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Mini Lemon Cheesecake Bites

Print Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Course Dessert
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.