Skinny Mini Cheesecake

5 from 1 vote
Prep Time 15 minutes
Cook Time 2 hours
Print Review
Delicious mini cheesecakes with half of the calories!


Graham Cracker Crust:

  • 7 graham cracker sheets I used reduced fat
  • 1/2 tsp. ground cinnamon
  • 2 Tbsp sugar
  • 4 Tbsp unsalted butter melted

Cheesecake Mixture:

  • 8 oz. fat free Cool Whip
  • 1 (8 opackage fat-free cream cheese
  • 1/4 cup sugar or 6 Splenda packets
  • 2 tsp. vanilla extract


  1. In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
  2. Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
  3. Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
  4. In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
  5. Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
  6. Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!
Nutrition Facts
Skinny Mini Cheesecake
Amount Per Serving
Calories 1482 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 37g185%
Cholesterol 158mg53%
Sodium 817mg34%
Potassium 418mg12%
Carbohydrates 209g70%
Fiber 6g24%
Sugar 134g149%
Protein 14g28%
Vitamin A 1815IU36%
Calcium 361mg36%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.