Quick Description:
These adorable cherry cheesecake bites are made in silicone cupcake molds for the perfect portion-controlled dessert—only 1 WW point each! Light, creamy, and perfectly sweet, they’re great for parties, meal prep, or whenever you need a quick frozen treat.
Servings and Timing:
- Prep Time: 10 minutes
- Chill Time: 2+ hours (or freeze)
- Total Time: ~2 hours 10 minutes
- Servings: 16
- WW SmartPoints: 1 point per bite
Nutritional Info (Per Bite – Approximate):
- Calories: 45
- Fat: 1.5g
- Carbs: 5g
- Protein: 3g
- Sugar: 3g
- WW SmartPoints: 1
Ingredients List:
Base Layer:
- 8 low-fat graham crackers (crushed into crumbs)
- 2 tbsp light butter or margarine (melted)
Cheesecake Layer:
- 1 cup fat-free Greek yogurt
- 8 oz light cream cheese (softened)
- 1 tsp vanilla extract
- 2 tbsp powdered sugar or preferred sugar substitute
- 1 cup light whipped topping (optional for extra fluffiness)
Topping:
- 1 cup light cherry pie filling (or fresh cherries if preferred)
Instructions:
1. Prep Your Molds:
Place 16 silicone cupcake liners on a tray or in a muffin tin.
2. Make the Crust:
In a bowl, mix crushed graham crackers and melted butter until evenly combined.
Press about 1 teaspoon of the mixture into the bottom of each cup to form a light crust.
3. Blend the Cheesecake Filling:
In a medium bowl, beat together the Greek yogurt, light cream cheese, vanilla, and sweetener until smooth and creamy.
Fold in whipped topping if using for a lighter texture.
4. Fill the Cups:
Spoon the cheesecake filling evenly into each cup over the crust.
5. Top with Cherries:
Add a small spoonful of cherry pie filling on top of each cheesecake bite.
6. Chill or Freeze:
Refrigerate for at least 2 hours, or freeze for 30–60 minutes until firm.
Once frozen, you can pop them out and store in a freezer bag for grab-and-go dessert bites.
Additional Notes:
Tip: Let frozen bites sit out for 5–10 minutes before serving for the perfect texture.
Dietary Info:
- Low-Calorie
- Low-Fat
- WW-Friendly
- No-Bake
- Can Be Made Gluten-Free with GF Graham Crackers
- Freezer-Friendly
Brief Introduction:
These cherry cheesecake bites are a lighter take on the viral mason jar trend—less bulk, same creamy flavor, and way more portion control. Made in silicone molds, they’re easy to pop out, share, or stash in the freezer for later. Dessert just got way more manageable (and cuter).
Flavor & Makeover Tips:
- Use Different Toppings: Swap cherries for blueberry, strawberry, or a drizzle of melted dark chocolate.
- Skip the Crust: For a zero-point base, omit the graham crackers entirely.
- Add Lemon Zest: For brightness in the filling.
- Make Mini Trifles: Layer in mini jars if you’re serving guests.
Storage and Make-Ahead Tips:
- Fridge: Store for up to 5 days in a covered container.
- Freezer: Freeze in silicone molds, then transfer to a freezer-safe bag. Keeps for up to 1 month.
- Serving Tip: Best slightly thawed if frozen solid.
Frequently Asked Questions (FAQs):
Q: Can I make this without Greek yogurt?
A: Yes—sub with light sour cream or more cream cheese if you prefer a richer filling.
Q: Are these good for meal prep?
A: 100%! They freeze well and make for perfect portion-controlled desserts.
Q: Can I use fresh fruit instead of pie filling?
A: Absolutely—fresh diced cherries, strawberries, or blueberries work great.
Optional Personal Note or Story:
I loved the idea of mason jar cheesecakes, but let’s be honest—it was way too much for one person to get through in a week. So I tweaked the recipe into these little bites, and they’ve become my go-to freezer treat. Perfect when I want something sweet but don’t want to spend any points!
Call-to-Action:
Tried these Cherry Cheesecake Bites? Tag your batch or let me know how you topped yours—berries, chocolate, or extra whipped cream? I’d love to see your version!
Want a no-crust or chocolate swirl version next? Just ask!
