Let’s dive into the world of mini cheesecakes! These delightful treats are sweetened with honey, flavored with lemon, and boast a creamy filling made from cream cheese and Greek yogurt.
Imagine biting into a mini cheesecake with a sweet and salty crust, complemented by the rich flavors of cream cheese, honey, vanilla, and lemon zest. These mini lemon cheesecake cups are the perfect dessert for Spring!
Craving a mini cheesecake recipe? Look no further! These little bites of heaven are exactly what you need. The crust is a delightful blend of sweet and salty, while the creamy filling is a heavenly mixture of cream cheese and Greek yogurt. With hints of honey, lemon zest, and vanilla, they’re absolutely delicious.
Mini Lemon Cheesecake Bites
Servings 12
Ingredients
For the Graham Cracker Crust:
- 7 graham crackers full sheets
- 9 Ritz crackers
- 4 tablespoons butter at room temperature
For the Cheesecake:
- 8 oz. softened cream cheese
- 1/2 cup plain Greek yogurt we recommend 2% or 5%
- 1/3 cup honey
- 1 large egg white
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Optional Garnish:
- Lemon zest
- Graham cracker crumbs
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick cooking spray.
- Prepare the crust by processing graham crackers, Ritz crackers, and butter until crumbly.
- Press the crumble into each muffin cup and bake for 5 minutes.
- While the crust bakes, blend Greek yogurt until smooth. Add cream cheese, honey, vanilla, lemon juice, and lemon zest, blending until combined. Then, add the egg white and pulse until mixed.
- Spoon cheesecake mixture into each muffin cup.
- Top with lemon zest or graham cracker crumbs.
- Bake for 10-12 minutes until firm.
- Let cool for 15 minutes, then chill in the refrigerator for at least 2 hours before serving.
Notes
- If the crust doesn’t stick together, add more butter.
- Allow the cheesecakes to cool completely before removing them from the liners.