These mini Greek yogurt cheesecakes have a tropical key lime twist! Only 125 calories each, and full of protein to help keep you satisfied!
Does this sound familiar to you? You try to eat healthfully throughout the day. Breakfast, lunch and even dinner you do OK.
But sit down on the couch to watch some TV in the evening and suddenly you just need something sweet.
And the next thing you know, you are scavenging through the pantry, trying to find that old bag of chocolate chips you swear was in the very back.
That is the inspiration behind this recipe 🙂
Well actually, the inspiration behind these key lime Greek yogurt cheesecakes is a box of popsicles that I bought to stop myself from burrowing into my pantry at night. They were key lime flavor, creamy and delicious…and only 100 calories a pop!
So I started wondering if I could make my own creamy, healthy dessert recipe. With key lime of course. And cheesecake popped into my head immediately.
Can you healthify cheesecake? Why yes. Apparently you can. Because little babies are not too bad for you! Only 125 calories each!
My normal cheesecake recipe calls for a whole 8 oz of cream cheese, and for these Greek yogurt cheesecakes, I reduced that to 4 oz, and added a whole cup of Greek yogurt. You can barely taste a difference!
There is a slight tanginess from the yogurt, but all in all these are a delicious, healthier option when you want your cheesecake fix but don’t want to break your diet.
AND: because they contain Greek yogurt, you get some protein in your dessert, which helps to keep you feeling full and satisfied. I can’t stand it when I still want to eat 15 more of a healthier dessert 🙂
Happy Tuesday to you all. Have a wonderful day!
Key Lime Greek Yogurt Cheesecakes
Ingredients
Crust:
- 1/2 cup graham cracker crumbs {56g}
- 1 tbsp sugar
- 2 tbsp butter melted {28g}
Key Lime Cheesecake:
- 4 oz light cream cheese softened
- 1 cup greek yogurt
- 1/4 cup sugar
- 1 egg
- 2 tablespoons key lime zest 4 key limes
- 1 tablespoon key lime juice 2 key limes
- 1 teaspoon vanilla
- optional green food coloring
Instructions
- Pre-heat oven to 350°F.
- Line a standard-sized muffin pan with 9 muffin papers.
- Melt the butter, and stir in the sugar and graham cracker crumbs. Divide evenly amongst the 9 muffin papers, pressing gently into the bottoms using your fingers or a spoon.
- In a large bowl, use a hand-held mixer to beat the cream cheese until smooth.
- Add the Greek yogurt, sugar, egg, key lime zest and juice, and vanilla. Beat for a few minutes until completely incorporated.
- *Optional* Add one drop of green food coloring and blend until color is even.
- Spoon about 1.5-2 tablespoons of filling over the muffin papers, or until all the batter is used.
- Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still).
- Allow to cool completely, then place in the fridge and chill.
Notes
Nutrition
Products used in this recipe:
More healthy cheesecakes for us!
- Skinny Lemon Blueberry Cheesecake Bars from Live Well, Bake Often
- Lemon Greek Yogurt Cheesecake Bars from Kristine’s Kitchen
- Healthy No-Bake Cheesecake Cups from The Big Man’s World
Danielle
January 2, 2019 at 11:51 pmI found these on your site from an email I saved (mini pumpkin cheesecakes) because I love all things keylime, but I’m also looking for healthier alternatives. These were very, very good! They were a bit more on the tangy side than I was expecting, but I know it’s because my palette is so used to sugary desserts. I will definitely make these again! Thanks, Denise!
Denise
January 4, 2019 at 4:43 pmI’m so happy you enjoyed them, Danielle! I might have to make a batch this weekend 😀
Jaylee
November 8, 2018 at 11:22 pmI made these, but the middle collapsed. Any idea why?
Denise
November 10, 2018 at 1:56 pmHi Jaylee! My only thought is that they may not have been cooked through all the way. What size was your muffin pan? And does your oven ever take longer to bake things? I bought an oven thermometer and was surprised to find my oven was not at temp when it beeped, but actually 10 minutes later.
