Description
Creamy, rich mini cheesecakes bursting with flavor, made with Greek yogurt and cream cheese, perfect for guilt-free indulgence.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup blueberries
- Graham cracker crumbs (for crust)
- Butter (for crust)
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottoms of mini cheesecake cups.
- In another bowl, mix the cream cheese, Greek yogurt, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth.
- Gently fold in the blueberries.
- Pour the cheesecake mixture over the crust in mini cups.
- Bake for about 15-20 minutes until set.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
Consider switching blueberries for other berries for a variety of flavors. Top with extra fruit or a dollop of Greek yogurt before serving.