5.0 from 3 votes
Mini Strawberry Cheesecakes
This Mini Strawberry Cheesecake recipe is lightened up with Greek yogurt and uses less sugar than a traditional cheesecake recipe. Mini cheesecakes are always a hit and much less intimidating than a full-size cheesecake! Gluten-free and freezer friendly.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 9
Calories: 192 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2/3 cup Graham cracker crumbs about 6 sheets
- 2.5 tablespoons unsalted butter melted
- 8 ounces cream cheese softened (low fat or regular)
- 5.3 ounce strawberry Greek yogurt* see notes
- 1/4 cup granulated sugar
- 4 large strawberries puréed, see notes
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 egg white
Optional Toppings
- fresh strawberry slices
- strawberry jam
- Whipped Cream
Instructions
- Preheat oven to 325ºF. Line muffin pan with 9 cupcake liners; set aside.
- Make graham cracker crust: In a small food processor or blender, process graham crackers into fine crumbs, almost flour-like consistency. Transfer to bowl with melted butter and stir to combine. Scoop about one tablespoon each into 9 cups, pressing with back of tablespoon to flatten. Bake for about 7-8 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make the strawberry cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy, about 1 minute. Scrape down sides of bowl; add in yogurt, sugar, and 3 tablespoons strawberry puree and vanilla extract. Mix on medium-high speed until smooth, about another minute. Add in egg and egg white, beating on low-medium speed until just combined. Scrap down sides of bowl as needed to make sure eggs are fully combined.
- Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Swirl with leftover strawberry puree using toothpick, about 1/2 tsp each. Bake for 15-18 minutes, or until the middle is set (moves ever so slightly in the middle but done around edges). If the edges are golden, the cheesecakes are done.
- Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
- Top with fresh strawberry slices, strawberry jam, and/or whipped cream as desired!
Cup of Yum
Notes
- YOGURT - you can also use a scant 2/3 cup plain Greek yogurt (0%, 2% of whole milk all work).
- STRAWBERRY PUREE - to make the strawberry purée, blend the four large strawberries in a small food processor/ blender until little chunks are present.
- STRAWBERRY JAM - for a jammy topping, use this recipe for easy strawberry chia seed jam here!
- MAKE 12 CHEESECAKES - you can also make 12 cheesecakes with this recipe. You'll need about 3/4 cup graham cracker crumbs + 3 tablespoons of butter. The filling amounts will stay the same, you'll just end up with a shorter cheesecake filling in comparison.
- Nutrition approximate and does not include toppings; based on 9 servings.
Nutrition Information
Serving
1g
Calories
192kcal
(10%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
54mg
(18%)
Sodium
142mg
(6%)
Potassium
96mg
(3%)
Fiber
0.4g
(2%)
Sugar
11g
(22%)
Vitamin A
468IU
(9%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 192
% Daily Value*
| Serving | 1g | |
| Calories | 192kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 142mg | 6% |
| Potassium | 96mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.