Easy Mini Cheesecakes Recipe


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Experience the joy of dessert without the guilt with Weight Watchers Mini Cheesecakes. These delightful treats offer all the creamy decadence of traditional cheesecake but with a lighter twist, making them perfect for those following a Weight Watchers plan or anyone looking for a healthier dessert option. With a flavorful crust and creamy filling, these mini cheesecakes are sure to satisfy your sweet tooth without derailing your healthy eating goals.


  • 8 oz (225g) reduced-fat cream cheese, softened
  • 1/4 cup (60g) non-fat Greek yogurt
  • 1/4 cup (60ml) unsweetened applesauce
  • 1/4 cup (60ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Cooking spray or cupcake liners

For the Crust:

  • 3/4 cup (90g) crushed graham crackers or digestive biscuits
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)

Optional Toppings:

  • Fresh strawberry or fruit compote
  • Light whipped cream or Greek yogurt


  1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners or lightly coat with cooking spray.
  2. Prepare Crust: In a small bowl, mix together the crushed graham crackers or digestive biscuits, melted butter, and granulated sugar (if using) until well combined. Divide the mixture evenly among the muffin tin cups, pressing down firmly to create a crust.
  3. Prepare Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the non-fat Greek yogurt, unsweetened applesauce, honey or maple syrup, vanilla extract, eggs, all-purpose flour, and salt. Beat until well combined and smooth.
  4. Fill Muffin Cups: Spoon the cheesecake filling evenly into the muffin tin cups, filling each almost to the top.
  5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set and slightly firm to the touch. They may still jiggle slightly in the center, but they will continue to set as they cool.
  6. Cool and Chill: Remove the mini cheesecakes from the oven and let them cool in the muffin tin for 10-15 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until thoroughly chilled.
  7. Serve: Before serving, top the mini cheesecakes with fresh berries or fruit compote and a dollop of light whipped cream or Greek yogurt, if desired. Enjoy these delightful treats as a guilt-free dessert or snack!


  • You can customize the flavor of these mini cheesecakes by adding lemon zest, cocoa powder, or your favorite extracts (such as almond or coconut).
  • Be sure to store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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