Description
Creamy mini cheesecakes made with yogurt and cream cheese, featuring a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups plain yogurt (Greek or regular)
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh fruit or toppings of choice (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until fully mixed. Press the mixture firmly into the bottom of muffin cups to form the crust.
- In another bowl, mix the yogurt, cream cheese, sugar, vanilla extract, and lemon juice until smooth and well blended.
- Spoon the cheesecake mixture over the crust in the muffin cups, filling them about 2/3 of the way.
- Bake for 15-20 minutes, or until the filling is set with a slight jiggle in the middle.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh fruit or your choice of toppings just before serving.
Notes
To avoid overmixing, blend ingredients until just combined. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg