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Greek Yogurt Cheesecake Cups

Greek Yogurt Cheesecake Cups
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Greek Yogurt Cheesecake Cups are a light, creamy, and protein-packed twist on the classic cheesecake. Made with Greek yogurt and cream cheese, these individual cheesecakes offer a smooth, tangy flavor with fewer calories and fat than traditional versions. Perfect for summer gatherings, quick desserts, or healthy treats, these cups combine indulgence and nutrition in one bite-sized delight.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs (or digestive biscuits, finely crushed)

  • 2 tbsp sugar

  • 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 1 cup Greek yogurt (full-fat, plain)

  • 8 oz (225 g) cream cheese, softened

  • ⅓ cup sugar or honey (adjust to taste)

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice (optional, for tang)

  • 2 tbsp milk or cream (if needed to adjust texture)

Optional Toppings:

  • Fresh berries (strawberries, blueberries, raspberries)

  • Fruit compote or coulis

  • Granola or crushed nuts

  • Honey or caramel drizzle

Instructions

  • Prepare the Crust:
    Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.

  • Form the Base:
    Line a muffin tin with cupcake liners. Spoon about 1½ tablespoons of the crust mixture into each liner. Press down firmly using the back of a spoon or small cup to form an even layer.

  • Pre-Bake the Crust:
    Bake the crusts for 5–7 minutes, until lightly golden. Remove from oven and let cool completely.

  • Make the Filling:
    In a large mixing bowl, beat softened cream cheese with Greek yogurt until smooth. Add sugar, vanilla extract, and lemon juice. Mix until creamy and well combined. Adjust consistency with milk if needed.

  • Assemble the Cheesecake Cups:
    Spoon or pipe the filling evenly into each cooled crust. Smooth the tops with a spatula.

  • Chill the Cups:
    Refrigerate for at least 4 hours, or overnight for best results. The filling should be firm and creamy.

  • Add Toppings and Serve:

  • Top with fresh fruit, nuts, or drizzle with honey or compote before serving. Serve chilled.

Notes

  • Strain your Greek yogurt for 30–60 minutes before mixing to remove excess liquid and achieve a thicker filling.

  • Use high-protein brands like Fage, Chobani, or Siggi’s for the creamiest texture.

  • For a no-bake version, skip pre-baking the crust and refrigerate the assembled cups overnight.

  • Keto option: Use almond-flour crust and stevia or erythritol instead of sugar.

  • Flavor variations: Add cocoa powder, citrus zest, or spices like cinnamon or cardamom to customize.

  • Store covered in the fridge for up to 5 days, or freeze for up to 2 months.

Find it online: https://bon-recipe.com/greek-yogurt-cheesecake-cups/