The best low calorie mini New York cheesecakes

These low calorie mini New York cheesecakes feature a simple low calorie homemade biscuit base with a creamy New York style cheesecake filling. These mini cheesecakes are so easy to make, require just a handful of ingredients and bake in as little as 25 minutes!

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If you’re someone who doesn’t like to wait hours for a cheesecake to set but also don’t want to deal with the mess of using a water bath, these mini cheesecakes are perfect for you. These mini New York style cheesecakes are so easy to make and have the most delicious, creamy flavor for just 44 calories a cheesecake (that’s almost 10x fewer than a regular mini cheesecake)!

The best low calorie desserts are always the ones that take the least amount of time and effort whilst still producing a delicious dessert like this 1 minute chocolate chip cookie or these 46 calorie brownies. These low calorie mini cheesecakes are also the perfect make-ahead treats. They can be stored in the refrigerator for a quick and delicious snack throughout the week.

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 mini 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 44 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 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:

For the base:

• All-purpose/plain flour –  This recipe calls for plain old all-purpose/plain flour. It creates that structured but crumbly cheesecake base. You can also use gluten-free or wholewheat flour if you would like. You can also use oat flour for this recipe.
• Applesauce – Applesauce is a great alternative to fats like butter/oil and eggs. It helps develop that soft but crunchy cheesecake base we love. You can replace the applesauce with butter but the calories will be higher.
• Stevia/0 calorie sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
• Baking soda – This helps the biscuit base spread a little.
• Vanilla extract – No biscuit base is complete without a little vanilla!

For the filling:

• 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.
• Fat-free yogurt – This recipe calls for fat-free yogurt. It adds to the creaminess without adding too many calories and fat to the cheesecakes.
• Egg – There is very little fat in this recipe so the egg works perfectly to add some structure to these cheesecakes. Make sure the egg is room temperature.
• Lemon juice – For flavor and texture.
• Vanilla extract – A little vanilla extract is needed to add flavor.

How to make low calorie mini cheesecakes

1. Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.
2. In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.
3. Spoon 2 tsp’s of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.
4. Decrease the oven temperature to 160°C (320°F).
5. In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese, vanilla and lemon juice until well combined.
6. Divide the cheesecake batter evenly between the 8 cupcake cases and bake for 20 minutes.
7. Once the mini cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.

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.

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