This mini cheesecake recipe with Greek yogurt is everything you know and love about cheesecake, made into individual portions. A lightened up, healthier and mini version of a classic dessert.
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If you’re looking for my full-sized cheesecake recipe, you’ll want to make my 5-star Greek Yogurt Cheesecake.
Recipe Highlights:
- Easier than full-sized cheesecake.
- No water bath and no springform pan needed.
- Made a lighter than traditional cheesecake, thanks to yogurt and less sugar.
- Can be made gluten-free as needed.
- Perfect little single serve portions.
Mini Cheesecake Ingredients
- graham crackers – processed graham crackers into a flour consistency for the crust. Use gluten free if needed. Simple Mills makes a delicious crunchy cookie if you’re looking for a grain-free alternative.
- butter – to help make the crust
- cream cheese – obviously! We’re making cheesecake here. You can use light or full-fat. Either work.
- Greek yogurt or Skyr – I would use at least 2% here, so you don’t end up with too tangy of a cheesecake.
- sugar – just a little bit for the right amount of sweetness in these mini cheesecakes. Many have used Swerve or something similar for a more keto friendly dessert.
- egg and egg white – to help create some structure and help the cheesecakes set.
Useful Tools
- mixing bowls and measuring cups
- silicone spatula
- electric mixer or stand mixer
- standard 12-cup muffin pan or mini cheesecake pan.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Room Temperature Ingredients
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!).
How to Make Cheesecake in a Muffin Pan
Step 1. Make the Crust: Make the graham cracker crust by pulsing graham crackers into crumbs. I use my NutriBullet for this. And then combine with butter.
Press about one tablespoon each into 9 liners, using back of rounded tablespoon to press firmly.
Bake at 325ºF for about 8 minutes then remove pan from oven and allow to cool.
Step 2. Make the Filling: Now it’s time to make the cheesecake filling. I highly recommend a hand mixer for this if you have one. I love this cordless one.
In a medium bowl beat together softened cream cheese until light and fluffy, then add in yogurt and sugar.
Next on low-medium speed, add egg, egg white, lemon juice and vanilla. You want to make sure you don’t over-mix here.
Step 3. Bake Cheesecakes in Muffin Pan: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. I like to use my medium cookie scoop for this.
Bake for about 20 minutes, until the middle is set (moves ever so slightly in the middle but done around edges).
Step 4. Chill the Cheesecakes: Be sure to chill the cooled mini cheesecakes in the fridge for at least 2 hours.
Mini Cheesecake Toppings
Topping choices are endless when it comes to plain greek yogurt cheesecake. You could serve with:
- fresh fruit
- salted caramel
- chocolate ganache or syrup
- berry jam
NOTE: Best to add the topping as you’re serving them.
Recipe FAQs
Can I use sour cream in place of greek yogurt?
Yes you can! Keep the amounts the same.
Are mini greek yogurt cheesecakes healthy?
Compared to a traditional recipe, this one uses less sugar, less fat and has more protein.
How do I keep my mini cheesecakes from cracking?
Can I make mini cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for make-ahead desserts. Store them in the refrigerator for up to 4–5 days before serving.
Can I freeze mini cheesecakes?
Yep! Wrap each cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
How do I make this cheesecake recipe gluten-free?
Make sure to use certified gluten-free graham crackers or cookies for the crust.
Mini Cheesecake Recipe
Ingredients
- ⅔ cup graham cracker crumbs*
- 2 ½ tablespoons butter, softened
- 8 oz cream cheese, softened (low fat or regular)
- ½ cup plain Greek yogurt* or Skyr, 2% or whole milk for best flavor
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg white
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325ºF. Line 9 muffin tins with cupcake liners; set aside.
- Make the crust: In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined. Evenly divide graham cracker mixture between the 9 liners (about 1 tablespoon per liner), pressing with back of tablespoon to flatten. Bake graham cracker crust for 8 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, lemon juice and vanilla extract. Beat until just combined.
- Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes at 325ºF, until the edges are set and middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
- Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for at least 2 hours before serving. Enjoy!
Recipe Notes:
Nutrition Information
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Let me know if you make this mini cheesecakes recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
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