Skinny Mini Cheesecakes!

*This post may contain affiliate links. Please see my disclosure for more details!

Individual Vanilla Cheesecakes that are Lower in Fat – why not try them for a Dinner Party? Or a Weekend Treat?


I am the first to admit that I am cheesecake obsessed, and you can all probably see that if you look at my Blog Recipes or even my social media accounts… they’re everywhere! However, I understand that they aren’t exactly the healthiest of treats, and this doesn’t bother me, but I do understand why it bothers others!

These mini cheesecakes are delicious, and the perfect amount of sweetness – but no they aren’t entirely fat free, they are just lower in fat, especially in comparison to my other recipes! 🙂 I make them mini so that its easier to portion control, but it can easily be made it to a larger cheesecake dish, just serve it in a bowl, or a trifle dish for example!


I have experimented with lower fat ingredients before, and I am not a fan if I am completely honest, as it behaves so differently. However, I was proven wrong with these! Even though they are soft setting, and they don’t mould perfectly, they’re soooo yummy and I don’t regret eating one after!! 🙂

I recommend using Vanilla 0% Natural Yoghurt as the Vanilla improves the flavour greatly, and I find that Vanilla is a great base flavour if you want to add your favourite berries to the dessert for example! 🙂 Before you ask as well, this will not be able to stand and look like a normal cheesecake at all, so I wouldn’t try it unless you want a massive mess… But it can look utterly beautiful and delicious when served in glass dishes! 🙂


This recipe makes 8 Cheesecakes!


– 150g Lowfat biscuits (Any will do! I used Lighter Digestives)
– 280g Philadelphia Lightest Cream Cheese
– 150g 0% Fat Vanilla Yoghurt
– 2-3tbsp Caster Sugar
– Fresh Berries



1) Prepare your ramekins/glasses that you’re going to use – I used leftover Gü dessert ramekins!

2) Crush the Biscuits in a bag with the end of a rolling pin or something to a fine crumb – separate between the ramekins!

3) In a bowl, loosen the Cream Cheese with a spoon, then mix in the yoghurt and sugar until smooth – it might take a bit of beating. It will be reasonably runny, as thats the nature of low-fat ingredients, but you can try to thicken it with an electric whisk here if you like for a couple of minutes!

4) Pour between the ramekins and top with fresh berries of your choice! Refrigerate till needed or overnight to set slightly if you prefer! Enjoy!


Tips and Ideas

The Caster Sugar isn’t essential, but it makes the cheesecakes delicious – I find low fat cream cheese for example has quite a savoury taste, so the sugar makes it creamy and delicious!

You can use other flavoured yoghurts – but I find that the Vanilla works best!



Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. I know a lot of recipes substitute cream with yogurt, but I never thought to do that with cheesecake…
    And, yes, I definitely can tell that you are rather cheesecake-obsessed — not that there’s anything wrong with that 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.