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.

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.

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
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Ingredients
See recipe card for quantities.

Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way โ definitely recommended if youโre 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! โ 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!


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.
More Healthy Dessert Recipes
- Vegan Chocolate Pie
- Pear Chocolate Olive Oil Cake
- Paleo Brownies
- Banana Oatmeal Chocolate Chip Cookies

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๐ Recipe
Healthy Mini Cheesecakes
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Ingredients
Cheesecake Crust
- 7 graham crackers, or sugar-reduced crackers
- 2 tbsp butter or coconut oil, melted
Cheesecake Filling
- 2 eggs
- 1 โ cup fat-reduced cream cheese
- 1 โ cup plain Greek yoghurt
- 2 tbsp granulated sugar, or sweetener (Erythritol)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350ยฐF (180ยฐC) for conventional settings or 320ยฐF (160ยฐC) for convection (fan-assisted). Line a 12-cup muffin tin with paper liners.
- Crush the graham crackers into a fine, crumbly texture using a food processor. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin.
- In a bowl, mix the crushed crackers with melted butter. Distribute evenly among the muffin cups and press down firmly with a spoon (or a glass) to create a flat base!
- Bake in the preheated oven for 8 minutes!
- Whisk all the ingredients for the cheesecake filling in a large bowl until smooth! โ Feel free to add more sugar for a sweeter filling!
- Evenly spread the filling over the pre-baked muffin bases.
- Bake the mini cheesecakes for 17-20 minutes. โ They are done when the edges are fully set but the center still wobbles slightly.
- Let the mini cheesecakes cool in the pan at room temperature for 30 minutes, then chill in the refrigerator for at least 2-3 hours until set.
- Serve the mini cheesecakes with a topping of your choice!
Notes
- 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.
- Gluten-Free: Use gluten-free cookies or blend 100g almonds, 1 tablespoon cocoa powder, 2 tablespoons melted butter, 1 tablespoon maple syrup, and a pinch of salt in a food processor and use this as the base!
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