Karen
August 4, 2017 at 5:57 pmHey Denise,
I want to make these as mini cheesecakes . How long should I bake for?
Denise
August 6, 2017 at 9:19 pmHi Karen, I’m a bit confused by your question. Is mini cheesecake a different size than this? Are there specific mini cheesecake moulds?
Denise
July 19, 2017 at 9:30 amHi Chip, you can definitely sub regular limes for key limes. I would stick to the same measurements (2 tablespoons of zest and 1 tablespoon of juice) and keep to just one egg. I hope you enjoy them!
chip
July 19, 2017 at 11:39 amHi Denise,Thank you for that .I shall be making these this night.
Sara
June 10, 2016 at 2:42 pmI just tried these, and oh my gosh they are tasty! If you served me these blind I would never guess that they’d been lightened up, they’re so good!
Denise
June 12, 2016 at 3:35 pmWow, thank-you Sara! I’m so glad you liked them 🙂 🙂
Melanie Doidge
April 2, 2016 at 4:41 pmI just made these and realised the Greek yoghurt part isn’t mentioned in the instructions – no wonder there didn’t seem to be much topping when I spooned it in to the cases! Haven’t tried them yet. For future reference, should the Greek yoghurt go in at the same time as the sugar and lime?
Denise
April 2, 2016 at 8:15 pmShoot, I am SO sorry about that, Melanie! Yes, the Greek yogurt should go in with the sugar and lime. Ammending the recipe ASAP.
Helen @ Scrummy Lane
March 31, 2016 at 10:39 amOh, Denise, sounds like we’re ‘foraging in the cupboard for sweet things at night’ twins! I was literally just saying to my husband that I have no problem eating healthily at work, then spoil it the moment I get home!
But what a fabulous ‘solution’ to your problem these little beauties are! I often use Greek yoghurt in my cheesecakes – such a neat little trick. Don’t think I’ve ever made any as irrestible-looking as these though! 🙂
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March 30, 2016 at 11:38 amI adore cheesecakes especially when they are mini! These look fantastic plus they are healthy which means I can eat more of these!
Rachel @ Bakerita
March 30, 2016 at 10:28 amI can’t believe how easy and low-cal these are…and they look so incredibly delicious! Such a great idea.
Michel Sparling
March 30, 2016 at 6:27 amGreek yogurt cheesecake. Mmmm.
Kristine | Kristine's Kitchen
March 29, 2016 at 10:06 pmI LOVE Greek yogurt cheesecake! Actually, I think I love it more than regular cheesecake now. 😉 I always crave something sweet in the evenings, and it’s nice to have a healthier option. These sound so good with the key lime!
Denise
March 30, 2016 at 10:22 amI think I may have first heard about Greek yogurt cheesecake from your blog, Kristine! I am officially hooked 🙂
marcie
March 29, 2016 at 9:10 pmThat’s totally me on the couch with a raging sweet tooth! These would totally do the trick, and I love how creamy Greek yogurt makes cheesecake! Key lime is one of my favorite flavors, and these are just adorable!
Denise
March 30, 2016 at 10:23 amAhh what is it about the couch that makes my stomach growl?! LOL, thanks Marcie!
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March 29, 2016 at 6:55 pmhaha oh gosh I am always looking for chocolate chips in the pantry!! These little cheesecakes sound awesome – key lime is such a fun flavor!
Denise
March 30, 2016 at 10:23 amI should just stop buying chocolate chips because they pretty much NEVER make it into cookies 😀 Thanks, Ashley!
aimee @ like mother like daughter
March 29, 2016 at 3:16 pmOh my goodness these look SO good Denise! I love that we both posted similar recipes today! 😉 I love that yours are made in muffin tins! So cute!
Denise
March 30, 2016 at 10:24 amThanks, Aimee! Too funny that we both posted such similar recipes on the same day 🙂 Great minds!
Medha
March 29, 2016 at 8:15 amThese cheesecakes look awesome! Love the swap for lighter cream cheese and Greek yogurt 🙂