Cranberry Swirl Greek Yogurt Cheesecake Bites
Published 11/15/2020 • Updated 11/13/2023
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Perfectly creamy, tangy, and sweet Greek yogurt cheesecake bites are a welcome alternative to a full-size cheesecake. Complete with a graham cracker crust, classic cheesecake texture, and beautiful cranberry swirl, these cheesecake bites are adorable and simple to make!
Made with protein-packed Greek yogurt, tangy cream cheese, a crunchy graham cracker crust, and tart cranberry swirl, these Greek yogurt cheesecake bites are the ultimate holiday dessert.
Similar to all of our cheesecake-inspired recipes (like these pumpkin cheesecake bars and these lemon cheesecake bites), we replace part of the cream cheese with Greek yogurt. It’s an easy swap that adds a little extra protein.
The crust and the cream cheese filling are both made in the food processor for easy prep and cleanup, and the cranberry swirl adds a festive flair to this refreshing dessert. Bake in the oven, chill (at least 2 hours or overnight), and serve as a sweet ending to a cozy holiday meal. These swirled Greek yogurt cheesecake bites are a must-make this holiday season!
Featured Comment
“AMAZING RECIPE. made them for Thanksgiving last night and they were a big hit.” – Shannon
What is in Greek yogurt cheesecake bites?
These cheesecake bites are refined-sugar free and made with simple wholesome ingredients including:
- Graham crackers
- Butter
- Cream cheese
- Greek yogurt
- Honey
- Egg white
- Vanilla extract
- Cranberry sauce
Greek Yogurt Cheesecake Bites Variations
This is such a wonderful base recipe for cheesecake bites – simply mix up them up by using a different flavor of swirl. The possibilities are deliciously endless!
Gluten Free: To make GF cheesecake bites, use gluten free graham crackers for the graham cracker crust.
Swirl: If you don’t have time to make cranberry sauce (our lemon ginger cranberry sauce tastes amazing in these mini cheesecakes!), use your favorite store-bought version or any kind of jam (raspberry, strawberry, blueberry, or cherry would be delicious). You could also try swirling in apple butter for a fall twist on these cheesecake bites.
FAQ
We highly recommend using our homemade lemon ginger cranberry sauce for the cranberry swirl! It only takes 15 minutes to make and it’s so flavorful. If you’re tight on time, feel free to use store-bought cranberry sauce in a pinch.
Muffin liners help the cheesecake bites keep their shape once removed from the muffin tin.
These mini cheesecakes are done when they’re firm to touch and the centers are not overly jiggly.
Technically, no, but we find cheesecake tastes so much better when chilled. Warm cheesecake is kind of “eh.”
Storage
Store Greek yogurt cheesecake bites in an airtight container in the refrigerator for up to 5 days. They’re a great make-ahead holiday dessert recipe (and frees up valuable oven space, too!).
Freezing Cheesecake Bites
Let the cheesecake bites chill for 2 hours as instructed, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature prior to serving (about an hour) or overnight in the refrigerator.
More of our Favorite…
Healthy Thanksgiving Recipes
Looking for more healthy Thanksgiving recipes to fill your holiday table with? Check out all of our best turkey day recipes in one spot!
Serving Suggestions
Add these gorgeous Greek yogurt cheesecake bites to your holiday menu! They’re simple yet impressive and are refreshing after a hearty meal. Serve them as a stand-alone dessert or alongside other holiday classics like chocolate crinkle cookies or peanut butter kiss cookies.
Cranberry Swirl Greek Yogurt Cheesecake Bites
Ingredients
Graham Cracker Crust
- 9 graham crackers, full sheets
- 4 tablespoons unsalted butter, room temperature
Cheesecake
- 8 oz. cream cheese, room temperature
- 1/2 cup plain Greek yogurt, any % fat
- 1/4 cup honey
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/3 cup cranberry sauce*, homemade or store-bought
- optional: lemon zest for garnish
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with muffin liners. Generously spray the liners with nonstick cooking spray. Set aside.
- Make the graham cracker crust. Place the graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
- Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
- Bake the crusts for 5 minutes.
- While the crusts are baking, make the cheesecake filling. Rinse or wipe out the food processor. Place the softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into a high-speed food processor. Process on high until smooth and combined.
- Once the crusts are done, remove from the oven. Spoon in about 1.5-2 tablespoons of the cheesecake mixture on top of the crust in each muffin cup.
- Top the cheesecake mixture of each muffin cup with about 1 heaping teaspoon of cranberry sauce. Use a toothpick or knife to swirl the cheesecake mixture with the cranberry sauce.
- Bake for 10-12 minutes, or until the cheesecakes are firm to touch.
- Let the cheesecakes cool for at least 15 minutes. Remove from the muffin tin, transfer to a plate or baking sheet, and refrigerate for at least 2 hours before serving.
Tips & Notes
- Storage: Store Greek yogurt cheesecake bites in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Let the cheesecake bites chill for 2 hours as instructed, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature prior to serving (about an hour) or overnight in the refrigerator.
- Cranberry Sauce: If your cranberry sauce is cold, heat it up before spooning into the cheesecake cups. It’s easier to swirl the sauce with the cheesecake if the sauce is warm. Our lemon ginger cranberry sauce would work wonderfully in this recipe!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, is there a substitute for the egg white? I’m completely out of eggs.
If I wanted to use pumpkin on top of these, how would i go about doing that? Would i need to use extra eggs and possibly coconut sugar?
The instructions were readable and I was able to follow along. Did not have a big enough food processor so I used my blender instead. No pictures but everyone loved them. Thank you!
This was such an easy recipe and turned out so delicious, it was my first time using a food a food processor too! Everyone at our party asked for the recipe 🙂
Food processors are life. Can I get a yeehaw?
AMAZING RECIPE. made them for thanksgiving last night and they were a big hit. I used store bought sugar free raspberry preserves bc I’m not a huge cran fan and needed something easy but still generally healthy. Turned out amazing. Def pinned this for future parties, potlucks, or just your regular Tuesday.
Great idea with the preserves! You can pretty much use any flavor, then!