Despite their small size, these dainty cheesecakes are bursting with bright lemon flavor. Substituting yogurt for often-used sour cream adds to the tangy taste, adds some protein, and helps cut down the fat content a bit, while the pistachios in the crust add a delicious flavor not usually found in a straight graham cracker crust. For best results, chill in the refrigerator for several hours and top with blueberries just before serving.
Smooth as silk
Keep ingredients for filling at room temperature for about an hour prior to assembling. This will help you avoid lumps and achieve a silky texture.
This article originally appeared on alive.com as “Mini Lemon Yogurt Cheesecakes“.
- 2 Tbsp graham crumbs
- 2 Tbsp ground pistachios
- 1 Tbsp coconut palm sugar
- 1 Tbsp melted butter
- 3 1/2 oz natural soft cream cheese
- 1/4 cup yogurt
- 1 Tbsp honey
- 1 1/2 tsp lemon juice
- 1 tsp lemon zest plus about 1more for garnish
- 1/2 tsp vanilla extract
- 1/4 cup fresh blueberries for garnish
- Preheat oven to 350 F . Line mini-muffin tin with parchment liners.
- In small bowl, combine graham crumbs, ground pistachios, sugar, and butter. Stir well with fork until mixture is evenly moistened. Add heaping 1 tsp to each cup of lined mini-muffin tin and press down with clean finger or back of spoon. Bake in oven for 5 minutes.
- Fill electric kettle and set it to boil. Set aside.
- In bowl of stand mixer, beat together cream cheese, yogurt, honey, lemon juice, 1 tsp (5 mL) lemon zest, and vanilla until smooth. Scrape down sides of bowl as necessary to ensure mixture is evenly combined. Place muffin tin on larger rimmed baking tray. Transfer mixture from mixer to a jug with spout and pour into individual muffin cups, filling them to just under the rim. Move baking tray to top rack of oven, pulling it out halfway so you can add a bit of boiled water to the baking tray. Bake cheesecakes for 20 minutes until surfaces jiggle slightly. Remove tray carefully from oven, then remove muffin tin from water bath and allow to cool thoroughly. Chill in refrigerator for a minimum of 4 hours.
- To serve, carefully remove cheesecakes from their parchment shells and top with fresh blueberries and additional lemon zest.
Per serving: 177 calories; 1 g protein; 11 g total fat (6 g sat. fat); 18 g total carbohydrates (14 g sugars, 1 g fiber); 120 mg sodium
