Mini Key Lime Cheesecakes with Greek Yogurt
User Reviews
5
Mini Key Lime Cheesecakes with Greek Yogurt
Description
The Mini Key Lime Cheesecakes with Greek Yogurt feature a crisp graham cracker crust formed by combining crumbs with melted butter and baking briefly. The filling blends softened cream cheese, Greek yogurt, sugar, eggs, lime juice, and zest into a smooth batter. Baking at 325ºF sets the edges while the center remains slightly jiggly, resulting in a creamy, light cheesecake with a bright key lime flavor from the fresh juice and zest.
Portioned in muffin tins, these mini cheesecakes are convenient for individual servings. They offer a tangy taste from the lime and a gentle tartness from the yogurt, which also adds moisture and a slight tang to the otherwise rich cream cheese. These can be chilled overnight to firm up and serve cold.
The recipe allows for variations in yogurt choice and serving size, with options to adjust the crust thickness or reduce portions. These cheesecakes work well as a refreshing dessert or a sweet finish to a meal, particularly when lime flavor is desired.
Ingredients
- 3/4 cup graham cracker crumbs about 8 crackers
- 3 TBS butter or ghee
- 8 oz cream cheese softened (low fat or regular)
- 2/3 cup Greek yogurt 2% or whole milk for best flavor, plain
- 1/4 cup sugar
- 1 egg large
- 1 egg white
- lime about 3 TBS, juice of 3 small
- lime zest of 2 small
Instructions
- Preheat oven to 325ºF. Line 12 muffin tins with foil liners. Lightly spray with grease. Set aside.
- Make the crust: In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined. Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten. Bake graham cracker crust for 8-10 minutes. Set aside to cool for 10 minutes while you make the filling.
- Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, juice of limes and zest. Beat until just combined.
- Bake: Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes at 325ºF, or until the edges are set and middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
- Cool & Chill: Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving. Enjoy!
Notes
- The mini cheesecakes can be baked a day ahead and chilled overnight to enhance flavor and texture.
- Using key lime Greek yogurt or Skyr is an option to boost lime flavor and maintain creaminess.
- To alter the cheesecake-to-crust ratio, make 9 instead of 12 cheesecakes, adjusting crust amounts accordingly for a larger filling portion.
- Allow time for chilling after baking for best consistency before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 164kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 43mg | 14% |
| Sodium | 132mg | 6% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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