Baked Mini Cheesecakes: Creamy Individual Cheesecakes
Rich, tangy mini cheesecakes with a buttery graham crust and silky Greek yogurt filling, baked to perfection and chilled for a custardy finish. These bite-sized desserts are ideal for parties or quick weeknight indulgence.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 tablespoon brown sugar
- 8 oz (250g) cream cheese, room temperature
- 2 large eggs, room temperature
- ¾ cup plain Greek yogurt (3.6% fat recommended)
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 350°F (180°C)
- Mix graham crumbs, melted butter, and brown sugar in a bowl
- Press half into paper muffin liners to form crusts
- In a separate bowl, beat cream cheese and granulated sugar until smooth
- Fold in Greek yogurt and vanilla
- Beat eggs lightly and mix into the cheese/yogurt batter
- Sift in cornstarch and stir in lemon juice
- Spoon batter into prepared crusts, filling each 3/4 full
- Bake for 15–17 minutes, until edges are set but centers still jiggle slightly
- Cool to room temperature before chilling for 4–8 hours
Notes
For gluten-free version, use gluten-free graham crackers or digestive biscuits
Adjust salt in butter based on preference
Dairy-free option: substitute butter with coconut oil and yogurt with non-dairy alternative
Chill longer (overnight) for cleaner slicing
Top with whipped cream or fresh fruit before serving
Adjust salt in butter based on preference
Dairy-free option: substitute butter with coconut oil and yogurt with non-dairy alternative
Chill longer (overnight) for cleaner slicing
Top with whipped cream or fresh fruit before serving
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 28mgSodium: 50mgSugar: 9g
Tried this recipe?Let us know how it was!