Mini Cheesecake Bites

We make our cheesecake bites with a cream cheese x Greek yogurt combo and unlike classic cheesecake, there is no water bath needed!

Prep 2

Cook 15

Total 2 15

Fat 11

Carbs 11

Protein 3

Yield

First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
Bake graham cracker crust for 5 minutes at 350ºF.
While the crust is baking, prepare the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, vanilla extract, and lemon juice into a high-speed food processor. Process on high until smooth and combined.
Once the crust is done, remove from the oven. Spoon in around 1.5 – 2 tablespoons of the cheesecake mixture into each mini cheesecake.
Then, spoon on around 1 heaping teaspoon raspberry jam into each mini cheesecake. Use a toothpick or knife to swirl the cheesecake mixture with the raspberry jam.
Bake mini cheesecakes at 350ºF for around 10-12 minutes, or until they are firm to touch.
Let mini cheesecakes cool for at least 15 minutes before removing from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.

Be sure that you let the cream cheese, egg, and Greek yogurt come to room temperature before blending them together or else you will end up with clumps in your cheesecake cups. No lumps allowed, be sure everything comes to room temp.
You bake the crust a bit before you add the cream cheese filling. Be sure you let the crust cool before adding the cream cheese filling or else you may end up with a soggy crust.