Description
Mini Yogurt Cheesecakes are creamy, tangy, and naturally sweetened with honey. These bite-sized treats feature a graham cracker crust, light Greek yogurt filling, and juicy pomegranate topping for the perfect no-fuss dessert.
Ingredients
Scale
- 1 cup Graham Crackers, crushed
- 3 tablespoons Butter, melted
- 1 tablespoon Brown Sugar
- 8 ounces Cream Cheese, softened
- 1 cup Greek Yogurt, full-fat
- 1/3 cup Honey
- 2 Eggs, room temperature
- 1 teaspoon Vanilla Extract
- Pomegranate Seeds, for topping
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press 1 tablespoon into each liner and bake for 5 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add yogurt, honey, vanilla, and eggs one at a time, mixing until just combined.
- Divide filling among muffin cups. Bake for 18–22 minutes, until centers are set and edges are puffed.
- Cool in pan for 10 minutes, then chill for at least 2 hours in the refrigerator.
- Top with pomegranate seeds and a drizzle of honey before serving.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix after adding eggs to avoid air bubbles.
- Top just before serving for freshest results.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg