These mini cheesecakes aren't just adorable--baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.
⅔ cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
Pinch of salt
2 (8 ounce) packages reduced-fat cream cheese, softened
¼ cup nonfat plain Greek yogurt
⅔ cup sugar
1 teaspoon lemon zest
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon juice
Pinch of salt
1 cup strawberries or chopped pitted cherries (fresh or frozen, thawed)
1 tablespoon sugar
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