Cheesecake Cups
Cheesecake Cups

Lactose Free Cheesecake Cups


February 15, 2016

Mini cheesecakes are less intimidating than whole cheesecake and they are fun to make! Cream cheese and sour cream is swapped out for Greek yogurt cream cheese and Greek yogurt to make this delicious dessert lactose free! Know someone who is lactose intolerant? This lactose friendly recipe is the perfect dairy rich and creamy treat! Not to mention these tasty cheesecake cups are also higher in protein and lower in calories than your typical cheesecake!

  • Yields: 12 Servings


1 cup graham cracker crumbs

1/4 cup melted butter

16 ounces greek yogurt cream cheese*

1/2 cup plain greek yogurt*

1/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

Optional Red Berry Sauce

Red Berry Sauce

1 cup strawberries, halved

1/2 cup rasberries

1/2 teaspoon lemon juice

2 teaspoons sugar



Preheat your oven to 325 degrees and line a muffin pan with paper liners. Crush graham cracker until you have a powder. Combine crushed graham cracker with the melted butter in a small bowl. Divide the crust evenly throughout the bottom of the muffin tins.

Bake the crust for 5 minutes or until golden brown. Let the crust cool completely before adding the filling

Cheesecake Filling

While crust cools work on making the cheesecake filling. Beat together the softened Greek yogurt cream cheese for 1-2 minutes. Add Greek yogurt, sugar, eggs, and vanilla and beat until well combined. Pour about 2 Tablespoons of the mixture into each muffin tin. The cheesecake mixture should almost reach the top.

Bake cheesecake in the oven for 18-20 minutes or until it is set. When the cheesecake starts to crack it is getting over cooked. Let the cheesecake cool and serve cold topped with raspberry strawberry sauce.

Red Berry Sauce

Combine together strawberries, raspberries, lemon juice, and sugar in a saucepan. Allow the sauce to simmer on low for 15 minutes while stirring occasionally. If desired mash up the berries while stirring to reach desired consistency. Take off the heat and let cool completely. Top cooled cheesecake with Red Berry Sauce directly before serving. If sauce sits on the cheesecake for too long it may become soggy.

*Greek yogurt cream cheese and Greek yogurt may be substituted for cream cheese and/or sour cream, but it will no longer be lactose intolerant friendly.


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