Mini New York Cheesecakes

Mini New York Cheesecakes

1 Review
From:, November 2016

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

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Crust
  • ⅔ cup graham cracker crumbs
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • Pinch of salt
  • Filling
  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • ¼ cup nonfat plain Greek yogurt
  • ⅔ cup sugar
  • 1 teaspoon lemon zest
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Topping
  • 1 cup strawberries or chopped pitted cherries (fresh or frozen, thawed)
  • 1 tablespoon sugar


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line 12 ( ½-cup) muffin cups with paper liners.
  2. 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.
  3. To prepare filling: Beat cream cheese, yogurt, ⅔ 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).
  4. 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.
  5. 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.
  6. To serve, top each cheesecake with a generous 1 tablespoon of the fruit.

Nutrition information

  • Serving size: 1 cheesecake each
  • Per serving: 217 calories; 13 g fat(7 g sat); 0 g fiber; 20 g carbohydrates; 6 g protein; 25 mcg folate; 95 mg cholesterol; 17 g sugars; 2 g added sugars; 465 IU vitamin A; 9 mg vitamin C; 65 mg calcium; 1 mg iron; 191 mg sodium; 111 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1 other carbohydrate, ½ starch

Reviews 1

April 28, 2017
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By: Georgeanne DAgrosa Aquino
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.
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