Cute mini cheesecakes are the perfect dessert for spring and summer parties. Greek yogurt and whipped cream cheese blend into a bright, light filling you'll love!
- 1/3 cup graham cracker crumbs from 2 whole crackers
- 1 tsp melted butter
- 1/8 tsp table salt
- 5 TB whipped cream cheese room temperature
- 5 oz lemon flavored Greek yogurt
- 3 TB powdered sugar
- ¼ cup egg substitute
- 1 tsp lemon zest
- 2/3 cup chopped fresh strawberries
- 1 TB all-fruit strawberry spread
- ½ tsp lemon juice
Preheat oven to 325 degrees. Line a standard sized muffin tin with paper cupcake liners. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture evenly into bottom of cupcake liners, press down lightly with your fingers to flatten, and bake for 5 minutes or until browned.
Combine cream cheese, yogurt, sugar, egg substitute, and zest in a medium bowl. Beat with an electric mixer for 3-5 minutes or until smooth. Pour evenly into cupcake liners and bake for 25 minutes or until set on top. Chill well.
When ready to serve, combine strawberries, jam, and lemon juice and spoon on top of cheesecakes.
This recipe can easily be doubled or even tripled for a crowd.