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Are you ever in the mood for cheesecake but don’t want to make a full-size one? These quick and easy 5-ingredient mini cheesecakes make a perfect healthy snack or dessert! You can throw them together in a jiffy and put them in the oven to bake while you take care of the rest of your supper preparations. Great hot or cold, these cheesecakes are scrumptious by themselves but even better when topped with a few blueberries or raspberries. Since the recipe makes two, you can either share with someone or eat one yourself and refrigerate one to eat for a snack later.
These cheesecakes are super-cute, but they will crack because they’re made out of half cream cheese, half Greek yogurt. This cuts down on calories while conserving creaminess + you get some extra protein!
Want to make a full-size cheesecake? This New York Style Cheesecake will fulfill all your cheesecake hopes and dreams.
Click here to see more 5-ingredient recipes! Stay tuned for a roundup of twenty 5-ingredient meal, side dish, and dessert recipes coming out tomorrow…
Question of the day (comment below!): will you share?
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 4 oz. cream cheese (either reduced or full fat), softened
- 4 T Greek yogurt
- 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- Dash vanilla extract
- Blueberries for topping, optional
- Whisk the egg, cream cheese, Greek yogurt, stevia, and vanilla together. Bake in two small ramekins at 350 degrees F for 25 minutes or until the tops are firm when shaken. Let set to cool for 10 minutes to firm up before eating. You can eat them warm or refrigerate and eat cold. Serve with blueberries if desired. Yields two mini cheesecakes.
THM Pure Stevia Extract Powder is my sweetener of choice and can be purchased from the Trim Healthy Mama online store. This stevia is a cut above every other stevia I’ve ever tried and has a very pleasing taste.