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Lemon Greek Yogurt Mini-Cheesecakes #GF

Adapted from Skinnytaste

Lemon Greek Yogurt Mini Cheesecakes ~ Delightful mini-cheesecakes made healthy with Greek yogurt. #Glutenfree treats from Sumptuous Spoonfuls

My friend Amy is having a birthday this week. I asked her what her favorite dessert is. She told me she loves lemons and she loves sugar, but she wants something healthy so she can eat LOTS of it. Did you know you can make cheesecake with Greek yogurt? I’ve done it before, without even baking the filling, but this time I decided to bake them.

So this is what I made for Amy for her birthday. They are sweet and lemony, creamy, and yes! healthy, too. And just in case she wants to share with our gluten free friends at work, I made them gluten free by using Gluten Free Sugar Cookies for the “crust” and substituting tapioca flour for the regular flour. The luscious lemon topping is also gluten free … thickened with corn starch.

In case you are wondering what Greek Yogurt cream cheese is, it is a marvelous mix of Greek yogurt and cream cheese. Here’s a photo of it. If you can’t find it, just use light cream cheese. I promise, your mini-cheesecakes will still be wonderful.

Greek Cream Cheese

The cookies make a super simple crust for mini-cheesecakes. The moisture from the cheese soaks into them and softens them into just the right texture for a cheesecake crust.

Lemon Greek Yogurt Mini-Cheesecakes {Gluten Free}

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 mini-cheesecakes

Serving Size: 1 mini cheesecake

Lemon Greek Yogurt Mini-Cheesecakes {Gluten Free}


  • 12 gluten free sugar cookies (recipe here ... or substitute low-fat Nilla wafers or other sugar cookies)
  • 8 oz Greek Yogurt cream cheese, softened (or light cream cheese)
  • 1/4 cup sugar
  • 1 teaspoon real vanilla extract
  • 1 egg, beaten
  • Juice of 1 lemon (about 3 Tablespoons)
  • 1 Tablespoon lemon zest
  • 1 Tablespoon GF tapioca flour (or regular all purpose flour)
  • 6 oz fat-free plain (or lemon) Greek yogurt
  • 20 drops liquid lemon NuStevia (optional)
  • For the luscious lemon topping:
  • Juice of 1 lemon (about 3 Tablespoons)
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon zest


  1. Preheat the oven to 350 F. Line a 12-spot cupcake pan with cupcake liners. (I used my reusable nonstick silicon liners.) Set a cookie at the bottom of each cup for the "crust".
  2. In a medium mixing bowl, mix together the cream cheese, sugar and vanilla until creamy. Mix in the egg, lemon juice and flour, then gently fold in the yogurt.Stir in the stevia drops for a little extra sweet lemony taste if you like. Divide the cheesecake mixture amongst the cups.
  3. Bake at 350 F. for 20 - 25 minutes or until the cheesecakes are almost set in the middle.
  4. While the cheesecakes are baking, make the sauce. In a small saucepan, mix the lemon juice and water. Pour out about 3 Tablespoons of this mixture into a small cup or bowl and stir in the cornstarch until it's dissolved. Set aside.
  5. Add the sugar to the liquid in the saucepan and heat over medium heat. Stir and cook until the sugar is dissolved. Add the lemon zest and then stir in the cornstarch, 1 Tablespoon at a time. Stir and cook until the liquid is thickened. This should happen rather quickly, so be careful to remove from heat as soon as it's thickened.
  6. Remove the cheesecakes from the oven and let cool in the fridge. Divide the sauce amongst the mini cheesecakes and use the back of the spoon to coat. Garnish with a bit more lemon zest and lemon wedges if you like.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Lemon Greek Yogurt Mini Cheesecakes ~ Delightful mini-cheesecakes made healthy with Greek yogurt. #Glutenfree treats from Sumptuous Spoonfuls

This recipe was shared at Full Plate ThursdayFoodie FridayFoodie Friends Friday Valentines Day SweetsWhat to Do Weekends, Real Food Fridays, Sweet & Savoury Sundays, Melt in your Mouth Mondays and Munching Mondays.

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13 Responses

  1. Jean Hamilton

    I think you forgot the crust part — that’s what the cookies were for, wasn’t it?

    February 7, 2014 at 5:31 pm

    • Ann

      Oh dear, I did! … yes, the cookies are the crust for these simple little cheesecakes … the cheese mixture soaks into them and softens the cookies to make a delightful crust. I’ve updated the recipe to add that piece now. So sorry!

      February 7, 2014 at 10:41 pm

  2. Great recipe. I always loved cheese cake but this recipe is super healthy and I love the recipe for the gluten free sugar cookies. thank so much for sharing. Visiting from Real Food Friday and hosting. Have a wonderful healthy day!

    February 8, 2014 at 2:47 pm

    • Ann

      Thanks Marla! I love that it’s just as tasty as those decadent, fat-laden cheesecakes, but it doesn’t weigh you down so much.

      February 8, 2014 at 6:43 pm

  3. G’day! Another great photo and recipe!
    Thanks for sharing!
    Viewed as part of the Foodie Friends Friday Valentine’s Day Party!
    Cheers! Joanne

    February 9, 2014 at 12:43 am

  4. These sound delicious. I have not tried the Greek yogurt cream cheese yet, so I will definitely be doing that soon. Thanks for sharing on Foodie Friends Friday!

    February 9, 2014 at 12:36 pm

  5. Oh Yum these sound delicious. I need to start making mini cheesecakes instead of whole ones and maybe they would go better. Thanks for sharing on Foodie Friends Friday Valentine’s Party and I hope you will join us again this week for our Snack Food theme…

    February 10, 2014 at 11:44 am

    • Ann

      Thank you Marlys … I think the little ones are so much easier to make, too, and they help with portion control. 🙂

      February 10, 2014 at 8:22 pm

  6. I’m with your friend Amy this is my kinda of dessert. Thanks for sharing it with us on foodie friday.

    February 10, 2014 at 6:50 pm

  7. Your Lemon Greek Yogurt Mini Cheesecakes look fabulous! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    February 11, 2014 at 4:52 pm

  8. I love, love cheesecake, you got my mouth watering. Never heard of Greek yogurt cream cheese, where do you get it? Thanks for sharing again on Real Food Fridays, featuring you tonight, oh and there’s going to be a giveaway.

    February 13, 2014 at 3:49 pm

    • Ann

      Hi Joyce! It’s really awesome. I find it at our local grocery store. but you can check with them to see if it’s available in your area: http://www.franklinfoods.com/greek-cream-cheese … you can always substitute light cream cheese (or a mix of light cream cheese & Greek yogurt).

      February 13, 2014 at 7:11 pm

  9. I love lemon, it’s one of my favourite flavours. Thanks for linking up at Sweet and Savoury Sundays, stop by and link up again this weekend!

    February 16, 2014 at 12:17 pm