The addition of Greek yogurt keeps these cheesecakes a little lighter while maintaining their creaminess.
Keyword: cheesecake, lemon, single serving
1cupgraham cracker crumbs
8ouncescream cheesesoftened to room temperature.
1 1/2cupnonfat Greek yogurt
zest of 1 lemon
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.
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.
Mini Lemon Cheesecakes from Sam's Dish http://samsdish.com/mini-lemon-cheesecakes/