These healthier mini blueberry cheesecakes are about to be your new favorite luscious dessert! “Lightened up” with a greek yogurt and less sugar than your traditional recipes, but trust me, you would never know. Not a fan of blueberry? This recipe is super easily adaptable to be any flavor that you want!
These cheesecakes require 2 steps.
- Make the crusts. You will need to prepare the dough, then fully bake the crust and let it cool before filling it with the cheesecake mixture.
- Make the cheesecake filling. Once the filling is ready, fill your crust with it, bake, then let it cool, then let it set up in the fridge.
Cheesecake tips:
Use room temperature ingredients for your filling. Earlier on in my testing I made the mistake of using cream cheese that wasn’t quite softened enough so learn from my mistake and make sure your eggs and cream cheese in particular are nice and room temperature. Cold ingredients require longer mixing and longer mixing adds too much air to the batter which will leave you with a sunken center.
Allow your cheesecakes to fully cool and then set up in the fridge for at least two hours.
Cheesecake FAQ’s
- How do I store these? – Store in an air-tight container in the fridge. Best enjoyed within 3-4 days (the crust can start to get a little soggy after a few days.)
- Does the crust have to be gluten free? – Not at all! I am a gluten free gal myself so I like using either these gluten free graham crackers or these gluten free vanilla sprinkle cookies for the crust but you can use any crunchy cookie or graham cracker brand that you prefer.
- Can I use low-fat cream cheese? – Yes! I used regular cream cheese but you can also use low-fat. I haven’t tried dairy-free cream cheese so I can’t guarantee the results but let me know if you give it a try!
- Do I have to use vanilla or honey yogurt? – No! The beauty of this recipe if you can change the flavor easily by switching out the flavor of yogurt as well as the flavor of jam to whatever you prefer.
If you love this recipe, you may also like:
- No-Bake Vegan Ice Cream Bars
- Easy Honey Lemon Tart
- Healthy Apple Crisp
- Gluten Free Blueberry Cobbler
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Healthier Mini Blueberry Cheesecakes
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 3 hours
- Yield: 9 1x
- Diet: Gluten Free
Description
These healthier mini blueberry cheesecakes are about to be your new favorite luscious dessert! “Lightened up” with a greek yogurt and less sugar than your traditional recipes, but trust me, you would never know.
Ingredients
For the Crust:
- 1 cup graham cracker or crunchy cookie crumbs
- 2 tbsp butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- 5.3 ounce container vanilla or honey green yogurt
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 egg white, room temperature
- 9 tsp blueberry jam (1 tsp per mini cheesecake)
Instructions
- Preheat the oven to 325ºF and line a muffin pan with 9 cupcake liners.
- For the crust: In a food processor, blend your crackers or cookies into fine crumbs. Transfer crumbs to a small bowl and stir in melted butter until fully combined. Evenly distribute the batter between the 9 cups, pressing with your fingers or a spoon to flatten. Bake for about 8 minutes. Let cool for at least 10 minutes while you make your filling.
- For the filling: Using an electric mixer, beat the cream cheese until light and fluffy, about 1 minute (don’t over-beat). Add in the yogurt, sugar, and vanilla and beat on medium-high speed until smooth, about another minute. Turn the mixer to medium-low and add in the egg and egg white one at a time. Scrap down sides of bowl to make sure everything is fully combined (but again, don’t over-beat).
- Evenly distribute the batter on top of the 9 crusts. Then using a toothpick, swirl 1 tsp of jam into each of the cup’s batter. Bake for 20 minutes, or until the middle is set.
- Allow the pan to cool to room temperature, then let chill in the fridge for 2 hours before serving.
Notes
- USE ROOM TEMP CREAM CHEESE. Cold ingredients require longer mixing and longer mixing adds too much air to the batter which will leave you with a sunken center.
- Category: dessert
- Method: oven
- Cuisine: American
Keywords: cheesecake, mini cheesecake, blueberry cheesecake, healthy cheesecake
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