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I love making these rich healthy cheesecake bites with cream cheese, ricotta, and orange zest. They are velvety smooth, creamy, and perfect when I want a low sugar dessert for any occasion. I can have them ready in about 35 minutes, then I chill them before serving.
No one in my family can resist these cheesecake bites because they are so creamy, much like my passionfruit cheesecake, and they have the perfect ratio of filling to a buttery, crumbly graham cracker crust. I love that they work just as well for a dinner party as they do for an after dinner treat on movie night at home. On top of tasting amazing, I also appreciate that they are much healthier than traditional cheesecakes.
A slice of the usual variety can run as high as 710 calories and 29 grams of fat! Once in a while, as an indulgence, that’s fine. But I also wanted to create a lightened up version without losing any of the flavor of the original recipe, because why should cheesecake be only a “once in a while indulgence”? These cheesecake bites are absolutely delicious, skinny, perfectly portioned, and 107 calories per serving. I’ll never have to be guilty about eating cheesecake ever again. 🙂
I first made these mini cheesecake bites for a potluck dinner with my girlfriends. I wanted to bring something that was tasty, wholesome, and easy to share. I mixed the cream cheese, ricotta, sugar, and a touch of orange zest. Yum! When I arrived at the dinner, everyone immediately tried one and declared they were better than anything from the store.
So why is it healthy? I use low fat cream cheese and low fat ricotta to keep the filling creamy while cutting calories, and the graham cracker crust holds together with melted butter. I blend the filling just until smooth so I do not add too much air, and I bake the bites until the centers are almost set so they stay rich and velvety. The recipe is versatile too, since I can swap in gluten free graham crackers, use coconut sugar, or top them with fresh berries or a drizzle of chocolate.
After the potluck, I was happy to see my friends enjoy the cheesecake bites, and I secretly hoped there would be a few leftovers to bring home. Ha! One friend even asked me to bring them to her birthday dinner the following week. For a family dessert, an after school snack, or a party treat, these mini cheesecakes are always a hit, and people keep asking me to make them again.
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🥘 Ingredients
Making these healthy cheesecake bites is super easy, and I only need 6 ingredients that I usually have at home:
Graham crackers: I use any graham crackers I have on hand. If I want a gluten free crust, I swap in gluten free graham crackers or my vegan Graham cookies.
Dairy: I use low fat cream cheese and low fat ricotta so the cheesecake stays creamy while keeping the fat and calories lower.
Sugar and orange zest: I sweeten the filling with granulated sugar or coconut sugar, then I add the zest of 1 orange for a bright flavor.
Egg and vanilla: I use 1 egg to help the cheesecake bites set while they bake, and I add vanilla extract for a sweet classic flavor.
Butter: I melt butter and mix it with the crushed graham crackers.
🔪 How To Make
Here are the steps I follow to make these delicious healthy cheesecake bites:
Step 1: I preheat the oven to 350° F and line a muffin tin with liners. Then I combine the crushed graham crackers and melted butter in a small bowl.
Step 2: I tightly pack about 1 teaspoon of the graham cracker mixture into the bottom of each muffin cup and press it down firmly to form the crust.
Step 3: I combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor and blend until smooth. If I don’t have a food processor, I use a large mixing bowl and a hand mixer instead.
Step 4: I put about 2 tablespoons of the cheesecake mixture into each muffin cup, filling the cupcake liners about halfway.
Step 5: I bake the mini cheesecakes for 25 minutes, or until the centers are almost set. I usually test 1 with a toothpick and it should come out almost completely clean. Then I let them cool to room temperature for about 30 minutes and refrigerate them for at least an hour before serving.
Step 6: I like to garnish mine with fresh berries or whatever toppings my kids want.
My #1 Secret Tip for this recipe is to use melted butter when I make the crust. I mix the crushed graham crackers with the melted butter until every crumb looks coated, then I press it down firmly in each liner. If I skip the butter or use too little, the crust stays dry and falls apart when I peel the liner off. Using melted butter keeps the crust together, so each cheesecake bite has that clean crust layer on the bottom.
