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strawberry cheesecake on plate with black fork
How to Make...

Healthier Mini Strawberry Cheesecakes

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. You are going to love these!

  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 3 hours
  • Yield: 9 1x
  • Scale:

Ingredients

  • 2/3 cup graham cracker crumbs (about 6 sheets)
  • 2 1/2 TBS butter or ghee
  • 8 ounces cream cheese, softened (low fat or regular)
  • 5.3 ounce container strawberry yogurt* 
  • 1/4 cup sugar
  • 1 large egg
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 4 large strawberries, pureed

Optional Toppings

Instructions

  1. Preheat oven to 325ºF. Line muffin pan with 9 cupcake liners; set aside.
  2. Make graham cracker crust: In a small food processor or blender (I used my NutriBullet) 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.
  3. 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. 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. 
  4. 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 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. 
  5. Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
  6. Top with fresh strawberry slices, strawberry jam and/or whipped cream as desired! 

Recipes Notes:

You can also use a scant 2/3 cup plain Greek yogurt (0%, 2% of whole milk all work).

Recipe for easy strawberry chia seed jam here!

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; based on 9 servings.

Nutrition Information:

  • Serving Size: 1/9
  • Calories: 185
  • Sugar: 6g
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 5g