Healthy Mini Cheesecake Recipe

By Rena Awada | Updated On January 28, 2024

This easy and simple Healthy Cheesecake recipe is perfect for everyone. They are bite-size for a single serving, flavorful, and perfect for every occasion. Made with Good for you ingredients and packed with protein.

cheesecake bites topped with berries on a metal sheet pan


The creaminess of these healthy Cheesecake bites will keep your tastebuds happy. The filling is lightened up by using Greek yogurt and light or fat-free cream cheese and a low-calorie sweetener instead of sugar. We used pecans, oats, and coconut oil to make a healthier base instead of a Graham Cracker Crust. Made with good-for-you healthier ingredients, these healthy cheesecakes are perfect for a family get-together or a small party. We love that they are bite-sized which makes it very convenient.

Why you should make this

  • Healthy: Cheesecake made with Greek yogurt, light cream cheese, healthier sugar, and a healthier crust. A guilt-free dessert.
  • Easy to make: Don’t be fooled. They may look like restaurant-style but it is very easy to make. It’s not hard at all.
  • Great for gatherings: They will be perfect if you are having people over or a little party. Since they are bite-sized, they will be perfect for every occasion. You can easily double up the recipe too.
top view of 4 cheesecake bites on a platter topped with one raspberry and one blackberry

Ingredients you will need

  • Rolled Oats: do use rolled oats instead of quick oats. You may try to find some gluten-free oats.
  • Pecans: or any other nut like walnuts or almonds
  • Coconut Oil: don’t like coconut oil? Use melted butter
  • Cinnamon: gives the crust a nice taste.
  • Low-calorie sweetener or honey: agave works too
  • Greek yogurt: you may use dairy-free coconut Greek yogurt.
  • Light cream cheese: fat-free will work too for an even lighter option.
  • Egg: used as a binder
  • Vanilla Extract
  • Berries: to garnish. Use any berries of your choice.

How to make this healthy Cheesecake Recipe

  • Preheat the oven to 350°F. Line a muffin pan with 9 cupcake liners.
  • Place the oats and nuts in the bowl of a food processor; pulse until the oats and nuts are coarsely chopped. Transfer the mixture to a bowl and stir in the cinnamon, coconut oil, and sweetener.
  • Spoon a heaping tablespoon of the oatmeal mixture into each of the cupcake liners, pressing the mixture down with a spoon. Bake them for 10 minutes then remove from oven and cool completely.
  • Using a mixer, beat the cream cheese until smooth. Add the Greek yogurt, sweetener, egg, and vanilla. Beat until completely smooth.
  • Divide the filling evenly between the muffin liners. Then bake the cheesecake in the oven for 25 minutes, until centers are set.
  • Allow to cool completely, then place in the refrigerator to chill. When you’re ready to serve the cheesecakes, remove the paper liners and top them with the berries and mint sprigs (optional).
  • Store any remaining healthy cheesecake bites in the refrigerator.
top view of 6 healthy cheesecake bites  lined up on a sheet pan topped with berries

Recipe notes and substitutes

  • Nuts: we used pecans but you can use walnuts or almonds
  • Use any sweetener of your choice. Honey or agave will work great.
  • Like peanut butter, add a touch. You may add 1/3 cup of creamy peanut butter.
  • Do let the cheesecake cool down completely after you remove it from the oven before handling it.
  • You may get creative with the toppings and add whatever cheesecake toppings you prefer.
  • Want to add some protein? Add a scoop of protein powder. This is optional.

Frequently asked questions

How long does a fresh cheesecake last?

Cheesecake typically lasts about 5-7 days if stored in the fridge. Tightly wrap it with plastic in its original container or place it in an airtight container. If you would like your cheesecake to last longer, feel free to freeze it and just remove it the night before and let it thaw in the fridge.

What can I use instead of cream cheese in a cheesecake?

Other substitutes that can be used in place of cream cheese when making cheesecake can be cottage cheese, ricotta cheese, mascarpone, soft silken tofu, yogurt, or quark. With some simple adjustments, those ingredients can easily be substituted for cream cheese.

Which cream cheese is best for cheesecake?

We love using Krafts Philadelphia cream cheese and we feel like it’s the best one to use. There may be other cream cheeses like Crystal Farms and Organic Valley Cream Cheese that are also great.

side shot of 3 mini healthy cheesecake bites on a pan topped with one raspberry and one blackberry

Storing recommendations

Store your leftover cheesecake bites in a sealed container in the fridge for up to 7 days. You may add it to a freezer-safe bag or container and freeze it for up to 4 months.

