Mini Strawberry Cheesecakes with Greek Yogurt

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The next time you're in the mood for cheesecake, these Mini Strawberry Cheesecakes are incredible. With a creamy strawberry filling and a graham cracker crust, this dessert is easy to make and serve, with little clean up. Ideal for gatherings, parties and quick snacking, these cheesecakes are made with lighter ingredients for zero guilt and all the taste.
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4 stacked mini cheesecakes with a bite taken out of the top one and strawberry jam on top and fresh strawberries on a plate.

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.

Egg, cream cheese, flour, jam, greek yogurt, graham crackers, sugar, coconut oil and vanilla extract for mini cheesecakes.

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  • 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)

Four images showing the process of adding the graham crackers to the food processor and pulsing and adding melted coconut oil to get them into wet sand.

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.

Graham cracker mixture spread in muffin cups.

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)

Four images showing the process of adding the sugar, cream cheese, vanilla, greek yogurt and egg to make the filling.

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)

Four images showing the baked graham cracker crust being filled with cheesecake filling and strawberry jam and baked.

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.

Mini cheesecakes laid out on a plate with strawberry jam on top and fresh strawberries and a bite taken out of one.

Check out our other easy dessert recipes!

4 stacked mini cheesecakes with a bite taken out of the top one and strawberry jam on top and fresh strawberries on a plate.

Mini Strawberry Cheesecakes

Danielle Lima
The next time you're in the mood for cheesecake, these Mini Strawberry Cheesecakes are incredible. With a creamy strawberry filling and a graham cracker crust, this dessert is easy to make and serve, with little clean up. Ideal for gatherings, parties and quick snacking, these cheesecakes are made with lighter ingredients for zero guilt and all the taste.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 152 kcal

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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. 

Nutrition

Serving: 1cheesecakeCalories: 152kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 120mgPotassium: 31mgSugar: 9g
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