Enjoy all the creamy, tangy flavor of cheesecake in a perfectly portioned, low-calorie package! These mini raspberry cheesecakes are made with lighter ingredients to keep them guilt-free without sacrificing taste. A simple crust, a silky-smooth cream cheese filling, and a burst of fresh raspberry make for a delightful dessert that’s perfect for a crowd or a simple, elegant snack.
Why You’ll Love These Low-Calorie Cheesecakes
- Light & Delicious: We swap out heavy cream for Greek yogurt and use a lighter cream cheese to cut calories without losing creaminess.
- Perfectly Portioned: Baking these in a muffin tin makes them easy to serve and helps with portion control.1
- Bright & Fruity: Fresh raspberries provide a burst of tangy flavor that contrasts beautifully with the rich cheesecake.2
- No-Fuss Recipe: These are simple to make with basic ingredients and minimal prep.
Ingredients
For the Crust:
- 6-8 reduced-fat graham crackers or digestive biscuits3
- 2 tablespoons light butter, melted4
- 1 tablespoon granulated sugar or sugar substitute5
For the Cheesecake Filling:
- 1 block (8 oz / 227g) light cream cheese, softened
- ½ cup (120g) plain or vanilla non-fat Greek yogurt
- 1 large egg, at room temperature
- ¼ cup (50g) granulated sugar or sugar substitute
- 1 teaspoon vanilla extract6
- 1 cup fresh or frozen raspberries (plus extra for topping)
Equipment You’ll Need:
- 12-cup muffin tin7
- Paper cupcake liners8
- Food processor or plastic bag and rolling pin9
- Large mixing bowl10
- Hand mixer or whisk11
- Spatula
Instructions
Part 1: Prepare the Crust
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (165∘C). Line a 12-cup muffin tin with paper liners.
- Crush Biscuits: Place the graham crackers in a food processor and pulse until fine crumbs form.12 Alternatively, you can place them in a plastic bag and crush them with a rolling pin.13
- Mix and Press: In a small bowl, combine the crushed crumbs, melted light butter, and sugar.14 Mix with a fork until the crumbs are moist.15 Spoon about 1 tablespoon of the mixture into the bottom of each muffin liner and press down firmly to create a compact crust.16
- Bake: Bake the crusts for 5 minutes. Remove from the oven and let them cool while you make the filling.
Part 2: Make the Filling
- Beat Cream Cheese: In a large bowl, beat the softened light cream cheese with a hand mixer until it is smooth and creamy.
- Add Ingredients: Add the Greek yogurt, egg, sugar, and vanilla extract. Beat on low speed until the mixture is just combined and smooth.17 Do not overmix.
- Add Raspberries: Gently fold the raspberries into the cheesecake batter with a spatula.18
Part 3: Assemble and Bake
- Fill Cups: Spoon the cheesecake batter evenly into the muffin liners, filling each cup almost to the top.19
- Bake: Bake for 20-25 minutes, or until the edges are set and the centers have just a slight jiggle.20
- Cool: Turn off the oven, crack the door, and let the cheesecakes cool in the oven for about 15 minutes. This helps prevent cracking. Remove them from the oven and let them cool completely in the pan on a wire rack.
- Chill: For the best texture, place the cheesecakes in the refrigerator to chill for at least 2 hours before serving.
- Garnish: Top each cheesecake with a few fresh raspberries just before serving.
Essential Tips for the Best Results
- Room Temperature Ingredients: This is crucial for a smooth, lump-free filling.21 Let your cream cheese and egg sit on the counter for at least 30 minutes before you start.
- Don’t Overmix: Overmixing the batter can cause it to become too airy, which can lead to cracks.22
- Adjust Sweetness: You can use a sugar substitute like Stevia or Monk Fruit to reduce the sugar content even further.
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Share Your Creation!
Did you make these delicious low-calorie cheesecakes? We’d love to see them! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #LowCalorieCheesecake.