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Mini Strawberry Cheesecakes

This quick, easy recipe makes a timeless classic available any time. They are already pre-portioned to minimize overeating and can be kept in the freezer out of sight to be saved for a rainy day. With 11 grams of sugar per cheesecake, that is less than some store-bought dessert yogurts.


4 sheets of plain graham crackers
1 tbsp canola oil
¼ tsp cinnamon
⅔ cup plain nonfat Greek yogurt
⅓ cup cream cheese
2 tbsp honey
¾ cup strawberries, small diced

Directions: Pre-heat oven to 350 degrees and line 6 muffin tins with muffin tin liners, then set aside.

Crush graham crackers in a food processor until coarsely ground. In a small bowl, mix graham crackers, oil, and cinnamon until well combined. Divide graham cracker mixture between the 6 muffin tins and pat down with a small glass, then bake in the oven for 8-9 minutes until golden brown.

In a standing mixer on high speed, whip yogurt, cream cheese, and honey until smooth.

Once the muffin tins have cooled, divide strawberries between the six muffin tins, and pour the yogurt mixture on top of the strawberries. Chill in the freezer for two hours and enjoy!

Prep: 15 minutes

Chill: 2 hours

Ready In: 2 hours 15 minutes

Nutrition per 1 muffin cup serving: 150 calories, 7.8 g total fat, 2.9 g saturated fat, 14.3 mg cholesterol, 95 mg sodium, 14.7 g carbohydrate, 0.3 g fiber, 4.5 g protein 11 g sugar

Chef's Tips:

Try this recipe out with your favorite fruit: cherries or blueberries. The crust tends to crumble, so enjoy this recipe over a plate. When frozen over a period of time, let the cheesecakes thaw out 10 minutes before consuming. No muffin tins, no problem! This recipe converts perfectly into a pie pan for six large, even pieces. Spray your spatula with non-stick spray to keep the crust from crumbling when you add the yogurt mixture to the muffin tins.

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