Mini Strawberry Lemon Cheesecakes


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5 from 1 vote

Mini Strawberry Lemon Cheesecakes

Cute mini cheesecakes are the perfect dessert for spring and summer parties. Greek yogurt and whipped cream cheese blend into a bright, light filling you'll love!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 697kcal


  • 1/3 cup graham cracker crumbs from 2 whole crackers
  • 1 tsp melted butter
  • 1/8 tsp table salt
  • 5 TB whipped cream cheese room temperature
  • 5 oz lemon flavored Greek yogurt
  • 3 TB powdered sugar
  • ¼ cup egg substitute
  • 1 tsp lemon zest
  • 2/3 cup chopped fresh strawberries
  • 1 TB all-fruit strawberry spread
  • ½ tsp lemon juice


  • Preheat oven to 325 degrees. Line a standard sized muffin tin with paper cupcake liners. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture evenly into bottom of cupcake liners, press down lightly with your fingers to flatten, and bake for 5 minutes or until browned.
  • Combine cream cheese, yogurt, sugar, egg substitute, and zest in a medium bowl. Beat with an electric mixer for 3-5 minutes or until smooth. Pour evenly into cupcake liners and bake for 25 minutes or until set on top. Chill well.
  • When ready to serve, combine strawberries, jam, and lemon juice and spoon on top of cheesecakes.


This recipe can easily be doubled or even tripled for a crowd.


Calories: 697kcal | Carbohydrates: 76g | Protein: 27g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 927mg | Potassium: 630mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1240IU | Vitamin C: 61.7mg | Calcium: 310mg | Iron: 3.1mg

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