Here’s a full guide for Low-Sugar Mini Greek Yogurt Berry Cheesecakes with detailed recipe + FAQs:

🧁 Low-Sugar Mini Greek Yogurt Berry Cheesecakes

Ingredients (makes ~12 mini cheesecakes)

For the crust:

• 1 cup graham cracker crumbs (or oat/almond flour for lighter option)
• 2 tbsp melted butter (or coconut oil)
• 1 tbsp honey or maple syrup (or sugar-free sweetener like stevia/erythritol)

For the cheesecake filling:

• 8 oz (225 g) light cream cheese, softened
• 1 cup plain Greek yogurt (2% or 0%, unsweetened)
• 1 large egg
• 1 tsp vanilla extract
• 2–3 tbsp honey, maple syrup, or sugar-free sweetener (adjust to taste)
• 1 tbsp cornstarch (helps stabilize)

For the topping:

• 1 cup mixed fresh berries (blueberries, strawberries, raspberries)
• Optional: drizzle of honey or sugar-free berry sauce

Instructions

1. Prep: Preheat oven to 325°F (160°C). Line a muffin pan with paper liners.
2. Make the crust: In a bowl, mix graham crumbs, melted butter, and sweetener. Spoon about 1 tbsp into each liner. Press down firmly with the back of a spoon. Bake 5 minutes, then cool.
3. Prepare filling: Beat cream cheese until smooth. Add Greek yogurt, sweetener, vanilla, and cornstarch. Mix until creamy. Beat in egg just until combined (don’t overmix).
4. Fill liners: Divide batter evenly over the crusts. Smooth tops.
5. Bake: Bake 18–22 minutes, until centers are just set but slightly jiggly. Turn off oven, crack door open, and let sit for 15 minutes to prevent cracking.
6. Chill: Cool completely, then refrigerate at least 2 hours (best overnight).
7. Top & serve: Add fresh berries and optional drizzle before serving.

❓ Recipe FAQs

Q: Can I make these crustless?

Yes! Just skip the crust step and bake the cheesecake filling directly in muffin liners or silicone molds. They’ll be lighter and even lower in sugar.

Q: Can I make them sugar-free?

Absolutely. Use a sugar substitute like monk fruit, stevia, or erythritol instead of honey/maple syrup. Taste the batter and adjust sweetness before baking.

Q: Can I use flavored Greek yogurt?

Yes, but stick to low-sugar or sugar-free varieties. Keep in mind that flavored yogurts are sweeter, so reduce added sweetener in the filling.

Q: How long do they last?

Store covered in the fridge for up to 4 days, or freeze (without berries) for up to 1 month. Thaw overnight in the fridge before topping with fruit.

Q: Can I use frozen berries?

Yes! Thaw and drain them first to avoid excess liquid. Or make a quick berry compote with cornstarch to use as topping.

Q: How do I make them extra creamy?

Use full-fat cream cheese and 2% Greek yogurt. Don’t overbake — remove them when slightly wobbly in the center.

Q: Can I make them ahead for a party?

Perfectly! Bake and chill them the day before, then add berries right before serving for the freshest look.

Would you like me to also give you a sugar-free berry compote topping recipe (with no refined sugar) to pair with these mini cheesecakes?