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
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Preheat oven to 350 degrees F. Line muffin tin with 8 liners
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Use a food processor to make Graham crackers into crumbs.
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Pulse in sugar, zest, and extract.
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Then pulse in melted butter until Sandy texture forms.
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Divide evenly between liners, pushing the crust into bottoms.
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Then bake for 5 minutes.
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Meanwhile, make filling. Carefully wash or Wipe out the food processor.
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Then add cream cheese and sugar. Blend for a minute until smooth.
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Then add the greek yogurt and vanilla extract. Blend until smooth, scraping down bowl as necessary.
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Add egg last. Then blend until combined. Do not over-mix after adding egg.
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Spoon batter over hot crusts. Bake approximately 15-17 minutes.
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Cool at room temperature for 30 minutes. Then chill in fridge for at least an hour.
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Serve with toppings of choice.
Blueberry Compote
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In a medium sized saucepan, add the sugar, water, lemon juice, and blueberries. Set over medium heat.
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Meanwhile, mix coronstarch with water. This prevents lumps. Add to mixture and mix.
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Bring mixture to a boil for 5 minutes. Then reduce to medium heat for an additional 10 minutes, stirring occasionally. Cool Completely before serving.