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Low-Calorie Berry Cheesecake Cups - Light, Creamy, and Refreshing

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup light graham cracker crumbs (about 8 sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar or calorie-free sweetener
  • Pinch of fine sea salt
  • For the cheesecake filling:
  • 12 ounces reduced-fat (Neufchâtel) cream cheese, softened
  • 3/4 cup nonfat plain Greek yogurt
  • 1/3 cup granulated sugar or 1/3 cup calorie-free baking sweetener
  • 1 large egg + 1 large egg white, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • Pinch of salt
  • For the berry topping:
  • 1 1/2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries), chopped if large
  • 1–2 teaspoons honey, maple syrup, or calorie-free syrup (optional, to taste)
  • 1 teaspoon lemon juice
  • Optional garnish: Fresh mint leaves or a dusting of powdered sugar/sweetener

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners. Lightly mist the liners with cooking spray to prevent sticking. Preheat the oven to 325°F (160°C).
  2. Make the crust: In a bowl, combine graham crumbs, melted butter, sweetener, and a pinch of salt. Mix until the texture resembles damp sand and holds together when pressed.
  3. Press the crust: Divide the crumb mixture evenly among the 12 liners (about 1 tablespoon each). Press down firmly with the bottom of a small glass or spoon to compact.
  4. Soften the cream cheese: In a large bowl, beat the cream cheese with a hand mixer on medium speed until smooth and lump-free, about 1 minute. Scrape the bowl.
  5. Build the filling: Add Greek yogurt, sugar or sweetener, vanilla, lemon juice, lemon zest, and salt. Beat on low until combined, then on medium until silky, 30–45 seconds. Avoid overwhipping.
  6. Add the eggs: Beat in the egg and egg white on low, just until incorporated. Overmixing can add air and cause cracks.
  7. Fill the cups: Spoon the batter over each crust, filling about 3/4 full. Smooth the tops with the back of a spoon if needed.
  8. Bake gently: Bake for 16–20 minutes, until the edges are set and the centers have a slight jiggle. They will finish setting as they cool.
  9. Cool gradually: Let the cheesecakes cool in the pan for 20 minutes, then transfer to a wire rack to reach room temperature.
  10. Chill to set: Refrigerate for at least 2 hours (4 is better) until fully set and creamy.
  11. Top with berries: Toss berries with lemon juice and a touch of honey or sweetener. Spoon over the chilled cups just before serving. Garnish with mint if you like.