The best low calorie mini New York cheesecakes

These low calorie mini New York cheesecakes feature a simple low calorie cookie base with a velvety smooth and creamy New York style cheesecake filling. These cheesecakes are so easy to make, require just a handful of ingredients and bake in as little as 25 minutes. So there is no need to miss out on your favorite sweet treats in order to lose weight!

This post contains affiliate links, to learn more, read my disclosure policy.

If you’re someone who doesn’t like to wait hours for a cheesecake to set and don’t want to deal with the mess of using a water bath, these cheesecakes are perfect for you. These mini New York style cheesecakes are so easy to make and have the most delicious, sweet, tangy flavor for just 71 calories a cheesecake (that’s almost 6x fewer than a regular mini cheesecake)!

The best low calorie desserts are always the ones that you can throw together without too much effort and still get something delicious. These cheesecakes are just that. You can throw it together in under 30 minutes and just wait for them to set. You will not only have a sweet treat for today, you can store them in the fridge and grab as and when you please!

Love cheesecakes? Why not try these low calorie strawberry cheesecakes or this low calorie chocolate cheesecake!

Low calorie mini New York cheesecakes

These low calorie mini New York cheesecakes are definitely one of my all time favorite low calorie desserts. These cheesecakes are seriously so delicious and simple! The best part is, this recipe is super versatile and can be enjoyed many different ways. Although these mini cheesecakes are delicious as is, you can add any topping of your choice to really elevate them!

Why you’ll love this recipe:

• Comes together in under 30 minutes!
• Just 71 calories per cheesecake!
• Easy recipe with simple ingredients.
• Versatile recipe that can be enjoyed with many different toppings.
• No water bath or overnight chilling required!
• This recipe is sugar-free and can easily be made gluten-free.
• Seriously the BEST low calorie mini cheesecake recipe ever!

Ingredients

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

To make these low calorie mini New York 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.

Lemon juice – For flavor and texture.

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

How to make low calorie mini cheesecakes

1. Pre-heat oven to 180°C (350°F). Line a 12-count muffin tray with 10 muffin liners and set aside.
2. In a medium bowl, make the cheesecake base by mixing together the cookie crumbs, melted butter and stevia 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. To make the cheesecake filling, combine the egg, cream cheese, yogurt, stevia, vanilla extract and lemon juice in a medium bowl and whisk until smooth. Sift in the flour and whisk to combine.
5. 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.
6. Bake the cheesecakes for 30-35 minutes. Allow them to cool at room temperature for an hour 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 these cheesecakes for up to 2 months. Defrost in the refrigerator overnight. Use a paper towel to separate layers so they don’t stick!

more low calorie cheesecakes…