecakes"

  1. Odette  November 5, 2014

    Could I use olive oil instead of coconut oil?

    • SkinnyMs  November 5, 2014

      Odette, Yes can use olive oil.

  2. Kim  January 9, 2016

    I have an allergy to most nuts. Am I able to substitute the walnuts for something else?

    • Gale Compton  January 9, 2016

      Kim, I would suggest old-fashioned oats. Ground almonds are great but if that doesn’t work for you, try the oats. Here’s how:
      lightly toast 1/2 cup oats, 325 degree preheart oven for up to 10 minutes
      Ground the oats just slightly in a blender, being sure not to turn into flour.
      That’s it. You’ll still get a wonderful taste without the nuts. Let us know how you like the reecipe. 🙂

  3. Emily Henderson  June 14, 2016

    Do you have a suggestion for a substitute anytime tree nuts or nut milks are called for? My son is allergic to tree nuts. Specifically, I’m asking about the walnut crust for the no bake cheesecake. Thanks!

    • Gale Compton  June 17, 2016

      Emily, For nut milks try coconut milk, specifically vanilla. For nuts, try ground flax seeds or old-fashioned oats. 🙂

  4. Linda  November 6, 2016

    Hi Gale, What size baking dish did you use? The one I used was 6×6 square Pyrex. Also my filling is quite a bit lighter than yours. Filling tasted really good.

    • Gale Compton  November 6, 2016

      Hi Linda, The one in the photo was made in an 8-inch x 8-inch pan. Also, when this recipe was made we used dark chocolate cocoa powder. 🙂

  5. Linda  November 6, 2016

    Thank you Gale. I thought that’s what was used based on the 16 servings and I started with an 8×8 pan but there wasn’t enough crust to cover the bottom. Did I do something wrong?

    • Gale Compton  November 7, 2016

      Linda, Probably not. I’m really good at spreading the crumbs…on the thin side, but that’s what I like. Feel free to use a small pan for a slightly thicker crust. 🙂

  6. Mary  April 9, 2017

    I made the receipe exactly as written but was unable to “cut” squares. The cheesecake didn’t stay formed – was close to a pudding consistency. What did I do wrong?

    • Nichole Furlong  April 9, 2017

      Oh no! I’m sorry your cheesecakes didn’t turn out, Mary! Instead of the refrigerator, trying putting the cheesecake in the freezer before slicing. You can also reduce the amount of Greek yogurt. Hope this helps!

  7. Becky  November 8, 2017

    The nutrition doesn’t seem correct on these. I get way more calories!

    • Gale Compton  November 9, 2017

      Becky, We rechecked the nutritional data and the calories are 119 per serving. 🙂


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