Skinny Mini Blueberry Cheesecakes

3.50 from 2 votes

Individually-sized cheesecakes are fun and healthy. Add superfoods, and indulge!

These no-bake blueberry cheesecakes are miniature in size, low in saturated fat, and high in calcium, protein, and all of the vitamins, antioxidants, and fiber that blueberries provide. And since they have only a few simple ingredients, they’re a snap to prepare. Nonfat cream cheese whips up with nonfat Greek yogurt, unrefined sweetener, and lemon juice to get that tangy, sweet, creamy “I’m in love with cheesecake” flavor and texture.

Making your cheesecakes in individual serving sizes is great for portion control, and allows you to modify the recipe to suit individual tastes. For instance, if serving kids who are picky about texture, cheesecakes can be served without the nuts. They will still be getting all of the health benefits of berries and yogurt in each glass. The adults might prefer the nut and date mixture for some added crunch.

Skinny Mini Blueberry Cheesecakes can be wrapped and made ahead of time for an easy dessert. We would not recommend freezing these cheesecakes, as creamy dairy in no-bake cheesecakes can lose its consistency and separate during thawing.

Also, be sure to try some of our other Skinny Mini Dessert Recipes.

3.50 from 2 votes

Skinny Mini Blueberry Cheesecakes

Banish your guilt and indulge in these mini cheesecakes that taste fantastic and are rich in nutrients.
Yield 8 people
Serving Size 3.2 ounces (1 dish)
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 1/2 cup cream cheese fat-free
  • 2 tablespoons coconut sugar
  • 1/2 cup Greek yogurt low-fat
  • 2 teaspoons lemon juice freshly squeezed
  • 1/4 cup blueberry fruit spread no sugar added
  • 1 cup blueberries fresh, whole

For the Crumb Layer (Optional)

  • 1/3 cup almonds whole
  • 4 dates no sugar added


  • In a medium mixing bowl, add cream cheese, sugar, yogurt, and lemon juice, beat with an electric mixer until smooth and sugar is dissolved, about 3 minutes. Refrigerate until ready to use.
  • In a small bowl, combine preserves and blueberries.
  • If making a crumb layer, add almonds to a food processor and pulse until a crumb consistency, being careful not to turn into flour. Add dates and pulse until combined. Evenly divide 1/2 almond and date mixture among the dessert dishes, if using.
  • Add 1/2 cheesecake & yogurt batter to individual serving containers, spoon in 1/2 blueberry mixture, add one additional layer of each. Refrigerate 2 -3 hours before serving.
  • Garnish with a sprig of mint if desired.
  • These desserts are perfect for preparing ahead of time and enjoying one a day to satisfy that sweet craving. This mini dessert can be placed in a freezer-safe dish for enjoying at a later date.

Nutrition Information

Serving: 3.2ounces (1 dish) | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Cholesterol: 3mg | Sodium: 110mg | Fiber: 3g | Sugar: 22g |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Under the pic of the dessert, it says, ..”…Nonfat cream cheese whips up with nonfat Greek yogurt,….”.
    Recipe calls for low-fat Greek yogurt.
    Are calories calculated for low-fat or nonfat Greek yogurt?

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