Mini Strawberry Cheesecakes with Greek Yogurt

Ingredients and Substitutions:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these mini cheesecakes.

• Less Fat Cream Cheese: you can definitely use full fat, this will make them creamier.
• White Sugar: if preferred, you can use a sugar replacement but it will change the taste.
• Greek Yogurt: I am using 0% nonfat, you can use 2% or 5% as well.
• All-Purpose Flour: for gluten-free use Bob’s Red Mill GF 1:1
• Strawberry Jam: I am using a sugar-free jam but use your favorite and your favorite flavor!
• Graham Crackers: use any kind of cookie to make these a completely different style of cheesecake. Try Oreos like I use in Mini Peppermint Cheesecakes with Oreo Crust.

Step 1: preheat and prep

Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with muffin liners and spray with nonstick spray. 

Step 2: make and bake crust

Add the graham crackers to a food processor (image 1). Blend until you have a find crumb (image 2). Pour in the melted coconut oil or melted butter (image 3) and pulse to combine. The mixture should resemble wet sand (image 4). 

Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom with the back of a spoon (image 5).  Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.

Step 3: make cheesecake filling

To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar at high speed (image 6) until light and fluffy with an electric or hand mixer, about 3-5 minutes. Mix in the greek yogurt, vanilla extract, and flour until incorporated (image 7). Slowly beat in the large egg (image 8), just until combined. Do not overmix your cheesecake batter (image 9). 

Step 4: add to pan, add strawberry swirl and bake

Once the graham cracker crust has cooled (image 10) add the cheesecake filling using a large cookie scoop (1.5 Tbsp.). Place one scoop of the cheesecake filling in each prepared and cooled crust (image 11). Evenly distributed between all 12 muffin tins.

Top each filling with 1 tsp. strawberry jam (image 12) and swirl into the cheesecake filling with a small spoon or toothpick being careful not to move the crust. Bake cheesecakes for 14-16 minutes or until the edges are set and the middle slightly wobbles (image 13).