Mini “4th of July” Cheesecakes

LaChell Miller, MS, RD, CC Follow her @DairyDietitian

Yield: 12 Servings

Mini “4th of July” Cheesecakes

Bring these sweet dairy treats to your “4th of July” backyard BBQ


1 cup crushed graham crackers

3 tablespoons melted butter

1 (8-ounce) package Neufchatel cream cheese

1 cup non-fat thick vanilla Icelandic/Greek yogurt (try Siggis Yogurt)

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 lemon, zest and juiced

1/4 cup strawberries

Garnish: Mixed berries and whip cream

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Graham Cracker Crust:

  1. Preheat oven to 350 F.
  2. In a bowl, combine crackers and butter. Using a pre-lined muffin tin*, press 1 heaping tablespoon of mixture into bottom, creating a crust. Bake for 10 minutes or until golden brown.

Note: May also use well-greased mini cheesecake pan with removable base


  1. Reduce oven to 300 F.
  2. In a mixer, beat cream cheese, yogurt, and sugar on medium-high speed until well combined. Reduce mixer speed and Incorporate egg. Flavor with vanilla extract, lemon zest and juice. If mixture appears thin, add additional 1- 2 tablespoons of yogurt.
  3. Fill muffin tins with cheesecake mixture and bake for 25 – 30 minutes, or until center is almost set and slightly jiggles. Refrigerate 3 hours to set before removing mini cheesecakes from muffin tin.

Toppings: In a blender, puree strawberries and spread on top of each cheesecake. Garnish with fresh berries and whipped cream. Enjoy