Description
Discover this healthy mini cheesecakes recipe that combines the creamy texture of traditional cheesecake with a tangy lemon flavor, all while being light and nutritious. Perfect for a quick dessert, these mini cheesecakes are easy to make, visually appealing, and satisfy your sweet tooth without guilt.
Ingredients
Scale
- 200g cream cheese (preferably low-fat)
- 1/2 cup Greek yogurt
- 1/3 cup honey or maple syrup
- 2 large eggs
- Juice and zest of 1 large lemon
- 1 teaspoon vanilla extract
- Base: 1 cup graham cracker crumbs or almond flour for gluten-free option
- 2 tablespoons melted coconut oil (for crust)
- Fresh lemon slices and berries for garnish
Instructions
- Start by combining the graham cracker crumbs (or almond flour for a healthier option) with melted coconut oil. Mix thoroughly until the mixture resembles damp sand. Spoon the mixture evenly into the bottoms of a mini muffin tin lined with paper liners or silicone molds. Press down firmly to create a compact base. Place in the freezer while preparing the cheesecake filling.
- In a large bowl, beat the cream cheese with Greek yogurt until smooth and creamy. This combination provides a rich yet light texture.
- Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in honey or maple syrup, lemon juice, lemon zest, and vanilla extract. The lemon balances sweetness with citrus brightness.
- Remove the crust from the freezer and evenly divide the cheesecake filling among the prepared bases. Tap the muffin tin gently on the counter to remove air bubbles and ensure an even surface.
- Place the mini cheesecakes in a preheated oven at 325°F (160°C) and bake for 15-20 minutes until set but slightly jiggly in the center. Let them cool at room temperature before transferring to the refrigerator for at least 2 hours.
Notes
- Can be topped with fresh lemon slices, berries, or a drizzle of honey for added flavor and presentation.
- Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month for longer storage.
- Vegan version: substitute cream cheese with coconut cream or cashew-based cheese and use plant-based sweeteners.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 kcal Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg