Patriotic Mini Cheesecakes

Prep Time
15 min.
Cook Time
35 min.
Recipe by: Deedee Pezzi

Mini cheesecakes? Check. Patriotic theme? Check. Smiles all around? Check. These will be a crowd favorite!

Make This Recipe



1 C graham cracker crumbs

2 TBSP light butter, melted

Stir together until combined. Press crust mixture into 12 count silicone cupcake pan.


16 ounces low fat cream cheese, softened

1/3 C plain nonfat Greek yogurt, room temp

2 Large Eggland’s Best eggs, room temp

1/2 C granulated sweetener

1 TSP vanilla extract


  1. Beat cream cheese and yogurt until smooth and fluffy.
  2. Add in sweetener and vanilla extract and mix until combined.
  3. Add in eggs one at a time and mix on low just until combined. Divide cheesecake batter into 3 bowls. Leave one plain, dye one blue, and dye one red.
  4. Layer your cheesecake into the pan over your crust. Pour in 1 scoop regular batter, 1 scoop blue batter, then 1 scoop red batter.
  5. Bake at 300 for 20 minutes, then turn off oven, leaving cheesecakes in oven for an additional 10 minutes.
  6. Remove cheesecakes and let cool to room temperature before refrigerating at least 4 hours or overnight.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 150
Fat 10g
Carbohydrates 12g
Protein 4.5g