This recipe for Greek yogurt cheesecake is mini cheesecakes that have been lightened up with Greek yogurt and topped with fresh berries. A quick and easy sweet treat!
I happen to love cheesecake, but I don’t love all the calories that come along with it. These little bite sized versions are made with Greek yogurt which means less guilt with plenty of great flavors.
This post is sponsored by Clover Organic Greek Yogurt. Thank you for supporting the brands that make Dinner at the Zoo possible!
I love cheesecake, but it’s too dangerous for me to have an entire cake in the house – I might eat the whole thing! I came up with this recipe for Greek yogurt cheesecake to satisfy my cheesecake cravings in bite sized form.
These cheesecakes can be assembled in minutes and are the perfect make-ahead dessert for when you want a little sweet treat. My secret ingredient in this recipe is Clover Vanilla Organic Greek Yogurt. The yogurt gives these cheesecakes a lighter texture and adds a lot of flavor, plus each cup contains 12 grams of protein.
How do you make Greek yogurt cheesecake?
These Greek yogurt cheesecakes start with a simple graham cracker crust. The crust is pressed into cupcake liners and a 5 ingredient cheesecake filling is poured over the top. After 25 minutes in the oven, you’ve got dessert perfection!
You can top these cheesecakes with whatever fruit you like, a drizzle of chocolate sauce would also be a nice addition. I went with fresh berries because we always have them around now that they’re back in season. After you chill these little cakes, it’s easy to unmold them from the cupcake papers. My whole family loves these treats, I make them a few times a month!
I’ve included a video with step-by-step instructions on how you can make your own mini Greek yogurt cheesecakes. Whether you’re feeding a crowd or simply looking for an everyday sweet snack, these cheesecakes are sure to get rave reviews!
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Ingredients
- For the crust:
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter melted
- 1 tablespoon sugar
- For the filling:
- 5 ounces cream cheese softened (you can use low fat or regular)
- 1 5.3 ounce container of Clover Vanilla Organic Greek Yogurt
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup fresh berries
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with 6 paper liners.
- In a small bowl mix together the graham cracker crumbs, butter and sugar until thoroughly combined. Spoon one tablespoon of the graham cracker mixture into each liner and press down to flatten.
- In a medium bowl, using a mixer or a whisk, beat the cream cheese until very smooth, 2-3 minutes. Add the Greek yogurt, sugar, egg and vanilla extract, beat 1-2 minutes to combine.
- Pour the cheesecake filling evenly over the crusts.
- Bake for 25 minutes or until centers are set.
- Remove from oven and cool at room temperature for 20 minutes. Transfer to the refrigerator and chill for at least 2 hours.
- Remove paper liners and top the cheesecakes with berries. Serve immediately.
SB says
Hi!
If I want to make one cheesecake with the same measurement as 12 mini cheesecakes, Would you know what baking dish size I should use?
thank you!!
Sara says
This would make a fairly small and thin regular cheesecake, my best guess would be an 8 inch pan but I haven’t tested the recipe this way, so unfortunately I can’t say for sure.
Julia says
can you do 100% greek yogurt without the cream cheese?
Sara says
I haven’t tried it this way so I’m not sure if it would work!
Rachel says
I subbed almond flour, coconut oil, and monk fruit for for the crust and monk fruit in the filling. It was absolutely delicious and a perfect sweet snack for my gestational diabetes diet! Thank you!
L says
Excellent Recipe!!!!
I made it with Monkfruit sweetener, it worked perfectly. Thank you!
Emily says
Do we have to use that Greek yogurt? Or can we use a different type?
Sara says
I haven’t tried it with another variety, the reason it’s made with Greek yogurt is because this is a thicker type yogurt that’s more similar in texture to cream cheese.
Carla A Sanchez says
Hello! Wonderful recipe! Can I keep leftovers in the fridge?
Sara says
Yes that’s fine!
Neelam says
Hello ! I was wondering what can I use instead of egg.
Sara says
I’m not sure if this recipe will work without egg, the egg is what binds the cheesecake together. You may be able to try an egg replacement, but I’ve never done this so I don’t know if it’ll work or not. Egg replacement options: https://www.healthline.com/nutrition/egg-substitutes
Greg says
What a great idea! Greek yogurt cheesecakes sound like a lot of fun. I love the individual mini cheesecakes!
Karen (Back Road Journal) says
Your post brought back memories of my mother’s mini cheesecakes. Of course, hers were very simple and not decorated with the fruit…they look delicious.
Jenna @ A Savory Feast says
These are so cute! I love that they are a lighter treat thanks to the greek yogurt.
Chris Scheuer says
These are beautiful and sound delicious. I love that they have lots of protein too! A win-win-win!
Robyn @ Simply Fresh Dinners says
I can imagine taking a bite of these right now! How cute are these delicious treats. I bet your kids gobbled them up in no time. Great recipe, Sara!
sue|theviewfromgreatisland says
These are utterly adorable, and the fact that they’re healthy is just the icing on the (cheese)cake!
Jennifer @ Seasons and Suppers says
So lovely. And love the small size and lightened up ingredients 🙂
cheri says
Hi Sara, first of all I love your vintage pan, so nice. Anyway, love how you lightened these up, just in time for summer. Beautiful presentation.
Tricia @ Saving room for dessert says
I could eat one of these everyday! So pretty and easy too – works for me! We just love yogurt but don’t think we get that brand here in the east but I’ll look. Thanks Sara! Sharing and pinning
Mia says
Could you use Stevia instead of sugar and sugar free vanilla wafers for the crust?
Sara says
I think that would work fine!