Name: Mini Yogurt Cheesecake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp butter, melted; 8 oz cream cheese, softened; 1/2 cup plain or vanilla yogurt; 1/3 cup sugar; 1 large egg; 1 tsp vanilla extract; Pinch of salt; Toppings of choice (berries, jam, fruit compote, etc.)

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These mini yogurt cheesecakes are creamy, tangy, and perfectly portioned for individual indulgence. I love how they combine the richness of cheesecake with the lightness of yogurt, all in a cute, handheld size.

Why You’ll Love This Recipe

I enjoy how easy these are to make and serve — no slicing, no fuss. The yogurt makes the texture slightly lighter than traditional cheesecake, which I really appreciate. Plus, I can customize the toppings however I like: berries, jam, chocolate, or even lemon curd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
butter (melted)
cream cheese (softened)
plain or vanilla yogurt
sugar
egg
vanilla extract
pinch of salt
toppings of choice (berries, jam, fruit compote, etc.)

Directions

I preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
I mix the graham cracker crumbs and melted butter, then press about a tablespoon into each liner to form a crust. I bake these for 5 minutes, then let them cool.
In a bowl, I beat the cream cheese until smooth, then mix in the yogurt, sugar, egg, vanilla, and salt until well combined.
I spoon the mixture evenly into the crusts and smooth the tops.
I bake for about 18–20 minutes, until the centers are just set.
I let them cool completely, then chill in the fridge for at least 2 hours before serving.
I top them with my favorite fruits, sauces, or spreads before serving.

Servings and timing

This recipe makes 12 mini cheesecakes. It takes about 15 minutes to prep, 20 minutes to bake, and at least 2 hours to chill, so I plan ahead when making these.

Variations

I sometimes use flavored yogurt like lemon or strawberry for a twist.
I swap the graham crust for crushed Oreos or gingersnaps depending on the season.
For a dairy-free version, I’ve used vegan cream cheese and coconut yogurt with great results.

Storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They freeze well too — I wrap each one individually and freeze for up to a month. To enjoy later, I just thaw them in the fridge overnight.

FAQs

Can I use Greek yogurt in this recipe?

Yes, I often use Greek yogurt for a thicker, creamier texture. I just make sure it’s plain or vanilla and not too sour.

Do I have to use cupcake liners?

I recommend it. It makes removing and serving much easier. If I skip them, I lightly grease the muffin tin.

Can I make these ahead of time?

Absolutely. I often make them a day or two in advance and add toppings just before serving.

Why did my cheesecakes crack?

Cracks usually happen from overbaking or cooling too fast. I try not to overmix the batter and I let them cool gradually.

What’s the best topping?

I love topping mine with fresh berries and a dollop of jam, but lemon curd and crushed cookies are also delicious options.

Conclusion

These mini yogurt cheesecakes are one of my favorite make-ahead desserts. They’re easy, light, and endlessly customizable. Whether I’m making them for a party or a personal treat, they never last long in my fridge.

Mini Yogurt Cheesecake Recipe