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Mini Yogurt Cheesecake Recipe

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These mini yogurt cheesecakes are creamy, tangy, and perfectly portioned for individual indulgence. They blend the richness of traditional cheesecake with the lightness of yogurt, making them a delightful, handheld dessert.

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup plain or vanilla yogurt
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Pinch of salt
  • Toppings of choice (berries, jam, fruit compote, etc.)

Instructions

  1. Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs and melted butter. Press about 1 tablespoon into each liner to form the crust. Bake for 5 minutes, then let cool.
  3. In a bowl, beat the cream cheese until smooth. Add yogurt, sugar, egg, vanilla, and salt, mixing until well combined.
  4. Spoon the cheesecake mixture evenly over the crusts and smooth the tops.
  5. Bake for 18–20 minutes, until centers are just set.
  6. Cool completely, then chill in the fridge for at least 2 hours before serving.
  7. Add your favorite toppings before serving.

Notes

  • Use flavored yogurt like lemon or strawberry for variety.
  • Try different crusts like crushed Oreos or gingersnaps.
  • Make them dairy-free with vegan cream cheese and coconut yogurt.
  • Freeze individually wrapped for up to a month; thaw in fridge overnight.
  • Use cupcake liners for easy removal and serving.

Nutrition

Find it online: https://cookedbymaya.com/mini-yogurt-cheesecake-recipe/