Mini Raspberry Yogurt Cheesecakes
Serves
12
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
For the crust:
6 biscuits or graham crackers
3 tbsp butter, room temperature
6 biscuits or graham crackers
3 tbsp butter, room temperature
For the filling:
8 oz (230 g) cream cheese, room temperature
½ cup (120 g) Greek yogurt
4 tbsp honey
1 large egg white
1 tsp vanilla extract
4 tbsp raspberry jam
8 oz (230 g) cream cheese, room temperature
½ cup (120 g) Greek yogurt
4 tbsp honey
1 large egg white
1 tsp vanilla extract
4 tbsp raspberry jam
Nutrition
(Per Serving)
Calories
141
Fats
10 g
Protein
3 g
Carbs
10 g
Instructions
- Preheat oven to 350°F (180°C) and line muffin tin with paper liners.
- To prepare cookie crust, place cookies and butter into high-speed blender or food processor. Blitz until mixture forms a crumble.
- Spoon 2 tablespoons of crumble into each muffin liner and gently press down. Bake crust for 5 minutes.
- Meanwhile, prepare filling. Place softened cream cheese, yogurt, honey, egg white, and vanilla extract into high-speed blender or food processor and blitz until smooth.
- Top baked crusts with 2 tablespoons of filling and add 1 teaspoon of raspberry jam on top. Use toothpick or knife to swirl jam through cheesecake mixture. Return tray to oven and bake for 10 to 12 minutes, or until firm.
- Remove from oven and let cool for at least 15 minutes before removing from muffin tin. Place in airtight container and store in refrigerator to chill for 2 hours before serving.