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These delicious mini cheesecakes are a healthier alternative to traditional cheesecake, with just 100 calories per piece! They are a small, creamy temptation that really packs a punch!

Mini cheesecake bites are the smaller version of the classic cheesecake, super easy to make, and not as unhealthy as one might think. They are not only adorable, but also taste incredibly delicious and creamy! You can decorate them however you like with fresh berries, making them a hit with everyone.

healthy mini cheesecake bite on a plate topped with blueberries

Note

This recipe for mini cheesecakes is a healthier alternative to the classic American cheesecake! At only 100 calories per piece, you can feel good about indulging in two. The reason they are much healthier, lower in calories, and lower in fat than traditional cheesecake is due to the ingredients.

Instead of full-fat cream cheese, this recipe uses a reduced-fat version, combined with Greek yogurt to make the filling lighter than if it were made with cream cheese alone. Additionally, this recipe uses very little sugar. Depending on the topping, these healthy mini cheesecakes are sweet enough.

For those who prefer their desserts on the sweeter side, feel free to use more sugar than the recipe calls for.

stacked mini cheesecakes bites topped with blueberries and mint

Topping Ideas

Decorate your mini cheesecakes with these topping ideas to your heart’s content:

Fresh berries: strawberries, blueberries, raspberries
Diced fruit: peach, apple, mango
Jam (e.g., raspberry chia jam)
Caramel sauce
Apple sauce
Lime or lemon zest
Whipped cream
Chocolate sprinkles
Lemon curd

Ingredients

See recipe card for quantities.

Cream Cheese – use the healthier, fat-reduced version, like Philadelphia Balance. You can also use regular cream cheese, but this will add some extra calories.
Greek Yogurt – makes the filling lighter. Please do not use Skyr yogurt, as it is thicker than plain Greek yogurt and makes the filling very firm and not as airy.
Sugar – I like to use erythritol to make this recipe. The recipe also works with granulated or brown sugar. I advise against using honey or maple syrup, as they can significantly alter the flavor.
Lemon Juice – for a fresh note. Feel free to substitute with lime juice.
Vanilla Extract – adds a special touch.
Graham Crackers or Digestive Biscuits – or sugar-reduced biscuits. I prefer to use healthier biscuits with oats and less sugar (Gran Cereale Classic).
Butter or Coconut Oil – this helps the crust to stick together.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!

CHEESECAKE CRUST: Crush graham crackers into a fine, crumbly mixture using a food processor. Then, mix with melted margarine in a bowl. Distribute evenly in a muffin tin lined with paper baking cups and press down well with a spoon (or glass) to create a flat base! Bake in a preheated oven for 8 minutes!

CHEESECAKE FILLING: Mix all ingredients for the cheesecake filling in a large bowl with a whisk until smooth! → If you prefer a sweeter taste, add more sugar! Evenly distribute the filling over the pre-baked muffin bases. Bake the cheesecakes for 17-20 minutes.

COOLING THE CHEESECAKES: Allow the cheesecakes to cool in the tin for 30 minutes at room temperature, then let them set in the refrigerator for at least 2-3 hours.
TOPPING: Serve mini cheesecakes with a topping of your choice!

mini cheesecake bites topped with blueberries

Tips & Tricks

If you don’t have a food processor, place the crackers in a freezer bag and crush them with a rolling pin/pan bottom.
Cooling: The mini cheesecakes must be chilled in the refrigerator for 2-3 hours. During this time, the filling will become firmer.
Baking: The mini cheesecakes are done when the edges are fully set, but the center still wobbles slightly. The cheesecakes will firm up further as they chill in the refrigerator.
Gluten-Free: Use gluten-free biscuits or blend 100g almonds, 1 tbsp cocoa powder, 2 tbsp melted margarine, 1 tbsp maple syrup, and a pinch of salt in a food processor for the base!

Storage & Freezing Instructions

Store the mini cheesecake bites in an airtight container in the refrigerator for up to 3 days. Add toppings just before serving.

Freeze the mini cheesecakes in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or for about an hour at room temperature.

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