|Prep Time: 0:25||Cook Time: 0:20||Serves: 12|
Rich and delicious mini cheesecakes get a makeover with low-fat Greek yogurt.
- 2⁄3 cup(s)graham cracker crumbs
- 14 Tbsp plain Danone Oikos 0% Greek yogurt, divided
- 8 oz fat-free cream cheese
- 2 large egg(s)
- 1⁄3 cup(s)sugar
- 1 tsp vanilla extract
- 10 oz frozen sweetened cherries
- 1 Tbsp sugar
- 1 tsp fresh lemon juice
- 1 pinch table salt
- 2 tsp cornstarch
- 2 tsp water, cold
- 1⁄2 oz 60-69% dark chocolate, shaved
Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.
Toss graham cracker crumbs with 2 Tbsp yogurt; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.
Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).
Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).
To serve, top each cheesecake with a heaping Tbsp cherry topping; evenly divide chocolate shavings over top.
Serving size: 1 cheesecake
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