These easy, creamy & healthier Low Calorie Mini Marble Cheesecakes have a oreo base and a creamy vanilla and chocolate cheesecake filling. They can be mixed up and baked in less than 20 minutes. They are the perfect high protein and low calorie dessert that actually tastes good!

Jump to Recipe

Why you will love this Mini Marble Cheesecake recipe

It’s extremely easy and straightforward to make
It’s super creamy without an egg-like curdled texture
It’s made sugar-free (minus the added oreos, but feel free to use no sugar oreo inspired cookies)
There’s no added protein powder
It requires no heavy cream
It can be made ahead
You can make multiple serves and can be meal prepped
It bakes in less than 15 minutes
It tastes like the real deal

Macros for Mini Marble Cheesecakes

Per Cheesecake (6):

110 Calories

7.8g Carbs

6g Protein

6g Fat

More Low Calorie Cheesecakes to try

If you love healthier, lower calorie and high protein desserts, you will love these cheesecake recipes:

Ingredients & Substitutions

Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese

Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt

Egg- Essential to give the cheesecakes and extra smooth and rich texture

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia

Cornstarch- Can replace with equal parts all purpose flour

Cocoa Powder- For the chocolate cheesecake batter, can sub for 10g extra melted chocolate

Milk Chocolate – I use a sugar free version, you can sub for dark chocolate, normal milk chocolate or even chocolate chips. If you do not want to use chocolate in this recipe, sub for 5g extra cocoa powder

Vanilla- Adds flavour but this can be omitted

Oreos- For the base, but you can sub for another cookie or omit. These cheesecakes are amazing with or without a base.

Cooking Tips for Mini Marble Cheesecakes

Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product

Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
Leave to cool: Leaving the cheesecake to cool in the fridge for 1 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through.

Storage Tips for Mini Marble Cheesecakes

Once cooked, the cheesecakes will last in the fridge for 3-4 days. Once cooled to room temperature, wrap with plastic or store in a small airtight container and store in fridge.

FAQ

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

Can I sub the cornstarch for flour?

You can, however I find cornstarch yields a slightly smoother consistency.