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Greek Yogurt Cheesecake Bites

These light and creamy cheesecake bites are the perfect size for dessert. You would never guess, but these bites are packed with protein from Greek yogurt with absolutely no compromise on taste or texture. This recipe is made with a heart-healthy nut crust, making it gluten free, as well as a great addition to your Passover menu!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 Cheesecake Bites
Calories 174 kcal
Author Malka Millman



  • 1 egg white
  • 1 ½ cups ground pecans
  • 1 tbsp sugar


  • 1 8 oz package reduced-fat cream cheese at room temperature
  • 1 ½ cups plain nonfat Greek yogurt
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup + 2 tablespoons fat-free milk
  • 1 tablespoon potato starch or arrowroot


  1. Preheat the oven to 325 ℉. Using two standard muffin tins pans, line 15 cups with paper cupcake liners. Spray the insides with cooking spray and set aside.
  2. In a bowl, use an electric mixer on high speed to beat the egg white until stiff. Fold in the ground nuts and sugar. Press a spoonful of the nut mixture into the bottom of each cupcake liner. Bake for 10 minutes, then take the muffin tins out of the oven to cool.
  3. In a mixing bowl, use an electric mixer on medium speed to beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs, beating in one at a time, and the vanilla and make sure all is well combined. In a smaller bowl, combine the potato starch or arrowroot with the milk and mix until dissolved to prevent lumps. Add the milk mixture to the mixing bowl and beat until completely smooth.
  4. Distribute the filling into the prepared crusts in the cupcake pan. Bake for 30 minutes, or until the centers are mostly set. It is ok if they are still a little bit soft at the very center when the pan is removed from the oven. They will harden as they cool.
  5. Allow the cheesecake bites to cool off completely in the muffin tin, then refrigerate until served.

Recipe Notes

Feel free to substitute any other nuts for the ground pecans in the nut crust. Try walnuts or almonds.

For those with a nut allergy, or for an even lower fat option, the nut crust can be omitted completely.

Feel free to decorate the top of the cheesecake bites with berries, fruit, or nuts for a decorative look.

This recipe also works well as a whole cheesecake. For a 9-inch round pan, double the recipe and increase the baking time to 1 hour.

Nutrition Facts
Greek Yogurt Cheesecake Bites
Amount Per Serving
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 93mg4%
Potassium 138mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 130IU3%
Vitamin C 0.1mg0%
Calcium 64mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.