Mini Chocolate Cherry Cheesecakes


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5 from 2 votes

Mini Chocolate Cherry Cheesecakes

Decadent, delicious mini cheesecakes get a makeover with Greek yogurt, a sweet cherry-chocolate topping, and a fudgy chocolate cookie crust. Plus, they're made with lowfat yogurt and light cream cheese so this dessert doesn’t have to be a “special occasion only” treat!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Calories: 110kcal



  • 1/3 cup crushed chocolate graham crackers 2 large sheets
  • 2/3 cup plus 2 TB low-fat Greek yogurt separated
  • 8 oz light cream cheese at room temperature
  • 2 large eggs
  • 1/3 cup sugar
  • 1 tsp vanilla extract


  • 1 10 oz bag frozen cherries
  • 1 TB sugar
  • 1 tsp lemon juice
  • pinch salt
  • 2 tsp cornstarch
  • 1 oz dark chocolate shaved


  • Preheat oven to 325 degrees and line a 12 muffin pan with paper liners. 
  • Pulse crackers in a mini chop (or crush in a sealed baggie) to a fine crumb. Toss with 2 TB yogurt. Use the back of a spoon to press cookie crumbs into the bottom of each liner. 
  • Beat together remaining yogurt, cream cheese, eggs, sugar, and vanilla extract. Spoon evenly into muffin cups and bake for 15-20 mins or until top is set. Let cool and chill. 

To Make Topping

  • Combine cherries, sugar, lemon juice, and salt in a small saucepan over medium heat. Bring to a simmer and use a potato masher to lightly crush cherries. 
  • Combine cornstarch with 2 tsp cold water and stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead). 
  • Serve each cheesecake topped with a heaping TB of cherry topping and chocolate shavings.


Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 121mg | Potassium: 78mg | Sugar: 9g | Vitamin A: 3% | Vitamin C: 0.2% | Calcium: 5% | Iron: 3%

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