Skinny Mini Strawberry Cheesecakes

Skinny Mini Strawberry Cheesecakes

You can make less-fat cheesecake that still tastes good! I cannot believe I just typed that because low-fat desserts are not usually my thing. I’m a bring-on-the-butter type. But when I posted my Coconut Vanilla Greek Yogurt Cheesecakes many of you asked about lighter options. You inspired me to experiment. The final results surprised me and several unsuspecting taste testers.

One person said, “OMG! That’s pretty darn cool! I couldn’t tell.” When I told someone else the secret ingredients, she wrote, “Whaaat? It was sooo good.”

Less Fat Cream Cheese and Greek Yogurt

So here’s the secret…fat-free Greek yogurt. It adds flavor and richness without adding excessive calories. My mini cheesecakes usually include three packages of full-fat cream cheese. In this recipe I replaced two of the packages with 1/3 less-fat cream cheese. I replaced one of the packages with two containers of Greek yogurt. The changes cut about forty percent of the calories and nearly half the fat from the traditional recipe. As you can tell from the testers’ reactions, they taste so rich and creamy no one will know unless you tell them.

Crumbs and Butter

For the crust, mix graham cracker crumbs, sugar, and butter. I hear you out there saying, “Butter? In a less-fat recipe?” Yes, butter! I know it sounds crazy. I experimented with healthier options like egg whites but nothing had the right texture or that wonderful buttery flavor. Since it’s just half a stick, the butter adds 27 calories to each cake.

Beating cheesecake ingredients

Beat the cream cheese with sugar, cornstarch and salt.  

Egg in Strawberry Cheesecake Batter

Mix in the jam, vanilla and food coloring. Then add the eggs one at a time. Scrape the bowl well between additions. Finally, stir in the yogurt.  

Scooping Skinny Strawberry Cheesecake Batter into Muffin tin

Scoop your batter over the crusts. Fill each liner almost to the top. Bake until the edges are set but the centers are still jiggly. My spell check says “jiggly” isn’t a word. But I like it and it’s fun to say. “Jiggly!” 

Mini Strawberry Cheesecakes

These look pretty topped with low fat whipped cream and strawberries. Some people have asked, “Since these are less-fat does that mean I can eat two?” I say dig in and enjoy!

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I originally created this recipe for Parade.

Skinny Mini Strawberry Cheesecakes

Yields 15
You won’t believe these cheesecakes have less fat than most. They are made with 1/3 less fat cream cheese and fat-free Greek Yogurt.


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Prep Time
20 min

Cook Time
15 min

Prep Time
20 min

Cook Time
15 min

Crust
  1. 1 cup graham cracker crumbs
  2. ¼ cup unsalted butter, melted
  3. 1 tablespoon sugar
Filling
  1. 2 (8-oz) packages 1/3 less-fat cream cheese
  2. ⅔ cup sugar
  3. 1 tablespoon cornstarch
  4. ½ cup seedless strawberry jam
  5. ¼ teaspoon salt
  6. 1 teaspoon vanilla
  7. 5 drops red food coloring
  8. 2 eggs
  9. 2 (5.3-oz) containers strawberry Greek yogurt
Topping
  1. 1 cup fat-free whipped cream or whipped topping
  2. 15 strawberries
For the Crust
  1. Preheat oven to 325 degrees. Place foil liners in standard size muffin/cupcake pans.
  2. Combine graham cracker crumbs, melted butter, and sugar. Press 1 tablespoon of the mixture into each liner.
For the Filling
  1. Beat cream cheese with cornstarch, sugar, and salt until light and fluffy. Add strawberry jam, vanilla, and food coloring. Mix until combined. Add eggs one at a time mixing well after each addition. Mix in Greek yogurt.
  2. Pour cheesecake mixture over crusts. Fill each liner nearly to the top. Bake for 20-22 minutes until the edges are set but the center remains wobbly.
  3. Cool in pans for one hour. Place in refrigerator. Chill at least four hours before serving. Top with light whipped cream and Strawberries.
Notes
  1. For best results use room temperature ingredients.
  2. Nutrition information for one mini cake
  3. 213 calories/24 g carbohydrates/10 g fat/4.9 g protein/19 g sugar
Frosting and a Smile http://frostingandasmile.com/

 

30 comments on Skinny Mini Strawberry Cheesecakes

  1. Linda
    March 3, 2014 at 3:38 pm (2 years ago)

    Awesome pictures. These sound realy light and refreshing. I’d love it if you shared these at What’d You Do This Weekend.

