Author Notes: Made with greek yogurt, this cheesecake is light, refreshing, and tastes just like the real thing! Using a cupcake tin, this recipe makes six mini cheesecakes. —JC
cup greek yogurt (full or nonfat both work)
tablespoons lemon and/or lime juice
teaspoons lemon and/or lime zest
cup crushed graham crackers (sweetened corn flakes or cheerios also work)
tablespoons melted coconut oil (or melted butter/other oil)
- Preheat oven to 300 degrees. Line a cupcake tin with paper liners and set aside.
- Whisk the eggs, yogurt, citrus zest, citrus juice, sugar, and honey until thoroughly combined. Gradually add the flour and whisk. Set aside.
- Using a food processor, combine the graham crackers and melted coconut oil. Press the crumbs firmly into cupcake tins, then bake for 5 minutes.
- Remove the crust from the oven, then pour the cheesecake mixture into the tin. Continue baking for about 25 minutes. The cheesecake is done when the filling is set but the middle is just slightly jiggly.
- Let cool completely, then place in refrigerator for 2-3 hours, or overnight. The cakes are best served chilled right out of the fridge.