Here’s my take on mini cheesecakes made with Greek yogurt – a lighter spin on the classic dessert that still has that rich, creamy texture we all love. The recipe uses simple ingredients and comes together quickly, making it perfect for parties or weekend treats.
These little cheesecakes have become a regular in my kitchen, especially when I’m hosting friends. I usually make an extra batch because they disappear so fast – and honestly, they make the best afternoon snack with coffee the next day!
Why You’ll Love These Mini Cheesecakes
- Healthier dessert option – Made with Greek yogurt, light cream cheese, and natural sweeteners, these mini cheesecakes have less calories and more protein than traditional cheesecake while still tasting indulgent.
- Perfect portion control – The mini size means you get a satisfying dessert without overdoing it, and they’re great for parties or when you want to freeze extras for later.
- No-fuss preparation – With simple ingredients and straightforward steps, you can whip these up in under an hour – no water bath or special techniques needed.
- Customizable toppings – While this recipe uses fresh berries, you can top these little treats with any fruits, nuts, or sauces you like – making them perfect for everyone’s taste preferences.
What Kind of Greek Yogurt Should I Use?
For these mini cheesecakes, plain non-fat Greek yogurt is your best bet, though vanilla-flavored will work if that’s what you have on hand. The key is to make sure you’re using thick, strained Greek yogurt rather than regular yogurt – brands like Fage, Chobani, or Oikos are good choices since they have that dense, creamy texture that works well in baking. If you’re using plain Greek yogurt and want a bit more sweetness, you can always add an extra splash of vanilla extract or a touch more sweetener to your mixture. Just be sure to avoid Greek yogurt with fruit on the bottom or any mix-ins, as these can affect the texture and consistency of your cheesecakes.
Options for Substitutions
This lighter version of cheesecake is pretty adaptable – here’s what you can switch up:
- Rolled oats: You can swap rolled oats with graham cracker crumbs or crushed digestive biscuits – use about 2/3 cup for a similar crust texture.
- Coconut oil: Not a fan of coconut oil? Regular melted butter works just as well in the same amount. For a dairy-free option, try melted vegan butter.
- Greek yogurt: While Greek yogurt gives the best texture, you can use regular strained yogurt (let it sit in a cheesecloth for 2 hours to remove excess water). For a dairy-free version, thick coconut yogurt can work, though the texture will be slightly different.
- Light cream cheese: Regular cream cheese works fine – just keep in mind it’ll increase the calories. For a dairy-free option, try dairy-free cream cheese, but you might need to reduce the yogurt slightly as these can be softer.
- Sugar alternatives/honey: Feel free to use regular sugar, maple syrup, or agave nectar. Just remember that liquid sweeteners might make the filling a bit softer, so you may need to bake for an extra minute or two.
- Fresh berries: Any fruits work great here – try peaches, mangoes, or even canned fruit (just drain well). Frozen berries are fine too, but thaw and drain them first to avoid excess moisture.
Watch Out for These Mistakes While Baking
The biggest challenge when making mini cheesecakes is preventing cracks on the surface – this happens when you bake them at too high a temperature or cool them too quickly, so always bake at 325°F and let them cool gradually in the oven with the door slightly open. A common error is overmixing the cream cheese mixture, which incorporates too much air and can lead to bubbles and cracks – instead, mix on low speed just until the ingredients are combined and smooth. When working with Greek yogurt, avoid using a brand that’s too watery as this can make your filling runny – strain excess liquid if needed, and make sure all ingredients are at room temperature before mixing. For the best texture, resist the urge to open the oven door while baking, and remember that mini cheesecakes are done when they still have a slight jiggle in the center (they’ll continue to set as they cool).
What to Serve With Mini Cheesecakes?
These little cheesecakes are perfect for serving with a variety of toppings and sauces that make them even more special. A warm berry compote made from mixed berries works great, or you could drizzle them with a little sugar-free chocolate sauce for a more decadent treat. I love serving these alongside a hot cup of coffee or tea, especially during afternoon gatherings or brunches. If you’re hosting a dessert party, try setting up a toppings bar with different fruits, nuts, and sauces so everyone can customize their own mini cheesecake.
Storage Instructions
Keep Cool: These mini cheesecakes need to chill out in the fridge! Place them in an airtight container and they’ll stay fresh for up to 5 days. The great thing is, they actually taste even better after a day when all the flavors have had time to mingle together.
Freeze: Want to save some for later? These little treats freeze really well for up to 3 months. Just wrap each cheesecake individually in plastic wrap, then put them all in a freezer bag. When you’re craving one, move it to the fridge the night before you want to eat it.
Make Ahead: These mini cheesecakes are perfect for planning ahead! You can make them up to 2 days before serving. Just hold off on adding the fresh berries until you’re ready to serve – this keeps them looking fresh and prevents any color bleeding onto the cheesecake.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 60-65 g
Ingredients
- 3/4 cup rolled oats
- 1/4 cup diced pecans (or use walnuts or almonds)
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted coconut oil
- 2 tablespoons low-calorie sugar alternative or honey
- 4 ounces softened light cream cheese
- 1 cup non-fat greek yogurt (plain or vanilla)
- 1/4 cup low-calorie sugar substitute or honey
- 1 egg
- 1/2 teaspoon vanilla essence
- 1 cup fresh mixed berries
Step 1: Prepare the Equipment and Oven
Preheat your oven to 350°F (175°C).
Line a muffin pan with 9 cupcake liners to ensure easy removal and a tidy presentation of your cheesecakes.
Step 2: Make the Crust
In the bowl of a food processor, combine oats and nuts.
Pulse until they are coarsely chopped.
Transfer this mixture to a bowl and stir in cinnamon, coconut oil, and your preferred sweetener until well combined.
Spoon a heaping tablespoon of the oatmeal mixture into each cupcake liner, pressing it down firmly with the back of a spoon to form the crust.
Bake the crusts for 10 minutes, then remove from the oven and allow them to cool completely.
Step 3: Prepare the Cheesecake Filling
In a mixer, beat the cream cheese until smooth and creamy.
Add Greek yogurt, your choice of sweetener, egg, and vanilla extract.
Beat the mixture until it’s completely smooth and well integrated.
Step 4: Fill and Bake the Cheesecakes
Divide the cheesecake filling evenly among the prepared muffin liners, ensuring each crust is covered.
Bake the cheesecakes in the preheated oven for 25 minutes, or until the centers are set and firm to the touch.
Step 5: Cool and Chill
Once baked, allow the cheesecakes to cool completely at room temperature.
After cooling, place them in the refrigerator to chill for at least a couple of hours, or until thoroughly chilled and set.
Step 6: Serve and Store
When you’re ready to serve, gently remove the paper liners from the cheesecakes.
Top each cheesecake with fresh berries and mint sprigs for garnish, if desired.
Store any leftover cheesecakes in the refrigerator to maintain freshness.