Skinny Mini Cheesecakes

5 from 138 votes

Creamy, tangy mini cheesecakes are so easy to make and half the calories of a regular slice of cheesecake! You'll never taste the difference either. Top with our low sugar strawberry topping, fresh fruit or whipped topping.

Prep Time10

Cook Time20

Cooling time (room temperature + chilling)3

Total Time3 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: cheesecake cupcakes

Calories: 202kcal

Author: Toni Dash

Ingredients

Mini cheesecakes

1 cup graham cracker crumbs regular or gluten-free
3 tablespoons unsalted butter melted
16 ounces reduced-fat cream cheese softened to room temperature
1 cup light sour cream
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs at room temperature

Strawberry topping (optional)

2 cups chopped fresh strawberries use fully ripe sweet strawberries
½ cup water
2 tablespoons granulated sugar

Topping ideas

fresh berries: strawberries, blueberries, raspberries or blackberries (or a mix)
whipped cream low sugar or low fat will keep calories in check
fruit only preserves
strawberry topping (recipe below)

Instructions

Mini cheesecakes

Preheat the oven to 325 degrees F. Line a 12-cavity muffin pan with 12 baking liners. Set it aside.
In a small bowl, combine the graham cracker crumbs with the melted butter. Stir to coat all the crumbs with the butter.
1 cup graham cracker crumbs, 3 tablespoons unsalted butter
Evenly divide the mixture between the 12 muffin cavities placing 1 tablespoon in each. Press it down with clean fingers or the back of a small flat bottomed measuring cup to form crusts. . Set it aside.
Using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese until a creamy consistency. Add the light sour cream, vanilla extract, and sugar. Mix until smooth.
16 ounces reduced-fat cream cheese, 1 cup light sour cream, ½ cup granulated sugar, 1 teaspoon vanilla extract
Add the eggs, one at a time, mixing well after each addition.
2 large eggs
Pour the cheesecake mixture on top of the prepared crusts (it will fill the cavities almost to the top). Shake the pan to level.
Bake for 20-22 minutes or until the center of the cupcakes is almost firm when shaken (it should still have some slight movement).
It’ll be completely set after refrigeration. Don’t remove them from the oven immediately. Instead, leave them with the door slightly open until they reach room temperature. Then, refrigerate them for at least one hour before serving.
Remove from the oven and allow to sit in the pan for 1 hour to cool to room temperature.
Gently remove the mini cheesecakes from the muffin pan and place on a rimmed baking sheet or in a food storage container with a paper towel on the bottom (to absorb any excess moisture).
Cover with plastic wrap or a lid and chill for at least 2 hours for the cheesecakes to fully set.

Strawberry topping

Combine 2 cups of chopped fresh ripe strawberries, ½ cup of water and the sugar in a medium saucepan. Bring to a low boil over medium heat.
2 cups chopped fresh strawberries, ½ cup water, 2 tablespoons granulated sugar
Lower the heat to a simmer and cook for 20 minutes, stirring periodically and mashing the strawberries while they cook. They will thicken while they cook and when chilling afterwards.
After cooking, remove from heat and place in a glass jar with lid. Chill while the cheesecake is chilling. Spoon on top of the mini cheesecakes when serving.

Notes

Cook time note: this is the cooking time for the mini cheesecakes. If making the strawberry topping it also cooks for 20 minutes and can be made in parallel while the cheesecakes bake. It will need to be chilled after cooking.

Strawberry Topping nutrition info: the recipe facts and Weight Watchers points are only for the cheesecakes.

The strawberry topping is 15 calories for 1 serving (1 serving = 1 tablespoon + 1 teaspoon).
Weight Watchers points: 1 serving = 1 point
Weight Watchers tracker link here

How to Store

The mini cheesecakes can be stored in the refrigerator in an airtight container for up to four days in an airtight container.
The strawberry topping can be stored in a sealed glass jar in the refrigerator to up to 5 days.

How to freeze

Place in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving. The wrappers can be removed before or after freezing.

Nutrition