14 Low-Calorie Cheesecake Cups You’Ll Crave Tonight

Craving cheesecake without the calorie drama? These 14 low-calorie cheesecake cups let you have that creamy, tangy fix anytime. We’re talking silky texture, bold flavors, and smart swaps that still taste like dessert. Grab a muffin tin and let’s make portion control feel like a party.

1. Classic Vanilla Cloud Cups That Taste Like A Cheat Day

Save

When you want the real cheesecake vibe without the heavy lift, start here. These taste like New York-style cheesecake met a cloud—light, creamy, and perfectly sweet. Bring them to a potluck, or hoard them in your fridge. No judgment.

Ingredients:

• 8 oz reduced-fat Neufchâtel cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup granulated erythritol (or sugar)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch salt
• 8 reduced-fat vanilla wafer cookies (optional base)

Instructions:

1. Preheat oven to 300°F. Line a muffin tin with 8 liners and place a wafer in each (optional).
2. Beat cream cheese until smooth. Add yogurt, egg, erythritol, vanilla, lemon juice, and salt. Blend until creamy.
3. Divide batter among cups. Bake 18–20 minutes until centers jiggle slightly.
4. Cool completely, then chill at least 3 hours.

Top with a few berries or a dusting of cinnamon. Want it sweeter? Add 1–2 tsp more erythritol. FYI: chilling overnight improves the texture big time.

Nutrition (per cup, 8 servings): 120 calories; 6g fat; 10g carbs; 0g fiber; 10g net carbs; 8g protein. Serving size: 1 cheesecake cup. Estimates may vary.

2. Lemon Zest Sunshine Cups With A Tangy Pop

Save

Bright, zippy, and insanely refreshing, these cups bring bakery-level lemon vibes without a sugar bomb. They’re perfect for spring brunch or when you need edible sunshine in January.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup erythritol (or sugar)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla
• 6 light graham cracker squares, crushed (optional crust)
• 1 tsp melted light butter (if using crust)

Instructions:

1. Preheat oven to 300°F. Line 8 muffin wells. If using crust, mix crumbs with butter and press 1 tbsp into each liner.
2. Beat cream cheese until smooth. Add yogurt, egg, erythritol, lemon juice, zest, and vanilla. Mix until silky.
3. Fill cups and bake 18–20 minutes. Chill 3 hours.

Serve with a thin lemon slice or a few raspberries. For extra punch, add another 1/2 tsp zest. Trust me, the zest matters.

Nutrition (per cup, 8 servings): 125 calories; 6g fat; 11g carbs; 0g fiber; 11g net carbs; 8g protein. Serving size: 1 cheesecake cup. Estimates may vary.

3. Strawberry Swirl “Is This Actually Light?” Cups

Save

They look bakery-fancy but take minimal effort. The fruity swirl sneaks in sweetness so you can keep sugar low and flavor high. Ideal for date night dessert flexing.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 1/3 cup strawberry puree (from blended fresh or frozen berries)
• 8 vanilla wafer cookies (optional base)

Instructions:

1. Preheat to 300°F. Line 8 muffin cups and add wafers if using.
2. Blend cream cheese, yogurt, egg, erythritol, and vanilla until smooth.
3. Pour batter into cups. Dollop 2 tsp strawberry puree on each and swirl with a toothpick.
4. Bake 18–20 minutes. Chill 3 hours.

Top with a sliced strawberry. Swap in raspberry or blueberry puree if you like a tarter swirl. IMO, a pinch of salt makes the berries pop.

Nutrition (per cup, 8 servings): 130 calories; 6g fat; 12g carbs; 1g fiber; 11g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

4. Blueberry Burst Cups With A Juicy Center

Save

Each bite hits you with a creamy center and pockets of juicy blueberries. They’re low-key addictive and excellent for meal prep. Breakfast-dessert hybrid? Absolutely.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup erythritol
• 1 tsp vanilla
• 1/2 cup fresh blueberries
• 8 light graham cracker halves (optional base)

Instructions:

1. Heat oven to 300°F. Line 8 muffin wells. Add graham base if using.
2. Mix cream cheese, yogurt, egg, erythritol, and vanilla until smooth.
3. Fold in blueberries. Spoon into cups.
4. Bake 18–20 minutes. Chill 3 hours.

Dust with a little lemon zest for a bakery vibe. Frozen berries work—don’t thaw, just fold in gently.

