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Healthy Mini Berry Cheesecake Bites (Only 6 Ingredients!)

July 8, 2022
By Brittney

Cheesecake is one of my family’s favorite desert. In fact, for all of the holidays (including birthdays) we always has some version of cheesecake. Especially the Cheesecake Factory ones! So anytime I eat cheesecake, it always reminds me of them.

These Mini Berry Cheesecake Bites are surprisingly fast to make and super scrumptious! The crust is nice and toasty, and the cheesecake is nothing but perfectly sweet and creamy.


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Healthy Mini Berry Cheesecake Bites (Only 6 Ingredients!)

  • Author: Brittney
  • Prep Time: 1 hour
  • Total Time: 1 hours and 30 minutes


Easy, 6-ingredient vegan cheesecake that is decadent and delicious. A super yummy, high protein dessert for just about any time!


Units Scale

Graham Cracker Base:

  • 8 graham crackers
  • 1 tbsp unsalted butter

Cheesecake Filling:

  • 1 cup low fat cream cheese
  • 1 cup greek yogurt
  • 1 tsp vanilla extract
  • 1 scoop sfh vanilla protein powder

Berry Compote:

  • 3 1/2 cup mixed berries (fresh or frozen)
  • 2 tsp stevia (or sweetener of your choice)


To make the base:

  1. Preheat the oven to 350°F and line a muffin tin with 6 liners.
  2. Add the graham crackers to a sandwich bag and bash with a rolling pin until a fine crumb. Add to a bowl, with the melted butter and stir until fully combined.
  3. Spoon evenly between the 6 cases and press down firmly with the back of the spoon.
  4. Bake for 5 minutes, then set aside to cool.

To make the cheesecake:

  1. To a bowl, add the cream cheese, yogurt, and protein powder. Mix together until fully combined.
  2. Spoon the mixture between the 6 cases. Place in the oven for 20 minutes. Remove from the oven and let it cool completely.

To make the cheesecake:

  1. Place the mixed berries, and stevia in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes.
  2. The fruits should have reduced but still be chunky.
  3. Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
  4. Spoon the jam onto the cooled cheesecakes and place in the fridge for at least 2 hours to set.

These cute little mini vegan cheesecakes are so fun to make! The crust is nice and toasty, and the cheesecake is nothing but tangy and rich.

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