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The best healthier mini strawberry cheesecakes! Lightened up with greek yogurt and less sugar than the traditional recipe. This recipe can be made gluten-free using your favorite graham crackers or crunchy cookies. Mini cheesecakes are always a hit!

This post is sponsored in partnership with California Giant Berry Farms. Thank you for continuing to support the brands that help Fit Mitten Kitchen bring you new recipes!

New favorite dessert recipe coming right up!

You will not believe how delightful these little strawberry cheesecakes are.

AND, they’re easy to make.

If you love cheesecake but have been a little too scared to try and bake a full-sized one, baking cheesecake in a muffin pan for individual ready-to-go single servings is the way to go.

Healthy Mini Strawberry Cheesecakes

mini strawberry cheesecakes with sliced strawberries

We’re using a combination of cream cheese with greek yogurt and lowering the amount of added sugar to lighten this strawberry cheesecake recipe up.

Ingredients You Will Need

graham crackers or crunchy cookies – for the crust. You could also use chocolate cookies if you’d like!
unsalted butter – this will get mixed with graham cracker crumbs to make the crust.
cream cheese – you can use lowfat or regular, either work.
strawberry greek yogurt – I like to use strawberry yogurt here but you can also use plain. The nice thing about this recipe is that you just need one 5.3 ounce container of strawberry yogurt.
granulated sugar – I used white to keep the color of the cheesecakes more pink. Note if you’re going to use coconut sugar, or another darker sugar, the color of the cheesecake filling will change.
egg and egg white – helps create a sturdy
vanilla extract – flavor!
strawberries – a little more flavor boost to the strawberry filling, plus strawberry slices for serving with.

California Giant Strawberries

We’re working with California Giant strawberries for this healthy strawberry cheesecake recipe – my favorite!

If you’re new around here, I’ve been working with California Giant Berry Farms for the past four years. I have loved sharing more about their amazing berries, their growers and their mission.

Last year I was able to visit some of their berry farms, learning firsthand from their growers and team about what it really takes to produce high quality berries, every year.

California Giant Berry Farms is a very family-focused company and it was so fun getting to see all sides of their operation. More here!

Make sure to use their store locator to see where you can find California Giant Berries near you. And if you can’t find them, request them at your local grocer!

Ingredients, eggs cream cheese strawberries yogurt graham crackers butter

Making Mini Cheesecakes is Simple!

GOOD NEWS: you don’t need a springform pan or bake in a water bath for a mini cheesecake recipe.

You just need a mixing bowl, electric mixer and a muffin pan.

Before you begin, make sure you have all of the ingredients out (eggs, greek yogurt and cream cheese all at room temperature are a must) and line a 12-cup muffin pan with 9 cupcake liners (or use silicone baking cups!).

Step 1 – Prepare the Crust

Make the graham cracker crust by pulsing graham crackers into crumbs. I use my NutriBullet for this.
In a small bowl, combine the graham cracker crumbs with butter. Press about one tablespoon each into 9 liners, using back of rounded tablespoon to press firmly.
Bake at 325ºF for about 7 minutes then remove pan from oven and allow to cool.

GLUTEN-FREE TIP: You can use gluten free graham crackers to make these mini cheesecakes gluten free friendly. I’ve also used grain-free crunchy cookies – I like these.

Step 2 – Prepare the filling

Now it’s time to make the strawberry cheesecake filling.

In a medium mixing bowl using an 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. Mix on medium-high speed until smooth, about another minute.
Add in egg, egg white and vanilla, beating on low-medium speed until just combined. Scrape down sides of bowl as needed to make sure eggs are fully combined.

strawberry cheesecake filling in muffins tins before baking

Step 3 – Bake

Evenly distribute cheesecake batter into liners with baked graham cracker crusts. I like to use my medium cookie scoop for this. Swirl with leftover strawberry puree using toothpick, about 1/2 tsp each.
Bake strawberry cheesecake 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 should be done.
Remove from oven and allow the pan to cool for about 15 minutes, before placing in the fridge to chill.

The toppings

Honestly, these cheesecakes are delicious as is without any extra topping.

If you’re feeling fancy, add about half a tablespoon strawberry jam and top with whipped cream.

NOTE: Best to add the strawberry jam topping as you’re serving them.

Mini Strawberry Cheesecakes on wire cooling rack with strawberries

Mini Strawberry Cheesecake FAQ’s

How do I store these? – Best kept in the fridge in a covered container, enjoyed within 3-4 days. Make sure to leave the extra toppings off here too, of the filling may get a little soggy.
Can I sub the eggs? – Unfortunately I don’t have a good sub here, as the eggs really help the filling set.
Is this a gluten free cheesecake recipe? – Yes, it can be! Use your favorite gluten-free graham crackers. I also really love using crunchy grain-free cookies too. You just need to process whatever you’re using into a flour-like, fine crumb consistency.
Can I use low-fat cream cheese? – Yes! Using a low-fat cream cheese won’t affect this recipe.
Do I have to use strawberry yogurt? – No, but it does add more strawberry flavor into this recipe.

Have more questions, leave a comment below!

Strawberry Cheesecakes on grey plate with bite taken out of it

Let me know if you make these mini strawberry cheesecakes by leaving a comment and rating below the recipe card. It helps others learn more about the recipe too! Xx Ashley

Love cheesecake? Pin this recipe to make later.

Healthier Strawberry Cheesecakes Pinterest graphic

Evelyn says

6/15/2020 at 2:37 pm

Hello, if i only one to cook 3 mini cheesecake how many eggs should I use?

- Ashley says
  
  6/15/2020 at 2:56 pm
  
  Unfortunately I haven’t tested this recipe with making just 3 cheesecakes so I’m not able to give you a good sub.
  
Dana says

2/14/2021 at 10:11 am

Hi! I made your whole cheesecake greek yogurt recipe… I loved the taste so much.. and I like that is uses yogurt instead of sour cream and less sugar.

I want to make mini cheese cakes:

1) could I use this recipe and make it plain? (make toppings separately)
2) Could I use this recipe and add vanilla bean to the filling to make it a vanilla bean cheese cake?

- Dana says
  
  2/14/2021 at 10:20 am
  
  I also noticed that your crust does not have any sugar in it? (as opposed to the full cheesecake recipe that you have). Does the crust not need any sugar?
  
  And, another question, for the sugar in the recipe … can we use raw cane sugar? 🙂
  
Jon G says

1/16/2022 at 4:06 pm

I’d like to make this recipe, but can’t stop the stupid ads from disrupting my concentration

- Ashley says
  
  1/17/2022 at 10:58 am
  
  Hi Jon, I appreciate you stopping by and leaving your feedback. Ads are served on my site for a couple of different reasons, one being it is a source of my income and how I make a living. Two, it allows me to provide recipes to readers like you, for free. Would you rather pay a membership to an ad-free website to view recipes? I’m genuinely curious, because it is something that could be done if there was enough interest.
  
  Either way, hope you find a way to make this recipe. You can always use the print button on the recipe card and view the recipe that way 🙂

Greek Yogurt Mini Strawberry Cheesecakes