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Home Recipes Course Desserts Mini Yogurt Cheesecakes
GF Gluten-Free VG Vegetarian

Mini Yogurt Cheesecakes

Jump to Recipe Rate Recipe
Posted:4/19/21
Updated:3/21/22

This post may contain affiliate links. Please read the disclosure policy for clarification.

This mini yogurt cheesecake recipe is the best! Easier to make than a full-sized cheesecake. A lightened up, healthier and mini version of a classic dessert. Gluten free friendly.

mini cheesecakes on small plate with whipped cream and strawberry

Why You’ll Love These

  • Easier than full-sized cheesecake
  • No water bath or springform pan
  • Made a little bit lighter than traditional cheesecake, thanks to yogurt and less sugar.
  • Can be made gluten-free as needed.
  • Perfect little single serve portions.
mini cheesecakes on small plate with whipped cream and strawberry

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

You just need: mixing bowls and measuring cups, silicone spatula, electric mixer, and a standard 12-cup muffin pan.

What’s great about these healthy mini cheesecakes is you don’t need a springform pan and you don’t need to bake in a water bath!

eggs, yogurt, cream cheese, sugar, butter and graham crackers on board

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 Cheesecakes in a Muffin Pan

Step 1 – 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.

GLUTEN-FREE TIP: You can use gluten free graham crackers to make these mini cheesecakes gluten free friendly.

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.

yogurt mixed into cream cheese bowll

Step 3 – Bake 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). 

cheesecake filling in muffin pan

Step 4 – Chill Time

Be sure to chill the cooled mini yogurt cheesecakes in the fridge for at least 2 hours.

baked mini yogurt cheesecakes on black wire rack

Toppings for Cheesecake

Topping choices are endless when it comes to plain greek yogurt cheesecake.

  • fresh fruit
  • salted caramel
  • chocolate ganache
  • berry jam
  • mini chocolate chips

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

mini cheesecakes with various toppings and strawberries

Looking for More Mini Cheesecakes?

  • Strawberry Cheesecakes
  • Lime Cheesecakes
  • Mocha Cheesecakes

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

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Mini Yogurt Cheesecakes

mini cheesecakes on small plate with whipped cream and strawberry
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★★★★★

5 from 1 reviews

These Mini Yogurt Cheesecakes are the best little treat! Easier to make than a full-sized cheesecake, perfect for individual servings and many ways to add your favorite toppings. A lightened up and mini version of a classic dessert. Gluten free friendly.

  • Author: Ashley
  • Prep Time: 2 hours and 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours and 30 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 2/3 cup graham cracker crumbs*
  • 2.5 TBS butter, softened
  • 8 oz cream cheese, softened (low fat or regular)
  • 1/2 cup plain Greek yogurt* or Skyr (2% or whole milk for best flavor)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg white
  • 1/2 Tbsp lemon juice (can omit but adds nice flavor)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325ºF. Line 9 muffin tins with cupcake liners; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Equipment

kitchenaid black cordless mixer

cordless hand mixer

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muffin pan

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NutriBullet

NutriBullet

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Notes

GRAHAM CRACKERS: You’ll want about 6 sheets of regular graham crackers, or 4-5 gluten-free graham cracker squares. But go by the amount of crumbs you need – which is 2/3 cup.

BAKE AHEAD: These Mini Cheesecakes could be made a day in advance as well, chilling the cheesecake cups overnight.

YOGURT OPTIONS: This recipe has been made with both Greek yogurt and Skyr – either work. 2% or full-fat is recommended for a richer flavor. But 0% and flavored options would work too.

Prep time includes chilling the cheesecakes.

Nutrition approximate, based on gluten-free graham crackers.

Nutrition

  • Serving Size: 1/9th
  • Calories: 205
  • Sugar: 9g
  • Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Protein: 5g
  • Cholesterol: 62mg

Keywords: mini cheesecake, greek yogurt cheesecake, cheesecake bites, healthy cheesecake

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mich B says

    4/20/2021 at 4:36 pm

    When do I add the lemon juice and vanilla extract?

    Reply
    • Ashley says

      4/21/2021 at 10:58 am

      Hi there! Sorry for the confusion – it gets added in with eggs. I will update recipe card. Thanks!

      Reply
      • Mich B says

        4/27/2021 at 3:51 pm

        Thanks Ashley! I actually came back for more haha these were a big hit here at my house. I added a little of lemon zest, cuz why not! haha
        Thanks again for all these delicious recipes you provide.

        Reply
  2. Mich B says

    4/27/2021 at 3:54 pm

    First time making cheese cake and these were so yummy and easy to follow. I have always been a bit intimidated by cheese cake tbh but now I am already planning my second batch. Thanks!

    ★★★★★

    Reply

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