The Best Strawberry Cheesecakes for Every Occasion

The Best Strawberry Cheesecakes for Every Occasion

These mini Strawberry Cheesecakes are a dreamy, guilt-free dessert made for those who want to enjoy something sweet without going overboard. With a creamy filling, a fresh strawberry topping, and a tender, golden crust, each bite delivers classic cheesecake flavor in a smartly portioned package. Whether you’re hosting a gathering or simply treating yourself, these single-serve delights strike the ideal balance of indulgence and mindfulness.

Why You’ll Love This Recipe

Fresh and Fruity – Juicy strawberries give these cheesecakes a burst of natural flavor.
Perfectly Portioned – Individual servings help with portion control.
Lightened-Up Classic – All the flavor of traditional cheesecake, with fewer calories.
Make-Ahead Friendly – Prepare a batch in advance for effortless entertaining or snacking.

Ingredients

For the crust:

  • ¾ cup graham cracker crumbs
  • 2 tbsp light butter, melted
  • 1 tbsp erythritol or preferred sweetener

For the filling:

  • 8 oz reduced-fat cream cheese, softened
  • ⅓ cup plain nonfat Greek yogurt
  • ⅓ cup powdered erythritol (or sugar substitute of choice)
  • 1 tsp vanilla extract
  • 1 egg

For the topping:

  • 1 cup fresh strawberries, diced
  • 1 tsp lemon juice
  • 1 tsp sweetener (optional)

Instructions

Prep the Oven and Pan

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick cooking spray.

Make the Crust

In a small bowl, combine graham cracker crumbs, melted butter, and sweetener. Press about a tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove from oven.

Prepare the Cheesecake Filling

In a medium bowl, beat cream cheese until smooth. Add Greek yogurt, sweetener, and vanilla, mixing well. Add the egg and beat just until combined—don’t overmix.

Assemble and Bake

Divide the filling evenly among the 12 liners. Bake for 15–18 minutes, or until centers are just set. Let cool at room temperature, then chill in the fridge for at least 2 hours.

Add the Strawberry Topping

In a small bowl, toss diced strawberries with lemon juice and sweetener. Spoon over the chilled cheesecakes just before serving.

Nutritional Information (Per Cheesecake)

  • Calories: 110
  • Protein: 5g
  • Fat: 6g
  • Carbohydrates: 9g
  • Sugar: 4g
  • Fiber: 1g

Tips for Success

Chill Time Matters: Give the cheesecakes enough time in the fridge to fully set and develop flavor.
Top Just Before Serving: The fresh strawberry topping keeps its brightness best when added at the last minute.
Make It Yours: Add a touch of zest to the filling, swap berries, or drizzle with a bit of melted dark chocolate.

Why This Recipe Works

Using light cream cheese, Greek yogurt, and a smart portion size, this recipe offers all the creamy, tangy goodness of traditional cheesecake with a lighter twist. The fresh strawberry topping adds brightness and natural sweetness, making it a standout treat for any occasion.

These Strawberry Cheesecakes prove you don’t need to sacrifice dessert to eat smart. With wholesome ingredients, rich flavor, and a fresh fruit finish, they’re everything you love about cheesecake—only lighter, simpler, and just the right size.

The Best Strawberry Cheesecakes for Every Occasion
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The Best Strawberry Cheesecakes for Every Occasion

Servings

12

servings
Prep time

15

minutes
Cooking time

18

minutes
Calories

110

kcal

These light and creamy mini Strawberry Cheesecakes offer the classic flavor of rich cheesecake paired with a fresh strawberry topping—all in a smart, portion-controlled treat. With a buttery graham cracker crust and a tangy filling made lighter with Greek yogurt, these make-ahead desserts are ideal for parties, holidays, or an everyday sweet fix that fits your goals.

Ingredients

  • For the crust:

  • ¾ cup graham cracker crumbs

  • 2 tbsp light butter, melted

  • 1 tbsp erythritol or preferred sweetener

  • For the filling:

  • 8 oz reduced-fat cream cheese, softened

  • ⅓ cup plain nonfat Greek yogurt

  • ⅓ cup powdered erythritol (or sugar substitute of choice)

  • 1 tsp vanilla extract

  • 1 egg

  • For the topping:

  • 1 cup fresh strawberries, diced

  • 1 tsp lemon juice

  • 1 tsp sweetener (optional)

Instructions

  • Prep the Oven and Pan
    Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick cooking spray.
  • Make the Crust
    In a small bowl, combine graham cracker crumbs, melted butter, and sweetener. Press about a tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove from oven.
  • Prepare the Cheesecake Filling
    In a medium bowl, beat cream cheese until smooth. Add Greek yogurt, sweetener, and vanilla, mixing well. Add the egg and beat just until combined—don’t overmix.
  • Assemble and Bake
    Divide the filling evenly among the 12 liners. Bake for 15–18 minutes, or until centers are just set. Let cool at room temperature, then chill in the fridge for at least 2 hours.
  • Add the Strawberry Topping
    In a small bowl, toss diced strawberries with lemon juice and sweetener. Spoon over the chilled cheesecakes just before serving.

Notes

  • Chill Time Matters: Give the cheesecakes enough time in the fridge to fully set and develop flavor.
    Top Just Before Serving: The fresh strawberry topping keeps its brightness best when added at the last minute.
    Make It Yours: Add a touch of zest to the filling, swap berries, or drizzle with a bit of melted dark chocolate.

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