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5 from 1 vote

Mini No-Bake Cheesecakes

Prep Time45 mins
Total Time45 mins
Course: DESSERT, recipes, VIDEO
Cuisine: Dessert
Servings: 24 servings
Calories: 54kcal
Author: Dani Spies


  • 24 medium strawberries
  • 6 graham cracker sheets 1 cup crumbs
  • 3 tablespoon coconut oil
  • 8 ounce light cream cheese
  • 1/4 cup Greek yogurt
  • 1.5 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch salt


  • Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.
  • Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.
  • Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined.
  • Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.
  • In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.
  • Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.
  • Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).
  • Top each mini cheesecake with a strawberry right before serving and enjoy!!


Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg