Low calorie mini cheesecakes are the ultimate solution when you want to indulge without overdoing it—especially during Thanksgiving. These creamy, perfectly portioned treats are packed with flavor but come in at just 44 calories each. So yes, you can totally have dessert after that second helping of stuffing.
Made with wholesome ingredients like light cream cheese, fat-free yogurt, and stevia, these little cheesecakes are smooth, tangy, and just the right amount of sweet. They’re easy to whip up, don’t require a water bath, and chill in just one hour. Whether you’re prepping ahead for the big day or making a batch for your weekly snack stash, low calorie mini cheesecakes fit right in.
Perfect for busy cooks, health-conscious eaters, or anyone craving a guilt-free dessert, these mini cheesecakes prove that lighter doesn’t mean boring. Trust me, your holiday table needs these.
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Why You’ll Love This Recipe
To make these low calorie mini cheesecakes, we’re working with basic ingredients you probably already have.
- Only 44 calories per cheesecake—yes, really.
- Prep time? Under 30 minutes.
- No water bath or overnight chilling required.
- Sugar-free, low-fat, and gluten-free adaptable.
- Packed with protein from yogurt and egg.
- Totally customizable with toppings or flavors.
- Perfectly portion-controlled and easy to store.
Ingredients You’ll Need
Let’s break it down into two simple parts: the base and the filling. You probably already have most of these in your kitchen. And if not, don’t worry—they’re all easy-to-find staples.
For the Biscuit Base
- ½ cup all-purpose flour
- 2 tablespoons stevia (or other alternative sweetener)
- 3 tablespoons unsweetened applesauce
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
Why we love it: No butter, no oil—just applesauce holding everything together. This gives you that satisfying bite without the heavy fat.
For the Creamy Filling
- 1 cup light cream cheese (try Philadelphia Lightest)
- ½ cup fat-free plain yogurt
- 3 tablespoons stevia
- 1 egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
This yogurt cheesecake filling is incredibly creamy and naturally tangy, with a soft texture you’ll want to dive into with a spoon (but please wait until it’s baked).
Step-by-Step Instructions
This recipe keeps the process super simple so anyone can make low calorie mini cheesecakes without stress
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line 8 cavities of a cupcake pan with liners and lightly spray with nonstick spray.
Step 2: Make the Crust
In a mixing bowl, combine the flour, stevia, applesauce, vanilla extract, and baking soda.
Spoon about 1 tablespoon of the crust mixture into each liner and press it down to form an even layer.
Pop them into the oven and bake for 5 minutes. This gives the crust just enough time to set before we pour on the filling.
Step 3: Whip Up the Filling
In a separate bowl, whisk together the light cream cheese, yogurt, stevia, egg, lemon juice, and vanilla until it’s completely smooth. No lumps allowed here—mix well!
This mixture is going to smell amazing—just a little warning if you get hungry halfway through.
Step 4: Fill and Bake
Pour the cheesecake filling evenly over each crust base. It should just about fill the liners.
Bake for 20 minutes. The tops may puff slightly and the centers will jiggle a bit—that’s perfect.
Let them cool on the counter for about 10 minutes, then transfer to the fridge to chill for at least 1 hour.
Once chilled, your mini cream cheese desserts are ready to enjoy!
Optional Toppings and Fun Variations
Want to dress up your healthy mini cheesecakes for the holidays? Here’s how to make them pop
Top It Off With:
- Fresh berries (raspberries, blueberries, or strawberries)
- Sugar-free whipped cream
- Crushed walnuts or pecans
- A sprinkle of cinnamon
- Thin apple slices or cranberry compote for Thanksgiving vibes
Flavor Variations to Try:
- Stir 1 tablespoon of cocoa powder into the filling for a chocolate twist
- Swap lemon juice for orange zest for a citrusy spin
- Use gingersnap cookies in the crust instead of flour for a festive crunch
Still craving variety? Try other fun takes like these:
Storage Instructions
These store beautifully, which means you can make them days ahead of Thanksgiving and still serve them fresh and fabulous.
In the Fridge:
Store in an airtight container for up to 5 days.
In the Freezer:
Wrap each cheesecake in plastic wrap and place in a ziplock bag or container. They’ll stay good for up to 2 months.
To thaw, leave them in the fridge overnight or let them sit at room temperature for 30 minutes.
Perfect for meal-prep desserts or sneaky late-night snacks.
These portion-controlled desserts are made to last and taste just as good the next day—or the next week.
Nutrition Information (Per Cheesecake)
These low calorie mini cheesecakes may be tiny, but they’re big on nutrition.
- Calories: 44
- Carbs: 5.125g
- Protein: 3.125g
- Fat: 1.25g
- Sugar: 0.875g
- Fiber: 0.375g
These mini cream cheese desserts make it easy to enjoy something sweet while sticking to your health goals. It’s also a great weight loss cheesecake alternative that won’t derail your day.
Related recipes
If you’re anything like me, once you realize cheesecake can be light, easy, and low in calories… you’re going to want more. Like, a lot more.
Here are some other healthy cheesecake options you can try from Virilerecipes:
- Snickers Strawberry Cheesecake
- Red Velvet Oreo Cheesecake
- Churro Cheesecake Recipe
- Strawberry Cheesecake Dump Cake
- No Bake Fireworks Oreo Cheesecake Bars
These are great for parties, potlucks, or whenever your sweet tooth needs a little hug.
Print
Low Calorie Mini Cheesecakes
- Total Time: 35 minutes
- Yield: 8 mini cheesecakes
- Diet: Low Calorie
Description
Bite-sized low calorie mini cheesecakes that are creamy, tangy, and naturally sweetened—perfect for guilt-free indulgence.
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons stevia (or other alternative sweetener)
- 3 tablespoons unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup light cream cheese (e.g. Philadelphia Lightest)
- 1/2 cup fat-free plain yogurt
- 3 tablespoons stevia
- 1 egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line 8 cavities of a cupcake pan with liners and lightly spray with nonstick spray.
- In a bowl, mix flour, stevia, applesauce, vanilla extract, and baking soda. Spoon 1 tablespoon of crust mixture into each liner and press down. Bake for 5 minutes.
- In another bowl, whisk cream cheese, yogurt, stevia, egg, lemon juice, and vanilla until smooth.
- Pour filling over crusts in liners. Bake for 20 minutes until tops are puffed and centers jiggle slightly.
- Cool on counter 10 minutes, then chill in fridge for at least 1 hour.
Notes
Top with berries, sugar-free whipped cream, or crushed nuts. Variations: add cocoa powder for chocolate twist, orange zest for citrus flavor, or use gingersnap cookies for crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 44
- Sugar: 0.875g
- Sodium: N/A
- Fat: 1.25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 5.125g
- Fiber: 0.375g
- Protein: 3.125g
- Cholesterol: N/A
Final Thoughts
Thanksgiving is about abundance—but that doesn’t mean you can’t make smart choices that still taste amazing. These Low Calorie Mini Cheesecakes are rich, creamy, and satisfying, without all the heaviness of traditional desserts.
Whether you make them for a big dinner or just keep a batch in the fridge for midweek snack attacks, you’ll be so glad you did.
Want to save this recipe for later? Print it, pin it, or share it with your cheesecake-loving friends. They’ll thank you—promise.
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