Ingredients
Crust
- 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
- 5 Tbsp salted butter, melted
Filling
- 8 oz cream cheese, room temperature (regular or low fat)
- ¾ cup plain 0% Greek yogurt, room temperature
- ⅓ cup granulated sugar
- 1 egg plus 1 egg yolk
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ¼ - ½ tsp lemon zest (optional for lemon flavor)
- 1 Tbsp arrowroot starch or cornstarch
Topping
- Fresh berries
- Small mint leaves
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners to prepare for the baked cheesecake cups.
- Make the Crust: Place graham crackers into a food processor and pulse until finely crumbed. Add melted butter and pulse until combined. Alternatively, crush the crackers in a plastic bag with a rolling pin, then mix with melted butter in a bowl.
- Assemble Crust: Evenly divide the crumb mixture among the muffin liners (about 1.5 tablespoons each). Use your fingers to firmly press and flatten the crumbs into the bottom of each cup to form the crust.
- Bake Crust: Bake the crusts for 5 to 6 minutes until set and slightly golden. Remove from oven and cool for 5 to 10 minutes while preparing the filling.
- Prepare Filling: In a large bowl, beat the cream cheese with a handheld mixer until smooth. Add Greek yogurt, sugar, egg, egg yolk, vanilla extract, lemon juice, lemon zest (if using), and arrowroot starch. Mix on the lowest speed gently for 30 to 60 seconds until smooth but avoid overmixing.
- Fill Cups: Divide the cheesecake filling evenly over the pre-baked crusts in the liners.
- Bake Cheesecakes: Bake for 17 to 20 minutes or until the cheesecake filling is set. The centers should not jiggle or look wet when done.
- Cool and Chill: Allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator. Chill for at least 3 hours to fully set and develop flavors.
- Serve: Top each mini cheesecake with fresh berries and small mint leaves before serving. Enjoy these protein-packed treats!
Notes
- You can use gluten-free graham crackers to make this recipe gluten-free.
- Low-fat or regular cream cheese can be used depending on your preference.
- Do not overbeat the filling, as this can introduce excess air and affect texture.
- The lemon zest is optional but adds a nice bright flavor.
- Arrowroot starch or cornstarch helps to stabilize the filling and create the perfect texture.
- Chilling the cheesecakes thoroughly improves the firmness and flavor.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
