Mini Strawberry Swirl Cheesecakes Light
Indulge in the guilt-free decadence of Mini Strawberry Swirl Cheesecakes Light—perfectly portioned treats that bring a luscious twist to traditional cheesecake. These heavenly bites feature a buttery graham cracker crust and a velvety filling crafted from light cream cheese and protein-packed Greek yogurt for a healthier spin. Swirled with a vibrant homemade strawberry sauce, each cheesecake is as visually stunning as it is delicious. With just 20 minutes of prep time and a delightfully light texture that won't weigh you down, these mini desserts are ideal for dinner parties, potlucks, or a sweet snack to savor solo. Plus, their individual servings make them easy to grab and share, ensuring they’re an instant crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 8 ounces light cream cheese, softened
- 1 cup plain Greek yogurt
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.5 cup fresh strawberries
- 1 tablespoon granulated sugar (for strawberry sauce)
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, mix the graham cracker crumbs with melted butter until evenly combined. Divide the mixture evenly among the muffin cups, pressing firmly to form a crust.
Bake the crusts in the preheated oven for 5 minutes, then remove and set aside to cool.
In a blender or food processor, puree fresh strawberries with 1 tablespoon of sugar and 1 tablespoon of water until smooth. Strain to remove seeds and set the sauce aside.
In a large mixing bowl, beat the softened light cream cheese and granulated sugar until smooth and creamy.
Add the Greek yogurt and vanilla extract to the cream cheese mixture and mix until well blended.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full.
Spoon about 1/2 teaspoon of the strawberry sauce onto the surface of each cheesecake and use a toothpick or skewer to gently swirl it into the batter for a marbled effect.
Bake the cheesecakes in the oven for 18-20 minutes, or until the centers are set and slightly jiggle when shaken.
Allow the cheesecakes to cool completely in the muffin tin, then transfer to the refrigerator to chill for at least 2 hours before serving.
Serve chilled and enjoy your light and airy mini strawberry swirl cheesecakes!
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
