Low-fat mini cheesecakes

This low-fat version doesn’t feel light, it’s creamy, delicious and half the calories. Isn’t that a good thing? For me it is! So here goes. 

Makes 12 cupcake sized cheesecakes


For the filling:

  • 1-8oz pack of low-fat cream cheese
  • 1/2 cup yogurt
  • 1/2 cup icing sugar
  • 2 eggs at room temperature
  • 1 tsp lemon juice 

For the crust:

  • 12-14 cream filled cookies like bourbon or oreos
  • 1/2 stick butter, cold, cut into cubes


  1. Start by adding the crust ingredients into a processor. Pulse it for a few seconds until the mixture is crumbly and buttery. Spray your cupcake mold with cooking spray. I used silicone cupcake molds. 
  2. Divide the mixture into 12 cupcake molds and press down with your fingers or the back of a spoon.  Set aside. The crust does NOT need to be baked and cooked. 
  3. Preheat the oven at 325 degree F. 
  4. In a food processor, add all the cream cheese filling ingredients and blend until the mixture is creamy. Pour this mixture directly on the unbaked crusts and full the cupcake molds a little more than 3/4ths full. 
  5. Take a large pan or tray and fill it with water half way. Immerse the filled cupcake molds in the after bath and place them carefully in the oven. 
  6. Bake at 325 F for 15-17 minutes or until the edges slightly brown and the center is jiggly. Remove from the oven.
  7. Cool completely and chill in the fridge for another 2 hours. Carefully wiggle them out of the molds and serve with your choice of topping. I went with fig and honey. They were just divine. Enjoy!