Adapted from Exclusively Food
Look at me, posting a useful Easter recipe a full week (almost) before Easter! Aren’t I considerate. Well, technically it’s just good timing – I made these back in March for my wine and cheese party, and didn’t get around to posting them until now. But I did just make a second batch this weekend that will be hanging out in the freezer until Easter next Sunday. I am 100% convinced that people eat more dessert when it comes in a bite-sized package, so I pretty much exclusively use my mini-muffin pans when it comes to treats. The best part about these is that they’re amazing straight out of the freezer, but they also thaw very quickly if you want people to think they’re fresh baked. And you can top them with whatever you want, really. Fruit is pretty, but who’s to say you can drizzle them with a little caramel or chocolate sauce instead? Either way, they’ll make for a very happy Easter!
- 4 ounces graham crackers
- 4 Tbsp butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup sugar
- 1 egg
- 1/3 cup plain Greek yogurt (I used full fat)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- berries, for topping
- Preheat oven to 350 degrees. Line 24 mini-muffin cups with paper liners. Set aside.
- Place graham crackers in a food processor and pulse until a crumbs form. Add melted butter and continue to pulse until well combined. Evenly divide the crumbs across the 24 muffin cups. Use a shot glass to press the crumbs firmly into each little cup. Set aside.
- Using a stand mixer or hand mixer, mix cream cheese and sugar until smooth and creamy. Add the egg and beat until combined. Add yogurt, lemon juice and vanilla and beat until well combined. Fill each muffin cup to the top of the liner, but not overflowing. (You may have extra filling. If so, dip fruit or graham crackers in it while you wait for the cheesecakes to bake! Yum!)
- Bake 19-20 minutes, until no longer jiggly. They will be super puffy looking, but they fall after being removed from the oven for a while.
- Allow the cheesecakes to rest in the pan for 30 minutes. They will be hard to remove without denting them if you do it sooner. Once cool enough to remove, place them in airtight containers to cool overnight in the fridge. You can stack them, as long as you put a layer of parchment in between.
- Before serving, peel off the paper wrappers – it should be pretty easy to do once they’re cold. Top with berries.
Makes 24 bite-sized cheesecakes.
Note 1: You can keep these in the fridge for a few days, or in the freezer for a few months. Frankly, I think they are AWESOME straight from the freezer. Or, just let them sit out for an hour or so and they’ll thaw out. Just wait until serving to top them with fruit.
Note 2: You can also make them in regular sized muffin tins, in which case you will probably get about 10 cheesecakes. Increase baking time to 25-28 minutes.