Name: Mini Cheesecake Bites with Graham Cracker Crust Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup graham cracker crumbs (about 8 full sheets, finely crushed); 3 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; Pinch of salt (optional, enhances flavor); 8 oz (1 block) reduced-fat cream cheese, softened; ¾ cup plain Greek yogurt (nonfat or low-fat), room temperature; ⅓ cup granulated sugar; 1 large egg + 1 egg white, room temperature; 1 teaspoon pure vanilla extract; Optional: ½ teaspoon lemon zest for brightness

Mini Cheesecake Bites with Graham Cracker Crust are adorable, portion-controlled treats featuring a buttery graham cracker base topped with a creamy, lighter vanilla cheesecake filling made healthier with Greek yogurt. Perfect for guilt-free indulgence!

Why You’ll Love This Recipe

These mini cheesecake bites strike the perfect balance between indulgent and smart — they deliver that classic rich, creamy cheesecake taste you crave without the heavy calories of traditional versions.

By incorporating protein-packed Greek yogurt into the filling, they become lighter and slightly tangy in the best way, while still feeling luxurious. The crunchy graham cracker crust adds that familiar buttery contrast, and because they’re baked in a muffin tin, they’re easy to make, simple to portion, and ideal for parties, meal prep snacks, or satisfying a sweet craving without overdoing it.

They’re adorable on a dessert tray, customizable with toppings, and taste like a full-sized cheesecake in one perfect bite!

Yield: 12 mini cheesecake bites

Mini Cheesecake Bites with Graham Cracker Crust Recipe

Adorable mini cheesecakes with crunchy graham crust and light, creamy filling — easy, healthier treat!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

For the Graham Cracker Crust:

1 cup graham cracker crumbs (about 8 full sheets, finely crushed)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt (optional, enhances flavor)

For the Cheesecake Filling:

8 oz (1 block) reduced-fat cream cheese, softened
¾ cup plain Greek yogurt (nonfat or low-fat), room temperature
⅓ cup granulated sugar
1 large egg + 1 egg white, room temperature
1 teaspoon pure vanilla extract
Optional: ½ teaspoon lemon zest for brightness

Instructions

Hey there, future cheesecake master! First, preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners — this makes cleanup a breeze and helps release the bites perfectly.
In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and a tiny pinch of salt until it looks like wet sand and holds together when squeezed — this is your magic crust base!
Spoon about 1–1½ tablespoons of the crumb mixture into each muffin cup, then use your fingers or the bottom of a small glass/shot glass to press it down firmly and evenly — really pack it in for that satisfying crunch!
Pop the crusts into the oven for 5–7 minutes until lightly golden and fragrant — they’ll smell amazing! Let them cool slightly while you whip up the filling.
In a large bowl, beat the softened cream cheese with a hand mixer until super smooth and creamy — no lumps allowed for that velvety texture we all love.
Add the Greek yogurt, sugar, vanilla, and lemon zest (if using) — mix until everything is beautifully blended and looks silky.
Now gently beat in the egg and egg white just until combined — overmixing here can cause cracks, so go slow and easy, like you're giving it a gentle hug!
Scoop the cheesecake filling evenly over each crust (about 2–3 tablespoons per cup) — fill them almost to the top for cute, full bites. Tap the tin gently on the counter to release any air bubbles.
Bake for 18–22 minutes until the edges are set but the centers still have a slight jiggle (they’ll firm up as they cool) — they should look puffed and proud!
Turn off the oven, crack the door open, and let them cool inside for 30 minutes — then chill in the fridge for at least 4 hours (overnight is dreamy). Top with fresh berries or a drizzle before serving and watch everyone fall in love!

Notes

For the healthiest twist, stick with reduced-fat cream cheese and nonfat Greek yogurt — each bite stays creamy but lighter. These are fantastic plain or topped with fresh fruit to keep them refreshing. If cracks appear, no worries — toppings hide everything!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 228Total Fat 12gSaturated Fat 6gUnsaturated Fat 6gCholesterol 27mgSodium 163mgCarbohydrates 27gFiber 1gSugar 16gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Bring all dairy ingredients (cream cheese, Greek yogurt, eggs) to room temperature for the smoothest, lump-free filling — this prevents a grainy texture. Use a cookie scoop or spoon to evenly divide the crust and filling for uniform bites. Press the crust firmly with the bottom of a shot glass or measuring spoon for a solid base that won’t crumble.

Avoid overmixing the batter once eggs are added to prevent cracking or excess air bubbles. Bake in a water bath (place muffin tin in a larger pan with hot water) if you want ultra-creamy results with minimal cracking.

Let them cool slowly in the oven with the door ajar to avoid sinking. Chill for at least 4 hours (overnight is best) for the perfect set texture. For clean slices, wipe your knife between cuts if adding toppings later.

Ingredients Notes

Graham cracker crumbs form the classic sweet, slightly spiced base — use store-bought crumbs or pulse whole graham crackers in a food processor for freshness. Reduced-fat cream cheese keeps things lighter while maintaining creaminess; full-fat works for richer flavor if preferred.

Plain nonfat or low-fat Greek yogurt adds protein, tang, and moisture, replacing some of the heavier cream cheese or sour cream found in traditional recipes. Eggs help bind and set the filling.

Vanilla extract enhances the flavor profile, and a touch of lemon zest (optional) brightens everything. A modest amount of sugar keeps sweetness balanced without overpowering the tangy notes. Melted butter binds the crust perfectly — unsalted is best so you control the salt level.

Variations and Substitution

For a gluten-free version, swap regular graham crackers for gluten-free graham-style crumbs or use crushed gluten-free cookies. Make it lower-carb by using almond flour + sweetener for the crust instead of graham crackers.

Try flavored Greek yogurt (like vanilla) to reduce added sugar, or go dairy-free with plant-based cream cheese and coconut yogurt (texture may be slightly softer). Add mix-ins like mini chocolate chips, crushed berries, or swirl in fruit puree for variety. For chocolate lovers, mix cocoa powder into the filling or top with melted dark chocolate.

Use honey or maple syrup instead of granulated sugar for a more natural sweetener. Top with fresh berries, lemon curd, caramel drizzle, whipped cream, or nuts for endless flavor twists — strawberry, blueberry, or key lime are especially popular!

Storage Options

Store these mini cheesecake bites in an airtight container in the refrigerator for up to 5 days — they actually taste even better the next day as flavors meld. For longer storage, freeze them individually on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before enjoying. Avoid leaving them at room temperature for more than 1-2 hours, especially in warm weather.