Nutrition (per cup, 8 servings): 135 calories; 6g fat; 13g carbs; 1g fiber; 12g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

5. Chocolate Drizzle Cappuccino Cups For Coffee People

Save

If tiramisu and cheesecake had a sensible, low-cal baby, this is it. The coffee flavor sings, and the chocolate drizzle makes them feel extra without the extra calories.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup erythritol
• 1 tsp vanilla
• 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 1 oz 70% dark chocolate, melted for drizzle
• 8 chocolate wafer cookies (optional base)

Instructions:

1. Set oven to 300°F. Line 8 muffin cups with liners and add wafers if using.
2. Beat cream cheese until smooth. Add yogurt, egg, erythritol, vanilla, and espresso. Mix until creamy.
3. Fill cups and bake 18–20 minutes. Cool and chill 3 hours.
4. Drizzle with melted chocolate before serving.

Top with a tiny dusting of cocoa. Want mocha vibes? Stir 1 tsp cocoa into the batter.

Nutrition (per cup, 8 servings): 140 calories; 7g fat; 12g carbs; 1g fiber; 11g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

6. Maple Cinnamon Sunday-Morning Cups

Save

Cozy flavors meet creamy texture in these brunch-worthy treats. The cinnamon-maple combo tastes indulgent, but the numbers stay friendly.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 3 tbsp pure maple syrup
• 1 tsp vanilla
• 1 tsp ground cinnamon
• Pinch salt
• 8 light graham cracker halves (optional base)

Instructions:

1. Preheat oven to 300°F. Line 8 muffin wells and add base if desired.
2. Blend cream cheese, yogurt, egg, maple, vanilla, cinnamon, and salt until smooth.
3. Divide into cups. Bake 18–20 minutes. Chill 3 hours.

Top with a tiny drizzle of maple and a sprinkle of cinnamon. Add chopped pecans if you don’t mind a few extra calories.

Nutrition (per cup, 8 servings): 145 calories; 6g fat; 14g carbs; 0g fiber; 14g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

7. Key Lime Mini-Glow Cups

Save

Tangy, zesty, and shockingly refreshing, these taste like a beach vacation in a wrapper. No food coloring, just pure lime energy.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup erythritol
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp vanilla
• 8 graham halves (optional)

Instructions:

1. Preheat to 300°F. Line 8 muffin cups with liners and optional graham base.
2. Whisk cream cheese until smooth; add yogurt, egg, erythritol, lime juice, zest, and vanilla. Blend.
3. Fill and bake 18–20 minutes. Chill 3 hours.

Top with a thin lime wheel or extra zest. For more tartness, add 1 extra tsp lime juice.

Nutrition (per cup, 8 servings): 125 calories; 6g fat; 11g carbs; 0g fiber; 11g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

8. Raspberry Chocolate Chip “Date-Night” Cups

Save

Dark chocolate + tart raspberries make the perfect power couple. These feel decadent, but portion size keeps things in check.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 1/3 cup fresh raspberries, lightly crushed
• 2 tbsp mini dark chocolate chips
• 8 chocolate wafer cookies (optional base)

Instructions:

1. Heat oven to 300°F. Line 8 cups; add wafers if desired.
2. Mix cream cheese, yogurt, egg, erythritol, and vanilla until smooth.
3. Fold in raspberries and chocolate chips. Portion into cups.
4. Bake 18–20 minutes. Chill 3 hours.

Garnish with a single raspberry for flair. Swap raspberries for cherries if you’re feeling rebellious.

Nutrition (per cup, 8 servings): 150 calories; 7g fat; 13g carbs; 2g fiber; 11g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

9. Salted Caramel Pretzel Crunch Cups

Save

Sweet-salty-crunchy and still surprisingly light. A few pretzel crumbs bring texture without wrecking your day.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 1/8 tsp fine sea salt
• 1/4 cup crushed mini pretzels
• 2 tbsp light caramel sauce (store-bought or homemade)

Instructions:

1. Preheat to 300°F and line 8 muffin cups.
2. Beat cream cheese; add yogurt, egg, erythritol, vanilla, and sea salt. Mix smooth.
3. Stir in half the pretzels. Fill cups and bake 18–20 minutes. Chill 3 hours.
4. Drizzle with caramel and sprinkle remaining pretzels just before serving.

Use a pinch of flaky salt on top for drama. Keep pretzels crisp by adding them last minute.

Nutrition (per cup, 8 servings): 155 calories; 6g fat; 16g carbs; 1g fiber; 15g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

10. Peanut Butter Cup-Lite Minis

Save

All the peanut butter-chocolate nostalgia, none of the regret. A tiny swirl of PB delivers big flavor on a budget of calories.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 2 tbsp natural peanut butter, warmed
• 1 tbsp mini dark chocolate chips
• 8 chocolate wafer cookies (optional base)

Instructions:

1. Oven at 300°F. Line 8 muffin cups; add wafers if using.
2. Blend cream cheese, yogurt, egg, erythritol, and vanilla.
3. Divide batter, dot each with 1 tsp warm PB, and swirl. Sprinkle chips.
4. Bake 18–20 minutes. Chill 3 hours.

