Mini Yogurt Cheesecakes
Mini Yogurt Cheesecakes are a delicious bite-sized dessert that combines the creamy richness of cheesecake with the health benefits of yogurt, offering a lighter, customizable alternative to traditional 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.
Notes
For best texture, allow the cheesecakes to cool completely before chilling. Store in an airtight container in the refrigerator for up to a week; can freeze for longer storage.