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Mystery Ingredient Revealed: Navy Bean Cheesecakes!

So y’all saw the photos

mystery ingredient cheese cake

And heard of my love for these cheesecakes with a twist – yesterday


And Today Yall KNOW…

mystery ingredient cheese cake bite

The key mystery ingredient in my cheesecakes are … beans – navy beans to be exact!
Archana @ The Perfect Zest was the only one to guess beans – all round high fives and hip hip hurrahs coming your way, Archana! 

Some of y’alls guesses of silken tofu and soaked cashews have me looking forward to experimenting with them – maybe in a mystery ingredient post in the near future?  

Navy bean cheesecake

Navy beans – the smaller sibling to Cannellini and Great Northern Beans, are dense in texture and pureed up beautifully in my blender, with a little yogurt added in. I have used other white beans like Cannellini and Great Northern before – but the texture/taste just wasn’t what I was hoping for. With navy beans though, it was like I hit the jackpot – or rather the “cheese”cake spot (in my stomach AND on my tastebuds)! If the thought crosses your mind that navy bean “cheese”cake might not be as “gut” friendly as I made these beauties sound – I have a story to put you at ease.

Experimenting with different white beans/yogurts/sweeteners to come up with the best no cheese cheesecakes resulted in me having an extra 8 bean cheesecakes – now there are 2 people in my house (so using my deductive reasoning powers and analytical math skills) I figured we would have dessert for the next week or so…well…I figured wrong! When I opened the fridge later that very same evening, I found only 2 left! Like I said – there are only 2 of us here (unless our dogs managed to open the fridge and eat the cakes and wash the bowls) that means only one person could have worked her way through these – and it wasn’t me! The good part was that even though my daughter ate 6 of them, she did not report any “bean-gut” discomfort – so, go ahead, make these healthier “cheese”cakes this 4th of July (to accompany those burgers and fries), top ’em with whatever you would like and enjoy to your hearts content!

But be warned – these “cheese”cakes might make you forget about eating chocolate – it’s been 3 days since I had any! YIKES!

Hoping Y’all have a wonderful and safe 4th of July!

Mystery Ingredient Revealed: Navy Bean "Cheese"cakes!

Yield: 4
Cook Time: 30 minutes
Total Time: 30 minutes

A decadent and healthy, lactose free, protein packed "cheese"cake.


  • For the "cheese"cake:
  • 1.5 cups navy beans, If using dried like I did, soak them overnight and rinse and boil covered in water for 2 hours - or if using canned navy beans, rinse and measure out
  • 2 eggs
  • 1/2 cup brown sugar
  • 1.25 6 oz containers of vanilla yogurt
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • dash salt
  • For the berry topping:
  • handful of raspberries and blueberries
  • 1/4 teaspoon lime juice
  • 1 tablespoon brown sugar
  • Whipped cream


  1. For the"cheese"cake:
  2. Preheat oven to 325
  3. Using an electric mixer, combine the mystery ingredient, brown sugar, vanilla yogurt, cinnamon and salt and eggs -one at a time.
  4. Pour into 4 oven safe bowls and bake for 30 minutes.
  5. For the berry topping:
  6. In a saucepan over low heat, combine the berries, sugar, and lime and let cook for about 5 minutes. Let cool
  7. Top the "cheese" cakes with whipped cream, the berry mixture and any extra berries and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Mystery Ingredient "Cheese" cake
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genevieve y

Monday 2nd of March 2015

Oh wow, love your use of navy beans! Love using legumes and veggies in desserts. Yum!


Monday 2nd of March 2015

Thanks so much Genevieve!