Mini Strawberry Cheesecakes with Greek Yogurt
Made with a buttery graham cracker crust and a creamy cheesecake filling, this easy treat is rich, creamy and irresistible, but lightened up! Top with additional strawberry jam for a super flavorful and very berry treat all summer long.
These strawberry cheesecake bites make the perfect treat to bring to parties or when you want a quick bite-sized snack. If you’re in the mood for more cheesecake, try Mini No Bake Cheesecake Cups, and everyone’s favorite my Mini Pumpkin Pie Cheesecakes.
Cheesecake traditionally uses sour cream and heavy cream but we’re replacing those with low-fat cream cheese and low-fat Greek yogurt to make a mini dessert that lightens your macro count, without sacrificing taste or texture.
Why you’ll love this recipe
- The easiest way to make cheesecake: no water bath or springform pan.
- A perfect single serve dessert.
- Lightened up version of the classic.
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.
Variations
- Use your favorite jam! Blueberry, blackberry, anything works great here.
How to make these strawberry cheesecakes (a step-by-step visual guide):
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).
Step 5: cool, chill and serve
Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or overnight for best results. When ready to serve, remove from the baking pan, top with whipped topping, sliced strawberries and serve.
How to serve your mini cheesecakes
Serve with an additional dollop of jam and fresh berries.
How to store your cheesecakes
Store leftover cheesecakes in an airtight container for up to three days in the fridge.
Check out our other easy dessert recipes!
- Chewy and Soft Chocolate Chipless Cookies
- Greek Yogurt Mini No Bake Cheesecake Cups
- No-Bake Biscoff Cookie Truffles (with added protein)
- Greek Yogurt Brownies Recipe (fudgy and fluffy)
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Mini Strawberry Cheesecakes
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Ingredients
Crust
- 2.7 oz. graham crackers 5 sheets
- 2 Tbsp. coconut oil or butter melted
Cheesecake
- 8 oz. 1/3 less fat cream cheese softened to room temperature
- 1/3 cup granulated sugar 74g
- 1/2 cup nonfat plain greek yogurt 112g
- 1/2 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 1 egg
- 4 Tbsp. sugar free strawberry jam
Toppings
- 4 Tbsp. sugar free strawberry jam
- fresh sliced strawberries
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners and spray with nonstick spray. In a food processor, crumble the graham crackers until well crushed and you have a bowl of fine crumbs.
- Pour in the melted coconut oil or butter and pulse to combine. The mixture should resemble wet sand.
- Evenly split the graham cracker crust in the bottom of each liner in the muffin pan and press firmly into the bottom. Bake for 6-10 minutes or until the edges begin to brown. Allow to cool while making the cheesecake filling.
- To make the cheesecake filling, in a large bowl beat the less-fat cream cheese and sugar until light and fluffy with a hand or electric mixer, about 3-5 minutes. The sugar should not be grainy at this point but well incorporated into the cream cheese.
- Mix in the greek yogurt, vanilla extract, and flour until incorporated.
- Slowly beat in the large egg, just until combined. Do not overmix your cheesecake batter.
- Using a large cookie scoop (1.5 Tbsp.) place one scoop of the cheesecake filling in each prepared and cooled crust using the cookie scoop. Evenly distributed between all 12 muffin tins.
- Top each filling with 1 tsp. strawberry jam and swirl into the cheesecake filling with a small spoon or toothpick being carful not to move the crust.
- Bake cheesecakes for 14-16 minutes or until the edges are set and the middle slightly wobbles.
- Allow the mini cupcakes to cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or overnight for best results.
- When ready to serve, top each with an additional 1 tsp. of jam, freshly sliced strawberries and serve.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Refrigerate at least 2 hours but overnight is best, to really let the cheesecake settle.
