The addition of Greek yogurt keeps these cheesecakes a little lighter while maintaining their creaminess.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, lemon, single serving
Servings: 24cheesecakes
Author: Sam
Ingredients
Crust:
1cupgraham cracker crumbs
2tablespoonssugar
2tablespoonsunsalted buttermelted
Cheesecake:
8ouncescream cheesesoftened to room temperature.
1 1/2cupnonfat Greek yogurt
1/2cupsugar
2eggs
2teaspoonsvanilla
2tablespoonslemon juice
zest of 1 lemon
Instructions
Preheat oven to 350. Line 2 muffin tins with 9 papers each, for a total of 18 liners.
To make the crust, mix together the crushed graham crackers with sugar and butter. Spoon about 1/2 tablespoon of this mixture into each muffin wrapper and use the back of a spoon or your fingers to press down until it forms a crust.
In a large bowl using a hand mixer, or in the bowl of a stand mixer, beat the cream cheese until fluffy. Add the greek yogurt and sugar and mix until combined. Add the egg and vanilla and mix well. Then gently mix in the lemon juice and zest.
Spoon evenly onto the crusts (I use my trusty cookie scoop to measure). Bake for 22-25 minutes, or until the centers are set. Cool completely and chill before serving. Store in the refrigerator.
Notes
It is very important that your cream cheese be room temperate. Cold cream cheese = lumps. I used vanilla greek yogurt because that is what I had, plain would be fine too.Inspired by this recipe.