Other Tips To Keep In Mind:
- Mix just enough: I blend the filling ingredients just until the batter is smooth. I do not overmix since too much air can make the cheesecake bites rise and then collapse as they cool.
- Do not overbake: I make sure not to overbake the cheesecakes, or they end up dry and lose that creamy, rich texture.
- Ricotta swap: If I do not have ricotta on hand, I sometimes use sour cream or mascarpone cheese instead.
📖 Variations
I love experimenting with this recipe, and it is easy to make variations to suit different tastes or dietary needs.
Fruit: I like to add my favorite fruits on top of the cheesecakes, like blueberries, raspberries, strawberries, lemon slices, or anything else I enjoy. I often make several varieties with each batch of cheesecake bites.
Chocolatey: I like to drizzle melted chocolate on top to give the cheesecakes an elegant touch. I mix my favorite chocolate chips with a little coconut oil, melt them, and then use a fork to lightly drizzle the chocolate over each bite.
A Different Crust: Instead of graham crackers, I sometimes use my favorite cookies. Any shortbread or crunchy cookie works well. I just keep in mind that swapping the crust will change the nutritional information.
🍽 Serving Suggestions
I like to serve these cheesecake bites chilled for a refreshing treat, or slightly softened at room temperature for a creamier texture. They are great for snack time or as a sweet addition to a brunch spread. I especially enjoy pairing them with vegan graham crackers and vegan protein balls for a mix of crunchy and chewy treats that everyone in the family loves.
For a bright and refreshing combination, I also like to serve them alongside lemon popsicles or my kale smoothie. A cup of Biscoff latte makes the perfect drink to enjoy with this lineup of healthy plant-based desserts.
🧊 Storage Directions
Refrigerating: I store them in the fridge in an airtight container, and they last 4-5 days.
Freezing: I place them in an airtight, freezer-safe container that doesn’t have much room for them to slide around. They last about 1 month in the freezer.
Reheating: I usually enjoy these chilled, but if I want them a bit softer, I let them sit at room temperature for 10–15 minutes. I don’t recommend microwaving them because it can change the texture, but letting them warm slightly naturally makes them easier to bite into and brings out the flavors.
❓Recipe FAQs
I usually find this happens if the graham cracker mixture isn’t pressed firmly enough into the muffin cups or if there isn’t enough melted butter to hold the crumbs together. When that happens, I press the mixture more firmly and sometimes add a little extra butter or a teaspoon of maple syrup to help it bind.
I use nonstick or lightly greased muffin liners and always let the cheesecakes cool completely before removing them to prevent sticking.
I make sure to measure the cream cheese and ricotta accurately and keep them slightly chilled. I avoid overmixing to prevent too much air from getting in. I bake the cheesecakes until the centers are just set, then chill them for at least an hour before serving.
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Healthy Cheesecake Bites
I love making these rich healthy cheesecake bites with cream cheese, ricotta, and orange zest. They are velvety smooth, creamy, and perfect when I want a low sugar dessert for any occasion. I can have them ready in about 35 minutes, then I chill them before serving.
Servings: 12 servings
Calories: 106.9kcal
- My #1 Secret Tip for this recipe is to use melted butter when I make the crust. I mix the crushed graham crackers with the melted butter until every crumb looks coated, then I press it down firmly in each liner. If I skip the butter or use too little, the crust stays dry and falls apart when I peel the liner off. Using melted butter keeps the crust together, so each cheesecake bite has that clean crust layer on the bottom.
- Mix just enough: I blend the filling ingredients just until the batter is smooth. I do not overmix since too much air can make the cheesecake bites rise and then collapse as they cool.
- Do not overbake: I make sure not to overbake the cheesecakes, or they end up dry and lose that creamy, rich texture.
- Ricotta swap: If I do not have ricotta on hand, I sometimes use sour cream or mascarpone cheese instead.
Serving: 1mini cheesecake | Calories: 106.9kcal | Carbohydrates: 8.6g | Protein: 3.5g | Fat: 6.6g | Saturated Fat: 3.8g | Sodium: 88.4mg | Fiber: 0.1g | Sugar: 5.3g
