Skinny Strawberry Topped New York Style Mini Cheesecakes

Sometimes we need to take a step back to simple desserts because they are simply delicious. I’m sharing my New York Style Mini Cheesecakes today but in a skinny version, topped with strawberries.

Skinny Mini Strawberry Cheesecakes |  from #cheesecake #strawberry #skinnydessert

You already know that my family and I love cheesecakes and I’ve shared plenty of them with you. I absolutely love experimenting with cheesecake flavors but sometimes, it’s just nice to make something simple and perfect. No extravagant flavor combinations, no bells and whistles, just a classic NY Style Cheesecake.

Well, okay, one “bell and whistle.” I added freshly made strawberry topping and made this cheesecake light.

How did I make it light? For starters, I used sugar free shortbread cookies for crust. Normally, a cheesecake crust would have graham cracker crumbs mixed with some butter and brown sugar. For these cheesecakes, I used applesauce instead of butter and it worked beautifully.

I also used 1/3 less fat Philadelphia cream cheese, non-fat Greek yogurt and skim milk as lighter alternatives for these mini cheesecakes. But wait, what about the topping? The topping is lightened as well! It has exactly two ingredients: strawberries and honey. Yes, honey is sweet, but it also contains many vitamins and nutrients that sugar does not, which makes it a nice alternative.

The cheesecakes turned out beautiful! Light, creamy and smooth. Strawberries add the special touch to every bite of this elegant dessert!

Skinny Mini Strawberry Cheesecakes 1 from #cheesecake #strawberry #skinnydessert

Skinny Strawberry Topped New York Style Mini Cheesecakes
Serves: 12 mini cheesecakes
  • Crust:
  • 6 oz Sugar-free Shortbread cookies
  • 2 Tbsp. applesauce
  • Cheesecake filling:
  • 2 8oz. ⅓ less fat cream cheese
  • 2 Tbsp. non fat (or low fat) Greek yogurt
  • 1 tsp. vanilla extract
  • 1 Tbsp. skim milk
  • 1 egg
  • 1 Tbsp. cornstarch
  • 3 Tbsp. sugar
  • Topping:
  • 3 cups of chopped fresh strawberries
  • 2 Tbsp. honey
  1. Crust: Pulse cookies in the blender or food processor to get fine crumbs. In a small bowl, mix the cookie crumbs with applesauce until all combined. Line a 12-cup muffin pan with foil cupcake liners (just the foil part). Gently press some of the cookie crust mixture on the bottom of each cup, covering the bottom and a little bit up the sides. (You would use roughly ½ Tbsp of mixture for each cup.)
  2. Preheat the oven to 325.
  3. Cheesecake: Beat cream cheese on medium speed until light and fluffy (about a minute). Add milk, yogurt, vanilla extract and egg, beating until mixed after each addition. Add sugar and cornstarch and mix well.
  4. Divide the cheesecake mixture among the prepared cups, filling them to almost full.
  5. Bake for 18 minutes then turn off the oven and open the oven door about half way (however much it will allow you but not all the way.) Let the cheesecakes sit in there for about 10 minutes.
  6. Meanwhile, combine chopped strawberries and honey on a small sauce pot, over medium-low heat. Stir well, cover and let them cook until soft and tender (about 15 minutes). Stir the strawberries occasionally. Take off heat and set side when they are done.
  7. Top cheesecakes with some strawberry topping as you serve them. This cheesecake can be served warm or cold!
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Skinny Mini Strawberry Cheesecakes 2 from #cheesecake #strawberry #skinnydessert


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Skinny Mini Strawberry Cheesecakes 3 from #cheesecake #strawberry #skinnydessert

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  1. says

    They sound fabulous! Everyone in our family loves cheesecake too — except my daughter who loves everything, I certainly can’t figure that out. Perhaps I made too many of these when she was growing up. I love the flavor when it isn’t too sweet — think that’s an Italian thing. Growing up we didn’t indulge into really sugary things. Now I love good chocolate — of course not too sweet. I am anxious to try your lightened recipe. Have a wonderful day.

    • lyuba says

      I don’t like really sweet things either. That’s why you see sugar cut in my sweets :)
      Thank you, Marisa!

  2. says

    These Skinny Strawberry Topped New York Style Mini Cheesecakes look wonderful, especially since this is the skinny version. I love desserts that are lower in calories, cut rich in flavor. What a great idea!

  3. says

    These look delicious, Lyuba! I’ve made cheesecake minis before and they always crack even if I take every precaution to cool them slowly and not to overbake. I guess that’s nothing a yummy strawberry topping couldn’t cover. To be honest, plain NY style is my favorite cheesecake because it’s tangy and sweet and not overly indulgent. I guess what I’m trying to say is that with your yummy recipe I’d probably eat 2 or 3. Mmm!

    • lyuba says

      NY is such a classic and a favorite for so many! I think that a couple of them did crack and my cheesecakes have cracked on more than one occasion. I don’t sweat it, They are delicious no matter the cracks 😉

    • lyuba says

      I’m so sorry for missing your comment! Foil ones are just easier to peel off, paper ones would get pretty stuck on there. I’ve seen the foil lined ones at WalMart, Target and Michaels. I just take out the paper part. Good luck, hope you get a chance to make them!

  4. says

    Hey Lyuba, I want to make these for a friend’s cafe. How do you manage to pop them out of the muffin cups looking so perfect without the paper peeling off the outsides of the cheesecakes? Any tips welcome!

    • lyuba says

      HI Jelli!!
      I get those cupcake liners that are foil and paper and take out the paper. I only use the foil part and they peel off nice and easy off of the cheesecakes :) I hope everyone likes them!!


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