Almond butter works too. For extra peanut punch, add a dash of peanut powder to the batter.

Nutrition (per cup, 8 servings): 160 calories; 8g fat; 12g carbs; 1g fiber; 11g net carbs; 10g protein. Serving size: 1 cheesecake cup. Estimates may vary.

11. Apple Pie Cinnamon Streusel Cups

Save

Cozy apple pie vibes in creamy cheesecake form. You get tender apple bits and cinnamon without the pie crust calories.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 1/2 cup finely diced apple (peeled)
• 1 tsp cinnamon
• 1 tbsp oat flour (for light streusel)
• 1 tsp light butter, melted
• 1 tsp brown sugar or erythritol brown blend

Instructions:

1. Preheat to 300°F and line 8 muffin wells.
2. Mix cream cheese, yogurt, egg, erythritol, vanilla, and cinnamon until smooth. Fold in apples.
3. Stir oat flour, melted butter, and brown sugar to make a quick streusel.
4. Fill cups, sprinkle streusel, and bake 18–20 minutes. Chill 3 hours.

Add a micro-grate of nutmeg if you’re fancy. These also slap warm with a quick blast in the microwave.

Nutrition (per cup, 8 servings): 150 calories; 6g fat; 15g carbs; 1g fiber; 14g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

12. Pumpkin Spice Cheesecake Cups That Aren’t Just For Fall

Save

Creamy pumpkin makes these extra velvety. They taste like PSL season but lighter and less sweet—aka grown-up dessert.

Ingredients:

• 6 oz reduced-fat cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup canned pumpkin puree
• 1/4 cup erythritol
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• 8 gingersnap cookies (optional base)

Instructions:

1. Heat oven to 300°F. Line 8 muffin cups; add gingersnaps if using.
2. Blend cream cheese, yogurt, egg, pumpkin, erythritol, vanilla, and pumpkin spice until smooth.
3. Divide into liners. Bake 18–20 minutes. Chill 3 hours.

Top with a dollop of light whipped topping and a dusting of spice. Seriously, these taste even better the next day.

Nutrition (per cup, 8 servings): 135 calories; 5g fat; 12g carbs; 1g fiber; 11g net carbs; 10g protein. Serving size: 1 cheesecake cup. Estimates may vary.

13. Mango Tango Tropical Cups

Save

Silky cheesecake meets juicy mango for a beachy dessert that disappears fast. They’re bright, fruity, and wildly snackable.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 3/4 cup nonfat Greek yogurt
• 1 large egg
• 1/4 cup erythritol
• 1 tsp vanilla
• 1/2 cup finely diced ripe mango
• 1 tsp lime zest
• 8 vanilla wafer cookies (optional)

Instructions:

1. Preheat to 300°F. Line 8 muffin wells; add wafers if using.
2. Beat cream cheese; add yogurt, egg, erythritol, and vanilla until smooth.
3. Fold in mango and lime zest. Portion into cups and bake 18–20 minutes.
4. Chill 3 hours.

Garnish with extra mango and a tiny squeeze of lime. Pineapple swap? Go for it—drain well to avoid watery cups.

Nutrition (per cup, 8 servings): 145 calories; 6g fat; 14g carbs; 1g fiber; 13g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

14. Cookies & Cream “Can’t Believe It’s Light” Cups

Save

All the Oreo nostalgia with a lighter, protein-boosted base. Crunchy bits in creamy filling = instant crowd-pleaser.

Ingredients:

• 8 oz reduced-fat cream cheese, softened
• 1 cup nonfat Greek yogurt
• 1 large egg
• 1/3 cup erythritol
• 1 tsp vanilla
• 6 reduced-fat chocolate sandwich cookies, crushed (plus 8 whole cookies if using as base)

Instructions:

1. Heat oven to 300°F. Line 8 muffin cups. Place a whole cookie in each liner for a base if desired.
2. Beat cream cheese, then add yogurt, egg, erythritol, and vanilla until smooth.
3. Fold in crushed cookies. Fill cups and bake 18–20 minutes. Chill 3 hours.

Top with a few extra crumbs. You can also use sugar-free sandwich cookies to cut carbs further.

Nutrition (per cup, 8 servings): 170 calories; 7g fat; 18g carbs; 1g fiber; 17g net carbs; 9g protein. Serving size: 1 cheesecake cup. Estimates may vary.

Ready to pick a favorite? Make a mixed batch for the week and rotate flavors so dessert stays fun. Your future self will high-five you every time you open the fridge. FYI: chill time makes or breaks texture, so plan ahead and thank me later.

Nutrition disclaimer: All nutrition values are estimates based on standard USDA ingredient data and typical brands. Actual values will vary with specific products and portion sizes.