Mini Yogurt Cheesecakes are the perfect bite-sized dessert that combines the rich creaminess of cheesecake with the health benefits of yogurt. They’re simple to make and deliciously satisfying, providing a lighter alternative to traditional cheesecakes. Plus, they’re completely customizable, so you can adapt the toppings to your liking, making them ideal for busy days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 2 hours 37 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 4 g
Carbohydrates: 20 g
Fat: 7 g
Fiber: 1 g
Sugar: 10 g
Sodium: 100 mg
Why Make Mini Yogurt Cheesecakes
Mini Yogurt Cheesecakes offer a wonderful balance of taste and nutrition. The combination of cream cheese and Greek yogurt provides a creamy texture and a boost of protein while keeping the dish lighter. Plus, they are incredibly versatile; you can switch up toppings or use different flavors in the filling to suit any occasion.
How to Make Mini Yogurt Cheesecakes Step by Step
Ingredients
1 cup Graham Crackers, crushed
3 tablespoons Butter, melted
1 tablespoon Brown Sugar
8 ounces Cream Cheese, softened
1 cup Greek Yogurt, full-fat
1/3 cup Honey
2 Eggs, room temperature
1 teaspoon Vanilla Extract
Pomegranate Seeds, for topping
Directions
Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press 1 tablespoon into each liner and bake for 5 minutes. Let cool. In a large bowl, beat cream cheese until smooth. Add yogurt, honey, vanilla, and eggs one at a time, mixing until just combined. Divide filling among muffin cups. Bake for 18–22 minutes, until centers are set and edges are puffed. Cool in pan for 10 minutes, then chill for at least 2 hours in the refrigerator. Top with pomegranate seeds and a drizzle of honey before serving.
How to Serve Mini Yogurt Cheesecakes
For a delightful serving experience, consider pairing your Mini Yogurt Cheesecakes with a fresh fruit salad or a scoop of vanilla ice cream. A drizzle of chocolate sauce or a side of berry compote can elevate their flavor even more, making them perfect for special occasions or as a sweet treat after dinner.
How to Store Mini Yogurt Cheesecakes
To store your Mini Yogurt Cheesecakes, place them in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them for longer, you can freeze them. Just wrap individual cheesecakes in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, let them thaw in the fridge overnight.
Expert Tips for Cooking Mini Yogurt Cheesecakes
- Make sure your cream cheese is softened for a smooth filling.
- Use full-fat Greek yogurt for the best flavor and texture.
- Don’t overmix the egg mixture to keep the cheesecakes light and fluffy.
- Experiment with toppings like fresh berries, nuts, or a sprinkle of cinnamon for added flavor.
- Allow cheesecakes to cool completely before chilling for the best texture.
Delicious Variations of Mini Yogurt Cheesecakes
For those looking to mix it up, try adding citrus zest, like lemon or orange, to the filling for a refreshing twist. You can also incorporate different flavored yogurts, such as strawberry or vanilla, to change the profile. For a more decadent option, fold in chocolate chips or swirl in some raspberry puree before baking.
In conclusion, Mini Yogurt Cheesecakes are a delightful and versatile dessert that combines flavor and health. Their ease of preparation and customizable nature make them a must-try for anyone looking for a lovely treat that satisfies your sweet tooth without the guilt. Enjoy making and sharing this delightful recipe with friends and family!
Mini Yogurt Cheesecakes
Ingredients
For the crust
- 1 cup Graham Crackers, crushed
- 3 tablespoons Butter, melted
- 1 tablespoon Brown Sugar
For the filling
- 8 ounces Cream Cheese, softened Make sure it is softened for a smooth filling.
- 1 cup Greek Yogurt, full-fat Use full-fat for the best flavor and texture.
- 1/3 cup Honey
- 2 Eggs, room temperature Add one at a time and avoid overmixing.
- 1 teaspoon Vanilla Extract
For Topping
- Pomegranate Seeds For topping; can also experiment with fresh berries or nuts.
Instructions
Preparation
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined.
- Press 1 tablespoon of the mixture into each liner and bake for 5 minutes.
- Let cool.
Making the Filling
- In a large bowl, beat cream cheese until smooth.
- Add yogurt, honey, vanilla, and eggs one at a time, mixing until just combined.
Baking
- Divide filling among muffin cups.
- Bake for 18–22 minutes, until centers are set and edges are puffed.
- Cool in pan for 10 minutes, then chill for at least 2 hours in the refrigerator.
Serving
- Top with pomegranate seeds and a drizzle of honey before serving.
