These mini cheesecakes aren't just adorable--baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned. Source:, November 2016

Breana Killeen




Instructions Checklist
  • Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

  • To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.

  • To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).

  • Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.

  • To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.

  • To serve, top each cheesecake with a generous 1 tablespoon of the fruit.

Nutrition Facts

217 calories; total fat 12.7g 20% DV; saturated fat 6.7g; cholesterol 95mg 32% DV; sodium 191mg 8% DV; potassium 111mg 3% DV; carbohydrates 20.3g 7% DV; fiber 0.5g 2% DV; sugar 17g; protein 5.9g 12% DV; exchange other carbs 2; vitamin a iu 465IU; vitamin c 9mg; folate 25mcg; calcium 65mg; iron 1mg; magnesium 10mg; thiaminmg; added sugar 2g.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
It was easy and delicious! My husband loved it (and he is fussy and currently likes a complicated low carb cheese cake that is really a pain to make). I did make a slight change as I wanted to use up the cream cheese I had on hand - I used 8 ounces low fat and 8 ounces regular cream cheese. Next time it will be all low fat cream cheese. I love using fresh strawberries and making a great topping with such ease. And FYI - I don't bake. Read More