Low Calorie Mini Raspberry Cheesecakes

Indulge in a delightful dessert without the guilt with these Low Calorie Mini Raspberry Cheesecakes. Perfectly creamy and bursting with the fresh flavor of raspberries, each mini cheesecake is nestled in a light graham cracker crust, making them an ideal treat for any occasion. Whether you're hosting a party, enjoying a family gathering, or simply treating yourself, these portion-controlled desserts satisfy your sweet tooth while keeping calories in check. Easy to prepare and make ahead, you can enjoy these charming mini treats anytime!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert Cuisine: American Keyword: For variations, try swapping raspberries with strawberries or blueberries. Use individual dessert cups or mason jars for an elegant presentation. Servings: Makes approximately 12 mini cheesecakes Calories: 130kcal Author: Tisha

Ingredients

1 cup graham cracker crumbs
2 tablespoons unsweetened cocoa powder
3 tablespoons honey or agave syrup
2 tablespoons unsalted butter, melted
8 ounces low-fat cream cheese, softened
½ cup Greek yogurt
¼ cup honey or agave syrup (adjust to taste)
1 teaspoon vanilla extract
1 large egg
1 cup fresh raspberries (plus extra for garnish)

Instructions

Preheat your oven to 325°F (160°C).
Combine graham cracker crumbs, cocoa powder, honey/agave syrup, and melted butter in a bowl. Press into muffin tin lined with cupcake liners. Bake for 8-10 minutes until set; let cool.
In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, honey/agave syrup, vanilla extract, and egg; mix until creamy.
Gently fold in fresh raspberries and spoon the filling over cooled crusts.
Bake for 20-25 minutes until centers are set but slightly jiggly. Cool at room temperature and refrigerate for at least 2 hours before serving.

Nutrition