UPDATE: Below you will find a Vegan Cheesecake Option and a Non-Vegan Option – choose which you prefer and use that in your recipe.

I wanted to share this recipe with you because it’s fun, easy and pre-portioned! Here at DAMY I love taking classic recipes that normally would be off limits and giving them to you in a way that you can enjoy them again.

These Ice Cube Tray Chocolate Covered Cheesecakes are wonderful because compared with a regular cheesecake I have cut down the fat from the cream cheese, cut the amount of sugar, used a healthy oil to make the chocolate and pre-portioned the bites with an ice cube tray.

If you’re craving cheesecake but you have goals this is a great option. You can make a little bit, have a couple here and there and still keep going with your health and fitness goals. Keeping food you love completely off-limits only leads to rebellious behaviour such as bingeing and begrudging your healthy lifestyle. Eating healthy is a positive experience. That means you can have your cheesecake and eat it too. Just make it DAMY and stick with the portions. Enjoy!

This recipe is no-bake, gluten free, skinny, portion control, vegan options, low-carb/low-sugar, 5 min prep and easy!

Ice Cube Tray Chocolate Covered Cheesecakes

Makes 14 Cheesecake Bites

Non-Vegan Cheesecake Ingredients:

  • 1/4 Cup Non-Fat Plain Greek Yogurt
  • 1/4 Cup Light Cream Cheese
  • 4 Packets Stevia (If you don’t mind the sugar substitute 2-3 Tbsp Agave, Honey or Maple Syrup)
  • 1/2 Tsp Vanilla Extract


Vegan Cheesecake Ingredients:

  • 1 Cup Pre-Soaked Cashews (I soak mine overnight)
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Agave Nectar (Maple Syrup or Honey)
  • 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Lemon Juice

Chocolate Coating Ingredients:

  • 1 Cup Virgin Coconut Oil
  • 1/2 Cup Natural Cocoa
  • 6-8 Packets of Powdered Stevia (If you don’t mind the sugar substitute 1/4 cup pure Maple Syrup, Honey or Agave)

Note – There is going to be a lot of chocolate left over so please see the great ideas below for what to do with your extra chocolate!

*If you are vegan please see the Vegan Options below.


  1. Blend Cheesecake ingredients until smooth in your food processor and set aside.
  2. In a separate food processor bowl blend Chocolate Coating ingredients until smooth.
  3. Spray a pre-chilled, clean ice cube tray with a healthy oil.
  4. Using a spoon pour the chocolate into each ice cube mold.
  5. Coat the bottom and the sides of each ice cube mold using your spoon.
  6. Tip – I picked up the ice cube tray and kind of tilted it around to make sure all the angles were covered. Make sure the molds are completely coated.
  7. Fill each ice cube mold with cheesecake filling.
  8. Top with a layer of chocolate coating.
  9. Place in the freezer for 2-3 hours.
  10. Remove from freezer and set on the counter for a minute or two.
  11. Gently twisting the ice cube tray, as you would to remove ice cubes, remove each cheesecake bite and place on a plate.
  12. Enjoy!

DAMY Members – 4 Cheesecake Bites are a perfect portioned treat.

For More Chocolate Uses – With the recipe you are going to have left over chocolate. Here are some great uses!

*Tip- Do not heat your chocolate. It will separate.

Vegan Cheesecake Base Options – Vegan? You can use any of these cheesecake bases to make your chocolate covered cheesecakes:

Skinny Ice Cube Tray Cheesecakes
Ice Cube Tray Cheesecakes
Coconut Oil Ice Cube Tray Cheesecakes
Clean Ice Cube Tray Cheesecakes

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.