    Have a great week,
    Linda

    Reply
  2. June g.
    March 3, 2014 at 4:00 pm (2 years ago)

    I can’t wait to try these! They look delicious:)

    Reply
  3. Elyse
    March 6, 2014 at 2:01 pm (2 years ago)

    These are delicious! When I tried one I felt guilty eating what I thought to be a heavy dessert. But it turns out its LOW FAT.. and it was delicious! Thanks for giving me some laurie!

    Reply
  4. Angel
    March 6, 2014 at 10:12 pm (2 years ago)

    to make it a little healthier you could cut out half of the graham crackers and use finely chopped nuts such as walnuts or almonds

    Reply
  5. Anna
    March 7, 2014 at 11:13 am (2 years ago)

    Dose it work with sugar substitutes like Splenda for diabetics?

    Reply
    • Laurie @ FrostingAndASmile
      March 7, 2014 at 2:53 pm (2 years ago)

      Hello Anna,
      Unfortunately, I’m not sure how substitutes would work because I haven’t tried them myself. Since the strawberry jam can have a lot of sugar, I’m don’t know if it is possible to make this sugar-free. If you do try them with a sugar-substitute or sugar-free jam please let me know how they turn out.

      Reply
    • kiya
      March 8, 2014 at 2:59 am (2 years ago)

      Hey Anna i made thm wuth stevia n all natural no sugar added jam n they came out grt!! I luv this recipe

      Reply
      • Laurie @ FrostingAndASmile
        March 8, 2014 at 7:45 am (2 years ago)

        Kiya,
        Thank you so much for sharing your twist on this recipe. I know a lot of readers will be glad to hear that combination works!

        Reply
  6. kiya
    March 8, 2014 at 2:35 am (2 years ago)

    Omg!!! Thank u so much these are truly delicious. I altered thm sum more n used fat free cream cheese n stevia instead. They were awesome

    Reply
    • Laurie @ FrostingAndASmile
      March 8, 2014 at 7:46 am (2 years ago)

      I’m so happy you liked them! Thanks for letting everyone know how the alterations worked out.

      Reply
  7. Jhuls
    March 8, 2014 at 7:06 am (2 years ago)

    Bookmarking… 😀
    You have AMAZING photos and beyond amazing recipes. Can’t wait to try them. I am really glad I found you!!
    Have a grand weekend! 😉 xx

    Reply
    • Laurie @ FrostingAndASmile
      March 8, 2014 at 7:44 am (2 years ago)

      Thank you! I just stopped by your site and the first recipe I see is Almond Mocha Brownie Bars! W-O-W!

      Reply
  8. teela
    March 8, 2014 at 3:09 pm (2 years ago)

    I used Splenda n they taste awesome! Next tine I’ll use almond meal/flour instead of graham cracker. Thanks for this delicious recipe!

    Reply
    • Laurie @ FrostingAndASmile
      March 8, 2014 at 3:20 pm (2 years ago)

      I’m glad you liked them! Several people have told me Splenda worked well for them. I’m going to have to try it myself!

      Reply
  9. Lauren
    March 10, 2014 at 10:35 pm (2 years ago)

    These look beautiful and delicious! Can’t wait to give them a try once strawberries start coming on this year 🙂

    Thanks for stopping by Get Inspired Link Party! Hope you’ll come back and see us again tomorrow.

    Reply
  10. Amanda
    March 26, 2014 at 8:45 am (2 years ago)

    Do you know how long these will last in the fridge? Or can I freeze them? I am wanting to make these for a party I am hosting in 2 days, and am trying to get things done ahead of time. TIA

    Reply
    • Laurie @ FrostingAndASmile
      March 26, 2014 at 12:33 pm (2 years ago)

      These will definitely last the two days in your fridge until the party. Put the whipped cream and strawberry on top just before you serve them. You can generally freeze cheesecakes without the fruit or cream on top for up to two weeks. Just wrap them tightly with plastic wrap and foil. I hope you have a great event!

      Reply
  11. Abigail
    May 9, 2014 at 4:07 pm (2 years ago)

    Hi
    I’m English so I don’t use cups as my measurement! Would the recipe work with converted measurements I.e. Cups to grams?
    Thanks!

    Reply
  12. Abigail
    May 9, 2014 at 4:15 pm (2 years ago)

    Thank you so much! I will definitely use this website for future baking and thanks for being so helpful!

    Reply
  13. Marianne
    May 19, 2014 at 11:01 pm (2 years ago)

    I have made these mini cheescakes 4 times now and everyone loves them. Thanks for sharing your recipes.

    Reply

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