Healthy Greek Yogurt Mini-Cheesecake Recipe

I’ve been wanting to make these for a loooong time. First, the problem was I couldn’t find one ingredient anywhere. Then, it was that I was prepping for the contest, so I stayed away from dairy. Finally FINALLY, both those problems are over. I found the ingredient (Green Mountain Farms Greek Cream Cheese) at Wal-Mart (unfortunately) and this past Monday, my contest was complete!

I can hear you saying, HEALTHY cheesecake?! Give me a break! Sure, it may not be better for you than a protein shake, but hear me out. This magical ingredient cuts half the normal fat of a cheesecake and deals twice the protein. Can you say SERVE ME ANOTHER?! I thought so. I got this recipe from here and cut it in half. It was very easy and so so good. Creamy, delicious, and light—and it doesn’t leave you feeling like you have a bowling ball in the tummy, which I appreciate. This is a recipe I will often go back to as Chris and I love cheesecake. You could do it with or without the lemon twist (we happen to like it).

You pretty thang

You pretty thang

  • Prep Time: 10-15 minutes
  • Cooking Time: 25-30 minutes


  • Serves: 6 (you can always double it for a bigger party)
  • Calories: 182
  • Fat: 8.9g
  • Carbs: 19g
  • Protein: 6.8g



  • 3 cinnamon graham crackers
  • 1 tbsp butter
  • ¼ cup sugar
  • zest of ½ lemon
  • 1 egg
  • 1 8-ounce package of Green Mountain Farms Greek Cream Cheese & Greek Yogurt
  • 1/8 cup heavy whipping cream
  • ½ tsp vanilla extract


  • Pre-heat oven to 350 degrees F
  • Line your muffin tin with cupcake liners (I used ones that were waaaaaaay too big)
  • Ground your graham crackers finely—I used the bottom of a glass and a bowl…and eventually my fingers

photo 1 (30)

  • Mix in the butter with the graham cracker crumble
  • Put the crumble at the bottom of each cupcake liner, try to make it even

photo 2 (28)

  • Bake for about 5 minutes and let cool
  • Grate some lemon zest
  •  The recipe asks for a stand mixer, but we don’t have one of those. So I used a whisk! Mix all the rest of the ingredients together in a medium sized bowl. Make it smooth.

photo 3 (23)

  • Pour into muffin liners about 2/3rds full. Mine definitely were not all even. Do what you can.

photo 4 (11)

  • Put in the oven for about 20-25 minutes. Mine were good at 23. A little cracked, but after refrigeration, they smoothed out.

photo 1 (31)

  • Make sure to let them cool. Then pop them into the refrigerator for about 3 hours before you serve.

photo 2 (29)

Oh so goooood

Oh so goooood

That’s it! You can garnish it if you’re feeling fancy, but I like ’em plain. These are just so good and mini…it’s perfect. And the macros don’t leave you feeling bad. It’s easy to make, easy to eat–what’s better than that? Use this delicious recipe to stay hungry and fit!

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20 Responses to "Healthy Greek Yogurt Mini-Cheesecake Recipe"

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  1. Chocolate Covered Race Medals

    August 3, 2013 at 2:46 pm

    That looks so much better than the cheesecake I had MULTIPLE times this week. Something tells me I would have probably felt better about eating it 3 days in a row if it was THIS cheesecake!

  2. Ada ~ More Food, Please

    August 3, 2013 at 3:20 pm

    These mini cheesecakes look delicious! I would definitely feel less guilty eating these as opposed to other cheesecakes! Thanks for sharing 🙂

  3. Tubby Paul

    August 4, 2013 at 4:09 am

    Reblogged this on TubbyPaul and commented:
    I am so going to try this recipe if I can find the ingredients here in the UK! Healthy cheese cake! 🙂

  4. TheFreshFresher

    August 5, 2013 at 2:58 am

    An excellent idea, and so pretty with the blue cases 🙂 anything that makes cheesecake less conscience-battering is a good in my opinion!

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  8. thesundayblah

    September 15, 2013 at 3:41 pm

    Looks delicious!

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