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A close up of a slice of cheesecake on a plate, with Strawberry

Skinny Mini Strawberry Cheesecakes (gluten-free, grain-free)

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 mini cheesecakes
Calories 288 kcal

Ingredients

Crust

  • 1 cup pecans, chopped (or walnuts)
  • 3 tbsp maple syrup (or honey)
  • 2 tsp water
  • 1 tsp butter, melted

Cheesecake Filling

  • 8 oz cream cheese (light or regular)
  • 1/2 cup plain Greek yogurt (2% or full fat)
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla
  • 1 egg

Strawberry Sauce

  • 2 cups strawberries, chopped
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla

Instructions

Crust

  1. To begin, preheat your oven to 325. Fill a muffin tin with 10 cupcake liners.

  2. In a small bowl, add your pecans, maple syrup, water and butter and stir them together till well combined.
  3. Spoon an overflowing teaspoon into each cupcake liner, evenly distributing the maple pecan mixture among the cupcake liners.
  4. Using the back of your teaspoon, press the pecans down into the bottom of the cupcake liner till you have a flat, even layer along the bottom to create the crust.
  5. Bake in the oven for 13-14 minutes, or till the crust feels a bit firm to touch, and the edges are gaining a little color. While your crust is in the oven, make your cheesecake filling.

Cheesecake Filling

  1. Preheat your oven to 350. In a large mixing bowl, using a hand mixer, beat your cream cheese for a minute or two till its creamy and smooth.

  2. To the bowl, add your Greek yogurt, maple syrup, and vanilla and blend again till everything is well incorporated.

  3. Lastly, add your egg to the bowl and blend briefly, only till the egg is mixed in. Do NOT over beat the mixture!
  4. After your crusts have baked, fill each cupcake liner almost full to the top with the cheesecake filling.
  5. Bake in the oven for 18-20 minutes, or till the cheesecakes are set (jiggle your pan and the center of the cheesecakes should have only a slight wiggle to them).
  6. Let your cheesecakes cool for 30 minutes on the counter. Then, move them to an airtight container in your fridge.

Strawberry Sauce

  1. To a pot, add your strawberries, honey, lemon juice and vanilla and bring the mixture a boil.

  2. Reduce to a simmer, and simmer for 15 minutes, for the sauce to thicken a little. If you prefer to mash some of your strawberries while the sauce is simmering, you can.

  3. Take the pot off, and let the strawberry sauce cool entirely.

  4. Place in a mason jar and refrigerate. You will have extra strawberry sauce (which I recommend putting on top of pancakes!).

  5. When you are ready to serve your Mini Cheesecakes, top each of them with a spoonful of strawberry sauce, and maybe a little cool whip on top too. Devour!

Recipe Notes

These cheesecakes last in the fridge about 5-6 days, when stored in an airtight container.