Are mini cheesecakes easier than a full-size cheesecake?

Absolutely! There’s no complicated water bath or springform pan needed. Mini cheesecakes bake quickly, are less prone to cracking, and require minimal effort—plus, everyone gets their own perfect portion.

Can I make these cheesecakes in advance?

Definitely. In fact, they’re even better made the day before! This gives the filling time to set completely and the flavors to develop for maximum creaminess.

What if I don’t have a food processor for the crust?

No problem. Place the graham crackers in a sturdy plastic bag and crush them with a rolling pin or heavy can. Then stir in your melted butter or coconut oil by hand.

Can I use regular cream cheese and jam with sugar?

Yes! Full-fat cream cheese will yield an even richer, denser texture, and any jam or preserves work just fine—just expect a sweeter flavor if you’re not using sugar free jam.

Mini Strawberry Cheesecakes Recipe

Description

These Mini Strawberry Cheesecakes feature a creamy, lightened-up cheesecake filling on a sweet graham cracker crust, topped with sugar-free strawberry jam and fresh strawberries. Perfect for healthy portion control and ideal for parties or as a delightful dessert, each mini cheesecake is packed with flavor and lower in fat compared to traditional recipes.

Ingredients

Units Scale

Crust

2.7 oz. (5 sheets) graham crackers
2 Tbsp. coconut oil or butter, melted

Cheesecake Filling

8 oz. 1/3 less fat cream cheese, softened to room temperature
1/3 cup granulated sugar (74g)
1/2 cup nonfat plain Greek yogurt (112g)
1/2 Tbsp. all-purpose flour
1 tsp. vanilla extract
1 egg
4 Tbsp. sugar-free strawberry jam

Toppings

4 Tbsp. sugar-free strawberry jam
Fresh sliced strawberries

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Instructions

Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners and spray with nonstick spray to prevent sticking.
Make the Crust: In a food processor, pulse the graham crackers into fine crumbs. Add melted coconut oil or butter and pulse until the mixture resembles wet sand.
Form & Bake the Crust: Evenly divide the crust mixture into the bottom of each muffin liner and press down firmly. Bake for 6-10 minutes, until the edges begin to brown. Allow to cool while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with a mixer until light and fluffy (about 3-5 minutes). The sugar should be fully incorporated.
Add Yogurt, Vanilla & Flour: Mix in the Greek yogurt, vanilla extract, and flour until just combined.
Incorporate the Egg: Slowly beat in the egg just until mixed. Do not overmix the batter.
Assemble the Cheesecakes: Using a 1.5 Tbsp. cookie scoop, place a scoop of cheesecake filling into each cooled crust. Evenly distribute between all 12 muffin tins.
Add & Swirl Jam: Top each mini cheesecake with 1 tsp. of strawberry jam. Swirl gently into the filling with a small spoon or toothpick, being careful not to disrupt the crust.
Bake: Bake the cheesecakes for 14-16 minutes, until the edges are set and the centers slightly wobble. Remove from oven and let cool to room temperature.
Chill: Cover with plastic wrap and refrigerate cheesecakes for at least 2 hours, or overnight for best results.
Top and Serve: Before serving, top each cheesecake with an additional 1 tsp. of jam and fresh sliced strawberries. Serve chilled.

Notes

Nutritional information is approximate and will vary with substitutions.
Refrigerate for at least 2 hours; overnight produces the best texture and flavor.
Use sugar-free strawberry jam and lighter cream cheese for a healthier option.
These cheesecakes are ideal for parties and make portion control easy.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 130
Sugar: 5g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg