Mini Cheesecakes with Cherry and Chocolate


  • ⅔ cup graham cracker crumbs
  • 14 tablespoons plain nonfat greek yogurt divided
  • 8 ounces cream cheese – low fat at room temperature
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • 10 ounces Unsweetened frozen sour red cherries
  • 1 tablespoon sugar
  • 1 teaspoon fresh lime juice
  • 1 pinch salt
  • 2 tablespoons cornstarch
  • 2 teaspoons cold water
  • ½ ounce 60-69% dark chocolate shaved


  1. Preheat oven to 325° F.
  2. Prepare a muffin tin by lining with 12 muffin liners.
  3. In a mixing bowl, add graham cracker crumbs, and 2 tablespoons of yogurt. Stir to mix well.
  4. In each muffin cup, add 1 tablespoon of graham cracker mix in the bottom. Press down to make a crust.
  5. In a stand mixer, or a large bowl using a hand mixer, add 12 tablespoons yogurt, cream cheese, eggs, ⅔ cups of sugar, and vanilla. Beat to mix well.
  6. Fill muffin cups with equal amounts of mixture.
  7. In preheated oven, bake approximately 15 to 20 minutes, or until the tops have set.
  8. Place muffin tin on a wire rack to cool.
  9. When cooled, place in the refrigerator for 2 hours.

For the Topping

  1. In the meantime, in a small saucepan add cherries, 1 tablespoon of sugar, lemon juice, and salt.
  2. Place saucepan over medium heat, bring to a simmer, stirring often.
  3. Using a potato masher, crush the cherries lightly.
  4. In a small mixing bowl, add cornstarch and cold water. Stir to mix.
  5. Add cornstarch mixture into the cherry mixture. Stir to mix well, and simmer for 1 minute.
  6. Remove from heat, and lete cool fully.
  7. To Serve:
  8. Place 1 tablespoon of cherry mixture on top of each cheesecake, then top with chocolate shavings.


MyWW Points: 7 Blue Plan and 6 Green Plan,7 WW Freestyle Points and 6 Smart PointsPersonal Points will vary based on your individual plan.