• Marisa Louise

Mini No-Bake Cherry Granola Cheesecakes

A chewy, sweet and fruity cheesecake crust, filled with a smooth and creamy, almond-infused cheesecake filling!

These little guys are probably one of *the yummiest* treats I've made recently--my whole family can attest to that statement being true as well! Everyone in my family loved them!

I was kindly sent a very generous gift from my new friends at Square Root , and their gift contained so many delicious and creative snacks! In their gift box, I received a few bags of their amazing Nutnola--grain-free, paleo granola! You guys, it's safe to say after one handful, I was hooked! My personal favorite flavor was their Lemon Blueberry! It essentially tasted like little bursts of a crunchy lemon bar--which if you know me, you know lemon bars are one of my all-time favorite desserts! All of their products were just SO good, and that said Lemon Blueberry Nutnola was gone in a matter of days. Too delish!

For this particular recipe, however, I used their Chocolate Cherry Chia flavored Nutnola, and their Chocolate Cherry Chia Nutnola butter! The clusters of chocolate and cherry worked perfectly with the smooth, rich and creamy cheesecake filling, so I'm definitely confident it's an awesome flavor-combo!

If you want to get your hands on their delicious AND nutritious Nutnola and Nutnola Butter, then I have some awesome news for you! You can use the code SPROUT10 at their checkout to receive 10% off your total order--how great is that? Not only do you get their yummy products, but you get a discount, too! What a win-win situation, huh? So, head on over to Square Root's website, and get your very own bag of goodies today!

Recipe below! Happy munching!


Mini No-Bake Cherry Granola Cheesecakes

- Yields 10 or so mini cheesecakes -


For crust:

  • 1 cup Chocolate Cherry Chia Nutnola

  • 2 Tbsp Chocolate Cherry Chia Nutnola Butter

  • 2 Tbsp grass-fed butter, melted

  • 1/2 tsp vanilla extract

  • A pinch of salt

For filling:

  • 6oz cream cheese, softened

  • 1-2 Tbsp pure maple syrup

  • 1/4-1/2 tsp almond extract (optional, but sub in vanilla extract)

  • 1 Tbsp grass-fed butter, softened


  1. In a food processor, process together your crust ingredients until sticky, but not a smooth paste! You want it to remain somewhat chunky. A few good pulses will do.

  2. Take mini cupcake liners, and line them in your mini cupcake pan. Press this dough inside the liners, forming a bowl-like shape with the dough as you press, so it can house the cheesecake filling that's to come.

  3. Once you've done this with all the dough, cover and pop these into the freezer while you get started on your filling.

  4. Take your softened cream cheese and butter, and whip these together until smooth. Then, add in the rest of your filling ingredients.

  5. Take this filling mixture, and place in a piping bag, or in a ziplock bag with the tip cut off. Pipe this to fill in the thumbprint-hole of your chilled crust. Repeat to all the mini crusts!

  6. Let them freeze, covered, for a few hours, or overnight! Once frozen, top with drizzles on dark chocolate (optional) and unwrap and enjoy!



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