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Pecan Topped Mini Cheesecakes with Gingersnap Crust is low in sugar and rich in protein. Made with low sugar yogurt and stevia. Perfect for your holiday dessert.

Mini Lower Sugar Cheesecakes

Candied pecan topped mini cheesecakes are lower in sugar than traditional cheesecake.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 190kcal
Author Jennifer Pullman


  • Cheesecake
  • 8 ounces low fat Creamed Cheese softened to room temperature
  • 1 cup vanilla yogurt I used Siggi Vanilla
  • ¾ cup Stevia in the Raw
  • 1 Tablespoon corn starch
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • Crust
  • 20 Gingersnap cookies crushed (about 1 cup of crumbs)
  • 2 tablespoons brown sugar
  • 3 tablespoons unsalted butter melted
  • Topping
  • ½ cup pecan pieces
  • ½ tablespoon butter
  • ½ tablespoon pure maple syrup
  • ½ tablespoon brown sugar


  • Preheat oven to 350 degrees F.
  • Place cupcake liners into a 12 cup cupcake pan.
  • In a large bowl mix together cream cheese, yogurt, stevia, vanilla, and egg.
  • Place Gingersnaps into a food processor and chop until broken into crumbs.
  • Combine cookie crumbs with melted butter and 2 tablespoons of brown sugar. Mix well.
  • Place 1 tablespoon of cookie crumbs into the bottom of each cupcake liner.
  • Press cookie crumbs down with the bottom of a ¼ cup measure cup (or use your fingers or a spoon).
  • Divide the cheesecake among cupcake liners adding mixture on top of cookie crumbs.
  • Place mini cheesecakes into the oven and bake for 15-20 minutes until set.
  • When cheesecakes are finished baking remove from the oven and let cool.
  • Place cheesecakes into the refrigerator and chill for at least 1 hour.
  • To prepare topping place pecan into a small saucepan and cook over medium-high heat. for 2-3 minutes.
  • Add to pecans butter, maple syrup, and brown sugar.
  • Mix ingredients together until butter has melted and pecans are sell coated.
  • Pour pecans out onto a baking mat or parchment paper.
  • Let pecan cool before adding them to the cheesecakes.


Serving: 1cheesecake | Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 160mg | Fiber: 0g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg