The best low calorie strawberry cheesecakes

These low calorie strawberry cheesecakes are made with a buttery soft cookie base, a velvety smooth, strawberry infused cheesecake filling and strawberry swirls to top it off. It is the perfect way to satisfy your sweet cravings whilst staying within your deficit this spring and summer!

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Spring is on the way and you know what that means… fruity desserts all day everyday! These low calorie strawberry cheesecakes are so creamy, soft and refreshing. They are perfect for the dessert lover trying to lose weight. These cheesecakes are so easy to make and you don’t need to wait hours for them to chill! Plus, although these mini cheesecakes are baked, they require no water bath which is always a huge bonus!

Love cheesecakes? You NEED to try this low calorie New York style cheesecake or this low calorie cinnamon roll cheesecake.

If there’s anything I have learned throughout my 40kg+ weight loss journey it’s that you can still eat everything you want, you just need to be a little creative! You can lose weight eating chocolate cake, brownies and cookies too. You just need to make them lower in calories by swapping out high calorie ingredients for lower calorie alternatives. These low calorie strawberry cheesecakes are only 74 calories each and taste just like a traditional strawberry cheesecake! And the best part? You can make these mini cheesecakes ahead and store in the refrigerator for a quick snack throughout the week!

Why you’ll love this recipe:

• Comes together in under 30 minutes!
• Only 74 calories per cheesecake!
• Easy recipe with simple ingredients.
• No water bath or overnight chilling required!
• This recipe is sugar-free and can easily be made gluten-free.
• These mini cheesecakes can be made ahead perfect for a quick snack throughout the week!
• Seriously the BEST low calorie strawberry cheesecakes ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie strawberry cheesecakes you will need:

Rich tea biscuits – To make the base for the cheesecakes. Rich tea biscuits (cookies) have a mild, buttery and sweet flavor and while there isn’t a direct US alternative, graham crackers are the closest replacement.

Low-fat butter – To hold the base together, I used Flora lighter. You can opt for regular butter if you don’t have access to low-fat butter but the calories will be higher. You can also use applesauce for a very low calorie alternative.

Stevia – You know how much I love my stevia but you can sub for any 0 calorie granulated sweetener. Just be mindful of the conversion as it differs between sweeteners and brands.

Egg – This recipe calls for just 1 egg at room temperature. To quickly get a refrigerated egg to room temperature, place in a bowl of warm water for 10 minutes or leave on the kitchen counter for at least 30 minutes.

Philadelphia lightest – The cream cheese is obviously very important in this recipe. I opted for Philadelphia lightest which is 3% fat cream cheese. This worked really well for the cheesecakes and they didn’t crack! Philadelphia lightest cream cheese is super low in calories whilst still being creamy. If you are unable to get your hands on it, you can opt for low-fat cream cheese which will add a few extra calories.

0% fat Greek yogurt – I used 0% fat greek yogurt for this recipe. Not only does it add volume to the cheesecake, but it also creates the smoothest, creamiest cheesecake when mixed with cream cheese. It also adds that classic cheesecake tang which we all love.

Vanilla extract – No sweet treat is complete without a dash of vanilla.

Plain/all-purpose flour – A small amount of flour helps the cheesecakes set without the need for a water bath.

Fresh strawberries – To make the puree, half of which will go into the cheesecake batter and the rest will be used to create swirls.

How to make low calorie strawberry cheesecakes

1. Pre-heat oven to 180ºC (350ºF). Line a 12-count muffin tray with 10 muffin liners, set aside.
2. In a medium bowl, make the cheesecake base by mixing together the cookie crumbs, melted butter and stevia and until well combined.
3. Scoop 2 heaped tsp of the base into each muffin liner and flatten with the back of a spoon. You should be able to fill all the muffin liners about 1/4 of the way. Bake for 10 minutes then set aside to cool.
4. In a small bowl, make the strawberry puree by mashing the fresh strawberries until pureed. You can also blend the strawberries for a smoother puree. Set aside.
5. Make the cheesecake filling by combining the egg, cream cheese, yogurt, stevia, vanilla extract and half of the strawberry puree in a medium bowl until smooth. Sift in the flour and whisk to combine.
6. Transfer the cheesecake filling to a piping bag, snip off the end and pour the filling over the baked bases. You want to fill them until they are mostly full with only a small amount of the liner empty at the top.
7. Scoop 1 tsp of the remaining puree onto each cheesecake and use a toothpick to create a swirl. Bake the mini cheesecakes for 30-35 minutes or until they stop wobbling in the centre.
8. Allow the cheesecakes to cool completely at room temperature before transferring to the fridge to set for at least 4 hours. Enjoy!

Storage

These cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Defrost in the refrigerator overnight. Store in a single layer with paper towels separating layers so they don’t stick!

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