These individual cheesecakes are a smart and satisfying way to enjoy dessert without blowing your points. Perfectly portioned and bursting with flavor, each mini cheesecake offers a creamy texture and sweet cherry topping, with just the right hint of almond to elevate the overall flavor. Whether you’re hosting a gathering or simply want a treat at home, these cheesecakes are easy to make, freezer-friendly, and crowd-pleasing.
Ingredients
For the crust (optional but recommended for texture and flavor):
- 6 reduced-fat graham cracker squares (about 3 full sheets), crushed
- 1 tablespoon light butter or margarine, melted
For the filling:
- 8 ounces fat-free cream cheese, softened
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup granular zero-calorie sweetener (like Stevia or monk fruit)
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the topping:
- 1/2 cup light cherry pie filling (look for sugar-free or no sugar added options)
- 1 tablespoon sliced almonds, lightly toasted (optional)
Instructions
1. Preheat and prepare the muffin tin.
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups. If you’re using the optional crust, spray each liner lightly with nonstick cooking spray to prevent sticking.
2. Prepare the crust (optional).
In a small bowl, combine the crushed graham crackers and melted light butter. Mix until the crumbs are evenly coated. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottoms to form a thin crust layer. Bake for about 5 minutes, then remove from the oven and let cool while you prepare the filling.
3. Make the cheesecake filling.
In a medium bowl, beat the fat-free cream cheese until smooth and fluffy using a hand mixer or whisk. Add the Greek yogurt, sweetener, egg, almond extract, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and fully combined, being careful not to overmix.
4. Fill the muffin cups.
Divide the cheesecake mixture evenly among the 12 muffin cups. Each should be filled almost to the top. Smooth the tops with a spoon or spatula.
5. Bake the cheesecakes.
Place the muffin tin in the oven and bake for 18–22 minutes, or until the centers are just set and no longer jiggly. The tops may puff slightly but will settle as they cool.
6. Cool and chill.
Remove the cheesecakes from the oven and let them cool in the pan for about 15 minutes. Then transfer them to the refrigerator and chill for at least 2 hours, or until completely cold and firm. These can also be made a day ahead and stored overnight.
7. Add the topping.
Once the cheesecakes are chilled, top each one with approximately one teaspoon of light cherry pie filling. If desired, sprinkle with a few toasted almond slices for added crunch and flavor.
