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Mini Cheesecakes

Yields12 ServingsTotal Time1 hr

Healthier take on the traditional cheesecake without compromising the rich creamy taste.

 1 cup Graham crackers
 3 tbsp Buttermelted
 ½ tsp Cinnamon powder
 1 cup Cream cheese
 1 cup Greek yogurt
 8 oz Silken tofu
 1 Egg
 ½ LemonJuice and zest
 1 pinch Salt
 5 tbsp Honey
 1 tsp Vanilla extract
 2 tbsp Granulated sugar
 1 tbsp Cornstarch

Preheat oven to 350 degrees.


Mix together crumbled graham crackers, melted butter, and cinnamon in a food processor.


Separate and press down tablespoonfuls into 12 greased cupcake liners. Bake for 5 mins.


Clean the food processor and mix the remaining ingredients, but avoid over-mixing and bubbles in the cheesecake batter. Set aside for 30 mins.


Pour into cupcake liners, filling each close to the top. Bake at 325 degrees for 18-22 mins. When only the center slightly jiggles, the cheesecakes are ready.


Set aside so it cools to room temperature before refrigerating. Serve chilled with buttercream (mix cream cheese, powdered sugar, and butter with toppings of choice) and enjoy!

Nutrition Facts

Serving Size 1

Servings 12

Amount Per Serving
Calories 175
% Daily Value *
Total Fat 9.7g15%
Total Carbohydrate 17.1g6%

Sugars 12.5g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.