Mini Strawberry Cheesecakes
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.
Servings: 12 cheesecakes
Calories: 152kcal
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: 1cheesecake | Calories: 152kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 31mg | Sugar: 9g
