Healthy Mini Cheesecake Recipe
Indulge in this mini cheesecake recipe that is both delicious and healthy. Made with creamy Greek yogurt and a gluten free or whole wheat graham cracker crust, these mini treats are perfect for satisfying your sweet tooth in a healthier way!
Servings: 12
Calories: 155kcal
Ingredients
Crust
- 3 1/2 Tbsp melted butter
- 12 gluten free or whole wheat graham cracker squares you should yield about 1 cup of crumbs
- 1 Tbsp raw sugar
- pinch of salt
Filling
- 8 triangles of original or light laughing cow cheese softened at room temperature, can sub 6oz low fat cream cheese
- 1 cup 2% plain Greek yogurt room temp
- 2 large eggs room temp
- 1 teaspoon pure vanilla extract
- ⅓ cup + 1 Tbsp raw sugar
- 2 Tbsp gluten free flour
Topping
- 1 cup strawberries diced
- 1 Tbsp Sugar
- Water
- Optional: Whipped topping and sliced berries
Instructions
- Before you begin, be sure to allow your cold ingredients come to room temperature - this is super important for your cheesecake filling to be smooth without lumps.
- Start by making the crust. Preheat the oven to 350 degrees. Line muffin pan with 12 parchment liners.
- Using a food processor, pulse graham crackers, 1 Tbsp sugar, and salt until you are left with crumbs, then mix with the melted butter. Alternately, you can put the graham crackers, sugar, and salt in a ziplock bag. Crush until reduced to crumbs, then add in melted butter.
- Press around 2 teaspoons of crumbs into each muffin liner. Bake crusts for 5 minutes, then set aside.
- Using a stand mixer or hand mixer, whip laughing cow cheese until smooth, then add in sugar and flour. Whip again.
- Slowly add in Greek yogurt one dollop at a time, continuing to whisk. Once it’s smooth, add in egg and vanilla and continue to whisk on low.
- Pour cheesecake filling over crust. Return pan to oven and bake for 15-20 minutes or until the top of the cheesecake bites have set.
- While the cheesecakes are baking, make strawberry topping. In a small saucepan, cook strawberries, sugar, and a tablespoon of water, stirring and crushing strawberries for about 5 minutes or until mixture is thick and jammy. Let cool.
- Cool cheesecake bites for 1 hour, then refrigerate. Top with jammy strawberries, sliced strawberries, and or whipped topping before serving.
Notes
Makes 12 mini cheesecakes
21 Day Fix: 1/4 BLUE, 1/6 RED, 1/4 YELLOW, 1 TSP, 2 sweetener TSP (per cheesecake)
WW: 8 points (per cheesecake) [Points are the same with or without the strawberry topping. Calculated using fat free Greek yogurt and light laughing cow cheese]
To prep ahead: this is the perfect dessert to prep ahead before a party or just for a meal prep dessert! Just bake according to the directions, but leave off any topping until you are ready to enjoy.
To store: cover cooled cheesecakes with plastic wrap or place in an airtight container and store in the refrigerator for up to 4 days.
To freeze: these mini cheesecakes can be frozen for up to three months. Freeze first in the muffin tins, them remove and place cheesecakes in a freezer bag or freezer safe container. Thaw in the refrigerator or enjoy frozen.
Nutrition
Serving: 1cheesecake | Calories: 155kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 136mg | Potassium: 76mg | Fiber: 1g | Sugar: 13g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg