These no-bake blueberry cheesecakes are mini-sized treats that are low in saturated fat while delivering calcium, protein and the vitamins, antioxidants, and fiber blueberries offer. With just a handful of simple ingredients, they’re quick and easy to prepare. Fat-free cream cheese is blended with low-fat Greek yogurt, an unrefined sweetener, and fresh lemon juice to achieve that classic tangy, creamy cheesecake flavor and smooth texture.
Making individual servings helps with portion control and makes it simple to adjust the recipe to taste. For picky children who dislike certain textures, omit the crumb layer — they’ll still enjoy the benefits of berries and yogurt. Adults may prefer the optional crust made from almonds and dates for added crunch and flavor contrast.
These Skinny Mini Blueberry Cheesecakes can be assembled ahead of time and refrigerated for convenient serving. We do not recommend freezing them, as the creamy no-bake filling can separate and lose its texture once thawed.
Skinny Mini Blueberry Cheesecakes
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Ingredients
- 1/2 cup cream cheese fat-free
- 2 tablespoons coconut sugar
- 1/2 cup Greek yogurt low-fat
- 2 teaspoons lemon juice freshly squeezed
- 1/4 cup blueberry fruit spread no sugar added
- 1 cup blueberries fresh, whole
For the Crumb Layer (Optional)
- 1/3 cup almonds whole
- 4 dates no sugar added
Instructions
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In a medium bowl, combine the cream cheese, coconut sugar, Greek yogurt, and lemon juice. Beat with an electric mixer until the mixture is smooth and the sugar has dissolved, about 3 minutes. Chill until ready to assemble.
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In a small bowl, stir together the blueberry fruit spread and the fresh blueberries.
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If using a crumb layer, pulse the almonds in a food processor to a coarse crumb — avoid overprocessing into flour. Add the dates and pulse until the mixture holds together. Divide half of the almond-date mixture evenly among the serving dishes.
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Layer the desserts by adding half of the cheesecake-yogurt filling to each serving container, spooning in half of the blueberry mixture, then repeating with the remaining filling and berries.
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Refrigerate the assembled desserts for 2 to 3 hours before serving. Garnish with a sprig of mint if desired.
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These mini cheesecakes are ideal for preparing ahead and enjoying one per day to satisfy a sweet craving. If you choose to freeze, use a freezer-safe container, but be aware the texture may change slightly after thawing.
Nutrition Information
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