Mini Strawberry Cheesecakes

strawberry cheesecake on plate with black fork

Course: Dessert

Cuisine: American

Keyword: mini cheesecake recipes, miniature strawberry cheesecakes, strawberry cheesecake bites

Prep Time: 15

Cook Time: 15

Chill Time: 2 30

Total Time: 3

Servings:

Calories: 192kcal

Author: Ashley

This Mini Strawberry Cheesecake recipe is lightened up with Greek yogurt and uses less sugar than a traditional cheesecake recipe. Mini cheesecakes are always a hit and much less intimidating than a full-size cheesecake! Gluten-free and freezer friendly.

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Ingredients

2/3 cup graham cracker crumbs about 6 sheets
2.5 tablespoons unsalted butter melted
8 ounces cream cheese softened (low fat or regular)
5.3 ounce strawberry Greek yogurt* see notes
1/4 cup granulated sugar
4 large strawberries puréed, see notes
1/2 teaspoon vanilla extract
1 large egg
1 egg white

Optional Toppings

fresh strawberry slices
strawberry jam
whipped cream

Instructions

Preheat oven to 325ºF. Line muffin pan with 9 cupcake liners; set aside.
Make graham cracker crust: In a small food processor or blender, 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.
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 and vanilla extract. 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.
Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. 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.
Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving.
Top with fresh strawberry slices, strawberry jam, and/or whipped cream as desired!

Video

Notes

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

STRAWBERRY PUREE - to make the strawberry purée, blend the four large strawberries in a small food processor/ blender until little chunks are present.

STRAWBERRY JAM - for a jammy topping, use this recipe for easy strawberry chia seed jam here!

MAKE 12 CHEESECAKES - 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 and does not include toppings; based on 9 servings.

Nutrition