These Mini Blueberry Cheesecakes are made with Greek yogurt and low fat cream cheese, for a healthier choice. You won’t even be able to taste the difference!

These mini blueberry cheesecakes are perfect to make ahead, and pull out only what you need to serve. Everyone loves a mini dessert!

I love cheesecake as much as the next person, but sometimes baking a whole cheesecake can seem time consuming and intimidating. Hello? Water bath!

I’ve made a lot of cheesecakes, but I always come back to making this quick and simple mini version. The reason? The flavor possibilities are pretty endless.

With the base of this cheesecake, I am also going to give you another option, besides honey graham crackers! It’s a little surprise that I tried out because I ran out of graham crackers. It’s one you won’t believe, and it’s a flavor changer.

Let’s talk flavors! How can I switch this up?

You can simply change the flavors of these mini cheesecakes by changing the fruit. You can use this same concept, but use:

• cherries
• strawberries
• peaches
• pineapple
• raspberries
• blackberries

Uh-oh, I’m out of honey graham crackers. Now what?

Simple. You have a couple of different options:

• granola – use the same amount of granola and Greek yogurt (this is such a great twist!)
• chocolate graham crackers
• vanilla wafers
• chocolate sandwich cookies – you can either use a food processor and proceed with the same amounts, including the Greek yogurt. OR, you can skip the yogurt, and just drop one into the bottom of your cupcake liner.

Looking for more recipes containing blueberries?

• Blueberry Ice Cream
• Blueberry Crumble
• Very Berry French Toast
• Skinny Broccoli Salad with Poppy Seed Dressing
• Double Berry Ice Cream
• Blueberry Banana Bread