Published 4/2/2023 • Updated 3/17/2024
Best Mini Cheesecakes!
If you’re looking for mini cheesecakes recipes, look no further than these mini lemon cheesecake cups! These little bites of heaven are made with the most delicious sweet and salty crust and the filling is a combination of cream cheese and Greek yogurt. You can even swap the Greek yogurt for cottage cheese if that’s your jam! The flavor stars include honey, lemon zest and vanilla making them oh-so-delicious. In this post, we’ll teach you how to make mini cheesecakes to wow your guests. Plus, we love that this recipe uses a muffin tin so that you don’t need an obscure pan!
What You Need
Crust
You are going to love the sweet and salty crust of these mini cheesecake bites! Ready in less than an hour <200 calories per serving
Graham crackers: like most cheesecakes, you need some graham crackers. Ritz crackers: we’re making these extra special (and salty) with some Ritz crackers. Butter: butter makes it all stick together.
Cheesecake
Cream cheese and Greek yogurt: the basis of this mini cheesecake recipe is cream cheese and Greek Yogurt. The combo is show-stopping good. Honey: instead of white sugar, we’re using honey. It also tastes delicious paired with lemon. Egg white: egg white helps hold the cheesecake ingredients together. Vanilla: adds the perfect hint of lemon. Lemon juice and zest: you need both lemon juice and zest to really give these mini cheesecakes a lemony kick.
What is the best pan for mini cheesecakes?
Good news! For this recipe, all you need is a muffin tin. We used a regular-sized muffin tin, but you could also use a mini muffin tin, too.
Are mini cheesecakes healthy?
This recipe uses a combination of cream cheese and Greek yogurt and honey instead of white sugar making these better for you.
Do mini cheesecakes need to be refrigerated?
We recommend keeping your cheesecakes in the fridge until serving. Store any leftover cheesecake in the fridge.
How do you know when mini cheesecakes are done?
You know your cheesecakes are done when they are firm to touch in the middle.
Variations
Add a berry: sprinkle on freshly chopped berries to the top. Use a different citrus fruit: this recipe would work perfectly with oranges, tangerines, or even grapefruit. Swap the extract: instead of vanilla, use a different extract such as almond or coconut.
Storage
Store mini cheesecakes in an airtight container in the fridge for up to 3 days.
Mini Cheesecakes Recipes
Greek Yogurt Cheesecake Bites Mini Creme Brulee Cheesecakes Lemon Raspberry Cheesecake Bites