Other healthy desserts to try

side shot of cheese cake mini bites on a sheet pan topped with berries

Let us know what you think of this healthy Cheesecake bites recipe in the comments below. We would love some feedback.

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top view of 4 cheesecake bites on a platter topped with one raspberry and one blackberry

Healthy Cheesecake Bites

Individual cheesecakes lightened up with a Greek yogurt and cream cheese filling with a healthier oatmeal pecan crust made with coconut oil.
5 from 28 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 50 minutes
Servings: 9
Calories: 169kcal
Author: Rena

Ingredients

For the crust:

  • 3/4 cup rolled oats
  • 1/4 cup chopped pecans walnuts or almonds
  • 1/4 teaspoon cinnamon
  • 3 tablespoons coconut oil melted
  • 2 tablespoons low-calorie granulated sweetener or honey

For the filling:

  • 4 ounces light cream cheese at room temperature
  • 1 cup fat-free Greek yogurt vanilla or plain
  • 1/4 cup low-calorie granulated sweetener or honey
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh berries

Optional: mint sprigs for garnish

    Instructions

    • Preheat the oven to 350°F. Line a muffin pan with 9 cupcake liners.
    • Place the oats and nuts in the bowl of a food processor; pulse until the oats and nuts are coarsely chopped. Transfer the mixture to a bowl and stir in the cinnamon, coconut oil, and sweetener.
    • Spoon a heaping tablespoon of the oatmeal mixture into each of the cupcake liners, pressing the mixture down with a spoon. Bake for 10 minutes then remove from oven and cool completely.
    • Using a mixer, beat the cream cheese until smooth. Add the Greek yogurt, sweetener, egg, and vanilla. Beat until completely smooth.
    • Divide the filling evenly between the muffin liners.
    • Bake in the oven for 25 minutes, until centers are set.
    • Allow to cool completely, then place in the refrigerator to chill.
    • When you're ready to serve the cheesecakes, remove the paper liners and top them with the berries and mint sprigs (optional).
    • Store any remaining cheesecakes in the refrigerator.

    Notes

    • Pecans: you can use walnuts or almonds
    • Oil: any other bland oil or butter will work, but we love coconut oil
    • Sweetener: Low-calorie sweeteners like Truvia, honey, agave, or maple syrup.
    • Cream-cheese: fat-free, light or dairy-free
    • Yogurt: Greek yogurt or dairy-free option 

    Nutrition

    Calories: 169kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 106mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 0.5mg
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    Reader Interactions

    Comments

    1. Sharon says

      5 stars
      I Love Love LOVE this recipe! First time baking a chessecake a few weeks ago and opted to make this one as i loved the ingredients used. WOW!!!! what a easy recipe to follow and incredibly delicious – the perfect size too. Second time baking these and its a double batch with frozen berries thrown in….. cant wait for dessert

    2. emma róna says

      Hi,
      I’m so excited about making this it looks so good, I was wondering if I could do one big cake with this recipe?

      • Rena says

        It should be fine. You may need to bake about 10-15 minutes longer to make sure its cooked through

    3. Marie says

      5 stars
      These are sooooo good! Made it with 0% fat greek yogourt and light cream cheese, made some with lemon juice and zest, some others with cookies n’cream chipits and they were all great! Thanks for this recipe!

    4. Michelle says

      5 stars
      Going to try today! Looks so good. How many are in a serving? Macros included are for 1 serving or whole batch?

    5. Hayley says

      5 stars
      These turned out amazing! I’ve been trying to eat healthier lately but I have such a sweet tooth and struggle to find healthy dessert recipes that are actually tasty. These fit perfectly into my meal plan and are very satisfying! I put a small amount of whipped cream on top and it was fabulous!

    6. Allison says

      5 stars
      I loved these! I have such a sweet tooth, but try to keep it healthier and these are perfect. I made a strawberry purée from fresh strawberries to put on top. Will be making these again!

        • Sarah says

          I can’t wait to make these! Is there a way to make the filling a lemon cheesecake without compromising the ratio? We are doing a Greek dinner and thought lemon cheesecake would pair nicely!

    7. Diane says

      I wanted to make this for my mom but dont think I can. She has Kidney Disease and cant have Oats. She can have all the other ingredients though.

    8. Maru says

      5 stars
      That recipe I havent not done but I like it is healthy and not with soo many fat ingredients or sugar.

      I want to know if I can use whole wheat oats instead of the regular oats?

      Thanks

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