These Low Calorie Mini Cheesecakes are just 96 calories each! Plus they come with lots of yummy and low calorie cheesecake toppings. If you need low sugar or low carb cheesecake, be sure to see the nutrition section for modifications.

Ingredients You’ll Need

Olive oil spray
3 (8-oz) packages fat-free cream cheese
½ cup powdered sugar
1 ½ teaspoon vanilla extract
4 egg whites
1 cup crushed graham crackers
2 tablespoons unsalted butter

Low Calorie Mini Cheesecakes

Healthy Mini Cheesecake Meal Prep and Storage

Meal Prep: You can (and should) make these ahead of time. They will need to chill after baking. So making them a few days ahead of time is perfect.
Storage: Will hold in the fridge for 5 days, and 1 month in the freezer.

Low Calorie Mini Cheesecake Recipe

More Yummy Low Calorie Recipes:

Low Calorie Mini Cheesecakes

Lose Weight By Eating

These Low Calorie Mini Cheesecakes are quick and easy, and best of all there is no slicing involved!

Special Tip: If you cheesecakes crack (it happens to all of us from time to time!) add one of the supplied sauces to the top and cover up the crack. Then no-one will see it and you'll have extra fancy cheesecakes!

5 from 1 vote

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Prep Time 10

Cook Time 35

Total Time 45

Course dess

Cuisine American

Servings servings

Calories 96 kcal

Equipment

Rimmed Baking Sheet
Food Processor or Large Bowl and Rubber Spatula
Muffin Cups
Muffin Cup Liners

Ingredients

Low Calorie Cheesecake:

Olive oil spray
3 (8-oz) packages fat-free cream cheese at room temperature
½ cup powdered sugar
1 ½ teaspoon vanilla extract
4 egg whites

Cheesecake Crust:

1 cup crushed graham crackers
2 tablespoons unsalted butter melted

Optional Low Calorie Cheesecake Toppings:

½ cup Low Calorie Strawberry Sauce (chilled)
½ cup Low Calorie Chocolate Sauce (chilled)
½ cup Low Calorie Blueberry Sauce (chilled)
1 cup berries

Instructions

Preheat the oven to 350 degrees and 16 muffin tins with paper cups. Then spray the inside of the paper cups with olive oil. Finally, place the muffin tins on a rimmed baking sheet.
In a medium bowl mix the cheesecake crust ingredients together until it resembles wet sand. Then add 1 heaping tablespoon of crust mixture into each muffin cup, and firmly press the crust down.
Add the pan to the oven and bake for 5 minutes while you work on the cheesecake filling.
To a food processor or a large bowl, combine the cream cheese, powdered sugar, vanilla extract and egg whites. Mix on low speed or gently, this way you don’t add bubbles to the mixture. Let the mixture set for 10 minutes to settle and pop any bubbles.
Divide the batter between each muffin cup (about 1 to 1.5 tablespoon each).
Bake for 15-20 minutes until the edges are set and the middles do not jiggle much.
Remove from the oven and cool on the countertop for 1 hour, then move to the refrigerator to chill completely.

Nutrition

Serving: 1cupCalories: 96kcalCarbohydrates: 10.3gProtein: 7.4gFat: 2.6gSaturated Fat: 1.4gCholesterol: 7mgSodium: 282mgPotassium: 91mgFiber: 0.2gSugar: 5.6gCalcium: 81mgIron: 0mg

Keyword healthy cheesecake, low calorie cheesecake, mini cheesecakes

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Nutrition Modifications for Healthy Mini Cheesecakes

Low Sugar Mini Cheesecakes: Use your favorite powdered sugar substitute, and look for low sugar graham crackers.

Low Carb Mini Cheesecakes: To make these low carb, skip the crust all together. If you feel they are not full enough, you can double up on the filling and make fewer cheesecakes. You can also make just 1/2 of the crust to cut the carbs by 1/2.

Low Sodium Mini Cheesecakes: The sodium comes from the cream cheese, if you can find low sodium cream cheese that will help you lower the sodium.