Easy and Healthier Mini Cheesecakes
These lightened-up mini cheesecakes are smooth, creamy, and made with wholesome ingredients for a healthier take on a classic dessert.
Ingredients
- 1 cup crushed graham crackers or oat cookies
- 3 tablespoons melted butter or coconut oil
- 8 oz reduced-fat cream cheese softened
- 1 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon lemon juice or zest
- Fresh berries for topping
- Optional: mint leaves whipped topping
Instructions
- Preheat your oven to 325°F: Line a 12-cup muffin tin with paper or silicone liners.
- Make the crust: In a bowl, mix the crushed graham crackers with melted butter or oil until the mixture resembles wet sand.
- Press the crust: Divide the crust mixture evenly among the liners and press firmly into the bottom of each one.
- Bake the crusts: Bake for 5 minutes, then remove and let cool slightly while you prepare the filling.
- Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add the yogurt, honey (or syrup), egg, vanilla, and lemon juice. Mix until well combined and creamy.
- Fill the liners: Spoon the cheesecake mixture evenly over the crusts, smoothing the tops with a spoon or spatula.
- Bake the cheesecakes: Bake for 15–18 minutes, or until the edges are set and the centers have a slight jiggle.
- Cool completely: Let the cheesecakes cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
- Add toppings: Before serving, top with fresh berries, a dollop of whipped cream, or a sprinkle of crushed nuts or coconut.
- Serve and enjoy: Gently peel away the liners and enjoy chilled mini cheesecakes that are creamy, tangy, and just sweet enough.