These mini Key Lime Greek Yogurt Cheesecakes are so cute and fun to eat! They are creamy, tangy, sweet, and full of zesty key lime flavor! They are lightened up with Greek yogurt which adds creaminess and tanginess!
The Crust
The Crust of these mini Cheesecakes are made with homemade graham crackers! Find the recipe for homemade graham crackers on my Instagram, @nutcracker_healthyrecipes.
The graham crackers are mixed with melted butter/coconut oil and sugar for structure! This will ensure a solid crust that doesn't break apart when trying to eat. Also, we are preparing the crust so it doesn't get soggy!
The Filling
The Filling of these cheesecakes are made of mostly Greek yogurt and cream cheese! These ingredients work together to add creaminess and tanginess that the cheesecake is known for. Make sure these ingredients are at room temperature before using in this recipe to ensure the filling is super smooth and creamy!
Next, eggs will bind the cheesecake together. Make sure the eggs are at room temperature as well. Unfortunately, the egg cannot be substituted for a flax egg because we really need the binding properties of a real egg!
The key lime flavor comes from the juice and zest of a key lime! Key limes may be hard to find depending on where you live so you can use regular limes instead.
Storage
These mini Key lime cheesecakes can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. I don't recommend storing at room temperature because they contain a lot of dairy which may spoil easily.
Watch this video to learn How to Make Mini Key Lime Greek Yogurt Cheesecakes!
Mini Key Lime Greek Yogurt Cheesecakes
Prep Time: 1 Hour Cook Time: 30 Min
Total Time: 1 Hour 30 Min
Serves: 6
These mini Key Lime Greek Yogurt Cheesecakes are so cute and fun to eat! They are creamy, tangy, sweet, and full of zesty key lime flavor! They are lightened up with Greek yogurt which adds creaminess and tanginess!
Ingredients
50 grams (1/2 cup) Graham Cracker Crumbs*
21 grams (1 1/2 tbsp) melted butter/coconut oil
13 grams (1 tbsp) sugar
113 grams (4 oz/ 1/2 cup) low fat cream cheese**
113 grams (4 oz/ 1/2 cup) Greek yogurt**
25 grams (2 tbsp) granulated sweetener
25 grams (2 tbsp or 1/2) egg**
15 grams (1 tbsp or 1/2) egg white**
23 grams (1 1/2 tbsp) key lime juice
1 tsp key lime zest
Instructions
Preheat the oven to 325° F (160° C) and line 6 muffin tins with muffin liners.
To make the crust: in a food processor, add the graham crackers and blend until it becomes crumbs. Add melted butter and sugar and blend until the texture is like wet sand.
Add 12 grams (around 1 tbsp) of the crust to each muffin tin. Press it down firmly with your fingers. Bake for 8-10 minutes and let it cool.
To make the filling: in a food processor, add in the cream cheese and blend until smooth and creamy. Add in Greek yogurt and granulated sweetener and blend until combined. Lastly, add in eggs and key lime juice and zest, and blend one more time until combined.
Pour around 45 grams of filling into each muffin tin. Bake for 20-25 minutes, or until the cheesecake is set.
Allow the cheesecakes to cool completely before chilling in the fridge for at least 2 hours. Top with whipped cream, lime zest, lime slices, and enjoy!
Notes
*I used homemade graham cracker crumbs, recipe is on my Instagram @nutcracker_healthyrecipes. You could also use any other biscuit/cracker crumbs you want.
**Make sure all these ingredients are at room temperature before using in the recipe.
Nutrition Info
Serving Size: 1 cheesecake
Calories: 129 kcal
Fat: 7.8 g
Carbohydrates: 10.6 g
Sugars: 5.9 g
Protein: 4.5 g
Sodium: 119 mg
Fiber: 0.3 g
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