Mini Cherry Lime Greek Yogurt Cheesecakes That Always Impress

There’s something almost nostalgic about a chilled, citrusy dessert—especially when it’s portioned into tiny cups that feel like a personal treat. When you taste these Mini Cherry Lime Greek Yogurt Cheesecakes, you get that cool, creamy bite that reminds you of summertime potlucks and the kind of easy desserts families keep passing down. If you’ve ever wanted a cheesecake that feels lighter but still delivers that rich flavor, this recipe hits the sweet spot. And because these cheesecakes use Greek yogurt and bright cherry-lime notes, you get a refreshing twist without losing the classic decadence you love.

Why These Mini Cheesecakes Are a Must-Try

You know those desserts that disappear off the table before dinner is even over? These are one of them. The combination of cherries and lime gives you a pop of sweetness with a little tang, and the Greek yogurt adds a subtle creaminess that never feels heavy. As mini cheesecakes, they’re perfect when you want something easy to portion, easy to serve, and just a bit special without a lot of effort.

A Dessert That Feels Light but Tastes Rich

Because the filling blends cream cheese with Greek yogurt, you get a smooth texture that feels lighter than traditional cheesecake. It’s similar to the difference between rich ice cream and frozen yogurt—you still get indulgence, just with more balance.

Perfect for Any Season

Although cherry and lime scream summer, the recipe works year-round since frozen cherries taste fantastic once cooked into a compote. You can serve them at holidays, potlucks, weeknight dinners, or whenever you need a dessert that’s reliable, beautiful, and crowd-friendly.

Ingredients & What You’ll Need

Below is the complete ingredient list organized by section so you can gather everything quickly.

Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons melted butter

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1 cup plain Greek yogurt
• 1 large egg
• ¼ cup granulated sugar
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon vanilla extract

Cherry Topping

• 1½ cups fresh or frozen cherries
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 teaspoon cornstarch mixed with 1 teaspoon water

this recipe

Step-by-Step Preparation & Baking Instructions

You’ll find this process surprisingly simple. Mini cheesecakes are much more forgiving than full-size ones, which makes them ideal if you don’t want to fuss with water baths or crack prevention.

Prepare the Crust

Start by mixing the graham crumbs, sugar, and melted butter until the texture resembles damp sand. After lining a muffin tin with paper liners, press about a tablespoon of crust mixture into each cup. A flat-bottomed glass works great if you want a clean, even layer.

Make the Filling

The filling comes together in minutes. Blend the cream cheese and sugar until smooth; then mix in the Greek yogurt, egg, lime juice, lime zest, and vanilla. You want the texture to be creamy without over-mixing, which helps keep the cheesecakes soft and delicate. When you spoon the mixture over the crusts, leave a little room near the top so they can rise slightly.

Bake and Chill

Bake at 325°F for around 15 to 18 minutes—just until the centers look set but still a bit jiggly. Once they cool on the counter, you’ll want to refrigerate them for at least 2 hours. That rest time helps the tangy lime flavor settle in and makes the texture silky.

Make the Cherry Topping

Cook the cherries, sugar, lime juice, and cornstarch mixture in a small saucepan until the fruit softens and the sauce thickens. You might notice the cherries soften differently depending on whether they’re fresh or frozen, but both work beautifully here. Once cooled, spoon the topping over the chilled cheesecakes.

Dietary Variations

You can adapt these Mini Cherry Lime Greek Yogurt Cheesecakes for nearly any diet without losing their signature texture or flavor.

Gluten-Free

Swap standard graham crackers with a gluten-free version. Most store-bought GF brands crumble well and bake the same way, so you won’t need to adjust anything else.

Low-Calorie

Use reduced-fat cream cheese and 2% or non-fat Greek yogurt. You can also reduce the sugar by a tablespoon or use a sugar alternative that bakes well. The filling will still hold its structure, although the texture becomes slightly lighter.

Vegan

Try a dairy-free cream cheese paired with a thick plant-based yogurt. Almond and coconut yogurts both work, but look for unsweetened to avoid an overly sweet filling. Replace the egg with a flax egg if you’re baking, or skip the egg entirely if you prefer a no-bake version.

Halal-Friendly

This recipe is already simple to adapt for halal diets—just use halal-certified dairy products and ensure the vanilla extract you choose is alcohol-free or replaced with vanilla paste.

Variations & Creative Twists

Once you’ve made these mini cheesecakes, you might find yourself experimenting with new flavors. The base recipe is flexible enough to handle different textures and toppings.

Cherry Limeade Version

If you love those cherry-lime slushes from summer fairs, you can add a splash of lime juice to the cherry topping for an even brighter flavor. You’ll get a tart, refreshing finish that tastes like a frozen drink transformed into dessert.

Swirled Cheesecake Cups

Instead of adding the topping after baking, drop a teaspoon of cherry compote onto each unbaked cup and swirl lightly. The baked result gives you a marbled look that feels bakery-made.

Seasonal Fruit Substitutions

You can switch the cherries with blueberries, raspberries, or strawberries depending on what’s in season. Lemon zest also works well if you want a softer citrus flavor than lime.

Alternative Crust Ideas

Chocolate cookie crumbs instantly give you a richer, almost Black Forest-style cheesecake. For something more nutty, try almond meal mixed with butter and sugar, which adds warmth and crunch.

Storage, Make-Ahead & Freezing Tips

If you like planning desserts ahead, these mini cheesecakes will make your life easier.

Refrigeration

Store them in an airtight container, and they’ll keep well for up to four days. The cherry topping thickens as it chills, making the flavor even deeper.

Freezing

Once fully cooled, freeze the cheesecakes without the topping for best texture. After they thaw in the refrigerator, spoon the cherry mixture over the top. They stay creamy and smooth even after freezing, which makes them ideal for entertaining.

Make-Ahead Planning

You can prepare the crusts the day before and refrigerate them until you’re ready to bake. The cherry topping also keeps well for several days and tastes even better after resting.

These Mini Cherry Lime Greek Yogurt Cheesecakes give you a dessert that’s simple enough for weeknights but special enough for gatherings. With the bright cherry-lime flavor and that smooth, balanced filling, they bring a little sunshine to any meal. Whether you stick to the classic version or explore a variation, this recipe is one you’ll come back to every time you crave a fresh take on mini cheesecakes.

FAQ

How do I know when mini cheesecakes are done baking?

You’ll know your mini cheesecakes are ready when the centers look slightly set but still have a gentle jiggle. They continue firming up as they cool, which keeps the texture creamy instead of dry.

Can I make these cheesecakes without baking?

Yes, you can create a no-bake version by leaving out the egg and using a slightly thicker Greek yogurt. Chill the filling in the crust until firm, then add the cherry-lime topping before serving.

Can I use frozen cherries for the topping?

Frozen cherries work perfectly. They soften quickly and release enough juice to create a glossy topping once thickened with cornstarch.

Can I substitute regular yogurt for Greek yogurt?

You can use regular yogurt, but the filling may not set as firmly. If you try it, strain the yogurt first to remove extra moisture so the texture stays smooth.

How long do mini cheesecakes last in the fridge?

They hold well for up to four days when stored in an airtight container. The cherry-lime topping keeps its flavor and thickens slightly over time, which makes the cheesecakes taste even better.

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