Mini cheesecakes with Greek yogurt are creamy, cool, cute, and crowd pleasing! the Greek yogurt adds a touch of tanginess and flavor while also lightening up the texture of the cheesecakes. They feel whipped, silky, and dreamy. Bonus, these take less than 30 minutes from start to finish!
When I do my Show Me St. Louis segments I love to make viewer requested recipes. So I open up my IG for recipe requests. Then I narrow them down with story polls. The latest came down to Mini Cheesecakes vs. Blueberry Cream Muffins.
It was so close! 58 percent of the people who voted wanted these mini cheesecakes. But this was a heated poll! I had so many write ins for not only the blueberry muffins, but for granola as well. While Show Me St. Louis is going to air the blueberry muffin recipe first, Stay tuned for these mini cheesecakes! I promise they are coming too.
Get the recipe video here! https://youtu.be/lMuarzPnL78
Mini cheesecakes With Greek Yogurt
These mini cheesecakes start with a sweet and crunchy honey Graham crust that is kissed with pulsed lemon zest and vanilla. The lemon and vanilla add some pizazz to the crust while complimenting the tang in the Greek yogurt filling.
People love cheesecake! It truly is a dessert that sparks joy and satisfaction. These mini cheesecakes were gobbled up so fast that I only had 3 left for photos!
One great thing about making mini cheesecakes is they are no fuss and super fast to make. For a full sized cheesecake with tips and tricks, check out my Halloween Candy Cheesecake I previously made on Show Me St. Louis. You will also see why it’s so important to use room temperature ingredients for cheesecake!!
You can use any topping that you love. I made a blueberry compote, which I’ve added to the recipe below. Cherry is also fantastic. Lightly sweetened whipped cream and fresh fruit works too.
Thanks for making these scrumptious and simple mini cheesecake! Follow me on Instagram for fun polls and recipe videos.
*This post may contain affiliate links at no cost to you. I do receive a small commission from purchases made from my site. I put that back into the upkeep of the blog and recipe development to provide free recipes to you. So thanks for supporting my blog!
Mini Cheesecakes With Greek Yogurt
Creamy, silky mini cheesecakes with Greek Yogurt for a lighter texture and slight tang. These are easy and crowd pleasing!
Ingredients
Crust
- 2/3 C Graham Cracker Crumbs Honey Grahams
- 1 Tablespoon Granulated sugar
- 2 Tablespoons butter Melted
- 1/8 Teaspoon vanilla extract
- Pinch lemon zest
Filling
- 8 Ounces Cream cheese Ful fat, softened
- 1/4 Cup Greek Yogurt Pain, 2 %
- 1/4 Cup Granulated sugar
- 3/4 Teaspoon pure vanilla extract
- 1 Large Egg Room temperature
Blueberry Compote
- 1 Cup Frozen or fresh blueberries
- 2 Tablespoons Fresh lemon juice
- 3 Tablespoons Water
- 1/4 Cup granulated sugar
- 1 Tablespoon cornstarch mixed with 2 tab water
- 1/2 Teaspoon vanilla extract
- 1/2 Tablespoon Lemon zest
Instructions
-
Preheat oven to 350 degrees F. Line muffin tin with 8 liners
-
Use a food processor to make Graham crackers into crumbs.
-
Pulse in sugar, zest, and extract.
-
Then pulse in melted butter until Sandy texture forms.
-
Divide evenly between liners, pushing the crust into bottoms.
-
Then bake for 5 minutes.
-
Meanwhile, make filling. Carefully wash or Wipe out the food processor.
-
Then add cream cheese and sugar. Blend for a minute until smooth.
-
Then add the greek yogurt and vanilla extract. Blend until smooth, scraping down bowl as necessary.
-
Add egg last. Then blend until combined. Do not over-mix after adding egg.
-
Spoon batter over hot crusts. Bake approximately 15-17 minutes.
-
Cool at room temperature for 30 minutes. Then chill in fridge for at least an hour.
-
Serve with toppings of choice.
Blueberry Compote
-
In a medium sized saucepan, add the sugar, water, lemon juice, and blueberries. Set over medium heat.
-
Meanwhile, mix coronstarch with water. This prevents lumps. Add to mixture and mix.
-
Bring mixture to a boil for 5 minutes. Then reduce to medium heat for an additional 10 minutes, stirring occasionally. Cool Completely before serving.
You must be logged in to post a comment.