Description
Delightful mini cheesecake cups bring creamy indulgence to dessert lovers without guilt. Perfectly portioned and easy to prepare, these individual treats promise a blissful end to any meal you’ll savor.
Ingredients
Scale
Dairy Base:
- 16 oz cream cheese, softened
- 1/2 cup greek yogurt
- 2 eggs
- 1/4 cup heavy cream
Sweeteners and Flavoring:
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp lemon juice
Crust and Topping:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp powdered sugar
- Fresh berries (optional)
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners, ensuring each cup is evenly prepared for the mini cheesecake cups.
- Combine melted butter with graham cracker crumbs and powdered sugar, mixing thoroughly until the mixture resembles wet sand with a consistent texture.
- Press a small portion of the graham cracker mixture into the bottom of each muffin liner, creating a compact and even crust layer using the back of a spoon or your fingertips.
- In a large mixing bowl, whip softened cream cheese until smooth and creamy, eliminating any potential lumps for a silky consistency.
- Gradually incorporate greek yogurt, granulated sugar, vanilla extract, and lemon juice into the cream cheese, blending until the mixture becomes uniformly integrated and glossy.
- Gently fold in eggs one at a time, ensuring each is fully incorporated without overmixing to maintain a light, delicate texture.
- Pour the cheesecake batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for slight rising during baking.
- Bake for 18-20 minutes, watching for a slight jiggle in the center that indicates perfect doneness without overcooking.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature for approximately 30 minutes.
- Refrigerate for at least 2 hours to set and develop a firmer texture, allowing flavors to meld and intensify.
- Optional: Garnish with fresh berries just before serving to add a vibrant, fresh touch to the creamy dessert.
Notes
- Soften cream cheese completely at room temperature to prevent lumps and ensure a smooth, creamy texture that blends seamlessly.
- Use low-fat or non-fat Greek yogurt as a healthier alternative that maintains the rich, tangy flavor while reducing overall calories.
- Prevent cracks by avoiding overmixing and baking at a consistent, low temperature, which helps the cheesecake cups set gently and evenly.
- Customize toppings with sugar-free fruit compotes, light whipped cream, or a sprinkle of dark chocolate shavings for different dietary preferences and flavor variations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg